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