Yellow curry chicken
Yield: 1 servings
Ingredients:
- 1 lb Chicken breast meat 1/2 c Frozen peas (approximately) - (boneless skinless) 2 tb Vegetable oil - cut in bite-size pieces -- (less if desired)
- 2 c -TO 1 tb Red curry paste
- 3 c Fresh veggies 14 oz Coconut milk -- mushrooms asparagus
- 4 tb Fish sauce (less if desired) -- onions zucchini ... 1 ds Salt
- 2 Potatoes; peeled and 2 tb Sugar (less if desired) -- cut in pieces pre-cooked 1 tb Yellow curry powder
- 2 Carrots; cut in bite-size 1/2 c Water or chicken stock -- pieces pre-cooked 1/2 Bay leaf -OR- half this amount
- 1A. Pre-cook potatoes and carrots. Don't cook them too done
Instructions:
since they will simmer with the main dish later. 1. Cut boneless skinless chicken breast into bite-size pieces. 2. Wash and cut fresh vegetables into bite-size pieces. 3. In a heavy saucepan on medium heat heat the veg. oil red curry paste and about one third of the coconut milk. Heat 5-10 minutes stirring until it forms a thin gravy. 4. Turn the heat to high add the chicken and cook until the chicken is half cooked maybe five minutes. 5. Add the fish sauce sugar salt and rest of the coconut milk and mix well. 6. Stir in the curry powder potatoes carrots and water/stock. If desired add 1/s bay leaf. Let simmer just a minute or two. 7. Add the fresh vegetables and the frozen peas and let simmer for 3 to 5 minutes until fresh veggies are just done. 8. Serve (with jasmine rice...). From: arielle@taronga.com (Stephanie da Silva)
