Chicken in Green Curry (Gang Keao Wan Gai)

Name: Chicken in Green Curry (Gang Keao Wan Gai)
Yield: 6
Cuisine: Thai
Ingredients: coconut milk; green curry paste; chicken; bamboo shoots; fish sauce; sugar; mint leaves; green chili peppers

Try this dish that brings memories from the Eastern Hemisphere and a taste you will love.

Yield

6 servings

Prep

10 min

Cook

20 min

Ready

30 min

Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
1 ½	cup	coconut milk
1 ½	tablespoon	green curry paste	*
2 ½	pounds	chicken boneless, sliced into 1-inch strips
1	cup	bamboo shoots sliced
¼	cup	fish sauce	*
1	tablespoon	sugar
¼	cup	mint leaves chopped or oriental basil leaves	*
2	each	green chili peppers fresh, seeded & thinly sliced on the diagonal	*

Ingredients

Amount	Measure	Ingredient	Features
355	ml	coconut milk
23	ml	green curry paste	*
1.1	kg	chicken boneless, sliced into 1-inch strips
237	ml	bamboo shoots sliced
59	ml	fish sauce	*
15	ml	sugar
59	ml	mint leaves chopped or oriental basil leaves	*
2	each	green chili peppers fresh, seeded & thinly sliced on the diagonal	*

Directions

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.