Recipe Details

Summary

Name: Chicken in Green Curry (Gang Keao Wan Gai)

Category: Rice

Ingredients and Directions

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

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.