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Chicken In Green Curry (Gang Keao Wan Gai)

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      Title: CHICKEN IN GREEN CURRY (GANG KEAO WAN GAI)
 Categories: Thai, Chicken
      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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