On Jan 1, 9:41*pm, Dave Smith > wrote:
> THAI CHICKEN CURRY IN COCONUT MILK
>
> 1 tbsp vegetable oil
> 4 tsp *mediumThai or Indian curry paste
> 1-1/2 pound bonelss skinless chicken breast or thighs cut into thin strips
> 1 onion coarsely chopped
> 1 re pepper cut into thin strips
> grated rind of one lemon
> 1 cup light cocunut milk
> 1 tbsp As ioan fish sauce or soy sauce
> 1 tbsp lemon juice
> 1/3 cup chopped cilantro
>
> Heat oil in non-stick skillet
> Add curry past and stir fry *30 seconds
> Add chicken and stir fry *for 3 minutes
> Add onion and fry for one minute
> Add red pepper strips and lemon rind, stir for I minute or until onion
> is softened
> Stir in coconut milk, fish sauce and lemon juice. Bring to a boil and
> cook for about 2 minutes until sauce s slightly thickened
> Stir in coriander and serve on cooked rice.

This recipe doesn't sound right - especially if you're recommending a
non-stick fying pan.