Yellow Curry Chicken

Serving Size : 1
Ingredients

for prepare Yellow Curry Chicken

:

Amount	Measure	Ingredient - Preparation Method
1	pound	chicken breast meat - (boneless skinless),
cut in bite-size pi yellow curry chicken
3	cups	fresh veggies mushrooms - asparagus, onions,
zucchini yellow curry chicken
2		potatoes - peeled and cut in,
pieces, pre-cooked yellow curry chicken
2		carrots - cut in bite-size
pieces yellow curry chicken
1/2	cup	frozen peas - (approximately)
2	tablespoons	vegetable oil - (less if desired)
1	tablespoon	red curry paste
14	ounces	coconut milk
4	tablespoons	fish sauce - (less if desired)
1	dash	salt
2	tablespoons	sugar - (less if desired)
1	tablespoon	yellow curry powder
1/2	cup	water or chicken stock
1/2		bay leaf

1A. Pre-cook potatoes and carrots. Don't cook them too done, since they will simmer with the main dish later. 1. Cut boneless, skinless chicken breast into bite-size pieces. 2. Wash and cut fresh vegetables into bite-size pieces. 3. In a heavy saucepan on medium heat, heat the veg. oil, red curry paste, and about one third of the coconut milk. Heat 5-10 minutes, stirring, until it forms a thin gravy. 4. Turn the heat to high, add the chicken, and cook until the chicken is half cooked, maybe five minutes. 5. Add the fish sauce, sugar, salt, and rest of the coconut milk, and mix well. 6. Stir in the curry powder, potatoes, carrots, and water/stock. If desired, add 1/s bay leaf. Let simmer just a minute or two. 7. Add the fresh vegetables and the frozen peas, and let simmer for 3 to 5 minutes, until fresh veggies are just done. 8. Serve (with jasmine rice...).

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