Thai Chicken Curry
This recipe comes via Dave Steier and is reputed to originate from
Frog, a French/Thai restaurant in Philadelphia. It is extremely popular
with our Dinner Coop crowd.
Makes 2 servings--- scale appropriately.
Bechamel Sauce: Melt butter in saucepan over low heat. Blend in flour, salt, pepper. Add milk all at once. Cook and stir over medium-high heat until mixture thickens and bubbles. Cook 1 minute more.
Heat oil in large skillet or wok over low heat. Add curry paste and cook for 1 minute, stirring to combine oil and curry.
Turn heat to medium-high and add chicken, sugar, soy sauce, salt, and garlic.
Stir-fry until chicken is done. Stir in Bechamel sauce.
Add broccoli and peanuts and cook just until heated through.
From the Dinner Co-op