Thai Chicken Curry with Coconut Milk

tags in Topic

more tags

tags in Forums

Market Places

more tags

Submitted by jour on Fri, 11/23/2007 - 08:59.

Tagged: Recipes

Summary

Yield
Source	http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&...
Prep Time	10 minutes

Description

When Rachel Foster lived in downtown Phoenix, she regularly ordered Thai curry at a favorite restaurant. One day the clerk at the small market next door gave her a recipe for the curry. Foster put the recipe to use when she moved out of town. She still gets a weekly dose of her favorite Thai dish, but she cooks it herself.

Ingredients

1⁄2 lb green beans, ends trimmed
2 boneless, skinless chicken breast halves (10 to 12 oz. total)
1 T salad oil
1 T prepared thai red curry paste (or 1 tablespoon minced fresh ginger, 1 teaspoon curry powder, 1 teaspoon chili powder, and 1/4 to
1 can (14 oz.) reduced-fat coconut milk
1 t sugar
1 can (8 oz.) sliced bamboo shoots, rinsed and drained fish sauce or salt

Instructions

1. Slice beans diagonally into 1 1/2-inch lengths. Cut chicken into 1-inch cubes. Place a 10- to 12-inch frying pan over high heat. When pan is hot, add oil and beans; stir-fry 2 minutes.

2. Add chicken and cook, stirring occasionally, until lightly browned, about 4 minutes. Add curry paste, coconut milk, and sugar. Reduce heat to low and stir until curry paste is well blended. Add bamboo shoots; continue cooking until hot, 3 to 4 minutes. Add fish sauce to taste.