Serves: 4
Total Calories: 411

1/4 cup olive oil
1 tablespoon finely chopped red onion
1 1/2 teaspoons finely chopped garlic
1 1/2 cups
1 tablespoon Thai red curry paste
1 1/2 teaspoons curry powder
1 1/2 teaspoons Thai fish sauce
1 1/4 pounds chicken breasts cut into 3/4 inch cubes
1 cup carrot cut into 1 inch lengths
1 cup boiling potato cut into 1 inch cubes
1 cup whipped cream
1 teaspoon all purpose flour mixed with 1 tablespoon cold water

Heat olive oil in a large saucepan over high heat. Add onions and garlic and sauté until lightly browned about 1 ½ minutes. Add coconut milk and curry paste and cook, stirring, 3 minutes. Add curry powder and fish sauce and bring to boil. Add all remaining ingredients and return to boil. Reduce heat to low and simmer until sauce is thick and creamy, about 15 minutes. Transfer to a bowl and serve.

Nutritional Facts:

Serves: 4
Total Calories: 411
Calories from Fat: 335

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Shrimp Panang
Red Curry Shrimp
Alaska King Crab Curry
Green Curry Salmon
Chicken Curry
Panang Chicken
Lamb Mussamun