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Thai Chicken Curry Recipe

by CookEatShare Cookbook

Ingredients

2 tbsp. corn oil 2 teaspoon curry paste 12 ounce. boned skinless chicken breasts, cut in 1/4 inch strips 2 tbsp. sugar 2 tbsp. soy sauce 1/4 teaspoon salt

1/4 teaspoon chopped garlic Bechamel Sauce 1 c. broccoli florets, blanched 1 minute and liquid removed 1/4 c. salted peanuts Warm cooked rice

Directions

1. Heat oil in large skillet or possibly wok over low heat. Add in curry paste and cook for 1 minute, stirring to combine oil and curry. Turn heat to medium high and add in chicken, sugar, soy sauce, salt, and garlic. stir fry till chicken is done. stir in Bechamel. Add in broccoli and peanut and cook just till heated through. Serve with rice. Makes 2 servings.

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