2 tbsp oil, peanut
2 garlic cloves, peeled, chopped
4 chicken breasts, boneless
1 onions, yellow, peeled, sliced
1 can coconut milk (14oz)
2 tsp red curry paste (recipe)
1 tsp salt
1 tbsp fish sauce
1 cup beans, green, frozen, snapped in half if long
Directions
Cut chicken breasts into thumbnail cubes or little finger slices.
Heat a wok and add the oil and garlic. Chow or stir the chicken
pieces until they are well browned. Add the onion to the pan and cook
just until the onion is clear.
Set wok aside. Add frozen beans.
In 3 quart saucepan, heat the coconut milk, red curry paste, salt
and fish sauce. Bring to a simmer and add the chicken, onion and
green beans.
Cover and simmer slowly until the chicken and beans are tender -
about 5 minutes until chicken is heated through.
Garnish with coriander. Serve with rice or thin noodles
From Dale & Gail Shipp, Columbia Md. === Converted by MMCONV vers.
1.50 Submitted By On, reposted by DonW1948@aol.com
Servings: 4 servings
Chicken In Red Curry & Coconut Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry
The History of Recipes
It is possible to read the history of meal recipes way back into history, at least as far back as pharonic Egypt, and quite possibly further than that. However, in the main part, these ancient cook books were just very simple hieroglyphic instructions for preparing food.
In fact, the oldest recipe found, according to academics are some clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Later, there were two recipe books which were published in the fourteenth century - a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these books have no connection with the curry that is served today, but rather accounts of the types of food on the menues of the rich. For the decades that followed, the rich and powerful families of Europe competed to serve up the most extravagent meals, and as a result the best cooks and their recipes were at a premium. Nevertheless, it wasn`t until the 19th century that cooking and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, verifying, and recording recipes of the day. By the time we get to the 1900s, cookery publications are highly popular as a result of increased literacy, more leisure time and having more disposable income. |
We hope you enjoy this Chicken In Red Curry & Coconut recipe.
