Stir-Fried Chicken with Yellow Curry Recipe Courtesy of Executive Chef Jean-Marie Josselin, Restaurant 808 Las Vegas, NV and La Jolla, Ca

Serves 2

2 Cups Chicken Skin, removed and diced
2 Tbsp Fresh Garlic, minced
2 Tbsp Fresh Ginger, minced
1 Cup Japanese Eggplant, diced
1 Cup Zucchini, diced
1 Cup Yellow Squash, diced
1 Cup Coconut Milk
2 Tbsp Yellow Curry Paste
4 Each Kaffir Lime Leaves
3 Tbsp Peanut Oil or Vegetable Oil
1/2 Cup Chicken Stock
3 Tbsp White Wine
3 Tbsp Cornstarch, diluted

In a large wok, combine the oil and heat until almost smoking. Add the ginger and the garlic, stir well to combine for about 15 seconds, until both of the ingredients are fragrant. Add the chicken to the ginger and the garlic. Cook for about 5 minutes or until the chicken starts to brown. During this process, you will need to stir often to avoid burning the chicken having it stick to the wok. Add the vegetables, combine well and cook for an additional 2 minutes. Add the kaffir lime leaf, and deglaze the wok with the white wine. Reduce for 15 second, add the chicken stock, bring to a simmer and add the coconut milk. Bring to a simmer. At this point, you can either finish the sauce with cornstarch or serve without it.

Other Recipes from this Episode:
Stir-fried Chinese Broccoli with Garlic and Black Beans

Fresh Vegetable Salad with Crispy Shrimp and Lime Vinaigrette