2 tbsp canola oil 1 onion, sliced thinly small tin of thai red curry 400ml can of coconut cream 1 bird's eye chili, thinly sliced 1 kilo chicken breast, cut into 1 inch strips 1 carrot, sliced 2 green apples, cored and sliced a couple of mushrooms, cut into thirds - brown the onion in hot oil - add curry and coconut cream, saute for 3 mins, reduce heat - add chili - let mixture thicken a little bit - add chicken - mix chicken in sauce and cook for 15 mins - add carrots, apples - let cook for 5 (?) mins - add mushrooms near the end of cooking, when sauce has mostly thickened, otherwise mushrooms break up and disappear - serve with steamed rice As with any recipes i put up -- YMMV! Your Mileage May Vary. =)

Braised Pork Shoulder, Coconut Poached Glutinous Rice, Rich Pork Stock, Red Onions stewed in Dark Cane Vinegar, Simple Parsley Salad Cooking is my way of maintaining sanity... :-) Very nice plate, I thought. Interesting part of the dish was the pork stock - made with ribs, bacon, dried scallops, dried shrimp, lemongrass, garlic, lemon, orange peel and Chinese chives. I am expecting some Thai spices from Thailand - this was a practice run. LOL