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Chicken in Green Curry (Gang Keao Wan Gai)
Kategorie:
Anzahl: 4 servings
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1 1/2
1 1/2
900
1
1/4
1
1
2
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cup
Essl.
g
cup
cup
Essl.
kleine
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Unsweetened Coconut Milk
Green Curry Paste
Boneless Chicken, Sliced
-Into 1 Inch Strips
Sliced Bamboo Shoots
Fish Sauce (Nam Pla)
Sugar
Bunch Mint Leaves (1/4 Cup)
-Or Oriental Basil Leaves
Fresh Green Chili Peppers
-Seeded & Thinly Sliced On
-The Diagonal
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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 continü 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
Stichworte: Thai, Chicken
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