Gang Gai Chicken

Once in a while I like to branch off into other ethnic cuisines. Something simple of course, that doesn't require too much time or kung fu. Last week, I attempted to make one of my favorite Thai dishes, Gang Gai. I ran with this recipe I found on the web for some direction: Chowhound.


 Prep Veggies: Fresh bamboo tips from the asian market (or canned), thinly slice red and green bell peppers, cut mini bella mushrooms, and basil leaves
   One chicken breast, thinly sliced, seasoned with salt and pepper
   Small mini can of coconut milk, 1 tablespoon of palm sugar, 2 tablespoons of red curry
   Heat up some oil in a skillet, saute the red curry in the oil.

 Add the chicken, saute until almost cooked
   Add the mini can of coconut milk and half cup of water
   Add a spoon of sambal, a tablespoon of fish sauce, and hot pepper flakes to meet your spice level
   Dissolve the palm sugar with some of the sauce, add to pan
   Add veggies
   Give the veggies a quick minute to cook.  Taste and adjust seasoning if necessary
   Remove from heat and stir in the aromatic basil leaves
   Serve with rice and enjoy! 
 A quick, simple and flavorful dish, I recommend!