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THAI CURRY CHICKEN
1 pound boneless chicken breast or thigh, cubed
1 tablespoon oil
2 tablespoons butter
1 cup chopped onion
2 teaspoons curry powder
2 teaspoons of cumin
1 teaspoons of allspice
2 teaspoons of coriander
2 dried, red chilies, chopped
1 small can water chestnuts, optional
1 small can bamboo shoots, optional
1 handful (4 ounces) green beans, trimmed and chopped
1 12-ounce can light coconut milk
First brown chicken in oil. Transfer to bowl.
In the same pan melt the butter and saute the onion until tender.
Add spices and cook five minutes.
Return cooked chicken and add remaining ingredients/vegetables in order.
Pour Coconu milk and stir consistently.
Heat thoroughly over medium heat, stirring occasionally until thickened.
Serve over rice. Garnish with some fresh chopped cilantro
Comments:
 steve@pulpkitchen.com
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