Ingredients:

Cooked rice – 2 cups

Small onion- 1/2 cup

Garlic pods – 1 cup

Ginger- 1/4 inch piece

Roasted and ground black pepper- 1/2 tsp

Raosted and ground cumin seeds- 1 tsp

Method:
An important thing in making any mixed rice variety is that the rice has to be cooked well
but must be separate grains. Normally this can be achieved by roasting the raw rice in little ghee
before cooking or adding a little sesame oil while it is cooking. Once the rice is cooked, cool it
well in a wide pan/ plate.

Cut the onions, garlic and ginger into fine pieces. Heat oil or ghee in a wide skillet, add mustard
seeds, cumin seeds , dried chillies (3-4 numbers) and curry leaves. Add the onion, garlic and
ginger pieces and fry them on low heat.Add pepper powder and cumin powder. Add salt to taste
and mix the rice , turning off the heat.

Poondu Milagu Kuzhambu

Ingredients :

Garlic cloves – 1 cup

Tamarind – About the size of a medium-sized lemon

Red chillies – 7 or 8
Black Pepper corns – 1 tbsp

Jeera – 1 tsp

Toor Dal – 2 tbsp

Asafoetida (Hing) – 1 tsp

Take 1 tbsp gingelly oil in a pan and fry the following ingredients in the same order :

Garlic cloves – 5, Red chillies, Black pepper, Jeera, Toor Dal and finally add the Tamarind and
fry well.

Put them all in a mixie jar after it cools and add the hing to it.

Grind them to a fine paste, adding water when required.

Heat 2 tbsp gingelly oil in a pan.

Add mustard seeds.

Add the rest of the garlic cloves and fry them lightly.

Add a pinch of turmeric powder.

Now, add in the finely ground paste and add salt to taste.

Let it simmer for 10 mins.

Add little jaggery before switching off the gas.

This poondu kuzhambu is awesome with hot rice and pappads. This is what I had yday for
dinner and My God, it was yummylicious….

Poondu – Garlic

Milagu – Pepper

Kuzhambu – Its a kind of thick sambhar made with freshly made masala.

Ingredients
Raw Rice- 2 cups
Thoor dal- 1 cup
Turmeric powder- ¼ tsp
Asafoetida- ¼ tsp
Peas- ½ cup
Shallots- ½ cup
Tomatoes-2 cut finely
Carrot -1 chopped into small pieces
Beans- 10 chopped finely
Potatoes-1 chopped into small pieces
Drumsticks- 1 cut into 3” pieces
Brinjal – 1 cut into cubes.
Chowchow- ¼ cup cut into cubes
Garlic- 6 cloves
Green chillies- 3
These are the main veggies. U can add any vegetable u want to this except beets and
bittergourd.The more the vegetables the better the taste. I added bottlegourd too with this.
Sambar powder- 1 tsp(optional. As I use very little red chilies ,I add this for better colour.I use
sakthi masala)
Tamarind – 1 small lemon sized.
Salt to taste
Ghee- 5 tsp
Coriander leaves- 3 tsp chopped

To roast and grind

Channa dal- 2 tsp

Thoor Dal – 1 tsp
Urad dal- 1 tsp
Coriander seeds- 3 tsp
Jeera- 1 ½ tsp
Pepper- ½ tsp
Fenugreek seeds- ½ tsp
Saunf/Aniseeds- ½ tsp
Curry leaves- a few
Red chillies- 3( the one I have is very spicy so I add little) or acc to taste
Cinnamon- 2 one inch pieces
Cloves- 5
Coconut- 3 to 4 tsp
Heat 1 tsp of oil in a pan and add all the spices except coconut and fry for 2 minutes. Then add
coconut finally and fry for a minute. Cool it and grind it to a fine paste by adding water.
For seasoning

Oil- 3 tsp
Mustard seeds- ½ tps
Broken urad dal- ¼ tsp
Fenugreek seeds- ¼ tsp
Curry leaves- a few

Method

Pressure cook the dal with turmeric powder and asafetida and set aside. Soak the tamarind in
water and squeeze the juice.
In a cooker or big vessel, add 10 cups of water(1:5 ratio) . when it boils add the rice and the
vegetables(from peas to green chillies). When the rice is ¾ th cooked. Add the dal and salt.mix
properly and add the ground paste , tamarind juice, sambarpowder and ghee. Partly Cover and
cook for a few minutes in reduced flame.Heat oil in another pan and add the seasonings one by
one. Now add this to the rice. Garnish with coriander leaves. Serve hot with raita and
papad/chips and ghee on top.
This bisi bela bhath should be in a slightly semisolid consistency than the normal rice.
This recipe is intended for my readers who need help to make the same.

Ingredients:

1 cup of thuar dal

½ tsp of turmeric powder
A small lime sized ball of tamarind
2-3 drumsticks, each cut into 3” pieces
2 tsps of homemade sambhar powder or store bought of your choice
Salt-to taste

To temper,
A tbsp or refined oil
½ tsp of mustards
½ tsp of urad dal
2 pinches of hing/perunkayam
10-15 small sized pearl onions/chinna vengayam/ulli
3 green chillies slit lengthwise
A stalk of curry leaves/karuveppilai
Cilantro/kothamalli

Method:

1.Soak tamarind in warm water.Extract the thick pulp.

2.Pressure cook dal in enough water with turmeric powder.

3.Heat oil in a deep pan,keeping the flame medium, splutter mustards and brown theurad dal.Add
hing.Immediately add the onions and green chillies , sauteing continuously.Add the curry leaves.

4.Add about 2 cups of water to the pan.when it boils add the drumstick pieces, close the pan with
a lid and simmer till they are ‘almost’cooked.

5.Add ½ tsp of salt and the tamarind extract and let it simmer for a few minutes.Now add
the sambhar powder,stirring slowly to avoid lumps.

6.Open the cooker,strain the water on top,(keep this aside and add lastly to thesambhar if too
thick)and mash the dal well with the round end of a ladle.Add dal to the pan,letting it simmer for
10 more mins.

7.Check salt and the consistency of the sambhar,as it should not be too thick or too
watery.Garnish with chopped cilantro and serve hot with rice.

P.S-Drumsticks can be substituted by almost ANY veg of your choice.You can try with a
combination of potatoes,carrots and beans… go for drumsticks,brinjals,tomatoes and so
on.Please make sure that the veg are chunky enough and not overcooked.

Rasam Powder
• Chana Dhal(kadalai parupu) - 1 tb spoon
• Kothamali seeds/Corriander seeds - 1/2 tb spoon
• Black pepper corns - 1 t spoon
• Cumin Seeds/Jeera Seeds - 1 1/2 t spoon
 • Dry Red Chilli - 2 big
• Methi/Vendhayam - 1 pinch

Ingrediants to make rasam powder.Only for

display,not exact measures

Heat a kadai and dry roast(until channa dhal,corr.seeds turn into brown color) all the above
ingrediants.

Dry roasted ingrediants ready to be powdered

Cool it for a while.Grind to a fine powder in a blender or coffee grinder.

• Tamarind- lemon size,soak in 4 cups of water
• Tomato- 1/2 medium chopped
• Corriander/kothamali leaves - chopped ,as required
• Powders- turmeric 1/4 t spoon,hing/Kayam 4 shakes
• Salt-as required
• Seasoning-mustard,curry leaves
Method

Heat oil in a kadai,add the seasonings,when it splutters,add tomatoes fry until they are
mushy.Add the rasam powder and fry for 3 mins.Nice aroma arises at this stage.Now add the
tamarind water.Add the powders,salt.Allow to boil for 6 to 7 mins.Add corriander leaves.When
you see bubbles starting to arise.Switch off the stove.Rasam is ready.Serve with rice or as a soup
particulary when it is raining outside.

Hotel Rasam
Tips
• You can make the rasam powder in a bluk,store it in a air tight container or in freezer as
use it as needed.
• It goes well with veggie side dishes.

Here's a simple receipe for Pepper Rasam.

Ingredients:

3 cups of tamarind juice by soaking and squeezing lime size tamarind in water (or) 2 tsp
tamarind pulp dissolved in 4 cups of water.
2 tsp pepper powder
2 tsp jeera powder
1 tsp turmeric powder
4 cloves garlic smashed and roughly chopped
1 medium size tomato
1/cup chopped coriander/cilantro leaves
salt as needed
For tempering:

1 tsp mustard
1 tsp jeera seeds
1 red chilly
a pinch of hing
few curry leaves

Method:

Take the tamarind juice in vessel.Add all the powders, garlic and salt to it. Squeeze the tomatoes
by your hand and mix with the liquid well.Check for salt and spice level.Add the coriander
leaves and keep aside. Take a kadhai or sauce pot and add 2 tsp of oil. To this add the tempering
ingredients one by one.When the mustard pops add the tamarind juice mixture to it.

Reduce the heat the medium and look for the bubbles.The trick for good rasam lies at the last
stage.My mother tells me that the rasam should not boil at any cost.When the first stage of
boiling bubbles appear like a foam as shown in the above picture,we should switch off the stove
and take the pot away from the stove and close with a lid.Allow it to rest for atleast 15 mins. At
this stage your house will be filled with the wonderful aroma of the rasam.

Serve it piping hot with white rice, papad and egg curry as a side dish...hmm.. yummy :)

Some Tips:
Pepper-Jeera Powder
If you are making rasam regularly then its better to make the pepper -jeera powder at the ratio
of 1:2 at home.Make it a coarse powder.Add a tblsp of this powder instead of adding the pepper
and jeera powder seperatly
Another form of home made rasam powder :
5 red chillies
1/4 cup of coriander seeds
1/2 cup of pepper
1 cup of jeera
2 tblsp of chana dhal
2 tblsp of toor dhal
Dry roast all the above spices, till you get a nice aroma, grind them into a coarse powder, store
in an airtight container.Add 1 tsp of this powder to the above rasam along with the other
powders mentioned in the recipe.The Rasam becomes even more spicy and it greatly enhances
the taste.

Ingredients:
7-8 small brinjals (deep purple ones)- removed and sliced lengthwise into quarters

For podi:
3 T chana dal (split bengal gram)
4-5 red chillies
1 tsp coriander seeds
1 T sesame seeds
2 T grated fresh coconut

1 small lemon sized ball tamarind

1 tsp curry powder
Pinch turmeric powder
Salt to taste
1/2 tsp mustard seeds, few curry leaves
Finely chopped coriander for garnish

Method:
Take all the ingredients for the podi in a pan. Dry roast them, until the dal turns golden brown
and the ingredients give off a nice aroma. Rough grind it to maintain the texture of the podi.
Remove from mixer and keep aside.

Keep a cup of water to boil in a pan. Add a pinch of turmeric powder and the tamarind extract to
this. Once the water starts boiling- add the quartered brinjal pieces and keep the flame on SIM.
Let the brinjal cook for 5-7 minutes in the tamarind water.
Once they turn a little tender-drain and remove from pan.

In a dry non-stick pan, take 2 tsp of oil. Splutter some mustard seeds and curry leaves. Add the
podi, fry it in the oil for 5 minutes or so and then add the brinjal. Season with curry powder /
 sambhar powder and salt. Saute for some more time until the brinjal is completely coated with
the podi and the podi looks well fried /golden brown.

Garnish with finely chopped coriander leaves and serve hot with chapatis or sambhar-rice.

I'm sure this one appeals even to those who aren't very fond of the vegetable. The podi imparts a
nice crispy texture as well as a nutty taste to the brinjal.

Note:
You could add a Tbsp of grated jaggery to the podi to add a nice sweet tinge to the existing
spicy, sour and salty flavour.

You can use this podi for giving a whole new twist to the good old potato-curry too.

1 of 5 Photos

Chicken Biryani, Hyderabadi Style

By: RK

"My husband's mother taught me this recipe, an authentic Hyderabadi-style biryani that is a
trademark of home-cooking in south India. For a more traditional version, substitute curd
(homemade south Indian yogurt) for yogurt. If you cannot find ginger garlic paste, crush together
ginger and garlic in equal portions."

Rate/Review | Read Reviews (27)

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What to Drink?

Riesling

Vodka Slush

Beer

Special Lemonade

Prep Time:
20 Min
Cook Time:
55 Min
Ready In:
1 Hr 15 Min
Servings (Help)
8

US MetricCalculate

Original Recipe Yield 8 servings

Ingredients
• 1/4 cup ghee (clarified butter)
• 20 whole cloves
• 9 whole cardamom pods
• 5 bay leaves
• 1 medium onion, chopped
• 5 small green chile peppers
• 2 tablespoons ginger garlic paste
• 1 (3 pound) whole chicken, cut into pieces
• 1 1/2 cups plain yogurt
• 1 teaspoon salt
• 6 fresh curry leaves (optional)
• 3 cups uncooked jasmine or white rice
• 4 1/8 cups water
• 1 sprig cilantro leaves with stems
Directions
1. Soak rice for 30 minutes in enough water to cover; then drain.
2. Meanwhile, heat ghee in a large skillet over medium heat. Stir in cloves, cardamom, and bay
leaves. Then stir in onion, and cook until soft, 6 to 7 minutes. Stir in chile peppers and ginger
paste. Stir in yogurt, salt, and curry, and then place chicken in pan. Cook for 20 to 25 minutes,
stirring occasionally and turning the chicken pieces, until only about 1 cup of liquid remains.
3. Mix in rice, water, and cilantro. Bring to a boil. Reduce heat to low, cover, and cook for 20
minutes. Check rice after about 12 minutes; if it is dry, add 1/2 cup water, and continue
cooking.

Yummy cashews add a load of health benefits to this simple recipe for vegetable fried rice.

Learn more about fried rice

Prep Time: 10 minutes

Cook Time: 8 minutes
Total Time: 18 minutes

Ingredients:

• 2 tablespoons oil for stir-frying

• 1 teaspoon minced fresh ginger
• 1 medium onion, diced
• 1/2 cup frozen corn or peas
• 1/2 red bell pepper, deseeded, diced
• 3 1/2 cups previously cooked scented rice
• 2 teaspoons soy sauce or to taste, or thick soy sauce, vegetarian oyster sauce, or a combination
• Black pepper, to taste
• 3/4 cup cashews
• 1 green onion, finely chopped
• Salt to taste, optional

Preparation:
Heat oil in preheated wok on medium-high heat. Add ginger, stir until fragrant. Add onion, stir-
fry for about 2 minutes, until softened.

Push the onion to the sides of wok. Add the frozen corn or peas in the middle, and stir-fry for 1
minute. Push to sides, add red bell pepper in the middle and stir-fry for 1 minute.

Add rice in middle of the pan. Stir until heated through (about 2 minutes), using a spatula to turn
and move the rice around the pan. (Note: You can remove the stir-fried vegetables before adding
the rice if the pan is too crowded, and then add them back before adding the seasonings. It's
generally not necessary though, since the rice is already cooked and just needs to be heated
through).

Stir in soy sauce, and pepper. Stir in cashews. Stir in green onion. Taste and add seasoning if
desired.

Chicken fried rice is a healthy, one dish meal. Like all fried rice dishes, Chicken fried rice tastes
best when using leftover cooked rice.

Makes 3 servings of chicken fried rice, or 4 - 6 as part of a meal.

More Chinese Recipes

Prep Time: 10 minutes

Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients:

• 4 cups cold cooked rice

• 8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped
• 2 eggs (more if desired)
• 1/2 cup green peas
• 1 medium onion, diced
• 1 green onion, diced
• Seasonings (add according to taste):
• Light Soy Sauce
• Oyster sauce
• Salt
• Pepper
• Oil for stir-frying, as needed
Preparation:

Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired).

Chop the chicken meat and dice the onion and green onion.
Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over
medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips,
and save for later.

Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the
green peas.

Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper and
oyster sauce. Add the chicken, onion and green peas and combine thoroughly. Serve chicken
fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can
mix the green onion and egg in with the other ingredients).

Reader Rating: 4 out of 5 stars

Comments: "It was fantastic!" Submitted by Melysa

Serves 3 to 4

Ingredients:

• 1 pound fresh noodles (Shanghai thin noodles are good)

• 1/2 pound chicken breast, cut into strips
• 4 ounces shrimp, shelled and cleaned
• 1/2 bok choy, cut into bite-size pieces
• 1/2 cup carrot, cut on the diagonal
• 1/2 cup broccoli or cauliflower, trimmed, cut on the diagonal into 1-inch pieces
• 1 onion, shredded
• 1 clove garlic, minced
• 1 tablespoon light soy sauce
• 2 tablespoons hot bean sauce
• 1/2 teaspoon salt
• 5 tablespoons cooking oil for stir-frying
• Marinade:
• 1 teaspoon wine
• 1 teaspoon light soy sauce
 • 1 teaspoon cornstarch
• Sauce:
• 1/2 cup stock
• 1 teaspoon light soy sauce
• 1 tablespoon chili oil
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 2 teaspoons cornstarch

Preparation:

Mix together marinade ingredients. Marinate chicken for at least twenty minutes.

While marinating chicken, mix together sauce ingredients. Set aside.

Also while marinating chicken, parboil noodles in a pot of boiling water for three minutes.
Loosen up noodles with chopsticks as they are boiling. Drain.

Heat wok. When heated, add 1 tablespoon of oil. Add garlic and chicken and stir-fry. When the
chicken is nearly done, push the chicken up to the side of the wok and add the shrimp in the
middle of the wok. Stir-fry. When the shrimp are done, mix the chicken and shrimp and remove
from the wok to a platter.

Reheat the wok and add 1 tablespoon of oil. Add onions, bok choy, carrot and broccoli and stir-
fry until tender and crisp. Sprinkle 1/2 teaspoon of salt over the vegetables and mix it in. Remove
the vegetables to a platter.

Clean out the wok with a paper towel. Heat wok again and add 3 tablespoons oil. Place noodles
in the wok, using chopsticks to break them up. Add 2 tablespoons hot bean sauce and 1
tablespoon light soy sauce. Stir-fry until the noodles are heated through. Add cooked chicken,
shrimp and all the vegetables. Restir sauce mixture and add. When it comes to a boil, test and
adjust the seasoning if desired, then remove and serve.

•
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 Fried Rice Restaurant Style
By: jostrander

"A quick fried rice like you get at your favorite Chinese restaurant. A couple of eggs, baby
carrots, peas and soy sauce is all you need."

Rate/Review | Read Reviews (524)

32,032 people have saved this | 9 custom versions

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What to Drink?

Sparkling wine

Beer

Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
45 Min
Servings (Help)
 8

US MetricCalculate

Original Recipe Yield 8 servings

Ingredients
• 2 cups enriched white rice
• 4 cups water
• 2/3 cup chopped baby carrots
• 1/2 cup frozen green peas
• 2 tablespoons vegetable oil
• 2 eggs
• soy sauce to taste
• sesame oil, to taste (optional)
Directions
1. In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20
minutes.
2. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water,
and drain.
3. Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds.
Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in
soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

•
Vegetarian Cuisine
• Single Servings: November '08
• Using Alternative Flours
• Vegetarian Meals
• Related Collections
• Canned Green Peas
• Canned Beans and Peas
• Green Bell Peppers
• Vegetarian Main Dishes - Stir-fry
• 45 Minute Meals
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• Register FREE!
• Supporting Membership!
 • Create a Recipe Box
• FREE Newsletters
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• Contests and Sweepstakes
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Vegetable Fried Rice

By: dakota kelly

"This dish combines the nutty flavor of brown rice with the fresh taste of bell peppers, baby peas,
and other vegetables."

Rate/Review | Read Reviews (53)

3,197 people have saved this | 1 custom version

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• Share/Email

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What to Drink?

Pinot Grigio

Prep Time:
10 Min
Cook Time:
30 Min
Ready In:
40 Min
Servings (Help)
3

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Original Recipe Yield 3 to 4 servings

Ingredients
• 3 cups water
• 1 1/2 cups quick-cooking brown rice
• 2 tablespoons peanut oil
• 1 small yellow onion, chopped
• 1 small green bell pepper, chopped
• 1 teaspoon minced garlic
• 1/4 teaspoon red pepper flakes
• 3 green onions, thinly sliced
• 3 tablespoons soy sauce
• 1 (8 ounce) can baby peas, drained
• 2 teaspoons sesame oil
• 1/4 cup roasted peanuts
Directions
1. In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
2. Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell
pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally. Increase heat
 to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add
peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with
peanuts, if desired.

Servings (Help)
7

US MetricCalculate

Original Recipe Yield 6 to 8 servings

Ingredients
• 1/2 tablespoon sesame oil
• 1 onion
• 1 1/2 pounds cooked, cubed chicken meat
• 2 tablespoons soy sauce
• 2 large carrots, diced
• 2 stalks celery, chopped
• 1 large red bell pepper, diced
• 3/4 cup fresh pea pods, halved
• 1/2 large green bell pepper, diced
• 6 cups cooked white rice
• 2 eggs
• 1/3 cup soy sauce
Directions
1. Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken
and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
2. Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5
minutes. Then add rice and stir thoroughly.
3. Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

Ingredients
• 3 large eggs
• Kosher salt and freshly ground black pepper
• Vegetable oil, for frying
• 4 boneless, skinless chicken breast halves, cut into thin strips
• 1 teaspoon sesame oil
• 1 large onion, finely chopped
• 2 garlic cloves, finely minced
• 4 cups cold, cooked rice
• 6 green (spring) onions, thinly sliced, plus more for garnish, optional
• 2 tablespoons soy sauce
Directions
Beat eggs with a whisk in a small bowl and season with salt and pepper, to taste. Heat very little
oil in a medium frying pan over medium heat and make an omelette using half the beaten eggs.
Turn out onto a plate to cool (do not fold omelette). Repeat process with remaining beaten eggs.
Place 1 omelette on top of the other, fold and coarsely chop. Set aside.
In a medium bowl, toss chicken strips with the sesame oil and season with salt and pepper, to
taste. Heat 3 tablespoons vegetable oil over high heat in large frying pan or wok and stir-fry the
prepared chicken strips until lightly golden, about 2 to 3 minutes. Add the onion and garlic
and stir-fry for 1 to 2 minutes or until onionhas softened. Add 2 tablespoons more vegetable oil
and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very
hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in chopped cooked egg.
If desired,garnish with additional sliced green onions.

Ingredients
• 2/3 cup unsweetened coconut milk
• 2 to 3 teaspoons Thai red curry paste
• 1 tablespoon Asian fish sauce
• 3 tablespoons vegetable oil, divided
• 1 1/2 pounds skinless, boneless chickenthighs, cut into 1/2-inch strips, or skinless, boneless
breasts, cut into 1 1/2-inch chunks
• Salt and freshly ground black pepper
• 1/2 pound shiitake mushrooms, stemmed, caps quartered
• 1 tablespoon very finely chopped fresh ginger
• 2 large garlic cloves, very finely chopped
• 1/2 cup water
• Toasted peanuts and cilantro leaves, for garnish
• Steamed rice and lime wedges, for serving
Directions
In a small bowl, whisk the coconut milk with the curry paste andfish sauce until combined. Heat
a large skillet until very hot. Add 2 tablespoons of the vegetable oil and heat until just smoking.
Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high
heat, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes. Transfer
the chicken to a plate and pour off the fat in the skillet. Add the remaining 1 tablespoon of
vegetable oil to the skillet. Add the shiitake caps and stir-fry over high heat until lightly
browned, about 5 minutes. Stir in the ginger and garlic, stir-fry for 1 minute. Add the chicken,
red curry mixture and the water and bring to a boil. Reduce heat and simmer for 2 to 3 minutes
or until the chicken is cooked through. Transfer the chicken and curry sauce to a serving bowl
and garnish with peanuts and cilantro. Serve immediately with rice and lime wedges.
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