Thai Green Curry Chicken
from the kitchen of Sharmagne Leland-St. John

1 large chicken breast, cut into small cubes
1 12-ounce jar of Trader Joe's Thai Green Curry Simmer Sauce
2 ribs of celery, chopped
1 15-ounce tin of garbanzo beans
½ cup shelled peanuts
1 small head of broccoli, cut into florettes
1 dozen fingerling potatoes, cut in half
½ cup vegetable broth
Olive oil

Brown the chicken cubes in a skillet with a bit of oil.
Pour the simmer sauce into a soup kettle.  Add the
chicken, celery, garbanzo beans, broccoli, peanuts and
the potatoes. Bring to a boil then lower heat to a low
simmer and let cook for 30 minutes. After the first 15
minutes add the vegetable broth and continue to cook.

Serve over rice or soba noodles.


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