| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Seafood, Dairy | Thai | Chicken, Thailand, Update | 1 | Servings |
INGREDIENTS
| 4 | tb | 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 | ts | Ground Galangal (Kha)* |
| 1 | Stalk Fresh Lemon Grass*, Chopped Fine | |
| 4 | tb | Fresh Coriander, Chopped |
| 1 | ts | Ground Nutmeg |
| 6 | Kaffir Lime Leaves* | |
| 1 | tb | Ground Coriander Seed |
| 1 | tb | Sugar |
| 2 | tb | Fish Sauce* |
| 1 | ts | Ground Cumin |
| 1 | ts | Salt |
| 2 | Whole Chicken Breasts, Skinned, Boned, Cut Into 1/8" Slices | |
| 10 | oz | Shredded Bamboo Shoots |
| 16 | oz | Coconut Milk (frozen is better, but you can substitute |
| 1-14 Oz. Can) | ||
| 20 | Fresh Basil Leaves (dried basil is not a good substitute) | |
| *Available at good oriental markets |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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