4 tbsp vegetable oil
10 each dried red chilies, crushed (adjust, heat to your taste
1 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 f, ine
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, bon, ed, cut into
10 oz shredded bamboo shoots
16 oz coconut milk (frozen is better, but, you can substi
1 1-14 oz. can)
20 each fresh basil leaves (dried basil is, not a good substi
1 *available at good oriental markets
A Recipe for
Gaeng Gai (Thai Chicken Curry)
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This is a recipe for Gaeng Gai (Thai Chicken Curry) from the recipe cookbook of Recipes-to-go (Asian)
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Food Tip |
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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
Serves: 1
Gaeng Gai (Thai Chicken Curry) Recipe brought to you by Recipes To-Go