Chicken in Green Curry (Gang Keao Wan Gai)

Try this dish that brings memories from the Eastern Hemisphere and a taste you will love.

Yields:	6 servings
Rate this Recipe

	Preparation	10 minutes
	Cooking	20 minutes
	Ready In	30 minutes

Be the first to add a photo of this recipe!

Ingredients

1 1/2	cup	coconut milk
1 1/2	tablespoon	green curry paste
2 1/2	pounds	chicken	boneless, sliced into 1-inch strips
1	cup	bamboo shoots	sliced
1/4	cup	fish sauce
1	tablespoon	sugar
1/4	cup	mint leaves	chopped or oriental basil leaves
2	each	green chili peppers	fresh, seeded & thinly sliced on the diagonal

Directions

In a large saucepan, heat 1/4 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.

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Member Review

Carrot Jam

i made it and love it