[Joe]

Chicken and Peanut Curry
There are a couple of tricks to this:
1. If you buy the chicken from Woolworth's stores they will cry vac pack you chicken on request (this is similar to bacon packaging). This will enable meat to be kept unrefridgerated for a number of days. You can feel from the packet as it starts to get aerated.
2. Use powdered coconut milk, this is available in most supermarkets.

Ingredients

* 500gm Chicken fillets - cut small for faster cooking (cry vac for longer walks)
* 1/2 cup Peanuts, blended to fine or paste (or peanut butter)
* 500 ml Coconut Milk (powdered to save weight)
* 1 tblsp Olive oil
* 1.5 tblsp Penang curry paste
* 2 tblsp Fish sauce
* 2 tblsp Sugar

Instructions:
Stir fry curry paste in oil until fragrant. Add around 150ml of coconut milk to make a paste. Add chicken and allow flavours to combine, off the heat. Add rest of coconut milk and bring to boil, then add fish sauce and sugar. Simmer for a few minutes and then add peanuts. Continue to simmer until chicken is cooked and sauce starts to thicken. Serve with rice. SERVES FOUR. Contributor: Tim Jones


this recipe came from a mate of mine. Use coconut milk powder and get butcher to cryovac the chicken for you. This makes for a really quick easy meal.

[frank_in_oz]

We have used the smoked chicken breasts a lot. They can either be bought individually or cryo vaced. Reckon they work really well for almost anything, either as cold or cut up and thrown into a stirfry, rice etc. I would be reluctant to take fresh chicken (even cryo vaced) Now fillet steak, that is another thing. Often take that for the first or second night.