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  Recipe Home » Poultry » Gaeng Gai (Thai Chicken Curry)
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  Gaeng Gai (Thai Chicken Curry)
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 195
Ingredients:
4 tbsp Vegetable Oil
10 each Dried Red Chilies, Crushed (Adjust heat to your taste...this
Amount makes a fairly hot dish)
1 medium Yellow Onion, Chopped
4 each Cloves Garlic, Chopped
1 tsp Ground Galangal (Kha)*
1 each Stalk Fresh Lemon Grass*, Chopped Fine
4 tbsp Fresh Coriander, Chopped
1 tsp Ground Nutmeg
6 each Kaffir Lime Leaves*
1 tbsp Ground Coriander Seed
1 tbsp Sugar
2 tbsp Fish Sauce*
1 tsp Ground Cumin
1 tsp Salt
2 each Whole Chicken Breasts, Skinned, Boned, Cut Into 1/8" Slices
10 oz Shredded Bamboo Shoots
16 oz Coconut Milk (frozen is better, but you can substitute
1-14 Oz. Can)
20 each Fresh Basil Leaves (dried basil is not a good substitute)
*Available at good oriental markets
Instructions:
Heat the oil in a wok and stir-fry the chilies, onion, and garlic
until light brown. Add galangal, lemon grass, fresh coriander,
nutmeg, lime leaves, cumin, ground coriander, sugar, fish sauce, and
salt. Cook for about 2 min. over medium heat. Add the chicken and
stir-fry for 1 minute. Add the bamboo shoots and coconut milk. Bring
to boil, reduce heat and simmer about 10-15 minutes until checken is
tender. Garnish with fresh basil, serve over rice. This dish is even
better if you refrigerate it overnight and reheat it the next
day!Subj: Chicken Stir Fried with Cashews Subj: Gaeng Gai (Thai
Chicken Curry) 93-04-17 18:48:16 EDT
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