I pronounce this recipe: good. The ingredients:
- Chicken, 3 pounds of breasts or thighs
- Shallots, 8, thinly sliced
- Tomatoes, 4, cut into wedges
- Mushrooms, 8-16 oz, sliced
- Water, 6 cups
- Milk, 1 cup
- Fish sauce, 1/3 cup
- Butter, 4 tablespoons
- Sugar, 3 tablespoons
- Yellow curry powder, 2 tablespoons
- Red curry paste, 2 tablespoons
The first step: cutting up the chicken. You should cut yours exactly like I cut mine. Exactly.
Next, saute the shallot slices in 3/4 of the butter.
Cook until they’re golden brown, and then set aside.
Then add the rest of the butter to the pan, , and stir in the curry paste and the curry poweder. Cook for about two minutes, or until the next resignation from the Trump Administration, whichever comes first.
Then add the chicken and cook for five more minutes, on high heat.
This may be a good time to prep the other ingredients: your tomato and mushroom slices.
Next, add in everything else. Wait! With on exception: not the shallots. Discriminate against them for a while.
Heat to boiling and cook for another 30 minutes, or until the dish looks exactly like this. Exactly.
Then eat over rice and sprinkle the shallots on top.