Yellow Curry Chicken
 
(1 servings) 
 
1 lb.  chicken breast meat (boneless, skinless) cut in bite-size pieces
2 to 3 cup  fresh veggies - mushrooms, asparagus, onions, zucchini
2   potatoes peeled and - cut in pieces, precooked
2   carrots cut in bite-size - pieces, precooked or- half this amount
1/2 cup  frozen peas (approximately)
2 Tbsp  vegetable oil - (less if desired)
1 Tbsp  red curry paste
14 oz.  coconut milk
4 Tbsp  fish sauce (less if desired)
1 dash  salt
2 Tbsp  sugar (less if desired)
1 Tbsp  yellow curry powder
1/2 cup  water or chicken stock
1/2   bay leaf
 
precook potatoes and carrots. don't cook them too done, since they will 
simmer with the main dish later. cut boneless, skinless chicken breast 
into bite-size pieces. wash and cut fresh vegetables into bite-size 
pieces. in a heavy saucepan on medium heat, heat the vegetable. oil, red 
curry paste, and about one third of the coconut milk. heat 5-10 minutes, 
stirring, until it forms a thin gravy. turn the heat to high, add the 
chicken, and cook until the chicken is half cooked, maybe five minutes. 
add the fish sauce, sugar, salt, and rest of the coconut milk, and mix 
well. stir in the curry powder, potatoes, carrots, and water/stock. if 
desired, add 1/2 bay leaf. let simmer just a minute or two. add the fresh 
vegetables and the frozen peas, and let simmer for 3 to 5 minutes, until 
fresh veggies are just done. serve (with jasmine rice...). 
 
 
-- 
(ID: 12561) Mirror: rec.food.recipes: Wed, May 21, 2003


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