Title: Chicken in red curry & coconut
 Categories: Poultry
      Yield: 4 Servings
 
      2 tb Oil, peanut
      2    Garlic cloves; peeled,
           -chopped
      4    Chicken breasts, boneless
      1    Onions, yellow; peeled,
           -sliced
      1 cn Coconut milk (14oz)
      2 ts Red curry paste (recipe)
      1 ts Salt
      1 tb Fish sauce
      1 c  Beans, green, frozen;
           -snapped in half if long
 
    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