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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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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!