Yellow Curry Chicken
Serves: 8

1 lb Chicken breast meat (boneless, skinless) cut in bite-size pieces
3 c Fresh veggies like mushrooms, asparagus, onions, zucchini, ...
2 tomatoes
2 Potatoes; peeled and cut in pieces, pre-cooked
2 Carrots; cut in bite-size pieces, pre-cooked OR- half this amount
1/2 c Frozen peas (approximately)
2 tb Vegetable oil (less if desired)
1 tb Red curry paste
14 oz Coconut milk
4 tb Fish sauce (less if desired)
1 dose Salt
2 tb Sugar (less if desired)
1 tb Yellow curry powder
1/2 c Water or chicken stock
1/2 Bay leaf

Pre-cook potatoes and carrots. Don't cook them too done, since they will simmer with the main dish later. Cut boneless, skinless chicken breast into bite-size pieces. Wash and cut fresh vegetables into bite-size pieces. In a heavy saucepan on medium heat, heat the vegetables, oil, red curry paste, and about one third of the coconut milk. Heat 5-10 minutes, stirring, until it forms a thin gravy. Turn the heat to high, add the chicken, and cook until the chicken is half cooked, maybe five minutes. Add the fish sauce, sugar, salt, and rest of the coconut milk, and mix well. Stir in the curry powder, potatoes, carrots, and water/stock. If desired, add 1/small bay leaf. Let simmer just a minute or two. Add the fresh vegetables and the frozen peas, and let simmer for 3 to 5 minutes, until fresh veggies are just done. Serve (with jasmine rice).