Dave Smith > wrote:

>On 02/01/2011 9:25 PM, lainie wrote:

>> On Jan 1, 9:41 pm, Dave > 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.
>
>Something doesn't sound right?
>Anything in particular?
>That is the way the recipe appeared in the newspaper article and the way
>I have been cooking it for a decade.
>
>,,,, but you think it doesn't sound right.

It sounds good for me, other than the tofu being replaced by chicken.

Steve