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CHICKEN COCONUT CURRY 
(Makes 4 servings)

Ingredients
1 pound small red potatoes halved and quartered 
1 teaspoon coarse salt 
1 ½ pounds boneless, skinless chicken breasts sliced into ¾ inch strips 
3 tablespoons vegetable oil 
1 cup frozen peas 
6 garlic cloves minced 
¼ teaspoon red pepper flakes 
¾ cup canned coconut milk 
1 tablespoon tomato paste 
1 tablespoon curry powder

Procedure 
1. In a medium sauce pan boil potatoes with salted water, reduce heat and simmer for 10 minutes. Drain when potatoes are tender. 
2. In a large bowl toss sliced chicken with curry powder and 1 teaspoon salt. 
3. Heat 1 teaspoon oil in skillet and cook the chicken until brown, about 5-6 minutes. Transfer to a plate. 
4. In same skillet use 2 tablespoons remaining oil, garlic and pepper flakes. Cook for 1 minute. 
5. In small bowl whisk together coconut milk, tomato paste and ¼ cup water. Pour into pan, add peas and stir until liquid just begins to simmer.