Yellow Chicken Curry (Gaeng Gari Gai)
	2 large potatoes, peeled and chopped into bite-sized cubes
	3 tbs. vegetable oil
	2 tbs. yellow curry paste
	1 tbs. Thai peppers, chopped, (to taste)
	1/2 lb. chicken cut into bite-sized pieces
	1/2 cup small white onions, halved
	1 tsp. sugar
	2 tbs. fish sauce
	1 can coconut milk
	1/4 cup cilantro leaves
	1. Peel potato, cut into bite-sized cubes, and boil until cooked. Drain and set
	Cooking Process:
	1. On maximum setting, heat oil in wok. Add yellow curry paste and stir-fry for 1
	   minute then stir in Thai peppers.
	2. Add chicken, and cook for 2-3 minutes until it begins to change color.
	3. Mix in onions, sugar, and fish sauce
	4. Pour in coconut milk, and bring to a boil. Turn down heat and simmer for 5
	5. Add potatoes, and mix thoroughly.
	6. Simmer on low heat for 7-10 minutes. Skim fat off top, if fatty chicken was
	7. Serve over rice, and garnish with cilantro.
	Serves 4-6 people.

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