My Thai Chicken Coconut Curry.

Ingredients:

4 Chicken breasts (skin off)
2 Cans of Nestle Carnation Light and Creamy Coconut flavoured evaporated milk
2 Chicken stock cubes
1/4 of a teaspoon of good Curry Powder
1/2 of a teaspoon of fresh grated Ginger
1 large clove of fresh Garlic (grated)
1 fresh pce of lemon grass
1 Brown Onion (sliced)
8 Mushrooms (sliced)
1 Red Capsicum (Sliced)
1 Large bunch of finely chopped fresh Parsley
Method:

Into a large pot, Add a small drizzle of olive oil, add sliced brown onion, sliced red capsicum, sliced mushrooms, grated garlic, grated fresh ginger and the curry powder and gently fry off until aromatic. Pour the 2 cans of coconut flavoured evaperated milk into the pot, add the 2 Chicken stock cubes. Stir to combine, add the pce of lemon grass that has been bashed on the end (to release the flavour). Simmer to reduce so the flavours combine. Careful not to burn. Add sliced chicken breast and poach in liquid until chicken is cooked. Serve on a bed of steamed coconut rice. Sprinkle with fresh parsely.

Enjoy.