Submitted by April V.
(By the way, this is DELICIOUS!! I know from personal experience!)
1 chicken breast (cut in bite size pieces)
2 sliced carrots
1 green bell pepper
1/2 onion chopped
1 package S&B Golden Curry mix (by the asian sauces)
1 can coconut milk
1/2 to 1 c water
pepper
cayenne powder
cook the chicken with some pepper and a little cayenne if you like a little heat. I use about 1/2 t. add the carrots and onion and cook until they are tender. pour in the milk and the curry mix. stir around the mix so it doesn't get all thick there. You'll understand when it starts to dissolve (I think it has cornstarch in it or something). add enough water so it's nice and saucy but not too watery. add the bell pepper and simmer until it's done.
Sometimes I add 1-2 small potatoes cubed, or 1 can of bamboo shoots and a can of sliced water chestnuts or I add about 1/2 can of pineapple tidbits. I add the potatoes, shoots, and chestnuts with the carrots and the pineapple with the gr pepper. I use a bunch more veggies than I do meat. Sometimes I'll only use half of the curry mix and put the rest in the freezer for a lighter flavor. You can use beef too, I use 1 steak worth (3" x 5"), but I like the chicken best.
