ganeng kah-re gai on Healthy Life Mix
ganeng kah-re gai on http://healthylifemix.com/ganeng-kah-re-gai/
ganeng kah-re gai
Recipe from "Quick & Easy Thai" by Nancie McDermott.
2 3/4 cup unsweetened coconut milk 3 tbs yellow curry paste 1lb chicken cut into bite-size pieces or strips 2 cups chicken broth or water 2 medium potatoes peeled and cut into bite-sized pieces (about 1.5 cups) 1 medium onion cut into thick wedges (about 1 cup) 2 tbs fish sauce 1 tbs palm sugar or brown sugar
In medium saucepan or heavy skillet, bring 1 cup of the coconut milk to a gentle boil over medium-high heat. Cook for 2 to 3 minutes, until it begins to thicken and become fragrant. Add the curry paste and cook 2 to 3 minutes, pressing and stirring to dissolve it into the coconut milk. Add the chicken and cook another minute or two, tossing to cover it with the sauce.
Add the remaining 1 3/4 cups coconut milk, the chicken broth, potatoes, onion, fish sauce and palm sugar and bring to a boil. Reduce heat to maintain a lively simmer and cook, stirring now and then, until the chicken is cooked and the potatoes are tender but still firm, 6 to 8 minutes. Remove from the heat and serve hot or warm.
Variation: You can use shrimp, but don’t add until the potatoes are done and cook until the shrimp turn pink.
Changes: I used about 1 pound of small golden potatoes quartered and I didn’t bother to peel them.