|
Let us know any comments, reviews corrections, and/or suggestions.
Recipe contributions and pictures of dishes you have prepared are always
welcome.
| |
 |
|
|
|
|
From the Manassas Gourmet Club
Siamese Surprise Dinner
4 to 6
servings |
| Quantity |
Ingredients |
Preparation Notes |
| 4 |
Chicken Breast
Halves |
- Cut chicken breasts into 1/2" wide strips of bite
sized pieces and set aside
- Spoon into a dutch oven, 1/2 of the thickest milk
from the top of a can of coconut milk that has not been shaken
- Measure 3 1/2 Cups of remaining coconut milk
and freeze for another use
- Heat thick coconut milk over medium heat
- Add curry paste, cook, stirring constantly until
oil separates from the mixture.
- Stir in remaining coconut milk and bring to a boil
- Add chicken, eggplant, fish sauce, salt and sugar
- Bring to a boil
- Reduce heat, cover and simmer for 30 minutes.
If using green peas, add peas during last five minutes of cooking time.
- Add basil leaves and lime leaves, cook 1 minute
- Stir in chilies
- Spoon into serving bowl and serve over rice.
|
| 3 14oz Cans |
Coconut Milk |
| 1/3 C |
Green Curry
Paste |
| 3/4 C |
tiny Thai
Eggplant (makhua puong) or 1/2 C Frozen Peas |
| 2 Tbsp |
Fish Sauce |
| 1 tsp |
Salt |
| 1 tsp |
Sugar |
| 1 C |
Lightly packed
basil leaves |
| 6 |
Kaffir Lime
Leaves, finely shredded |
| 1 |
Jalapeno Chili,
cut into strips lengthwise |
| 1 sm |
Fresh Red
Chili, cut into strips length-wise |
|
|
Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
|
