side.
To make Thai chicken: Cook the chicken in olive oil over
ver medium-high heat. Cook chicken in oil 5 to 7
Add the coconut oil and red Thai curry paste to a medium-
Process onion, ginger, chilli, garlic and oil in a food processor until smooth.
Cook in pan with coriander, cumin and turmeric for 2-3mins.
Add chicken and little more oil if needed and cook 2-3mins.
Add chicken stock and tomato paste and stir well to combine. Bring to boil then reduce heat and simmer covered for 20 minutes.
Stir in coconut cream and heat through then stir in coriander.
Bring stock, ginger, lemongrass & lime zest to a boil. Cook one minute then add coconut milk & chicken breast. Simmer until chicken is cooked through.
Combine chili paste, lemon juice, fish sauce and brown sugar. Stir to dissolve sugar. Add to soup w/ mushroom slices & diced chilis. Simmer until mushrooms are soft.
Serve after removing ginger chunks & lemongrass pieces.
Heat oil in pan and then brown ground chicken and onion with salt and pepper over medium-high heat.
Add raisins and peanuts.
Stir in Thai Chili Sauce. Heat for a few minutes, stirring occasionally.
Remove from heat and stir in cilantro, if using.
Pull off washed lettuce leaves and fill with Thai chicken mixture.
Enjoy!
Fry chicken until golden; set aside.
Fry onion, garlic and ginger about 5 minutes.
Combine coconut milk, chicken bouillon and corn starch. Add to the onion mixture. Add chicken back to the pan. Bring to the boil, stirring until it thickens. Stir in mango slices or fresh mango.
Simmer for about 5 minutes.
If desired, serve on a bed of jasmine rice.
In large saucepan, heat oil over medium heat. Saute onion, lemongrass and ginger for 2-3 mins, until tender. Add sweet potato and curry paste. Cook for 2-3 mins, stirring often, until fragrant. Add chicken stock and pepper. Bring to a boil then reduce heat to medium and simmer, covered, for 10-15 mins, until sweet potato is just tender.
Add coconut milk, chicken and rice. Simmer for 2-3 mins, until meat is just cooked through. Serve topped with fresh cilantro.
In a bowl, stir together chicken, cilantro, shallot, garlic, lime juice
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
Cut chicken apart at both joints; reserve
Place chicken, potatoes, onion, garlic, coconut milk, chicken broth, curry powder, salt, and black pepper in a slow cooker.
Cook on Low for 4 hours. Add red bell pepper and continue to cook for 45 minutes. Stir in cornstarch and cook until thickened, about 15 minutes more. Sprinkle with raisins and coconut flakes to serve.
or a garnish. Cut the chicken into thin slices that will
oil, and add the chicken and coconut milk.
Bring back to
Heat the oil in a large saucepan over medium and cook the onion for 5 minutes.
Add the curry paste and garlic then cook, stirring, for about 1 minutes.
Add the coconut milk, chicken broth, fish sauce, sugar, red pepper flakes and salt then bring to a boil.
Add the vegetables and reduce heat and simmer until vegetable are soft.
Squeeze lime juice over chicken then add chicken and basil to the pot.
Cook until chicken is completely cooked.
Serve over Jasmine Rice.
an. Working in batches, cook chicken until browned all over. Set
coconut milk and half the cilantro until just combined.
Place chicken
Put the chicken, celery, carrots, leek, cilantro, lemongrass
tock, 1/2 can of coconut milk, fresh ginger if using