Gaeng Gai (thai Chicken Curry) Recipe

Gaeng Gai (thai Chicken Curry) Recipe

Yield: 1 Servings
Recipe by luhu.jp

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 ounce: Shredded Bamboo Shoots,
16 ounce: 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,

Directions:

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


Source from luhu.jp