Friday, March 30, 2012
Gang Keao Wan Gai
Now that I have your attention, this dish is from Thailand meaning Chicken in Green Curry.
I love curry… all kinds! If you do too, you’re going to love this recipe. However, the curry flavor is subtle (although it does give a little kick) – it’s more about the coconut. If you have never used green curry paste, don’t be intimidated. It is in every grocery store in the Asian food section – same place you would buy the coconut milk. This recipe is pretty loose on instructions – you’ll know what I mean. Just go with your instincts and what sounds yummy to you – more or less veggies vs. chicken, etc. It will be delicious, I promise!!
Chicken in Green Curry (Gang Keao Wan Gai)
1 ½ c. Unsweetened coconut milk
1 ½ tbsp. Green curry paste
2 ½ lb. boneless chicken sliced into 1-inch strips
1 c. Sliced bamboo shoots
¼ c. Fish sauce
1 tbsp. Sugar
1 sm. Bunch mint leaves, chopped
(about ¼ cup) or Oriental Basil leaves
2 Fresh green chili peppers, Seeded & thinly sliced on the diagonal.
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