Thai chicken in red curry and coconut
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Peanut oil |
| 2 | Cloves garlic, peeled and chopped | |
| 4 | Boneless chicken breasts | |
| 1 | Yellow onion peeled and sliced | |
| 14 | ounces | Can coconut milk |
| 2 | teaspoons | Thai red curry paste |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Thai fish sauce |
| 1 | cup | Frozen green beans (snap in half if long). |
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 Serves 4 - 6 depending on what else is served.
== Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by MMCONV vers. 1½
Submitted By DALE SHIPP On 10-05-94