Recipe from: Amanda
This recipe is better than most Thai restaurants.
4 tablespoon vegetable oil10 dried red chilies, crushed (adjust heat to your taste. this amount makes a fairly hot dish)1 medium yellow onion, chopped4 cloves garlic, chopped1 teaspoon ground galangal (kha)1 stalk fresh lemon grass, chopped fine4 tablespoon fresh coriander, chopped1 teaspoon ground nutmeg6 kaffir lime leaves1 tablespoon ground coriander seed1 tablespoon sugar2 tablespoon fish sauce1 teaspoon ground cumin1 teaspoon salt2 whole chicken breasts, skinned, boned, cut into 1/8 inch slices10 ounce shredded bamboo shoots16 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!
This recipe is better than most Thai restaurants.
4 tablespoon vegetable oil10 dried red chilies, crushed (adjust heat to your taste. this amount makes a fairly hot dish)1 medium yellow onion, chopped4 cloves garlic, chopped1 teaspoon ground galangal (kha)1 stalk fresh lemon grass, chopped fine4 tablespoon fresh coriander, chopped1 teaspoon ground nutmeg6 kaffir lime leaves1 tablespoon ground coriander seed1 tablespoon sugar2 tablespoon fish sauce1 teaspoon ground cumin1 teaspoon salt2 whole chicken breasts, skinned, boned, cut into 1/8 inch slices10 ounce shredded bamboo shoots16 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!
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