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Chicken in green curry (gang keao wan gai)

Yield: 6 Servings

Ingredients:

• 1 1/2 c Unsweetened coconut milk
• 1 1/2 tb Green curry paste
• 2 1/2 lb Boneless chicken sliced Into 1-inch strips
• 1 c Sliced bamboo shoots
• 1/4 c Fish sauce
• 1 tb Sugar
• 1 sm Bunch mint leaves chopped (about 1/4 cup) or Oriental Basil leaves
• 2 Fresh green chili peppers

Instructions:

Seeded & thinly sliced on The diagonal. 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

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