Chicken In Green Curry (Gang Keao Wan Gai)

Recipe Ingredients

1 1/2 cups	355ml	Unsweetened coconut milk
1 1/2 tablespoons	22ml	Green curry paste
2 1/2 lbs	1135g / 40oz	Boneless chicken sliced
		Into 1-inch strips
1 cup	237ml	Sliced bamboo shoots
1/4 cup	59ml	Fish sauce
1 tablespoon	15ml	Sugar
1		Mint leaves - chopped
		(about 1/4 cup) or oriental basil leaves
2		Fresh green chili peppers
		Seeded & thinly sliced

Recipe Instructions

In a large saucepan, heat 1/4 cup of coconut milk with the green curry paste. Stir until it is well blended and a thin coat of oil appears on the surface. Add the chicken and continue cooking over medium heat for 5 minutes, stirring constantly. Stir in the remaining coconut milk and the bamboo shoots, fish sauce, and sugar. Cover and simmer for 8-10 minutes, or until chicken is cooked. Remove cover and stir in mint leaves and chili peppers. Cook, stirring for 3-5 minutes. Serve with rice.

From Pojanee Vatanapan's Thai Cookbook

Source:
Nancy Lam's Wok Wiz

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.