Yellow Curry Chicken

1 lb Chicken breast meat

- (boneless, skinless) - cut in bite-size pieces 2 c -TO

3 c Fresh veggies

– mushrooms, asparagus, — onions, zucchini, …
2 Potatoes;
peeled and

– cut in pieces, pre-cooked 2 Carrots; cut in bite-size

– pieces, pre-cooked -OR- half this amount 1/2 c Frozen peas
(approximately)

2 tb Vegetable oil

– (less if desired) 1 tb Red curry paste

14 oz Coconut milk

4 tb Fish sauce (less if desired)

1 ds Salt

2 tb Sugar (less if desired)

1 tb Yellow curry powder

1/2 c 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…).

From: arielle@taronga.com (Stephanie da Silva)