Ingredients:
400 ml coconut milk
100 g bamboo shoots, sliced
70 g thai green curry paste
1 tbsp fish sauce
200 g chicken thigh fillets
1/2 tsp palm sugar (sliced)
1/2 tsp green chilli, seeds removed,chopped, finely
200 each kaffir lime leaves
200 ml water
1 tbsp fresh basil chopped finely
TO SERVE
1 basil leaves
1 red chilli slices
Instructions:
Simmer 1 cup of coconut cream and curry paste over moderate heat,
stirring until it becomes fragrant and the oil starts to separate
from the coconut cream. Add Chicken Fillets and cook over Moderate
heat, stirring frequently until the chicken changes colour. Add the
remaining coconut cream and sufficient water to cover the chicken.
Add Lime Leaves and Bamboo Shoots. Bring to the boil (stirring),
reduce heat & simmer until the chicken is tender. Stir in the fish
sauce, sugar, green chilli and basil. Simmer for a further 5 minutes.
TO SERVE:- Transfer to a fresh serving bowl and scatter with the fresh
Basil & Chilli slices.
From: Australian Vogue Wine & Food Cookbook 94/95
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"If God grants me longer life, I will see to it that no peasant in my kingdom will lack the means to have a chicken in the pot every Sunday." Henri IV of France, in a conversation with the Duke of Savoy
Thai Green Chicken Curry Recipe provided by Recipes To-Go
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