Gaeng Gai (Chicken Curry)

Ingredients

4 tablespoon vegetable oil10 dried red chilies, crushed (adjust heat to your taste. this amount makes a fairly hot dish)

1medium yellow onion, chopped4 cloves garlic, chopped1 teaspoon ground galangal (kha)

1 stalk fresh lemon grass, chopped fine

4 tablespoon fresh coriander, chopped

1 teaspoon ground nutmeg

6 kaffir lime leaves

1 tablespoon ground coriander seed

1 tablespoon sugar2 tablespoon fish sauce

1 teaspoon ground cumin1 teaspoon salt

2 whole chicken breasts, skinned, boned, cut into 1/8 inch slices

10 ounce shredded bamboo shoots

16 ounce coconut milk (frozen is better, but you can substitute 1-14 ounce can)

20 fresh basil leaves (dried basil is not a good substitute)

Heat the oil in a wok and stir-fry the chilies, onion, and garlic until light brown.

Add galangal, lemon grass, fresh coriander, nutmeg, lime leaves, cumin, ground coriander, sugar, fish sauce, and salt.

Cook for about 2 min. over medium heat.

Add the chicken and stir-fry for 1 minute.

Add the bamboo shoots and coconut milk.

Bring to boil,reduce heat and simmer about 10-15 minutes until checken is tender.

Garnish with fresh basil , serve over rice.

This dish is even better if you refrigerate it overnight and reheat it the next day!