Recipe - Chicken In Red Curry And Coconut

2 tablespoon Oil, peanut
2 Garlic cloves; peeled,
chopped
4 Chicken breasts, boneless
1 Onions, yellow; peeled,
cut or sliced up
1 cn Coconut milk (14oz)
2 teaspoon Red curry paste (recipe)
1 teaspoon Salt
1 tablespoon Fish sauce
1 cup Beans, green, frozen;
snapped in half if long

Cut chicken breasts into thumbnail cubes or little finger slices. Heat a
wok and add the oil and garlic. Chow or stir the chicken pieces until they
are well browned. Add the onion to the pan and cook just until the onion is
clear.
Set wok aside. Add frozen beans.
In 3 quart saucepan, heat the coconut milk, red curry paste, salt and
fish sauce. Bring to a simmer and add the chicken, onion and green beans.
Cover and simmer slowly until the chicken and beans are tender about 5
minutes until chicken is heated through.
Garnish with coriander. Serve with rice or thin noodles
From Dale & Gail Shipp, Columbia Md. === Converted by MMCONV vers. 1.50
Submitted By On, reposted by DonW1948@aol.com

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip