Chicken in green curry (gang keao wan gai)
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Chicken in green curry (gang keao wan gai)
  Chicken    Curry    Thai    Greens  
Last updated 6/12/2012 12:49:29 AM. Recipe ID 10863. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Chicken in green curry (gang keao wan gai)
 Categories: Thai, Chicken
      Yield: 6 Servings
 
  1 1/2 c  Unsweetened coconut milk
  1 1/2 tb Green curry paste
  2 1/2 lb Boneless chicken sliced
           Into 1-inch strips
      1 c  Sliced bamboo shoots
    1/4 c  Fish sauce
      1 tb Sugar
      1 sm Bunch mint leaves, chopped
           (about 1/4 cup) or Oriental
           Basil leaves
      2    Fresh green chili peppers,
           Seeded & thinly sliced on
           The diagonal.
 
  In a large saucepan, heat 1/4 cup of coconut milk with the green curry
  paste.  Stir until it is well blended and a thin coat of oil appears
  on the surface.  Add the chicken and continue cooking over medium
  heat for 5 minutes, stirring constantly. Stir in the remaining
  coconut milk and the bamboo shoots, fish sauce, and sugar. Cover and
  simmer for 8-10 minutes, or until chicken is cooked. Remove cover and
  stir in mint leaves and chili peppers. Cook, stirring for 3-5
  minutes. Serve with rice.
  
  From Pojanee Vatanapan's Thai Cookbook
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 10863 (Apr 03, 2005)

[an error occurred while processing this directive]