Mmmm... Curry Chicken

I can't tell you how happy I am when I have made a meal my entire family likes.



Tonight it was Curry Chicken.

My recipe is a mixture of a few other recipes that I have found.

Marinade
2 Tbs. red curry paste
1 can coconut milk
2 Tbs olive oil
2 limes
1 pinch salt
1 pinch pepper
2 Tbs cilantro- I use dried for the marinade because it does not turn black.
5 chicken breasts cut into bite size chunks

Mix the above and marinate the chicken for at least 2 hours. -I like to mix it all in the morning and let it sit until dinner time.

1 can bamboo shoots
1 can water chestnuts
2 Tbs. sesame oil
1 can coconut milk
1 bunch fresh cilantro
1 Tbs red curry paste

Chop the shoots and chestnuts into smallish pieces. -I use my food processor.
Brown them in the oil and then set them aside.
Add more oil to the pan.
Using a slotted spoon, remove half the chicken from the marinade and cook on medium until just barely cooked.
Remove onto a serving plate and set aside.
Cook the remainder of the chicken the same way and when barely done place it in the microwave to keep warm.
Add the marinade to the pan and boil down a bit.
Add the chopped shoots and chestnuts.
Add the second can of coconut milk.
Add curry paste (not needed if you like less spicy curry)and allow to boil down until thick.
(I have had this with mini corn, peas and other veggies. Add what you like after you remove the chicken. Allow it to cook in the marinade.)

Pour the marinade over the chicken and sprinkle the cilantro on top.

I like to serve with Romaine lettuce leaves and sticky rice. I place the rice on the leaves and spoon the chicken and sauce over it all. Then I roll the lettuce up and enjoy.

Enjoy! Tell me if you make it and how it turns out.