Papas Chicken Curry

This works with chicken... or lamb... or shrimp.   It depends on what you have available.


INGREDIENTS:

• 2 small onions (sweet yellow)
• One package basil (about a big handful)
• One can coconut milk
• 3-4 teaspoons curry paste (red, yellow or whatever)
• 1-2 handfuls whole string beans - fresh or frozen
• 3-4 cloves garlic
• 1 sprig rosemary
• 1/2 bell pepper
• Meat (chicken, lamb, or shrimp - enough for 3-4 people)
• 1-2 tablespoons chicken better-than-bullion 

SEASONINGS:

• Black pepper (1/2 tsp)
• 3 Bay Leaves
• Garlic powder (1/2 - 2 tsp - depends on your taste)
• cardamom (1/2 - 1 tsp)
• tumeric (1/2 - 1 tsp)
• crushed red pepper (1/2 tsp)

Cook the meat in separate fry pan - with the seasoning on it.  Set aside.  EXCEPTION: Shrimp - put in raw for last 4-5 minutes of cooking the whole dish... just til it turns pink.

Slice and cook the bell pepper, the onions, the sprig of rosemary, and the Bay Leaves in a fry-pan (with olive or grapeseed oil) for about 7-10 minutes - til the onions are really soft and somewhat caramelized.  Use a garlic press to mince the garlic and add to the pan.

Turn heat down to medium-low.  Add in can coconut milk, curry paste, and string beans.  Simmer for 5 minutes.  Add water and seasonings.  Adjust seasoning to taste.

Add in meat and basil leaves.  Simmer for a few minutes.

Remove bay leaves, and stem for rosemary sprig.  (Many of the rosemary leaves will have fallen off.) Then serve.

Ideally - serve over RICE or over Rice Noodles.