*  Exported from  MasterCook II  *

                      Chicken In Red Curry & Coconut

Recipe By     : NURPPL@NURSE.EMORY.EDU
Serving Size  : 4    Preparation Time :0:00
Categories    : Oriental                         Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Tbsp.         Vegetable Oil
   2      Cloves        Garlic -- peeled & finely chop
   4                    Chicken Breast Halves, Bone In -- hacked
   1                    Yellow Onion -- peeled and sliced
   1      14 Oz. Can    Coconut Milk -- * see note
   2      Tbsp.         Thai Red Curry Paste -- * see note
   1      Tsp.          Salt
   1      Tbsp.         Thai Fish Sauce -- *see note
                        Chopped Fresh Cilantro Leaves -- for garnish

Heat a wok, add the oil and garlic, and stir-fry for 1 minute. Add the
chicken and stir-fry until well browned. Add the onion to the wok and
cook just until the onion is clear. Set the wok aside.

In a 6-quart stove-top casserole, heat the coconut milk, red curry paste,
salt, and fish sauce. Bring to a simmer and add the chicken and onion.
Cover and simmer until the chicken is tender, about 15 minutes.

Garnish with coriander.

* available at some Asian markets

NOTES: I've used bonesless chicken breast cut into bite-sized chunks
with good results. This last time I also did the casserole part of the cooking
in the oven at about 375 degrees, and that worked well also. When I've
done it on top of the stove, I used a regular casserole and a heat difuser

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NOTES : (from The Frugal Gourmet On Our Immigrant Ancestors, by Jeff Smith