On 1/2/2011 11:37 PM, Steve Pope wrote:
> Dave > 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

Sounds good to me too.

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