Curry Stew

A cross between an indian and thai curry.  Make is vegetarian by substituting vegetable stock for chicken stock and tofu or extra vegetables for the chicken.

Curry Stew

1 lb chicken breast

3 potatoes

drizzle olive oil

1 onion, chopped

3 cloves garlic, minced

1/4 cup ginger, minced

3 carrots, peeled and chopped

1 green pepper, seeded and chopped

1 tin lite coconut milk

2 cups chicken stock

2 tablespoons curry powder

1/2 teaspoon paprika

1/4 teaspoon chili powder

1 bay leaf

2 tablespoons fish sauce

1 1/2 cups green beans, chopped

juice of 1 lime

salt and pepper

Cook chicken.  Chop and set aside.  Boil potatoes.  Chop and set aside

In a large pot, saute onion in drizzle of olive oil about 1 minute.  Add garlic and ginger, saute 1 minute more.  Add carrot and green pepper, saute 1 minute more.  Add coconut milk, chicken stock, curry powder, paprika, chili powder, bay leaf and fish sauce.  Bring to a boil, lower heat and simmer 15 minutes until vegetables are tender.  Add green beans.  Cook 5 minutes more or until green beans are crisp tender.  Add Chicken and potatoes.  Heat through.  Add lime juice and salt to taste.