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THAI CHICKEN CURRY Recipe | |
Thai Chicken | |
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Ingredients:
2 Tbsp. corn oil2 tsp. curry paste 12 oz. boned chicken breasts, skinned and cut in 1/4-inch strips 2 Tbsp. sugar 2 Tbsp. soy sauce 1/4 tsp. salt 1/4 tsp. minced garlic 1 c. broccoli flowerets 1/4 c. salted peanuts hot rice
Directions:
Blanch broccoli flowerets 1 minute, drain. Heat oil inlarge skillet or wok over low heat; add curry paste and cook 1 minute, stirring to combine curry and oil. Turn heat to medium-high and add chicken, sugar, soy sauce, salt and garlic. Stir-fry until chicken is done. Stir in Bechamel (recipe follows). Add broccoli and nuts and cook until just heated through. Serve over cooked rice. Bechamel Bechamel Sauce:
2 Tbsp. butter
2 Tbsp. flour
1/4 tsp. salt
dash of white pepper
1 c. milk
Melt butter in saucepan over low heat; blend in flour,
salt and pepper. Add milk all at once. Cook and stir over
medium-high heat until mixture thickens and bubbles. Cook 1
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