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Chicken Curry
Serving Size: 4
14 oz Thai Coconut Milk 1 tb Thai Red Curry Base 1 lb Cubed Chicken 2 tb Fish Sauce 2 ts Lemon Juice 1 Tomato, Diced 3 Scallions, Diced 2 c Mushrooms, Sliced 1 Yellow Pepper, Diced 2 ts Thai Garlic Chili Sauce Fresh Sweet Basil
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In a large saucepan, combine coconut milk with 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 garlic 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. Garnish with sprigs of fresh sweet basil.
From: Syd's Cookbook.
copyright 2008 galanga.com
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