YELLOW CURRY CHICKEN RECIPE

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INGREDIENTS: 1 lb. chicken breast meat, boneless, skinless, cut in bite-size pieces 2 to 3 C. fresh vegetables 2 potatoes; peeled and cut in pieces, pre-cooked 2 carrots; cut in bite-size pieces, pre-cooked 1/2 C. frozen peas (approximately) 2 Tbls. vegetable oil 1 Tbls. red curry paste 14 oz. coconut milk 4 Tbls. fish sauce 1 dash of salt 2 Tbls. sugar 1 Tbls. yellow curry powder 1/2 C. water or chicken stock 1/2 bay leaf DIRECTIONS: Pre-cook potatoes and carrots. Don't cook them too done, since they will simmer with the main dish later. Cut boneless, skinless chicken breast into bite-size pieces. Wash and cut fresh vegetables into bite-size pieces. In a heavy saucepan on medium heat, heat the vegetables oil, red curry paste, and about one third of the coconut milk. Heat for 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, for five minutes. Add the fish sauce, sugar, salt, and rest of the coconut milk, and mix well. Stir in the curry powder, potatoes, carrots, and water/stock. If desired, add 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. CLick here to print the recipe : Try an other recipe: Back to home Random recipe Most popular recipes