Cambodian Coconut Chicken Curry

Ingredients

2 cloves of garlic (or 1 tsp of the pre-chopped variety)

1 onion (chopped)

2 inch fresh ginger root (peeled and chopped)

2 T fresh lemon grass (chopped) 

1/2 tsp tumeric 

1/2 tsp curry powder (I used Indian Garam Masala and HIGHLY recommend it)

2 T Fish Sauce (so stinky but necessary)

1 T sugar

dash of salt

400 gm (14 oz) coconut milk

4-8 boneless chicken tenders (cut into thin pieces)

4-8 small potatoes (cubed) - if your using Idaho or lrg sweet potatoes 2 is plenty

2 small tomatoes (chopped)

1 lrg carrot (chopped)

1 C whole peas (I strongly feel peas should remain in the pod when served in curry)

Directions:

1) Put garlic, onion, ginger, lemon grass, turmeric, curry powder, fish sauce, sugar, and a little coconut milk in blender or food processor and process until well blended.

2) Add remaining coconut milk and process until mixed

3) Place desired amount of rice in rice cooker and cook.  While rice is cooking:

4) Pour mixture into a saucepan, add remaining ingredients, bring to a boil, and then lower the heat and allow to simmer, stirring occasionally until curry thickened and vegetables are easy to pierce with a fork.

5) Serve heaping portions of curry on rice and ENJOY!