Béchamel Sauce: (I doubled)
2 TBS butter
2 TBS flour
1/4 tsp salt
Dash of pepper
1 cup of half and half
2 cups broccoli flowerets
2 TBS corn oil
1 ounce green Thai Curry
2 TBS sugar
1/2 tsp garlic (I use a bit more)
1 1/2 pound chicken breast
4 TBS soy sauce
OPT: 1/2 tsp sriraja (Thai hot sauce) or tabasco
1/2 cup roasted peanuts
Hot cooked rice or lo mein noodles
Melt butter in a small saucepan and stir in the flour, salt, and pepper. Cook and stir over low heat for several minutes. Add the half and half all at once and stir over medium heat until the sauce thickens and bubbles. Set aside. If not using immediately, cover flush with plastic wrap to prevent a skin from forming.
Blanch the broccoli for 1 minute in boiling salted water. Drain and set aside. Have assembled the rest of the ingredients for the curry.
In a large skillet, heat the corn oil. Stir in the curry paste and cook for 1 minute over low heat to blend. Turn the heat to medium high and add the chicken, salt, sugar, and garlic. Stir fry the chicken until the sugar begins to caramelize, increasing the heat if necessary.
Immediately add the soy sauce and continue to stir fry until the liquid has almost evaporated and the chicken is cooked through. Blend in the reserved Béchamel sauce. Add additional milk if the mixture seems to thick, 2TBS at a time. When the sauce is smooth add the broccoli and quickly heat through. (I don't heat the broccoli through for freezing). Taste and add the additional hot sauce if desired. Stir in the peanuts and serve at once over rice or noodles.