4 tb Vegetable Oil
10    Dried Red Chilies, Crushed
-(Adjust heat to your
-taste...this
Amount makes a fairly hot
-dish)
1 md Yellow Onion, Chopped
4    Cloves Garlic, Chopped
1 ts Ground Galangal (Kha)*
1    Stalk Fresh Lemon Grass*,
-Chopped Fine
4 tb Fresh Coriander, Chopped
1 ts Ground Nutmeg
6    Kaffir Lime Leaves*
1 tb Ground Coriander Seed
1 tb Sugar
2 tb Fish Sauce*
1 ts Ground Cumin
1 ts Salt
2    Whole Chicken Breasts,
-Skinned, Boned, Cut Into
-1/8" Slices
10 oz Shredded Bamboo Shoots
16 oz Coconut Milk (frozen is
-better, but you can
-substitute
1-14 Oz. Can)
20    Fresh Basil Leaves (dried
-basil is not a good
-substitute)
*Available at good oriental
-markets

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!Subj: Chicken Stir Fried with Cashews
Subj: Gaeng Gai (Thai Chicken Curry) 93-04-17 18:48:16 EDT