Sun, Aug-23-09, 08:49
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Senior Member
Posts: 3,948
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Plan: Protein Power
Stats: 213/167/165
BF:35%/23%/20%
Progress: 96%
Location: United States
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Green Curry Sauce (w/ Chicken)
The recipe is 90% for the sauce, and you can omit the chicken. Even if you include the chicken, you can separate it after cooking with just a bit of sauce.
Ingredients
3 15 oz Coconut milk/cream, unsweetened
2 TB Green curry paste
2 ½ lb Chicken, thighs boneless, skinless
1/2 C Sliced bamboo shoots
2 TB Fish sauce
2 TB Sugar or Stevia
1 Bunch Basil
1 Bunch Cilantro
1 TB Lemon grass
1 Ea Lime
1 Ea Chilies, jalapeno or red
Tools
Measuring cup
Mixing Bowl
Knife, chopping
Vegetable Peeler
Large pot or Dutch oven
Stirring spoon
Ladle - Separate the basil and cilantro leaves from stalks.
- Zest one medium lime and recover the lime juice.
- Chop the basil, cilantro. Dice or julienne peppers, mince lemon grass.
- In a soup pot or Dutch oven, heat 1/4 cup of coconut milk with the green curry paste.
- Stir until blended.
- Stir in the remaining coconut milk and the bamboo shoots, fish sauce, and sweetener.
- Add basil, cilantro, lemon grass, lime zest, lime juice and chili peppers.
- Add the chicken and simmer for 15-20 minutes, stirring occasionally.
- Serve with steamed greens, such as red Swiss chard or broccoli and cauliflower.
- Ladle extra sauce into canning jars, assuring a tight seal.
Variations: Add snow peas, lotus root, or other vegetables. Use Thai bird chiles for extra spiciness. Use a mixture of coconut milk and cream to change the consistencey. Use more basil or cilantro.
Last edited by aj_cohn : Sun, Aug-23-09 at 09:03.
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