Chicken in Green Curry (Gang Keao Wan Gai)
Try this dish that brings memories from the Eastern Hemisphere and a taste you will love. 56
green curry paste
boneless, sliced into 1-inch strips
chopped or oriental basil leaves
green chili peppers
fresh, seeded & thinly sliced on the diagonal
In a large saucepan, heat ¼ 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 to 10 minutes, or until chicken is cooked. Remove cover and stir in mint leaves and chili peppers. Cook, stirring for 3 to 5 minutes. Serve with rice.