Clay's Kitchen : Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

© Copyright 1995-2020, Clay Irving <>, Manhattan Beach, CA USA

 Subscribe in a reader |
Share |

Kaeng Kai (Chicken Curry) แกงไก่

Recipe from: Amanda

This recipe is better than most Thai restaurants.

4 tablespoon vegetable oil
10 dried red chilies, crushed (adjust heat to your taste. this amount makes a fairly hot dish)
1 medium yellow onion, chopped
4 cloves garlic, chopped
1 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 sugar
2 tablespoon fish sauce
1 teaspoon ground cumin
1 teaspoon salt
2 whole chicken breasts, skinned, boned, cut into ⅛ 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!

Search for Recipes, Search using Google, or Return to Cookbook Index