Coconut milk and curry paste take chicken to new heights

We have a local Thai restaurant that uses coconut milk and curry, and it is fantastic.

one of my favorites have been eating coconut curry for years! next time you make a chicken curry make a lot, have just the plain chicken curry one day, next day add 1/2can or more to your taste ,of coconut milk, much different taste and doesn't feel like you've been eating the same thing for two days.

From some one who eats chicken four or five nights a week and salmon the rest of the week, with red meat thrown in two or three times a month these kinds of simple curry recipes are some of my favorites, but I never use a recipe. Coconut milk for green curry and sour cream for Mexican and Indian curries. Just cut up some chicken breast fillet, brown it with some oinions, capsicum and mushrooms and then, throw in some chopped veges (whatever is in the fridge), throw some curry pate or powder into it with a cup of water and let it simmer for 15 minutes or so to reduce the water. Stir the coconut milk or sour cream into it and serve on jasmine rice. Oh yeah baby!

Foot note: If you have a bit of a cat's tongue for hot green curry, serve some fresh pineapple with it as a side.