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Yellow Curry Chicken
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Yellow Curry Chicken Ingredients
1 lb Boneless, skinless
chicken
1 cn (14 oz)
coconut milk
2 c Fresh veggies:
mushroom
s,
3 tb
Fish sauce
(up to 4)
2
Potato
es, peeled and cut in
1 ds
Salt
1
Carrot
s, cut in bite-size
1 tb
Sugar
(up to 2)
1/2 c Frozen peas, or so
1 tb Yellow
curry
powder
1 tb Veg. oil (up to 2)
1/2 c Water or
chicken stock
1 tb Red
curry
paste
1/2
Bay leaf
Instructions for Yellow Curry Chicken
1A. Pre-cook potatoes and carrots. Dont 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...). Posted to rec.food.recipes by arielle@taronga.com (Stephanie da Silva) on Aug 24, 93.
Main Ingredient:
Chicken
Cuisine:
Thai
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Ingredient Insight - look inside this recipe
Carrot
Chicken
Chicken Stock
Coconut Milk
Curry
Fish Sauce
Mushroom
Potato
Salt
Sugar
Thai
Chicken
Fish Sauce
Carrot
Peas
Potato
Milk
Mushrooms
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