Recipe for Gaeng Gai (Thai Chicken Curry)

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
4 tbl	Vegetable Oil
10 x	Dried Red Chilies, Crushed (Adjust heat to your taste...this
	Amount makes a fairly hot dish)
1 med	Yellow Onion, Chopped
4 x	Cloves Garlic, Chopped
1 tsp	Ground Galangal (Kha)*
1 stalk	Fresh Lemon Grass*, Chopped Fine
4 tbl	Fresh Coriander, Chopped
1 tsp	Ground Nutmeg
6 x	Kaffir Lime Leaves*
1 tbl	Ground Coriander Seed
1 tbl	Sugar
2 tbl	Fish Sauce*
1 tsp	Ground Cumin
1 tsp	Salt
2 whl	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 x	Fresh Basil Leaves (dried basil is not a good substitute)

Instructions:

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

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