Click for NEWS Click for SPORTS Click for ACCENT Click for OPINION Click for OBITUARIES Click for CALENDAR Click for CLASSIFIEDS Click for ARCHIVES Click for SPECIALSECTIONS
Subscribe  •  Business Directory  •  Recipes  •  The Stroller  •  Weddings  •  School Menus  •  Community Links  •  VA Lottery  •  Contact Us
Thursday, March 5, 2015
News Search   

Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 1 lb. boneless, skinless chicken breasts
  • 5 cloves garlic
  • 2 TBS extra virgin olive oil
  • 2 TBS fish sauce
  • 1 tsp. cracked black pepper
  • 2 14 oz. cans regular or light coconut milk
  • 1 cup water
  • 2 TBS red curry paste
  • 2 8 oz. cans sliced bamboo shoots
  • 1â�„2 cup lightly chopped basil
Cut chicken into 1�2-inch pieces and mince garlic.
In a stock pot, heat olive oil and add garlic and chicken. As the chicken starts to brown, add fish sauce and pepper. Then add coconut milk and one cup water; mix in well. Bring to a boil, then add red curry paste, bamboo shoots (discard liquid) and basil. Reduce heat, cover and let simmer for 20 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)

West Piedmont Workforce Investment Board - Click for Website
PHCC - Click for Website
Joe Cobbe CPA - Click for Website
Rives S. Brown Realtors - Click for Website
The Spencer Group - Click for Website
Lockman & Associates - Click for Website
A-CO - Click for Website
The Eye Site - Click for Website
New College Institute - Click for Website
Everything Outdoors - Click for Website