[CH] New Years Day - x/p to DePepperMan

RisaG (radiorlg@home.com)
Sat, 6 Jan 2001 20:43:42 -0500 

I forgot to post this the other day. Been busy.

This came, originally, from The Naked Chef book and it is really good. I
know that Mary Anne would love this. It may not be too authentic but it is
really good. We loved it.

 *  Exported from  MasterCook  *

                       Chicken in Green Curry Sauce

Recipe By     : RisaG
Serving Size  : 3    Preparation Time :0:00
Categories    : Nuts                             Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Green Curry Paste:
   3                    scallions -- trimmed & chopped
   3                    jalapeno chiles -- seeded & chopped
   2      lg cloves     garlic -- cut in half
   1      chunk         ginger (1" in size) -- sliced
   1      tbsp          coriander seeds -- crushed
     1/2  tsp           black pepper -- freshly ground
                        salt -- to taste
                        kaffir lime leaves -- torn
   2      stalks        lemongrass -- chopped
   1      handful       fresh basil
   1      handful       fresh cilantro
                        extra-virgin olive oil
                        zest & juice of 2 limes
                        Chicken:
   2                    boneless skinless chicken breast halves -- chopped
coarsely
     1/2  14 oz can     lite coconut milk
     1/2  lg            onion -- sliced thinly
   1      handful       pistachio nuts -- chopped

For paste: In food processor, place all ingredients for paste and pulse
until it makes a smooth paste.

Place chopped chicken (chop each breast half in half and then in 4 pc each)
in a large bowl and cover with 1/4 of the paste. Mix well with hands. Let
sit at room temperature for 1/2 hour to marinate (or use the refrigerator if
you feel leaving it out at room temp is dangerous).

While the chicken is marinating, make your side dish.

To cook chicken: In a hot wok or large skillet or chicken fryer, heat a bit
of olive oil. Cook chicken over high heat for 4 minutes. Add onion and saute
for 1 minute until lightly browned. Add the rest of the marinade and the
coconut milk and  let it simmer for 6 minutes until chicken is thoroughly
cooked. Season to taste with salt and pepper.

To serve: sprinkle with pistachios and some cilantro leave. Serve with white
rice or noodles.


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RisaG