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Thai-Chicken-Curry

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					                                 Thai Chicken Curry

Serves 4

4 organic boneless chicken breasts
5 kaffir lime leaves, optional

Sauce:
1 can coconut milk
4 small shallots, peeled
1 stalk lemon grass, ends trimmed then chopped
6 cloves garlic, peeled
2 tablespoons chopped fresh ginger
2 tablespoons Thai fish sauce
1 tablespoon wheat-free tamari or ½ teaspoon sea salt
3 tablespoons organic unsalted peanut butter or cashew butter
2 tablespoons whole cane sugar or agave nectar
1 tablespoon curry powder
1 teaspoon crushed red chili flakes
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
¼ teaspoon white pepper

Garnish:
½ cup chopped cilantro

   1. Cut chicken into large pieces and place into a 9 x 13-inch baking dish along with
      the kaffir lime leaves, if using.

   2. Place all ingredients for the sauce into a blender. Blend on high until smooth and
      creamy. Cover the chicken with curry marinade. Cover and refrigerate for 3 to 24
      hours.

   3. Preheat oven to 400 degrees F. Place pan of chicken and marinade uncovered in
      the oven and bake for 30 to 35 minutes, or until done. Garnish with chopped
      cilantro.

				
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posted:6/27/2012
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