Gaeng Gai (Chicken Curry)

Recipe from: Amanda

This recipe is better than most Thai restaurants.

• 4 tablespoon vegetable oil

• 10 dried red chilies, crushed (adjust heat to your taste. this amount makes a fairly hot dish)

• 1 medium yellow onion, chopped

• 4 cloves garlic, chopped

• 1 teaspoon ground galangal (kha)

• 1 stalk fresh lemon grass, chopped fine

• 4 tablespoon fresh coriander, chopped

• 1 teaspoon ground nutmeg

• 6 kaffir lime leaves

• 1 tablespoon ground coriander seed

• 1 tablespoon sugar

• 2 tablespoon fish sauce

• 1 teaspoon ground cumin

• 1 teaspoon salt

• 2 whole chicken breasts, skinned, boned, cut into 1/8 inch slices

• 10 ounce shredded bamboo shoots

• 16 ounce coconut milk (frozen is better, but you can substitute 1-14 ounce can)

• 20 fresh basil leaves (dried basil is not a good substitute)

Heat the oil in a wok and stir-fry the chilies, onion, and garlic until light brown. Add galangal, lemon grass, fresh coriander, nutmeg, lime leaves, cumin, ground coriander, sugar, fish sauce, and salt. Cook for about 2 min. over medium heat. Add the chicken and stir-fry for 1 minute. Add the bamboo shoots and coconut milk. Bring to boil,reduce heat and simmer about 10-15 minutes until checken is tender. Garnish with fresh basil, serve over rice. This dish is even better if you refrigerate it overnight and reheat it the next day!