| 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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