Yellow Curry Chicken
1 lb boneless, skinless chicken breast, cut in bite-size pieces
2-3 c fresh veggies (mushrooms, asparagus, onions, zucchini)
1/2 c frozen peas
1-2 T vegetable oil
1 T red curry paste
14 oz can coconut milk
3-4 T fish sauce
1-2 T sugar
1 T yellow curry powder
1/2 c water or chicken stock
1/2 bay leaf
Parboil potatoes and carrots. Cut boneless, skinless chicken breast
into bite-size pieces. Wash and cut fresh vegetables into bite-size
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.
Turn the heat to high, add the chicken, and cook until the chicken
is half cooked, maybe five minutes.
Add the fish sauce, sugar, and rest of the coconut milk, and mix
Stir in the curry powder, potatoes, carrots, and water/stock. If
desired, add 1/s bay leaf. Let simmer just a minute or two.
Add the fresh vegetables and the frozen peas, and let simmer for
3 to 5 minutes, until fresh veggies are just done.
Serve with jasmine rice.