Thai Yellow Chicken Curry


2 tablespoons peanut oil

1 tablespoon yellow curry paste (Mae Ploy brand)

1 lb. boneless chicken breast sliced

2 tablespoons nampla (Thai fish sauce)

2 magrood leaves or dried kaffir lime leaves

13 ounces coconut milk (Don't shake can!)

1 cup snow pea pods fresh or frozen cut in large pieces

1 cup red bell pepper, sliced

1 cup golden potatoes or cauliflower in large pieces

4 canned green chiles, cut in strips


Heat oil in a saucepan over medium heat. Stir fry the yellow curry paste for a minute. Add chicken, fish sauce and leaves and cook until half done.
Add the thick half of the coconut milk and potatoes. Cook until potatoes soften, and add the other vegetables. Cook until the chicken is almost done. Add the thin half of the coconut milk and green chiles. Heat through.
Serve with fried or plain white rice.


Notes: From the KC Culinary Center Tasting Class "Let's Go Global" April 2006

Serving Ideas: Seasoned for American palates.