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Gaeng Gari Gai: Muslim recipe for Thanksgiving

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Chicken Curry

(Gaeng Gari Gai)

 

from BIGOVEN

Chicken Curry

(Gaeng Gari Gai)

Ingredients

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12 oz Sliced Chicken Breast

 
2 oz Fish Sauce
(or a dash of 4-5
Basil Leafs)
 
1 can (16 0z of
Coconut Milk
 
12 oz Water or
Chicken Stock
 
2 oz Curry Paste
 
2 tablespoons Ground Peanuts
 
1.2 teaspoons Ground Red Chili
 
1 teaspoon Sugar
(optional)

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burqua

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Instructions for

Chicken Curry

(Gaeng Gari Gai)

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.Start heating a sauteed

pan over medium heat.
Open the can of coconut milk,
being carefull not to shake it.
 
Scoop some of the cream
off the top and heat with
curry paste until you see the
oil starting to separate from
the coconut milk.
 
Add the sugar, Chicken,
water or stock, and the rest of
the coconut milk and mix together.
 
When the Chicken
is almost finished,
add the Fish Sauce, Peanuts,
Basil, Red Chili and Bell Peppers.
 
Let simmer for 10
minutes and serve.
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note:
You may substitute with
Coconut Milk Concentrate for
the canned Coconut Milk and
the Dry Chili with Fresh Chilies.
 
The Dry Chili seems to add
more of a roasted nutty flavor.
 
To make your own coconut milk,
grate the white meat from a
fresh coconut,
making sure the gratings
are very small.
The fine side of a
cheese grater works fine.
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Take the gratings and put in
a piece of muslim or cheese cloth.
add some very warm water and
make into a ball for squeezing.
 
Squeeze like hell,
getting all the liquid you
can out of the gratings.
This first squeeze is the
most highly concentrated.
 
One more time is possible,
but it will be more diluted
than the first squeeze.
Cook with Thailand curry paste
being sold in the market,
or make your own.
 

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