Sun Sentinel: Chicken and Fennel with Thai Green Curry
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Set a large saucepan over medium-high heat and add oil. When oil is hot, add fennel, garlic and onions and cook, stirring, 2 minutes until mixture softens and becomes fragrant. Season with salt and pepper. Add curry paste and stir-fry 30 seconds. Skim thick cream from top of coconut milk and pour into saucepan, reserving thinner milk. Cook fennel and cream mixture 2 minutes, stirring.
The link address is: http://www.sun-sentinel.com/features/food/sfl-fdshopdistr2sep04,0,2675823.story?coll=sfla-home-dots-right-utility
