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Gaeng Gai (Thai Chicken Curry)
4 tbsp vegetable oil
10 dried red chilies, crushed or less to taste
1 medium yellow onion, chopped
4 cloves garlic, chopped
1 tsp. ground galangal (kha)
1 stalk fresh lemon grass, chopped fine
4 Tbsp fresh coriander, chopped
1 tsp. ground nutmeg
6 kaffir lime leaves
1 Tbsp ground coriander seed
1 Tbsp sugar
2 Tbsp fish sauce
1 tsp ground cumin
1 tsp. salt
2 whole chicken breasts, skinned, boned, cut into 1/8" slices
10 oz shredded bamboo shoots
16 oz. coconut milk (frozen is better, but can substitute 1-14 oz. can)
20 fresh basil leaves (dried basil is not a good substitute)
Heat the oil in a wok and stir-fry the chilies, onion, and garlic
until light brown. Add galangal,lemon grass, fresh coriander,
nutmeg, lime leaves, cumin, ground coriander, sugar, fish sauce,and
salt. Cook for about 2 min. over medium heat. Add the chicken
and stir-fry for 1 minute. Add the bamboo shoots and coconut milk.
Bring to boil,reduce heat and simmer about 10-15 minutes until
checken is tender. Garnish with fresh basil,serve over rice. This
dish is even better if you refrigerate it overnight and reheat it
the next day!
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Thai Chicken Curry 01