Chicken & Potato Red Curry

Ingredients:

1 cup coconut milk
2 tablespoons vegetable oil
2 clove garlic -- minced
2 tablespoons red curry paste
3 tablespoons nam pla (fish sauce)
1 teaspoons sugar
2 tablespoons fresh lemon juice
1 cup vegetable stock
3 small potatoes -- peeled and cubed
1/2 cup chopped onion
3 boneless -- skinless chicken breasts, cooked and chopped
3 tablespoons roasted peanuts or cashews chopped
fresh cilantro for garnish

Instructions:

Heat the vegetable oil in a large skillet or wok over medium heat. Add
the
onions and garlic and sauté for 2-3 minutes until the onions are soft.
Add
the curry paste and cook another 2-3 minutes. Then add the coconut milk,
fish sauce, sugar, lemon juice, vegetable stock, potatoes and chicken.
Cover
loosely and simmer, stirring occasionally for 1-2 hours.

Taste and adjust seasonings after 1 hour. Stir half the nuts into the
curry
and use the remainder to sprinkle on top. Garnish with fresh cilantro.

Recipe Notes:

A flavorful mild curry, like most curry dishes you can play around with the ingredients and use
whatever vegetables you have on hand. If you have no potatoes, throw
in some parsnips or sweet potato. If you're a vegetarian, omit the chicken and
add some cubed, firm tofu instead. One of the best things about curry is
it's so adaptable; it's all about the spices in the sauce.
If you want to keep the dish mild to please everyone but like a bit of
heat in the curry yourself, top it off with a sprinkle of crushed chilies.

All you need to get dinner on the table is some steamed, scented rice or
vermicelli (the spinach kind is colourful and flavourful) and a bowl of
sweet chutney or diced mango.