Yellow Curry Chicken Recipe

Lots of veggies fill out this chicken recipe.

1 lb Chicken breast meat (boneless, skinless) cut in bite-size pieces
2 to 3 cup Fresh veggies - mushrooms, asparagus, onions, zucchini
2 Potatoes; peeled and - cut in pieces, precooked
2 Carrots; cut in bite-size - pieces, precooked OR- half this amount
1/2 cup Frozen peas (approximately)
2 Tbs. Vegetable oil - (less if desired)
1 Tbs. Red curry paste
14 oz Coconut milk
4 Tbs. Fish sauce (less if desired)
1 dash Salt
2 Tbs. Sugar (less if desired)
1 Tbs. Yellow curry powder
1/2 cup Water or chicken stock
1/2 Bay leaf

Precook potatoes and carrots. Don't cook them too done, since they will simmer with the main dish later. Cut boneless, skinless chicken breast
into bite-size pieces. Wash and cut fresh vegetables into bite-size pieces. In a heavy saucepan on medium heat, heat the vegetable oil, red curry paste, and about one third of the coconut milk. Heat 5-10 minutes, stirring, until it forms a thin gravy. Turn the heat to high, add the chicken, and cook until the chicken is half cooked, maybe five minutes. Add the fish sauce, sugar, salt, and rest of the coconut milk, and mix
well. Stir in the curry powder, potatoes, carrots, and water/stock. If desired, add 1/2 bay leaf. Let simmer just a minute or two. Add the fresh vegetables and the frozen peas, and let simmer for 3 to 5 minutes, until fresh veggies are just done. Serve.