Recipe - Gaeng Gai (Thai Chicken Curry)

4 tablespoon Vegetable Oil
10 Dried Red Chilies, Crushed
(Adjust heat to your
taste...this
Amount makes a fairly hot
dish)
1 md Yellow Onion, Chopped
4 Cloves Garlic, Chopped
1 teaspoon Ground Galangal (Kha)*
1 Stalk Fresh Lemon Grass*,
Chopped Fine
4 tablespoon Fresh Coriander, Chopped
1 teaspoon Ground Nutmeg
6 Kaffir Lime Leaves*
1 tablespoon Ground Coriander Seed
1 tablespoon Sugar
2 tablespoon Fish Sauce*
1 teaspoon Ground Cumin
1 teaspoon Salt
2 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
114 Oz. Can)
20 Fresh Basil Leaves (dried
basil is not a good
substitute)
*Available at good oriental
markets

Heat the oil in a wok and stirfry 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 stirfry for 1 minute.
Add the bamboo shoots and coconut milk. Bring to boil, reduce heat and
simmer about 1015 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) 930417 18:48:16 EDT

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