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RED CURRY CHICKEN IN COCONUT MILK

INGREDIENTS

1 can (14 oz) coconut milk
1 tbsp each, red curry paste
cup chicken stock (if you use beef, then
beef stock, if shrimp, then fish stock)
1tbsp each, brown sugar and pure honey
1pint strong fish sauce
1 basket cherry tomatoes, stem removed and halved salt to taste
16 oz skinless, chicken breast, cut into slices (you may substitute with
slices of beef or deveined, tail removed fair size shrimps)
cup chopped snow peas
tsp each, garam masala, chat masala, fresh basil, or cilantro togarnish.
Red-hot chili sauce, if preferred, to taste.

Method

In a fair size thick bottom saucepan, simmer coconut milk, red chili paste,
chicken stock, sugar, honey, fish sauce, halved
tomatoes and salt over medium-high heat for 6 to 8
minutes, stirring continuously. When properly
bubbling, add chicken slices and simmer further for
4-6 minutes, or until meat is tender.
Add snow peas and let it simmer for a minute.
Reduce heat to bare minimum to keep curry hot. Before
serving, garnish with garam masala, chat masala and
sprigs of fresh basil or fresh cilantro, and if you
prefer hot, then with hot red chili sauce.
Serve with steamed or boiled rice.

Copyright 2003 Brought to you
by The Anta Kadi and Recipes