GAENG GAI (THAI CHICKEN CURRY)

• 4 tb Vegetable Oil
• 1 0 ea Dried Red Chilies, Crushed
• -(Adjust heat to your
• -taste...this
• Amount makes a fairly hot
• -dish)
• 1 md Yellow Onion, Chopped
• 4 ea Cloves Garlic, Chopped
• 1 ts Ground Galangal (Kha)*
• 1 ea Stalk Fresh Lemon Grass*,
• -Chopped Fine
• 4 tb Fresh Coriander, Chopped
• 1 ts Ground Nutmeg
• 6 ea Kaffir Lime Leaves*
• 1 tb Ground Coriander Seed
• 1 tb Sugar
• 2 tb Fish Sauce*
• 1 ts Ground Cumin
• 1 ts Salt
• 2 ea Whole Chicken Breasts,
• -Skinned, Boned, Cut Into
• -1 /8 " Slices
• 1 0 oz Shredded Bamboo Shoots
• 1 6 oz Coconut Milk (frozen is
• -better, but you can
• -substitute
• 1 -1 4 Oz. Can)
• 2 0 ea Fresh Basil Leaves (dried
• -basil is not a good
• -substitute)
• *Available at good oriental
• -markets

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