Chicken Marinade:, 1 Tbsp Corn Starch, 1 Tbsp Light Soy Sauce, 1 tsp Canola O, family, cookbooks, recipe, reunion, cooking, church, wedding, bridal"/>
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South Eastern Asian Curry Chicken Recipe

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This recipe for South Eastern Asian Curry Chicken is from Chi Am Circle Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Boneless & Skinless Chicken Thighs (cut into 2" x 1" pieces)

Chicken Marinade:
1 Tbsp Corn Starch
1 Tbsp Light Soy Sauce
1 tsp Canola Oil
2 tsp water
Pinch of Salt and White Pepper

Sauce:
1 Tbsp Maiploy Green Curry Paste
1 can coconut milk
1 Tbsp garlic, minced
1 tsp fresh ginger, minced
1/8 tsp white pepper
Pinch of sugar
salt and pepper

1/4 Onion
1/4 cup bamboo shoots, sliced
4 medium white mushrooms, sliced
1/2 carrot, sliced
1/2 medium red & yellow bell pepper, cut into 1" x 1" pieces
1/2 medium Yam, sliced, skin removed
5 Thai eggplants - optional, cut into halves
chicken broth as needed
Sprigs of cilantro, mint, and Thai basil
1 Lime, cut into quarters
Directions:
Directions:

1. Remove as much fat as possible from chicken. Cut chicken into 2" x 1" pieces. Mix with Chicken Marinade.

2. Mix sauce in a separate bowl

3. Heat 2 Tbsp oil in a wok until hot. Add the chicken pieces and sauté for 30 seconds (70% done). Remove.

4. Put all the vegetables and the sauce in a big pot; bring to a boil; and simmer for 5 min. Add chicken. If needed, add chicken broth to cover all the ingredients. Stir the contents to make sure they do not stick to the bottom of the pot. Cook for 5 more minutes and test for taste.

5. Serve curry chicken in a bowl, adding torn pieces of mint, basil, cilantro. Squeeze some lime juice on the chicken

Serve with rice or flat noodle. Makes 2 Servings.
Number Of Servings:
Number Of Servings:
2

 

 

 

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