Chicken in Green Curry (Gang Keao Wan Gai)

1. 1

   In a large saucepan, heat 1/4 cup of coconut milk with the green curry paste.

2. 2

   Stir until it is well blended and a thin coat of oil appears on the surface.

3. 3

   Add the chicken and continue cooking over medium heat for 5 minutes, stirring constantly.

4. 4

   Stir in the remaining coconut milk and the bamboo shoots, fish sauce, and sugar.

5. 5

   Cover and simmer for 8 to 10 minutes, or until chicken is cooked.

6. 6

   Remove cover and stir in mint leaves and chili peppers.

7. 7

   Cook, stirring for 3 to 5 minutes.

8. 8

   Serve with rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.