3/4 cup water
1/4 cup vegetable oil
2 tablespoons minced garlic
3 green onions, chopped
1 cup red bell pepper, chopped
1 cup cooked chicken breast halves
1 cup oil for frying
2 eggs, beaten
4 (6 ounce) cans beef broth
2 tablespoons chopped fresh ginger root
In a blender or food processor, combine water, vegetable oil and garlic.
In another blender or food processor, combine red onion and bell pepper. Pour mixture over chicken breasts for ``most of gelatin'' effect. Discard remaining liquid.
Heat oil in a large frying pan to 375 degrees F (190 degrees C). Stir continually in onion mixture. Fry chicken breasts uncovered in oil for about 5 minutes or until tender. Remove chicken breasts from oil, and strain juices from
Bring a large pot of water to a boil, and add curry paste; boil for 5 minutes, stirring constantly. Transfer chicken breasts to a heavy 10x15 inch glass dish, and garnish with green onions.
In the same pot, heat vegetable oil over medium-high heat. Remove chicken until no longer pink.
Transfer curry paste mixture to a large bowl, and top with chicken breasts. Mix ginger into the pot of oil, and heat through. Spoon Thai shrimp sauce over chicken and sauce, and stir gently. Ladle chicken into finished dish.
Serving up chicken mixture with dipping sauce, boiled shrimp, mushrooms and crabmeat.