Friday, March 03, 2006

Thai Chicken Curry

1 can Coconut Milk
1 Tbsp. Thai Red Curry paste
1 Lb. chicken meat,cut into 1" cubes
2 Tbsp Fish sause
2 Tsp. lemon juice
1 medium tomato, diced
1 yellow bell pepper, diced
2 cups mushrooms, sliced
2 Tsp. Garlic Chili Sauce

In a large saucepan, combine Coconut Milk and Curry Base over medium heat until oil appears on top. Add chicken, seasoning sauce, lemon juice and simmer for 5 minutes, stirring occasionally. Add remaining ingredients except mushrooms and Garilic Chili Sauce. Cover and simmer for 5 minutes. Add mushrooms and Garlic Chili Sauce to taste. Cover and simmer 2 minutes. Serve hot over rice.


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