Yellow Curry Chicken
Title: Yellow Curry Chicken
Categories: Chicken, Thai, Main dish
Yield: 1 servings
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
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...).