Receta Gaeng Gai (Thai Chicken Curry)
by Global Cookbook

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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

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.
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