Name: Yellow Curry Chicken
Ingredients: 1 lb Boneless, skinless chicken breast, cut in bite-size pieces; 2 c Fresh veggies: mushrooms, asparagus, onions, zuccini, etc (up to 3); 2 Potatoes, peeled and cut in pieces, pre-cooked; 1 Carrots, cut in bite-size pieces, pre-cooked (up to 2); 1/2 c Frozen peas, or so; 1 tb Veg. oil (up to 2); 1 tb Red curry paste; 1 cn (14 oz) coconut milk; 3 tb Fish sauce (up to 4); 1 ds Salt; 1 tb Sugar (up to 2); 1 tb Yellow curry powder; 1/2 c Water or chicken stock; 1/2 Bay leaf

A good listener: 1. Blocks out possible distractions and is not easily distracted. 2. Concentrates (listening is work) and avoids mind drift. 3. Anticipates but does not assume (does not jump to conclusions). 4. Does not judge until comprehension is complete. 5. Recognizes his own predispositions, prejudices or biases toward the subject or speaker and attempts to re-evaluate his position (he listens objectively). 6. Does not dwell on unfamiliar vocabulary, but rather continues to work at listening and attempts to comprehend the main intent of the message.

Curtis Thomas

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Grains, Dairy, Seafood	Thai	Thai	1	Servings

INGREDIENTS

1	lb	Boneless, skinless chicken breast, cut in bite-size pieces
2	c	Fresh veggies: mushrooms, asparagus, onions, zuccini, etc (up to 3)
2		Potatoes, peeled and cut in pieces, pre-cooked
1		Carrots, cut in bite-size pieces, pre-cooked (up to 2)
1/2	c	Frozen peas, or so
1	tb	Veg. oil (up to 2)
1	tb	Red curry paste
1	cn	(14 oz) coconut milk
3	tb	Fish sauce (up to 4)
1	ds	Salt
1	tb	Sugar (up to 2)
1	tb	Yellow curry powder
1/2	c	Water or chicken stock
1/2		Bay leaf

INSTRUCTIONS

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...).
Posted to rec.food.recipes by arielle@taronga.com (Stephanie da Silva) on
Aug 24, 93.

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