Cooking Recipe Chicken In Green Curry (Gang Keao Wan Gai)
Recipe Ingredients
1 1/2 c
Unsweetened coconut milk
1 1/2 tb
Green curry paste
2 1/2 lb
Boneless chicken sliced
Into 1-inch strips
1 c
Sliced bamboo shoots
1/4 c
Fish sauce
1 tb
Sugar
1 sm
Bunch mint leaves, chopped
(about 1/4 cup) or Oriental
Basil leaves
2
Fresh green chili peppers,
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.
From Pojanee Vatanapan's Thai Cookbook