INGREDIENTS:
In a wok or saute pan over low heat, combine oil and curry paste. Cook for 1 minute, stirring well. Increase heat to medium-high and add chicken, sugar, soy sauce, salt and garlic. Stir-fry until chicken is done.
In a medium saucepan over low heat, melt butter. Blend in flour, salt and pepper, then add milk in a steady stream. Cook and stir over medium-high heat until thick and bubbly, about 5 minutes.
Add chicken, broccoli and peanuts to sauce and cook until heated through. Serve on a bed of steamed rice.
SERVES: 2
- 2 tablespoons corn oil
- 2 teaspoons mild curry paste (curry paste is available in specialty markets)
- 2 chicken breast halves, boneless and skinless, cut into 1/4-inch strips
- 2 tablespoons granulated sugar
- 2 tablespoons soy sauce
- 1/4 teaspoon salt
- 1 garlic clove, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- Dash of white pepper
- 1 cup milk
- 2 cups broccoli florets
- 1/4 cup salted peanuts
In a wok or saute pan over low heat, combine oil and curry paste. Cook for 1 minute, stirring well. Increase heat to medium-high and add chicken, sugar, soy sauce, salt and garlic. Stir-fry until chicken is done.
In a medium saucepan over low heat, melt butter. Blend in flour, salt and pepper, then add milk in a steady stream. Cook and stir over medium-high heat until thick and bubbly, about 5 minutes.
Add chicken, broccoli and peanuts to sauce and cook until heated through. Serve on a bed of steamed rice.
SERVES: 2
