Tuesday, April 24, 2007

coconut curry chicken

sorry for the delay...this one is pretty yummy and really easy...we have a friend whose mom owns a thai restaurant in the states and this is one of the favorites.

3-4 chicken breasts-thawed and cubed
1-2 cloves garlic-minced
1 1/2 Tbsp red curry paste (can be found in asian section)
1 can coconut milk
2-3 cups fresh spinach
1 cup cashews

place garlic and a little olive oil in the frying pan and then add the chicken to it. Let it cook for about 20 minutes or so. Open the coconut milk, the top half will be thicker and just add the thick stuff, then add the curry paste (the more you add the spicier it gets, but I found that 1 Tbsp is just right for Lucy, if you like it spicier you can add at the end.) Then let that simmer on low for about 30 minutes if you want the flavor to simmer for a bit. 5 minutes before serving add the spinach (optional) and cashews. Serve over rice. It really is good, it is one of our favorites.