I am starting a new tradition on my blog by posting a recipe every Monday.
Hopefully I will not run out of recipes before too long.
Thai Chicken Curry
1 lb chicken (I usually use skinless boneless breasts)
3 tbsp massaman curry paste
1 can coconut milk
1/2 tsp salt
3 tbsp sugar
3 tbsp fish sauce
1 can bamboo
3 carrots (peeled and cut up into bite size chunks)
Flatten chicken to about 1/2 inch thick and cut into strips. Heat skillet and cook chicken in vegetable oil until browned. Remove chicken and add curry, coconut milk, salt, sugar, and fish sauce. Heat mixture until bubbly and add chicken back in. Steam carrots until not quite tender. Add carrots, and bamboo to pan and cook until carrots are done. Serve over cooked rice.
I usually find most of the more unusual ingredients for this at the Asian cooking store, however some like the coconut milk and bamboo can be found at your regular grocery store.
Traditionally this kind of curry is made with potatoes and onions instead of bamboo, so if you want to, try it that way. I would cook the potatoes before adding to the curry though, and cook the onions with the chicken. You can also add some roasted peanuts to this as well.