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THAI GREEN CHICKEN CURRY

Thai Cooking in a Sufi's Kitchen
by Alima Ravadi Quinn

(Gaeng Kiaw Wan Gai)
One of the most popular curries among the Thai. It is served in all Thai restaurants in the USA. The bamboo shoots are a substitute for baby eggplant which is rare to find in USA markets.
4 servings

INGREDIENTS:

• 1 pound boneless chicken breast, cut into small strips
• 1 can (13.5 oz.) coconut milk
• 1 can (8 oz.) bamboo shoot strips
• 2 tablespoons green curry paste
• 2 tablespoons vegetable oil
• 4 fresh or dried kaffir lime leaves
• 2 teaspoons sugar
• 2 tablespoons fish sauce
• 1 cup fresh Thai basil leaves (available all-year-round in Asian markets)
• 1 small green pepper, sliced
• 2 fresh hot chili peppers (optional)
 

DIRECTIONS:

1. Saute curry paste in oil on low heat until curry becomes aromatic. (High heat will burn the curry paste.)

2. Spoon the thick and creamy part of the coconut milk from the can and add to the curry. Increase heat. Stir and mix well; cook until the coconut milk blends well with the curry (about 3 minutes).

3. Add chicken. Increase heat to high. Stir and cook until the chicken is almost done.

4. Add kaffir lime leaves, bamboo shoots, and the rest of the coconut milk. Bring the mixture to a boil. Stir and mix well. Cook until the chicken is done (no longer pink).

5. Add fish sauce and sugar, to taste. Add green pepper, basil leaves, and hot chili pepper. Return the mixture to a boil.

6. Remove from heat. Serve over steamed rice.