Sunday, November 8, 2009

Thai Curry Chicken

Thai Curry Chicken
10 oz coconut milk
14 oz chicken broth
2 tbsp fish sauce
2 tbsp Thai red curry paste
2 tbsp light brown sugar
1 large Japanese sweet yam, cut into chunks
1¼ pounds chicken breasts, cut crosswise into ¼-inch-thick strips
6 oz green beans, trimmed and cut into 1-inch lengths
A handful of chopped fresh basil
Salt and pepper, to taste

1. Bring the coconut milk, chicken broth, fish sauce, curry paste, and sugar to a boil. Simmer on low for about 5 minutes.

2. Add in the yam and simmer, covered, for about 8-10 minutes until tender. Add the chicken and green beans, cook for another 5 minutes.

3. Sprinkle in the basil; season with salt and pepper. Serve with white jasmine rice

Recipe adapted from America's Test Kitchen 30-Minute Suppers (Winter '09)

1 comment:

Eggy said...

MS. BEVERLY that looks delicious. really. much better than that super cute spongecake you made ;) i cant wait to try all your delicious food when i come home in TWOOOO WEEEEKKKSSSS!!!! see you soon gorgeous.