Chicken In Green Curry Gang Keao Wan Gai
Ingredients| 1 1/2 cup unsweetened coconut milk |
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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.
From Pojanee Vatanapan s Thai Cookbook
Servings: 6
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