Recipe for Chicken In Green Curry (gang Keao Wan Gai)

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

Instructions:
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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