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CHICKEN IN GREEN CURRY (GANG KEAO WAN GAI)

Category:    Thai, Chicken
Yield:6 servings
 
  1 1/2 c  Unsweetened coconut milk            1 sm Bunch mint leaves, chopped
  1 1/2 tb Green curry paste                        (about 1/4 cup) or Oriental
  2 1/2 lb Boneless chicken sliced                  Basil leaves
           Into 1-inch strips                  2    Fresh green chili peppers,
      1 c  Sliced bamboo shoots                     Seeded & thinly sliced on
    1/4 c  Fish sauce                               The diagonal.
      1 tb Sugar                          
 
  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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