1 1/2 cup unsweetened coconut milk
1 1/2 tbsp green curry paste
2 1/2 lb boneless chicken sliced
1 into 1-inch strips
1 cup sliced bamboo shoots
1/4 cup fish sauce
1 tbsp sugar
1 small bunch mint leaves, chopped
1 (about 1/4 cup) or oriental
1 basil leaves
2 fresh green chili peppers,
1 seeded & thinly sliced on
1 the diagonal.
Directions
In a large saucepan, heat 1/4 cup of coconut milk with the green curry
paste. Stir until it is well blended and a thin coat of oil appears
on the surface. Add the chicken and continue cooking over medium
heat for 5 minutes, stirring constantly. Stir in the remaining
coconut milk and the bamboo shoots, fish sauce, and sugar. Cover and
simmer for 8-10 minutes, or until chicken is cooked. Remove cover and
stir in mint leaves and chili peppers. Cook, stirring for 3-5
minutes. Serve with rice.
From Pojanee Vatanapan's Thai Cookbook
Servings: 6 servings
Chicken In Green Curry (Gang Keao Wan Gai) Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is possible to follow the history of meal recipes back into the distant past, in truth as far back into history as ancient Egypt, and possibly even further than that. Interesting though that maybe, generally, these ancient records were just very basic hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe in existence, according to food historians are a few clay tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. As our culinary historical trip moves on a few more years we have two interesting recipe books from the 14th Century : a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these books have no connection with the spicy food that appears on menues today, but instead recipes for the types of meals eaten by the wealthy. In the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from Arab countries, including coriander, parsley, basil and rosemary. The introduction of these new tastes created an outbreak in books on cooking, some of which are kept safe in private collections. Over the following few hundred years, the rich families of Wesstern Europe tried to serve up the best banquets, and as a consequence, the best cooks and their collection of recipes could command a high salary. However, it wasn`t until the 1800s that fine cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, testing, and writing down recipes to allow everyone to enjoy them. By the arrival of the 20th century, cooking publications are increasing in popularity due to more people being able to read, more leisure time and having more money to spend. The introduction of television brings us celebrity chefs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Chicken In Green Curry (Gang Keao Wan Gai) recipe.
