1/2 cup sliced celery
1 (4 ounce) can minced onion
1 teaspoon ground ginger
1 teaspoon rice vinegar
2 tablespoons vegetable oil
1 (16 ounce) can chicken broth
1 cup water
1 (2.5 ounce) can yellow curry paste
1 tablespoon minced fresh ginger root vegetables
1 teaspoon cornstarch
1 teaspoon vegetable oil
1/4 teaspoon white sugar
Open can of celery, and set aside.
In a large bowl, combine celery, onion, ginger, vinegar, oil, chicken broth, water, and yellow curry paste. Mix well and shape into a circle. Sprinkle with ginger and cornstarch. Bring to a boil, reduce heat, cover, and simmer 5 minutes, until mixture is thickened. Continue cooking for 5 minutes, stirring constantly.
Stir in the chicken, browning and smoothing with water before removing from heat. Pour over chicken mixture. Serve over rice.