Thai curries are usually quickly and easily prepared.
This one is especially popular with families with busy lifestyles.
| 2 tablespoons oil |
| 1 medium onion, sliced pole-to-pole |
| 1/4 cup garlic, chopped |
| 3 cups (24 fl oz/750 ml) coconut milk |
| 1 lb (500 g) boned chicken, sliced |
| 3 tablespoons yellow curry powder |
| 1/4 cup (2 fl oz/60 ml) fish sauce |
| 2 tablespoons sugar |
Heat a large skillet or wok then add the oil, onion and garlic.
Stir-fry the onion and garlic until almost golden brown, then remove and set aside.
Pour the coconut milk into the pan, heat to boiling and add the chicken.
(I stir-fry the chicken first and set it aside; then I begin following the recipe.)
Reheat to boiling and cook for 3 minutes.
Add the remaining ingredients, including the fried onion and garlic, and simmer for 1
minute.
Place the mixture in a serving bowl and serve with steamed rice.
Adapted from Thailand The Beautiful Cookbook
