As I stated in the Spring Egg Rolls recipe, I had to give you an entree recipe. Well this is one of my favorites, if I am making it at home or when I eat out. The flavor makes my mouth water just thinking about it. The nice thing about cooking Thai, you get to pick how hot (spicy) you want your meal.

Usually, I like it medium hot to hot, if you order in a restaurant make sure you know what their definition of hot is. Sometimes I forget to ask and it is so hot that it makes me hic-up and sweat profusely. I rarely drink and don't take drugs, but I have heard that if you get hot enough food that you will have a feeling of being high. I think I've been there quite a few times. Oh well, enough about me.

Ingredients for 2:

3 - tbsp. Yellow Curry Paste
1/3 - cup plain yogurt
7/8 - cup of water
1/4 - cup chopped fresh cilantro
1/4 - cup chopped fresh Thai basil leaves
2 - tbsp. of peanut oil
1 - med. large white onion, cut into thin wedges
1 - Clove of garlic, finely chopped
2 - Skinless chicken breasts cut into strips
1/2 - red or yellow bell pepper, cut into strips


Preparation:

This is a two step process, first you need to make the paste and then the main ingredients need to be cooked. The paste is made by heating a wok with medium heat, put in curry paste for 2-3 minutes. Then stir in water, yogurt and 1/2 of the herbs (cilantro, basil) bring to a boil and place in a bowl. Put peanut oil into the wok and stir-fry the chicken for 3-4 minutes. Next put the onions, garlic and bell pepper and cook for 1-2 minutes. Stir in the paste and bring to a quick boil, cover and let simmer for 2-3 minutes. Serve over rice (basmati) and garnish with remainder of herbs.

This recipe is very easy and fast to prepare. You can add extra ingredients like nuts and pineapple to give it a total different flavor. You can experiment with the vegetables as you like for a personal recipe. Remember you are the chef and it’s up to your taste to please.

This chicken recipe is flavorful as well as being healthy. It is not hard to make and you will get compliments from the recipients, guaranteed.

F. Allen Putt
7-30-2008

I have always been interested in cooking, for 2 reasons: 1) I like to eat and 2) If I don't cook, then who will. Cooking is my hobby and I thought it would be interesting to share the experience and recipes that I have with others.

Source: http://www.successfulcookingfroma-z.com

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