Thai Chicken Curry

Sanjiv Singh
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.

2 tablespoon butter
2 tablespoon all-purpose flour
1/4 teaspoon salt
dash white pepper (black pepper is fine too)
1 cup milk

2 tablespoon corn oil
2 teaspoon Thai red curry paste
12 oz. boned chicken cut in 1/4 in. strips
2 tablespoons sugar
2 tablespoons soy sauce
1/4 teaspoon salt
1/4 teaspoon minced garlic
1 cup broccoli flowerets, blanched 1 min. and drained
1/4 cup salted peanuts

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