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Active Time: 15 Minutes
Total Time: 15 Minutes
Yield: Serves 8 as an appetizer
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RECIPE INGREDIENTS
| 2 tablespoons vegetable oil |
| 2 onions, chopped |
| 3 cloves garlic, crushed |
| 2 teaspoons ground cumin |
| 1 teaspoon turmeric |
| 1 teaspoon chopped fresh chili pepper |
| 1 tablespoon chopped fresh lemongrass* |
| 1/4 cup lime juice |
| 4 cups chicken stock |
| 2 cups unsweetened coconut cream |
| 2 tablespoons Thai fish sauce** |
| 1 lb boneless, skinless chicken breasts, thinly sliced |
| 2 tablespoons chopped fresh cilantro |
lime leaves, for garnish
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| *Lemon grass is available from Asian food stores. If lemon grass is unavailable, substitute 2 teaspoons grated lime zest. |
| **Fish sauce is also available from Asian food stores. If unavailable, substitute light soy sauce. |
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DIRECTIONS
Heat the oil in a frying pan, add the onion and garlic and cook, stirring, until the onion is soft. Add the spices, chili and lemon grass and cook, stirring, until the lemon grass is tender. Add the lime juice, stock, coconut cream and fish sauce and bring to a boil. Stir in the chicken and simmer, uncovered, for about 3 minutes, or until the chicken is tender. Stir in the remaining ingredients and cook until hot.
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This recipe can be made a day ahead.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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| Part of These Recipe Collections |
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Nutrition Facts per Serving
Yield: Serves 8 as an appetizer
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