Title: Chicken in Green Curry (Gang Keao Wan Gai)
Categories: Thai Poultry
Yield: 6 Servings

1 1/2	c	Unsweetened coconut milk
1 1/2	tb	Green curry paste
2 1/2	lb	Boneless chicken sliced
		Into 1-inch strips
1	c	Sliced bamboo shoots
1/4	c	Fish sauce
1	tb	Sugar
1	sm	Bunch mint leaves, chopped
		(about 1/4 cup) or Oriental
		Basil leaves
2		Fresh green chili peppers,
		Seeded & thinly sliced on
		The diagonal.

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 chili peppers. Cook, stirring for 3-5 minutes. Serve with rice.

From Pojanee Vatanapan's Thai Cookbook

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