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Recipe Servings: 4 servings Description: Chicken dish with homemade curry paste. Allergens: Animal, Capsaicin/peppers, Chicken, Citrus, Coconut, Coriander, Fructose, Fruit/vegetable, Garlic, Ginger, Grain, Legume, Lime, Miscellaneous, Nightshade, Nut, Onion, Pepper, Rice, Soy, Spices, Sugar, Sulfites, White potato, White rice Ingredient List:

Qty	Name
1 clove	garlic
1/2 tsp	coriander seed
1/2 stalk	lemongrasses , fresh
1/4 tsp	black peppercorn
1 root	cilantro
1/4 tsp	ginger
1/2	shallots
1 c	bean sprouts
1 lb	chicken , cubed
1 c	water chestnut
1 c	potato , diced
2 1/2 c	coconut milk
3 c	white jasmine rice
1/4	lime peel
1/2	red chili pepper , fresh, deseeded

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Instructions: To make the curry paste:
Chop the chili, lemongrass, garlic, ginger, shallot, and coriander root. Remove the white pith of the lime peel. Then chop it. Blend the chopped ingredients in a blender into a smooth paste.

In a large cooking pot, add the water chestnuts, coconut milk, potatoes and bean sprouts. Begin to cook over medium heat.

Slowly stir in the curry paste and chunks of chicken. Cook this mixture for 10 - 15 minutes, stirring occasionally.

Prepare rice (in a rice cooker or boiled). Then serve over rice.
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Miscellaneous: Created: June 25th, 2007
Last Updated: January 23rd, 2008
Source of Recipe: Friend
Filed Under: Dinner




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