*  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

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