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The Recipe File
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Meat and Poultry:
Thai Chicken Curry

from From Portland's Palate...
A Collection of Recipes from the City of Roses



INGREDIENTS:
2 tablespoons corn oil
2 teaspoons mild curry paste (curry paste is available in specialty markets)
2 chicken breast halves, boneless and skinless, cut into 1/4-inch strips
2 tablespoons granulated sugar
2 tablespoons soy sauce
1/4 teaspoon salt
1 garlic clove, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
Dash of white pepper
1 cup milk
2 cups broccoli florets
1/4 cup salted peanuts
TO PREPARE:

In a wok or sauté pan over low heat, combine oil and curry paste.  Cook for 1 minute, stirring well.  Increase heat to medium-high and add chicken, sugar, soy sauce, salt and garlic.  Stir-fry until chicken is done.

In a medium saucepan over low heat, melt butter.  Blend in flour, salt and pepper, then add milk in a steady stream.  Cook and stir over medium-high heat until thick and bubbly, about 5 minutes.

Add chicken, broccoli and peanuts to sauce and cook until heated through.  Serve on a bed of steamed rice.

SERVES 2


Copyright 1992 The Junior League of Portland, Oregon, Inc.  All rights reserved.

To purchase copies of From Portland's Palate, call the Junior League of Portland, Oregon at (503) 297-6364.

The Junior League of Portland, Oregon, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of From Portland's Palate, are returned to the community.
 

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