Chicken in red curry & coconut
Chicken Curry Coconut Poultry
Last updated 6/12/2012 12:49:30 AM. Recipe ID 10881. Report a problem with this recipe.
Title: Chicken in red curry & coconut
Yield: 4 Servings
2 tb Oil, peanut
2 Garlic cloves; peeled,
4 Chicken breasts, boneless
1 Onions, yellow; peeled,
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
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
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