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Yellow curry chicken

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Artist: _
Categories: Asian, Chicken, Curries, Ethnic, Poultry, Thai
Yield: 1
Rating: no rating.
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Ingredients:
1 lbsChicken breast meat
- (boneless, skinless)
- cut in bite-size pieces
2 cup-TO
3 cupFresh veggies
-- mushrooms, asparagus
-- onions, zucchini, ...
2 Potatoes, peeled and
-- cut in pieces, pre-cooked
2 Carrots, cut in bite-size
-- pieces, pre-cooked
-OR- half this amount
1/2 cupFrozen peas (approximately)
2 tbspVegetable oil
-- (less if desired)
1 tbspRed curry paste
14 ozCoconut milk
4 tbspFish sauce (less if desired)
1 dashSalt
2 tbspSugar (less if desired)
1 tbspYellow curry powder
1/2 cupWater or chicken stock
1/2 Bay leaf
Procedures:
11a.
2Pre-cook potatoes and carrots.
3Don"t cook them too done, since they will simmer with the main dish later.
4Cut boneless, skinless chicken breast into bite-size pieces.
5Wash and cut fresh vegetables into bite-size pieces.
6In a heavy saucepan on medium heat, heat the veg.
7Oil, red curry paste, and about one third of the coconut milk.
8Heat 5-10 minutes, stirring, until it forms a thin gravy.
9Turn the heat to high, add the chicken, and cook until the chicken is half cooked, maybe five minutes.
10Add the fish sauce, sugar, salt, and rest of the coconut milk, and mix well.
11Stir in the curry powder, potatoes, carrots, and water/stock.
12If desired, add 1/s bay leaf.
13Let simmer just a minute or two.
14Add the fresh vegetables and the frozen peas, and let simmer for 3 to 5 minutes, until fresh veggies are just done.
15Serve (with jasmine rice..).
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