Thai Chicken Curry

Gaeng Gai (Thai Chicken Curry)

This recipe is BETTER than most Thai restaurants.

4 tbsp vegetable oil
10 dried red chilies, crushed (adjust heat to your taste. this amount makes
a fairly hot dish)
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 you can substitute
          1-14 oz. can)
20 fresh basil leaves (dried basil is not a good substitute)

*Available at good oriental markets


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!
From:  ABabbitt

Source:

rec.food.cooking, rec.food.recipes