Grep4Dinner

Author: Jim

Tools:

1 Frying pan for chicken
1 frying/sauce pan for curry
1 pot for rice
1 bottle of sake
Chicken

2-4 chicken breasts cut into bite size pieces.
1/2 tbsp vegetable or canola oil
1/2 tbsp sesame oil

Heat frying pan to about medium and toss in the chicken. Cook until almost done. Depending on time, I prefer to complete the cooking process in the curry sauce. Set chicken aside.

Curry

Heat the coconut milk in large deep frying pan until it starts bubbling. Add the curry paste and stir/mash until mixed well. Continue with remaining ingredients (except the chestnuts and pineapple). Set to medium low, cover and let cook.

1 15 oz can of coconut milk. (usually found in the Asian section of the store)
1/4 - 2 tsp of Red curry paste
2 tbsp brown sugar
2 tbsp fish sauce
1/3 cup chicken broth

1 7 oz can of pineapple (hold for later)
1 7 oz can of sliced water chestnuts minced to desirable size (hold for later)

After all the ingredients are added to the curry, toss in the chicken and let cook. 15 min at a minimum, 30 min is ideal.

Start the rice, Jasmine rice is the best for this dish. When your rice is about half way through the cooking process add the pineapple (juice included) and chestnuts to the curry.

Serve rice in bowl with curry poured over the top.