Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Vegetable Oil
10 ea Dried Red Chilies, Crushed
-(Adjust heat to your
-taste...this
Amount makes a fairly hot
-dish)
1 md Yellow Onion, Chopped
4 ea Cloves Garlic, Chopped
1 ts Ground Galangal (Kha)*
1 ea Stalk Fresh Lemon Grass*,
-Chopped Fine
4 tb Fresh Coriander, Chopped
1 ts Ground Nutmeg
6 ea Kaffir Lime Leaves*
1 tb Ground Coriander Seed
1 tb Sugar
2 tb Fish Sauce*
1 ts Ground Cumin
1 ts Salt
2 ea Whole Chicken Breasts,
-Skinned, Boned, Cut Into
-1/8" Slices
10 oz Shredded Bamboo Shoots
16 oz Coconut Milk (frozen is
-better, but you can
-substitute
1-14 Oz. Can)
20 ea Fresh Basil Leaves (dried
-basil is not a good
-substitute)
*Available at good oriental
-markets

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!Subj: Chicken Stir Fried with Cashews Subj: Gaeng Gai (Thai
Chicken Curry) 93-04-17 18:48:16 EDT

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