Ingredients
- 2 Tbsp. corn oil
- 2 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 in
large 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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Submitted 6/13/05.
Source: cookbookd online
Submitted By: LEE.M kAYE
setters@internode.on.net
THAI CHICKEN CURRY