| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Thai | Asia, China, India, Sauce/gravy, Thailand | 1 | Servings |
INGREDIENTS
| 750 | Steak or chicken | |
| 1/2 | c | Coconut Milk |
| Best), Best | ||
| 3/4 | c | Hot Water |
| 1 | Beef or chicken stock cube | |
| 1 | Soy sauce | |
| 1 | Clove garlic | |
| 1 | Ginger | |
| 1 | Chilli | |
| 1 1/2 | t | Curry powder |
| 2 | Cornflour | |
| 6 | Peanut Butter, super | |
| crunchy is | ||
| 1 | Onion | |
| 1/2 | Capsicum, cut into strips | |
| Celery, half bunch chopped |
INSTRUCTIONS
Mix all ingredients except stock, meat, vegetables and cornflour together in a measuring jug. Cook onion and steak or chicken until done in wok on high heat. Remove from heat and add sauce. Blend cornlfour in 1T water (cold) and add to mix. Return to heat and add vegetables. Cook until sauce thickens (add extra coconut milk if required). Serve with Jasmine Rice. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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