Yellow Curry Chicken
| Yield: | 1 Servings |
| Categories: | Thai |
| 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 |
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