Thai Chicken Curry Recipe

Thai Chicken Curry Recipe
Thai Chicken
Ingredients: 2 tablespoon butter 2 tablespoon all-purpose flour 1/4 teaspoon salt dash white pepper (black pepper is fine too) 1 cup milk 2 tablespoon corn oil 2 teaspoon Thai red curry paste 12 oz. boned chicken cut in 1/4 in. strips 2 tablespoons sugar 2 tablespoons soy sauce 1/4 teaspoon salt 1/4 teaspoon minced garlic 1 cup broccoli flowerets, blanched 1 min. and drained 1/4 cup salted peanuts Directions: Bechamel Sauce: Melt butter in saucepan over low heat. Blend in flour, salt, pepper. Add milk all at once. Cook and stir over medium-high heat until mixture thickens and bubbles. Cook 1 minute more. Heat oil in large skillet or wok over low heat. Add curry paste and cook for 1 minute, stirring to combine oil and curry. Turn heat to medium-high and add chicken, sugar, soy sauce, salt, and garlic. Stir-fry until chicken is done. Stir in Bechamel sauce. Add broccoli and peanuts and cook just until heated through. Makes 2 servings--- scale appropriately. Sanjiv Singh This recipe comes via Dave Steier and is reputed to originate from Frog, a French/Thai restaurant in Philadelphia. It is extremely popular with the Dinner Coop crowd.