072817c

Yellow Chicken Curry (Kaeng Karri Kai)

(Thai)

Serves 5-7

ENTREE

T=tablespoon; C=cup

Ingredients

1 lb chicken breast, skinned and boned [can substitute 1.5 lb chicken legs, cut in half]

2 T oil

2 cloves garlic, sliced

1 onion, peeled and cut into wedges

3 T Yellow Curry Paste

2.25 C thick coconut milk

1 small potato and 1 small sweet potato, peeled, and cut into chunks

1 C frozen corn (thawed) or 1 C green beans

2 kaffir lime leaves, shredded (optional)

Directions

1. Cut chicken into even-sized chunks (or halve chicken legs)
2. Heat oil in wok, fry garlic and onion 3 minutes. Add curry paste and fry 1 minute.
3. Stir in half the coconut milk and bring to boil. Boil rapidly 5 minutes, stirring occasionally. Stir in remaining coconut milk, bring to boil, and add potatoes, sweet potatoes, and chicken. If green beans are raw, add now.
4. Reduce heat and simmer gently 20-30 minutes, or until chicken is cooked and potato is tender. Add corn or green beans [if already cooked] in last 5 minutes.
5. Spoon into serving dishes and sprinkle with lime leaves

Serve with rice.

061617b

Curried Turkey Chutney Salad in Cantaloupe Halves

Serves 6

ENTREE

T=tablespoon; C=cup; t=teaspoon

Ingredients:

A 3.5-4 lb turkey breast, thawed if frozen

1 onion, halved and stuck with a clove

1 carrot, sliced

1 stalk of celery, sliced

1 C Mayonnaise

2 t curry powder

¾ C drained and chopped mango chutney

1.5 C thinly sliced celery

salt and pepper

3 cantaloupes, halved and seeded

Tie together in a cheesecloth bag or put in large tea strainer:

6 sprigs of parsley

1 bay leaf

1.5 t minced fresh thyme or ½ t dried

For the condiments

½ pound toasted cashews

½ pound lean bacon, cooked and crumbled

¼ pound raisins

½ C minced red and green sweet bell pepper

½ C minced scallion

Directions

In a kettle bring to a boil enough water to cover the turkey breast with the onion, carrot, celery stalk, and the herbs in a cheesecloth bag. Add the turkey breast and boil it for 1 minute. Reduce heat and poach turkey, partially covered, at a bare simmer, skimming off the froth that rises to the surface, for 40 minutes, or until tender. Let turkey cool completely in the liquid, discard the skin and bones, and cut turkey into ½-inch cubes.

In a small bowl combine well the mayonnaise, curry powder, and chutney.

In a large bowl combine turkey, the 1.5 C celery, curry mayonnaise, and salt and pepper to taste. Serve curried turkey salad in the cantaloupe halves with the condiments in separate bowls.