Chicken in green curry (gang keao wan gai)

6 servings

Ingredients

Quantity Ingredient
1½ cup Unsweetened coconut milk
1½ tablespoon Green curry paste
2½ pounds Boneless chicken sliced
Into 1-inch strips
1 cup Sliced bamboo shoots
¼ cup Fish sauce
1 tablespoon Sugar
1 small Bunch mint leaves, chopped
(about 1/4 cup) or Oriental
Basil leaves
2 Fresh green chili peppers,
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 8-10 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

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