INGREDIENTS
8 Chicken thighs fillets
2 Tbsp Oil2 Onions (large)
2 Tsp Ginger (fresh, grated)
2 Garlic (cloves, crushed)
1 Tbsp Thai green curry paste
1 Lemongrass (stem, finely chopped)
1 Tbsp Fish oil
3 Cups Coconut Cream
4 Carrots (medium, straw or thinly cut)
2 Cups Green Beans (cut)
2 Tbsp Coriander (fresh, finely chopped)
2 Tbsp Mint (fresh, finely chopped)
Salt (to taste)
1 Cup Coconut (toasted, flaked)
DIRECTIONS
(Upper right) Trim excess fat from chicken, cut into thin strips. (Hint: I substitute thighs for skinless chicken breast) Place oil into frying pan; add chicken. Cook over high heat until chicken is lightly browned. Remove from pan and drain on paper towel.
(Lower left) Add
onion, ginger, garlic and curry paste to pan. Stir over medium heat for 1
minute. (Hint: the paste make the consistency similar to a rue)
(Lower right) Return chicken to pan (Hint:
at this time I cut the chicken
breast into chunks) Add Lemongrass and Fish sauce.
(Upper left) Also add Coconut cream, Carrots and beans; stir, heat to boil. (Hint: I substitute Green Beans for Broccoli)
(Upper right) Reduce
heat; simmer uncovered for 10 minutes or until chicken and veggies are tender,
stirring occasionally. Stir in coriander, mint and salt. Sprinkle coconut over
sauce. (Hint: I did not add mint to this dish. Can be optional)
(Lower pics) serve immediately with
noodles or rice. (Hint: I used Fettuccine)I hope that you give this recipe a try especially those of you who enjoy Thai and Asian inspired dishes. It's always a winner in my household. (Warning: the Fish sauce is one smelly oil...whew! So happy that this dish does not taste like the oil smell, lol.
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***ALL PHOTOS: URBAN CRUSH***
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