Yummy Yellow Curry

Josh and I cooked this curry Saturday night and had plenty left over to freeze for another meal.  Here's what you'll need to make "Yummy Yellow Curry":

-4 chicken breasts (cut into 1 inch thick slices)
-3 teaspoons turmeric
-3 whole star anise, crushed
-3 garlic cloves
-one pinch of ginger
-grated zest of 1 lime
-1/2 a lime of lime juice

-2 Tablespoons fish sauce

-2 Tablespoons chili oil
-1 Tablespoon dark soy sauce
-1 Tablespoon peanut oil
-10 Chinese long beans (cut into 2 inch lengths)
-1 onion chopped
-2 cups coconut milk
-sliced red, green, and orange chilies to serve

You may be asking "Where do I find Chinese long beans?" or some of the other ingredients...our favorite Asian Market is United Noodles.

Here's how to cook it:
   Place the cut chicken in a large freezer bag.  Rub in the turmeric, star anise, garlic, ginger, and lime zest.  Sprinkle on the soy sauce, fish sauce, half the chili oil, and the lime juice.  Coat the chicken well  and leave in the refrigerator to marinate 1 hour or overnight. 
   Heat the wok, add the peanut oil and remaining chili oil and heat until hot, then add the chicken pieces.  Cook at a high heat for 1-2 minutes; turn down the heat and continue cooking until cooked through.  Add the beans, the onion, the extra marinade, and the coconut milk.  Stir well.  Bring to a boil stirring slowly.  Simmer for 10-15 minutes until chicken is tender.  Sprinkle with sliced chilies and serve with hot Jasmine rice.  Enjoy!

The original recipe was taken from "Wok" by Elsa Petersen-Scheperlern and tweaked by the Jacobs' :)