INGREDIENTS

INSTRUCTIONS

Start heating a sauteed pan over medium heat. Open the can of coconut
milk, being carefull not to shake it. Scoop some of the cream off the
top and heat with curry paste until you see the oil starting to
separate from the coconut milk. Add the sugar, Chicken, water or
stock, and the rest of the coconut milk and mix together. When the
Chicken is almost finished, add the Fish Sauce, Peanuts, Basil, Red
Chili and Bell Peppers. Let simmer for
10    minutes and serve.
note: You may substitute with Coconut Milk Concentrate for the canned
Coconut Milk and the Dry Chili with Fresh Chilies. The Dry Chili
seems to add more of a roasted nutty flavor.
To make your own coconut milk, grate the white meat from a fresh
coconut, making sure the gratings are very small. The fine side of a
cheese grater works fine. Take the gratings and put in a piece of
muslim or cheese cloth. add some very warm water and make into a ball
for squeezing. Squeeze like hell, getting all the liquid you can out
of the gratings. This first squeeze is the most highly concentrated.
One more time is possible, but it will be more diluted than the first
squeeze.
Cook with Thailand curry paste being sold in the market, or make your
own
Posted to CHILE-HEADS DIGEST by Chet Bacon <hcbacon@connix.com> on
Jan 16, 1999, converted by MM_Buster v2.0l.

A Message from our Provider:

“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”