Recipe - Chicken In Green Curry (Gang Keao Wan Gai)

1 One half cup Unsweetened coconut milk
1 One half tablespoon Green curry paste
2 One half pound Boneless chicken cut or sliced up
Into 1inch strips
1 cup Sliced bamboo shoots
One fourth cup Fish sauce
1 tablespoon Sugar
1 small Bunch mint leaves, chopped
(about One fourth cup) or Oriental
Basil leaves
2 Fresh green chili peppers,
Seeded & thinly cut or sliced up on
The diagonal.

In a large saucepan, heat One fourth 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 810 minutes, or
until chicken is cooked. Remove cover and stir in mint leaves and chili
peppers. Cook, stirring for 35 minutes. Serve with rice.

From Pojanee Vatanapan's Thai Cookbook