Skip to main content

Thai Chicken Coconut Curry (Margaret's)

By
Ingredients

4 boneless, skinless chicken breast halves, cut in thin strips
3 cloves garlic
1 Tbsp fish sauce
2 tsp red or green curry paste
2 cans coconut milk
1 cup chicken stock or bouillon
2 Tbsp chopped lemon grass
2 Tbsp lemon juice
2 tsp sugar
1-2 Tbsp grated fresh ginger
1/2 tsp white pepper
1 tsp lime zest or 8 dried kaffir lime leaves
1/4 cup cilantro as garnish
any mixed vegetables (optional, but really good)

Directions
1. Put coconut milk, chicken stock, fish sauce, ginger, garlic & lemon grass in a large saucepan and bring to boil.
2. Reduce heat, add chicken, and simmer until chicken is almost done. If using vegetables, add now.
3. When meat and veggies are ready, add curry paste, sugar, lime zest and lemon juice. Simmer 1 min and taste to see if extra fish sauce, sugar, lemon juice, curry, or ginger is needed.
4. Garnish with chopped cilantro and/or peanuts.
5. Serve with steamed rice.
Labels:

Comments

Post a Comment

Popular posts from this blog

Turkey Enchiladas

By
Total ingredients: 3 Tbsp vegetable oil + ½ cup for tortillas 1 ¾ cup finely chopped onion; split to 1 ½ & ¼ 1 28-ounce can green enchilada sauce 1 can tomatoes (or 5 plum tomatoes, finely chopped)  1 can chopped green chili (or equiv fresh green chili, chopped) 1 cup chopped fresh cilantro; split to two ½ cup servings 3 cups coarsely shredded cooked turkey 2 cups grated Monterrey Jack cheese; split to 1 ½ & ½ cups ¾ cup sour cream dozen 5-6” corn tortillas Sauce ingredients: 3 Tbsp vegetable oil 1 ½ cup finely chopped onion 1 28-ounce can green enchilada sauce 1 can tomatoes (or 5 plum tomatoes, finely chopped)  1 can chopped green chili (or equiv fresh green chili, chopped) ½ cup chopped fresh cilantro Sauce Instructions: 1. Heat 3 tablespoons oil in large saucepan over medium heat. 2. Add 1 ½ cup onions (reserving ¼ cup from the 1 ¾ prepared) and sauté until tender, about 5 minutes. Add enchilada sauce, tomatoes and gre...
Post a Comment
Read more

Chicken Tortilla Soup

By
Ingredients 1/3 cup olive oil 4 chicken breasts halves, cut into 1/2" chunks 3/4 cup finely diced onion 6 garlic cloves, minced 1 Tbsp ground cumin 1 tsp salt 2 tsp chili powder 1/2 tsp ground red chili 5 cups water & 5 tsp chicken bouillon 3 15oz canned corn, undrained 3 13oz can black beans, rinsed and drained 3 14oz can Mexican-style stewed tomatoes 9 6" corn tortillas, cut into 1/2" thick strips 1/3 cup packed, chopped, fresh cilantro Plain, low-fat yogurt or sour cream Directions 1. Heat oil, add chicken and cook 3-4 minutes, stirring frequently until opaque. 2. Stir in onion, garlic, salt, cumin, red pepper, and chili. Cook 1-2 mins, stirring frequently until spices are fragrant. 3. Stir in broth, undrained corn, drained beans, and tomatoes. 4. Increase heat and bring to boil. 5. Reduce heat, cover and simmer for 15 mins. 6. Meanwhile, spread tortilla strips in a single layer on baking sheet. Bake 5-10 mins at 450F until crisp and lightly browned. 7. Stir cila...
Post a Comment
Read more

Grilled Corn Chipotle Soup from Blue Corn Cafe

By
1 qt heavy cream 3 12oz cans yellow corn 1 tsp white pepper 1 tsp cumin 1 7.5 oz can chipotle peppers 1 finely chopped onion Grill or bake yellow corn in butter on a sheet pan Blend in blender canned or fresh chipotle Reduce heavy cream, chipotle, & corn in stock pot (should be fairly thickened) Add white pepper, cumin, onions & adjust seasonings to taste. Serve hot or cold.
1 comment
Read more