2.5 lbs chicken (or 2 packages of fried tofu, or 2 lbs flank steak, thinly sliced
1 small can sliced water chestnuts
2 red peppers
5 large carrots
1 bushel green onions
1 can paneung curry
1-2 cans coconut milk (1 can= really spicy, 2 cans= mild)

In large dutch oven, heat ~1 Tb cooking oil.
Brown chicken breasts on each side for ~3 minutes each
Remove chicken.
(or quickly stirfry beef)
Add curry and stirfy.
Add 1 can coconut milk and stir to incorporate.
Add veggies.
Slice chicken it to 1 inch strips, add to curry.
Cover and simmer for ~1 hr.

Roast 2 red peppers in oven at ~500 ˚

Set oven to 350 ˚
Brown in olive oil over medium heat

•    2-3 chicken breasts, uncut (~1 lb) (both sides 6-10 min)

Set aside
Sautee in juices (med to high heat)

• 1 jumbo yellow onion, chopped
• 2 roasted red peppers, chopped
• 3 minced garlic cloves

until onions translucent

Stir in

• 1/4 t saffron
• 1.5 c + japanese short grain rice
• chopped marjoram