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Chicken in Green Curry (Gang Keao Wan Gai)
| Ingredients | |||
| 1 1/2 | cup | unsweetened coconut milk | |
| 1 1/2 | tablespoon | green curry paste | |
| 2 1/2 | pound | chicken, boneless, sliced into 1-inch strips | |
| 1 | cup | bamboo shoots, sliced | |
| 1/4 | cup | fish sauce | |
| 1 | tablespoon | sugar | |
| 1/4 | cup | mint leaves, chopped or oriental basil leaves | |
| 2 | each | green chili peppers, fresh, seeded & thinly sliced on the diagonal | |
Directions: | |||
| 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. | |||
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