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Yellow Curry Chicken Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B6, B9, H, E
    MineralsSelenium, Copper, Natrium, Iodine, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 lb Chicken breast meat

    2. 2 tb Vegetable oil

    3. - (less if desired)

    4. 1 tb Red curry paste

    5. 14 oz Coconut milk

    6. 4 tb Fish sauce (less if desired)

    7. 1 ds Salt

    8. 2 tb Sugar (less if desired)

    9. 1 tb Yellow curry powder

    10. 1/2 c Water or chicken stock

    11. 1/2 c Frozen peas (approximately)

    12. OR- half this amount

    13. - pieces, pre-cooked

    14. (boneless, skinless)

    15. cut in bite-size pieces

    16. 2 c TO

    17. 3 c Fresh veggies

    18. - mushrooms, asparagus,

    19. - onions, zucchini, ... 2 Potatoes; peeled and - cut in pieces, pre-cooked

    20. 2 Carrots; cut in bite-size

    21. 1/2 Bay leaf

    Instructions Jump to Ingredients ↑

    1. Pre-cook potatoes and carrots.

    2. Don't cook them too done, since they will simmer with the main dish later.

    3. Cut boneless, skinless chicken breast into bite-size pieces.

    4. Wash and cut fresh vegetables into bite-size pieces.

    5. In a heavy saucepan on medium heat, heat the veg.

    6. oil, red curry paste, and about one third of the coconut milk.

    7. Heat 5-10 minutes, stirring, until it forms a thin gravy.

    8. Turn the heat to high, add the chicken, and cook until the chicken is half cooked, maybe five minutes.

    9. Add the fish sauce, sugar, salt, and rest of the coconut milk, and mix well.

    10. Stir in the curry powder, potatoes, carrots, and water/stock.

    11. If desired, add 1/s bay leaf.

    12. Let simmer just a minute or two.

    13. Add the fresh vegetables and the frozen peas, and let simmer for 3 to 5 minutes, until fresh veggies are just done.

    14. Serve (with jasmine rice)

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