Cambodian Lemongrass Chicken Curry

Ingredients: 1 lb. boneless chicken, cut into cubes ½ cup water 1 cup coconut milk 1 tbsp. lime juice 12 oz. bag frozen vegetables or 2 cups of fresh bite-size vegetables small can straw mushrooms, drained (optional) small can water chestnuts, drained (optional) Ingredients for paste: 3½ 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 micro waved in the unopened bag. In 2-2½ minutes on high, they cook a little less than half and stay crisp, cutting the final prep time down. Directions: Convert curry powder into paste and set aside (see below for paste recipe). 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 a medium heat for 10 minutes, stirring occasionally. Add the vegetables (including optional ingredients) 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. Cambodian curry paste: Mix curry powder with water, olive oil and fish sauce. For a vegetarian friendly version, substitute soy sauce for the fish sauce. Serving Suggestions: Serve over rice. Recipe Summary: Servings: 4 servings Prep time: 10-15 minutes Cooking time: 20-30 minutes Thanks to: Mike Johnston, Savory Spice Shop Owner

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