Thai Chicken Curry With Cilantro And Lemon Grass               

 tags (edit): @Vogel @Try Soon! Main Dish  

 

Since the traditional thai curry has a thinner sauce than the indian one, it's a good idea to have plenty of rice on hand to absorb it.

Ingredients

1 inch Fresh Ginger Peeled & Chopped
4 ea Fresh Red Chilies Chopped
3 cloves Garlic Chopped
2 ea Shallots Chopped
2 inch Lemon Grass Finely Chopped
2 teaspoon Coriander Seeds
1 teaspoon Salt
1 tablespoon Vegetable Oil
4 ea Chicken Breast Halves Skinless Boneless Shredded
13 ounce Coconut Milk
7 1/2 ounce Bamboo Shoots
1 cup Button Mushroms Quartered
3 tablespoon Fresh Cilantro Chopped
 

Instructions
 With a mortar and pestle, or a coffee grinder that you use only for spices, grind the ginger, chilies, garlic, shallots, lemongrass, coriander seed and salt to a paste. Alternatively, you can place everything on a chopping block and use either a rolling pin or the bottom of a heavy steel pan to crush everything.

Heat the oil over high heat and fry the paste for 30 seconds. Add the shredded chicken and stir fry for 2 minutes. Pour in the coconut milk and bring it to a boil then reduce the heat, cover the pan and let simmer for 10 minutes. Add the bamboo shoots and mushrooms and simmer for two minutes longer.

Remove the pan from the heat, stir in the cilantro and serve accompanied by boiled or steamed rice.





This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 4 Servings
    

notes: 

Cuisine:  

Main Ingredient: