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Akasha's Thai Chicken and Daikon Curry

Ingredients

1 stalk fresh lemongrass

1 (14-ounce) can coconut milk

1 to 2 teaspoons red curry paste, to taste

½ teaspoon ground turmeric

1 tablespoon sugar

1 cup Silk^®Soymilk Plain, plus more if needed

6-ounces fresh green beans, trimmed and cut into 1-inch pieces

12 ounces boneless, skinless chicken breast, cut into bite-size pieces

One 4-inch piece daikon radish, peeled, sliced in half, and cut into ⅛-inch slices

2 tablespoons fish sauce

2 Kaffir lime leaves (optional)

¼ cup whole Thai basil leaves

2 plum tomatoes, ends removed and cut into 4 wedges

Instructions

Cut the top off the lemongrass and peel away 1 or 2 of the tough outer layers. Cut into 2-inch slices.

In a wok or 4-quart saucepot, heat the coconut milk over medium-high heat. Add the lemongrass, curry paste, turmeric, and sugar. Cook for 2 minutes, stirring frequently.

Add the Silk® and green beans and cook for about 8 minutes (the thinner the green beans, the faster they will cook). Add the chicken and cook and additional 5-7 minutes.

Add the plum tomato wedges and additional Silk® if the curry seems too thick, and simmer until the tomatoes are hot, 1-2 minutes. If you wish, you can take out the lemongrass slices before serving. Serve hot with steamed rice.

*Reprinted with permission from Akasha Richmond's Hollywood Dish

Soy Fact

Soy flour is made from roasted soy beans ground into a fine powder.

Kansas Soybean Commission & Association