Chicken In Red Curry & Coconut Ingredients
2 tbsp oil, peanut
2 garlic cloves, peeled, chopped
4 chicken breasts, boneless
1 onions, yellow, peeled, sliced
1 can coconut milk (14oz)
2 tsp red curry paste (recipe)
1 tsp salt
1 tbsp fish sauce
1 cup beans, green, frozen, snapped in half if long
Chicken In Red Curry & Coconut Directions
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
Serves: 4
Chicken In Red Curry & Coconut Recipe brought to you by Recipes To Go
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