->Thai Chicken Curry 01 <-

4 tbsp vegetable oil

10 dried red chilies, crushed or less to taste

1 medium yellow onion, chopped

4 cloves garlic, chopped

1 tsp. ground galangal (kha)

1 stalk fresh lemon grass, chopped fine

4 Tbsp fresh coriander, chopped

1 tsp. ground nutmeg

6 kaffir lime leaves

1 Tbsp ground coriander seed

1 Tbsp sugar

2 Tbsp fish sauce

1 tsp ground cumin

1 tsp. 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 can substitute 1-14 oz. 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!