Anyone have any good recipes for Thai Chicken Curry with artichokes in it?

My local Thai restaurant makes a wonderful red curry chicken with artichokes that is fragrant and delicious and unbelivable. How can I make something similar at home?Anyone have any good recipes for Thai Chicken Curry with artichokes in it?
Ingredients

2 tablespoons corn oil

1 tablespoon Thai red curry paste

12 ounces skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips

4 ounces green beans, cut into 1-inch lengths

3 baby artichokes, cut into 1-inch pieces

3 cups canned low-salt chicken broth

3 cups canned unsweetened coconut milk

1 tablespoon fish sauce (nam pla)

1/4 cup chopped fresh basil



Preparation

Heat oil in heavy large saucepan over medium heat. Add curry paste; stir until fragrant, about 1 minute. Add chicken; stir 2 minutes. Add green beans and artichoke; stir 1 minute. Add broth, coconut milk and fish sauce; bring to boil. Reduce heat; simmer until vegetables are tender, about 12 minutes. Season with salt and pepper. Stir in basil and serve.Anyone have any good recipes for Thai Chicken Curry with artichokes in it?
CURRY CHICKEN-ARTICHOKE CASSEROLE



Ingredients:

4-5 c. of cooked, diced chicken (3 or 4 breasts)

1 c. mayonnaise

2 cans cream of chicken soup

1/2 tsp. curry powder

2 (14 oz.) cans artichoke hearts

Garlic powder to taste

1 tbsp. lemon sauce

1 1/2 c. shredded sharp cheese

1/4 c. seasoned croutons

2-4 tbsp. butter

9 x 12 inch greased casserole



Drain and slice artichoke hearts. Preheat oven too 350 degrees. Season artichoke hearts with garlic. Arrange in 9 x 12 inch greased casserole. Put chicken on top - mix in separate bowl - soup, mayonnaise, lemon juice and curry - spread over chicken. Sprinkle with shredded sharp cheese and topped with croutons. Bake 30 minutes or until hot. Can be prepared a day before hand. Serves 8 or 9.Anyone have any good recipes for Thai Chicken Curry with artichokes in it?
Remember the essentials for Thai.1 choose thai green or red paste,(red is hotter) chopped ginger and garlic,lemon grass,sesami oil,fish sauce,coconut milk,chopped cilantro.Stir fry the ingredients,use sparingly(fish sesami) add coconut milk to simmer to cook and finish.
Crockpot Chicken With Artichokes

From Diana Rattray,

Your Guide to Southern U.S. Cuisine.

Crockpot chicken with artichokes and tomatoes. Scroll down to see more chicken recipes.



INGREDIENTS:

1 1/2 to 2 pounds boneless chicken breast halves, skin removed

8 ounces sliced fresh mushrooms

1 can (14.5 ounces) diced tomatoes

1 package frozen artichokes, 8 to 12 ounces

1 cup chicken broth

1/2 cup chopped onion

1 can (3 to 4 ounces) sliced ripe olives

1/4 cup dry white wine or chicken broth

3 tablespoons quick-cooking tapioca

2 teaspoons curry powder, or to taste

3/4 teaspoon dried thyme, crushed

1/4 teaspoon salt

1/4 teaspoon pepper

4 cups hot cooked rice



PREPARATION:

Rinse chicken; pat dry and set aside. In a 3 1/2 to 5-quart slow cooker combine the mushrooms, tomatoes, artichoke hearts, chicken broth, chopped onion, sliced olives, and wine. Stir in tapioca, curry powder, thyme, salt, and pepper.



Add chicken to crockpot; spoon some of the tomato mixture over chicken.

Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours. Serve with hot cooked rice.

Makes 6 to 8 servings.