Thai Chicken Curry with Cilantro and Lemon Grass

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.
  • 1 inch of fresh ginger, peeled and chopped
  • 4 fresh red chilies, chopped
  • 3 cloves garlic, chopped
  • 2 shallots, chopped
  • 2 inch piece of lemon grass, chopped finely
  • 2 tsp coriander seed
  • 1 tsp salt
  • 1 tbsp vegetable oil
  • 4 skinless, boneless, chicken breast halves, shredded
  • 13-oz can coconut milk
  • 7 1/2-oz can bamboo shoots
  • 1 cup button mushrooms, quartered
  • 3 - 4 tbsp fresh cilantro chopped

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.

  • Yields: 4 servings
  • Preparation Time: 1 hour
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