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Receta Gaeng Gai (Thai Chicken Curry)

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Ingredientes

  • 4 Tbsp. Vegetable Oil
  • 10 x Dry Red Chilies, Crushed (Adjust heat to your taste...this Amount makes a fairly warm dish)
  • 1 med Yellow Onion, Minced
  • 4 x Cloves Garlic, Minced
  • 1 tsp Grnd Galangal (Kha)*
  • 1 stalk Fresh Lemon Grass*, Minced Fine
  • 4 Tbsp. Fresh Coriander, Minced
  • 1 tsp Grnd Nutmeg
  • 6 x Kaffir Lime Leaves*
  • 1 Tbsp. Grnd Coriander Seed
  • 1 Tbsp. Sugar
  • 2 Tbsp. Fish Sauce*
  • 1 tsp Grnd Cumin
  • 1 tsp Salt
  • 2 whl Chicken Breasts, Skinned, Boned, Cut Into 1/8" Slices
  • 10 ounce Shredded Bamboo Shoots
  • 16 ounce Coconut Lowfat milk (frzn is better, but you can substitute 1-14 Ounce. Can)
  • 20 x Fresh Basil Leaves (dry basil is not a good substitute) Available at good oriental markets

Direcciones

  1. Heat the oil in a wok and stir-fry the chilies, onion, and garlic till light brown. Add in galangal, lemon grass, fresh coriander, nutmeg, lime leaves, cumin, grnd coriander, sugar, fish sauce, and salt. Cook for about 2 minutes. over medium heat. Add in the chicken and stir-fry for 1 minute.
  2. Add in the bamboo shoots and coconut lowfat milk. Bring to boil, reduce heat and simmer about 10-15 min till checken is tender. Garnish with fresh basil, serve over rice. This dish is even better if you chill it overnight and reheat it the next day!Subj: Chicken Stir Fried with Cashews
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