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Linda's Curry
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| 1 lb | shrimp, shelled and deformed or 1 lb chicken breasts |
| 1/2 lg | onion, cut into thick slivers |
| 2-3 | carrots, peeled and cut into medium chunks |
| 1 | red bell pepper, cut into large slivers |
| 1 garlic micro planed | |
| 1t | fresh Ginger, micrplaned |
| 1 T | pesto or 4 leaves fresh basil |
| 3 T | curry powder |
| 1c | coconut milk |
| Green onions, sliced thinly | |
| 1/2 | lime |
If using ckn , sauté with oil and set aside. In the same pan, add all vegs including Ginger and garlic. Add 3 Tcurry powder. Add salt to tastes. Sauté in a little more oil for about 5 more mins uncovered. If sauce too thick, add ckn broth. Add lime juice. Garnish with green onions.
Serve with brown jasmine rice and a Saldana with pears.
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