Yellow Curry Chicken

Course : Curry
Serves: 1
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1 pound chicken breast meat -- (boneless skinless), cut in bite-size pieces
3 cups fresh veggies mushrooms -- asparagus, onions, zucchini
2 medium potatoes -- peeled and cut in, pieces, pre-cooked
2 medium carrots -- cut in bite-size pieces
1/2 cup frozen peas -- (approximately)
2 tablespoons vegetable oil -- (less if desired)
1 tablespoon red curry paste
14 ounces coconut milk
4 tablespoons fish sauce -- (less if desired)
1 dash salt
2 tablespoons sugar -- (less if desired)
1 tablespoon yellow curry powder
1/2 cup water or chicken stock
1/2 piece bay leaf

Preparation / Directions:

1A. Pre-cook potatoes and carrots. Don't cook them too done, since they will simmer with the main dish later. 1. Cut boneless, skinless chicken breast into bite-size pieces. 2. Wash and cut fresh vegetables into bite-size pieces. 3. In a heavy saucepan on medium heat, heat the veg. oil, red curry paste, and about one third of the coconut milk. Heat 5-10 minutes, stirring, until it forms a thin gravy. 4. Turn the heat to high, add the chicken, and cook until the chicken is half cooked, maybe five minutes. 5. Add the fish sauce, sugar, salt, and rest of the coconut milk, and mix well. 6. Stir in the curry powder, potatoes, carrots, and water/stock. If desired, add 1/s bay leaf. Let simmer just a minute or two. 7. Add the fresh vegetables and the frozen peas, and let simmer for 3 to 5 minutes, until fresh veggies are just done. 8. Serve (with jasmine rice...)

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