4 tbsp Vegetable Oil
10 Dried Red Chilies, Crushed (Adjust heat to your taste...this
Amount makes a fairly hot dish)
1 medium Yellow Onion, Chopped
4 Cloves Garlic, Chopped
1 tsp Ground Galangal (Kha)*
1 Stalk Fresh Lemon Grass*, Chopped Fine
4 tbsp Fresh Coriander, Chopped
1 tsp Ground Nutmeg
6 Kaffir Lime Leaves*
1 tbsp Ground Coriander Seed
1 tbsp Sugar
2 tbsp Fish Sauce*
1 tsp Ground Cumin
1 tsp 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
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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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