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

Here is the great evangelical disaster – the failure of the evangelical world to stand for truth as truth. There is only one word for this – namely accommodation. The evangelical church has accommodated to the world spirit of the age. First, there has been accommodation on Scripture, so that many who call themselves evangelicals hold a weakened view of the Bible and no longer affirm the truth of all the Bible teaches – truth not only in religious matters but in the areas of science and history and morality… This accommodation has been costly, first in destroying the power of the Scriptures to confront the spirit of our age; second, in allowing the further slide of our culture. Thus we must say with tears that it is the evangelical accommodation to the world spirit around us, to the wisdom of this age, which removes the evangelical church from standing against the breakdown of our culture.

Francis Schaeffer

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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