Wednesday, September 19, 2007

Easy Curry & Optional Coconut Rice

2 big bricks (come in a box) of golden curry paste (oriental food section in grocery, about the size of a checkbook that is fat)
4 chicken breasts chopped to bite sized pieces
1 lb green beans steamed
2 large or 3-4 small potatoes cubed and cooked to tender
3 carrots sliced and cooked

2 cans coconut milk
2 cans chicken broth (or more if you like it watery)

1 stalk lemon grass
2 kaffir lime leaves
a few chunks of galangal

squirt of lime juice
and a few chunks of ginger

In a pot over medium heat mix:
broth, coconut milk, curry paste & lemony/gingery stuff.

Stir till combined.

Dump in veggies & chicken.
Bring to boil, reduce to simmer, simmer 10-15 min.

Eat with rice! (For coconut rice, stir in half the water called for and substitute extra coconut milk for the rest then add coconut flakes at the end. MMMM)

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