MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Linguine with Green Curry Chicken
 Categories: To try, Thai, Easy
      Yield: 2 Servings
 
      4 oz Pea Pods (about 2 1/2 cup)
      4 oz Baby cut carrots
    1/2 c  To
    5/8 c  Coconut milk as needed
           NOTE try coconut powder/
           evaporated milk
      2 tb Green curry paste
           Recommended Maesri brand
      6 oz Fresh egg linguae
           NOTE try plain lingerie
           Or Thai noodles
    3/4 lb Boneless chicken breast
      1 tb Sugar
    1/4 ts Salt
      5 ea Fresh basil leaves
 
  Bring large pot lightly salted water to a boil over high heat.
  
  String pea pods and cut carrots lengthwise into quarters combine in
  bowl.
  
  Cut the chicken breast halves crosswise into very thin, almost
  translucent slices.
  
  Heat 1/2 cup coconut milk over medium heat in a large skillet.  When
  it begins to bubble, add the green curry paste, stirring to combine.
  Let mixture cook for a few minutes to darken in color.
  
  Add the pasta to the boiling water, keep an attentive eye on it so id
  does not boil over.
  
  When the curry mixture becomes fragrant, add the chicken to the
  skillet and stir to coat evenly
  
  Increase the heat to medium high, add 1/2 cup coconut milk, sugar,
  salt to taste and the the vegetables, stirring to combine and coat
  the vegetables and chicken evenly
  
  Cover and cook for 10 minutes, the sauce will bubble at the edges and
  the chicken should be cooked through.
  
  While curry is cooking, drain the pasta in a large colander and rinse
  under cool running water.
  
  Divide the pasta among individual plates or bowls, making low mounds.
  
  Uncover and taste the curry - if it is too spicy add up to 1/4 cup more
  of coconut mil, stirring to combine and heat  through.
  
  Just before serving add most of the basil leaves, stirring just until
  slightly wilted.
  
  Arrange vegetables on the pasta, then chicken in the center.
  
  If desired, or just divide the curry- vegetables on top of the pasta.
  
  Garnish with remaining basil leaves and serve immediately.
  
  Washington Post 1/2/08 -Dinner in 25 minutes.
 
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