On Jan 2, 11:05*pm, 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.- Hide quoted text -
>
> - Show quoted text -

Sorry, it wasn't the ingredients, more like the cooking time. Just
didn't seem like it would be cooked through.