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.


  • 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


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.

Print this recipe

Submitted 6/13/05.
Source: See comments
Submitted By: Marlen
Thai Chicken Curry