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Chicken in Green Curry (Gang Keao Wan Gai) Recipe

	Category	Rice Recipes
	Views	62
	Ratings	0

Ingredients And Procedures

Ingredients
1 1/2	cup	unsweetened coconut milk
1 1/2	tablespoon	green curry paste
2 1/2	pound	chicken, boneless, sliced into 1-inch strips
1	cup	bamboo shoots, sliced
1/4	cup	fish sauce
1	tablespoon	sugar
1/4	cup	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 1/4 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.

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<h1>Chicken in Green Curry (Gang Keao Wan Gai)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient>1 1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>unsweetened coconut milk </TD><TD></TD></TR><TR><TD class=ingredient>1 1/2</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>green curry paste </TD><TD></TD></TR><TR><TD class=ingredient>2 1/2</TD><TD class=ingredient>pound</TD><TD class=ingredient>chicken, boneless, sliced into 1-inch strips </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>cup</TD><TD class=ingredient>bamboo shoots, sliced </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>cup</TD><TD class=ingredient>fish sauce </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>sugar </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>cup</TD><TD class=ingredient>mint leaves, chopped or oriental basil leaves </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>each</TD><TD class=ingredient>green chili peppers, fresh, seeded & thinly sliced on the diagonal</TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>In a large saucepan, heat 1/4 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.<BR><BR></TD></TR></TBODY></TABLE>     <p>
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