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

Submitted by Lindsay_06

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

Ingredients

1 ½

CUP COCONUT MILK

1 ½

TABLESPOON GREEN CURRY PASTE *

2 ½

POUNDS CHICKEN
boneless, sliced into 1-inch strips

CUP BAMBOO SHOOTS
sliced

CUP FISH SAUCE *

TABLESPOON SUGAR

CUP MINT LEAVES
chopped or oriental basil leaves *

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.