Chicken in red curry & coconut Recipe

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Chicken in red curry & coconut

Artist:	_	Yield:	4
Categories:	Asian, Chicken, Coconut, Curries, Entrees, Ethnic, Fruits, Poultry, Thai	Rating:	0
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Ingredients:

2	tbsp	Oil, peanut
2		Garlic cloves, peeled
		-chopped
4		Chicken breasts, boneless
1		Onions, yellow, peeled
		-sliced
1	can	Coconut milk (14oz)
2	tsp	Red curry paste (recipe)
1	tsp	Salt
1	tbsp	Fish sauce
1	cup	Beans, green, frozen
		-snapped in half if long

Procedures:

1	Cut chicken breasts into thumbnail cubes or little finger slices.
2	Heat a wok and add the oil and garlic.
3	Chow or stir the chicken pieces until they are well browned.
4	Add the onion to the pan and cook just until the onion is clear.
5	Set wok aside.
6	Add frozen beans.
7	In 3 quart saucepan, heat the coconut milk, red curry paste, salt and fish sauce.
8	Bring to a simmer and add the chicken, onion and green beans.
9	Cover and simmer slowly until the chicken and beans are tender - about 5 minutes until chicken is heated through.
10	Garnish with coriander.
11	Serve with rice or thin noodles from dale & gail shipp, columbia md.
12	===