members recipes

This a zesty, scrumptious curry. As asian products tend to vary in spiciness and consistancy, use your own judgement when it comes to the curry paste, soy sauce, and chili sauce.
Suggested side dishes: asian cucumber sesame salad (coming soon to foodwise) or a spicy mango salad.

Ingredients
2 skinless and de-boned chicken breasts

1 small yellow onion

2 large peeled carrots

1 seeded red bell pepper

1/2 seeded yellow bell pepper

1 small zuchinni, cut lengthwise and seeded

(All ingredients listed above cut into thin, bite-size pieces)

2 green (spring) onions, outer skin removed, ends removed, thinly diced

1/4 cup peanut, sunflower, or vegetable oil

1 to 2 tablespoons green curry paste

1 teaspoon kukurma powder

2 tablespoons light soy sauce

2 heaping tablespoons crunchy peanut butter

1 can coconut milk

2 tablespoons cow milk

juice from 1/2 a lime

salt to taste

Method
1. Heat the oil in a wok or large skillet.
2. With heat on medium-high (on my stove which ranges from 1 to 9, I have it on 7) Add the onion, chicken, curry paste and kukurma powder. Keep this mixture moving with a spatula.
3. Once this mix becomes fragrant, add the carrots, and stir til slightly softened (about three minutes). Add the bell peppers and stir til also slightly softened (about a minute). Add the zuchinni, green onions, soy sauce, and chili sauce and incorporate evenly.
4. Add the peanut butter and fold under repeatedly until fully incorporated.
5. Pour the coconut milk, cows milk and lime juice over this veggie/chicken mix, stir, scraping bottoms and sides of wok.
6. Turn heat on low and continue to scrape bottom of pan now and then. Taste the sauce and add salt if desired (depends on how salty your soy sauce and peanut butter are; i usually need to add a 1/2 teaspoon of salt)
7. Allow to simmer for about three minutes (you don\'t want to vegetables to get too soft) and then remove from heat.
8. Serve over steamed rice, garnished with a slice of lime and springs of cilantro or parsley.