Ingredients
1 lb Chicken breast meat
- (boneless, skinless)
- cut in bite-size pieces
1/2 c Frozen peas (approximately)
2 tb Vegetable oil
-- (less if desired)
1 tb Red curry paste
3 c Fresh veggies
-- mushrooms, asparagus,
-- onions, zucchini, ...
14 oz Coconut milk
4 tb Fish sauce (less if desired)
1 ds Salt
2 Potatoes; peeled and
-- cut in pieces, pre-cooked
2 tb Sugar (less if desired)
1 tb Yellow curry powder
2 Carrots; cut in bite-size
-- pieces, pre-cooked
-OR- half this amount
1/2 c Water or chicken stock
1/2 Bay leaf
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1A. Pre-cook potatoes and carrots. Don't cook
them too done, 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...).
Makes 1 serving.
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