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Chicken in Green Curry (Gang Keao Wan Gai)

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Chicken Thai

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