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Chicken in Red Curry and Coconut
4 Servings
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Chicken in Red Curry and Coconut Ingredients
2 tb Oil, peanut
2 ts Red
curry
paste (recipe)
2
Garlic
cloves; peeled,
1 ts
Salt
4
Chicken breast
s, boneless
1 tb
Fish sauce
1
Onion
s, yellow; peeled,
1 c
Beans
, green, frozen;
1 cn
Coconut milk
(14oz)
Instructions for Chicken in Red Curry and Coconut
Cut chicken breasts into thumbnail cubes or little finger slices. Heat a wok and add the oil and garlic. Chow or stir the chicken pieces until they are well browned. Add the onion to the pan and cook just until the onion is clear. Set wok aside. Add frozen beans. In 3 quart saucepan, heat the coconut milk, red curry paste, salt and fish sauce. Bring to a simmer and add the chicken, onion and green beans. Cover and simmer slowly until the chicken and beans are tender - about 5 minutes until chicken is heated through. Garnish with coriander. Serve with rice or thin noodles From Dale & Gail Shipp, Columbia Md. === Converted by MMCONV vers. 1.50 Submitted By On, reposted by DonW1948@aol.com File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Main Ingredient:
Chicken
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Beans
Chicken Breast
Coconut Milk
Curry
Fish Sauce
Garlic
Onion
Salt
Thailand
Poultry
Main dishes
Submitted
Chicken
Bean
Fish Sauce
Garlic
Onion
Milk
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