Thai Chicken

• Thai Chicken
• t can coconut milk
• t tsp. Curry powder (there is red, yellow and green curry powder. yellow is mild, red is medium heat, and green is the hottest)
• t/2 tsp. Cumin
• t Tblsp. Thai fish sauce
• t Tblsp sugar
• t-3 Tblsp peanut butter
• t/2 cube of chicken bouillon or chicken broth
• t/2 cup cubed boiled potatoes
• t/2 cup cubed onion
• t chicken breasts, cubed
• t cup fresh chopped basil
• t sliced jalapeno pepper
• t chopped red chili

1. With 1/2 can of coconut milk, add curry, cumin, chili, fish sauce and sugar. Boil it and reduce to a thick paste (oil will pocket up from the milk). Add peanut butter, simmer and add the rest of the coconut milk. Add 1/2 cup of chicken broth. Add chicken and precooked potatoes and onion. Add the slices of jalapeno (keep in mind the longer the pepper cooks the hotter the dish becomes). Add basil and serve over rice or noodles.
2. Note: you can vary the vegetable. Or omit the peanut butter, but add one cup of chicken broth. Vary the meat or the curry paste as well.

chicken, coconut milk, curry, cumin, fish sauce, tblsp sugar, butter, chicken, potatoes, onion, chicken breasts, basil, jalapeno pepper, red chili

Taken from www.epicurious.com/recipes/member/views/thai-chicken-50167825 (may not work)