Thai Chicken Curry

This recipe comes from Jamie's Cookbook and it is DELICIOUS! I seriously had to come upstairs to get away from it and stop eating :-)! Thai inspired dishes are definitely her speciality, so check it out (most are gluten free too). Yum, Yum, YUM!!!

- 1 large chicken breast
- 1 (13.5 oz) can coconut milk
- 1/2 cup golden raisins (I used 1/3 and was pleasantly surprised, we are not raisin lovers over here!)
- 1 medium yellow onion, cut into wide slices
- 1 medium tomato, cut into thick 1 inch pieces
- 1 bunch asparagus or green beans, ends cut off and then cut into thirds (I used green beans)
- 1 1/2 T. Thai red curry paste
- 1-2 t. curry powder
- 1 t. salt
- 1/2 t.pepper
Optional Ingredients:
- pineapple
- 1 tsp sugar
- 1/4 cup water (I added the water and a little more curry powder to provide some extra sauce and was glad I did!)
INSTEAD OF CURRY PASTE: 1 tbsp fresh ginger, 1 tsp curry powder, 1 tsp chili powder, 1/4 tsp cayenne

- Cut chicken into thin strips. Season with curry and broil on low, DO NOT overcook as it will simmer later.
- Heat vegetable oil in a large pan. Saute onions first, add asparagus/beans, then add tomatoes.
- Add the following ingredients one at a time and taste it as you go: raisins, curry paste, coconut milk, curry powder, salt, pepper, chicken.
- Simmer and taste and re-season until you can't wait anymore. (I thought it was great as is)
- Serve with steamed rice.