Chicken In Green Curry (Gang Keao Wan Gai)

Course : Curry
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 1/2 cups unsweetened coconut milk
1 1/2 tablespoons green curry paste
2 1/2 pounds boneless chicken sliced into 1-inch strips
1 cup sliced bamboo shoots
1/4 cup fish sauce
1 tablespoon sugar
1 bunch mint leaves -- chopped (about 1/4 cup) or oriental basil leaves
2 medium fresh green chile peppers seeded and thinly sliced on the diagonal.

Preparation / Directions:

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 chile peppers. Cook, stirring for 3-5 minutes. Serve with rice. From Pojanee Vatanapan's "Thai Cookbook

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Curry Recipes