Categories: Poultry, Thai 
      Yield: 1 servings 
  
      1 lb Chicken breast meat               1/2 c  Frozen peas (approximately) 
           - (boneless, skinless)              2 tb Vegetable oil 
           - cut in bite-size pieces                -- (less if desired) 
      2 c  -TO                                 1 tb Red curry paste 
      3 c  Fresh veggies                      14 oz Coconut milk 
           -- mushrooms, asparagus,            4 tb Fish sauce (less if desired) 
           -- onions, zucchini, ...            1 ds Salt 
      2    Potatoes; peeled and                2 tb Sugar (less if desired) 
           -- cut in pieces, pre-cooked        1 tb Yellow curry powder 
      2    Carrots; cut in bite-size         1/2 c  Water or chicken stock 
           -- pieces, pre-cooked             1/2    Bay leaf 
           -OR- half this amount           
  
  1A.  Pre-cook potatoes and carrots.  Don't cook them too done, since they 
  will simmer with the main dish later. 
   
  1.  Cut boneless, skinless chicken breast into bite-size pieces. 
   
  2.  Wash and cut fresh vegetables into bite-size pieces. 
   
  3.  In a heavy saucepan on medium heat, heat the veg.  oil, red curry 
  paste, and about one third of the coconut milk.  Heat 5-10 minutes, 
  stirring, until it forms a thin gravy. 
   
  4.  Turn the heat to high, add the chicken, and cook until the chicken is 
  half cooked, maybe five minutes. 
   
  5.  Add the fish sauce, sugar, salt, and rest of the coconut milk, and mix 
  well. 
   
  6.  Stir in the curry powder, potatoes, carrots, and water/stock.  If 
  desired, add 1/s bay leaf.  Let simmer just a minute or two. 
   
  7.  Add the fresh vegetables and the frozen peas, and let simmer for 3 to 5 
  minutes, until fresh veggies are just done. 
   
  8.  Serve (with jasmine rice...). 
   
  From: arielle@taronga.com (Stephanie da Silva)