Cambodian Lemongrass Chicken Curry

Ingredients: 1 cup coconut milk 1 lb. boneless chicken, cut into cubes 12 oz. bag frozen vegetables 1 tbsp. lime juice Ingredients for paste: 3 1/2 tbsp. (1oz) Cambodian Lemongrass Curry Powder 2 tbsp. water 2 tbsp. olive oil 2 tbsp. soy or fish sauce

Notes: Following an Alton Brown tip, we used a frozen Asian vegetable medley product that can be microwaved in the unopened bag. Cooked a little less than halfway, they stay crisp and cut the final prep time down. Directions: Mix ingredients together for the curry paste and set aside. In a large skillet, heat coconut milk over low heat 5-6 minutes. Thoroughly mix in Cambodian Lemongrass curry paste. Add chicken and cook, covered, over medium heat for 10 minutes, stirring occasionally. Add the vegetables and lime juice, stir thoroughly, cover and simmer over low heat 15-20 minutes, making sure the chicken is cooked through. For a slightly thicker sauce, remove cover and simmer 5-10 minutes more, depending on desired consistency. Serving Suggestions: Serve over rice. Yields: 4 servings Thanks to: Mike Johnston, Savory Spice Shop Founder

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