Meals Matter

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Contributed By: hrjames
a good friend

Chicken in creamy curried coconut sauce over rice

Ingredients

2t Peanut oil

2 cloves Finely chopped garlic

4 Whole chicken breasts

1 Yellow onion peeled and sliced

1 14oz Can coconut milk

2t Thai red curry paste

1t Salt

1t Fish sauce

Cooked rice

Optional additions:

Pineapple

Peppers

Mushrooms

Green beans

2t Sugar

Preparation

Cut the breast pieces into chunks.

Brown the chicken in a wok or pan in the peanut oil. Add onion and garlic and cook till onions are clear.

Heat the milk, paste, salt and fish sauce in saucepan.

Simmer and add the chicken back in to the sauce.

Cook till chicken is tender-15 min or so.

Serve over hot rice.

-I used Jasmine, Rebecca Basmati, whatever you have is fine.

Cook's Notes

Use light coconut milk to save fat and calories - it still tastes great.

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