Masaman curry with chicken, string beans, cauliflower, red bell pepper, and onion
Ingredient	Amount	Unit	Calories/unit	Calories
Chicken (Boneless Thighs)	1.3	pounds	567.00	737.10
Cauliflower	1	pounds	113.40	113.40
String Beans	22	Oz	8.79	193.35
Carrot	0.7	Lb	195.05	136.54
Onion	1	Lb	172.37	172.37
Coconut Milk (Royal lite)	1	tin light	390.00	390.00
Chicken stock	0.5	tin no fat	30.00	15.00
Red Bell Pepper	3	Piece	15.00	45.00
Masaman curry paste	4	tbls	22.50	90.00
Thai fish sauce	8	tbls	20.00	160.00
Cilantro	1	Bunch	5.00	5.00
Basil	2	Bunch	5.00	10.00
Thai Chilies (Dry Red)	6	peppers	0.70	4.20
			Total Calories	2071.95
			Yield = 8 Servings	258.99	Per Serving
Method:
Cut all ingredients into bite sized pieces. Chop basil and cilantro moderately fine.
Chill coconut milk. Open without shaking. Skim off the cream at the top. Fry curry paste in the cream over
moderate heat until the paste is incorporated and fragrant. Add the rest of the coconut milk, the chicken stock,
the chilies, and all the veggies. Add the fish sauce. Add 1/2 of the basil and cilantro.
Cook covered over moderate heat until the veggies are just getting cooked. Add the chicken.
Add more of the basil and cilantro. When the chicken is cooked, ~15 minutes,
add the rest of the cilantro and basil. Serve with rice.