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Green Curry Chicken
Ingredients
- 4 Tbsp. fish sauce (nam pla)
- 1 Tbsp. chopped garlic
- 1 Tbsp. sugar
- 1 tsp grnd black pepper
- 1 1/2 lb boneless skinless chicken tenders
- 1 Tbsp. vegetable oi plus additional oil for frying
- 3 Tbsp. Thai green or possibly red curry paste
- 2 c. canned unsweetened coconut lowfat milk
- 1 c. chicken stock (or possibly canned low-salt chicken broth)
- 1/4 c. golden sugar - (packed)
- 1 pkt ready-to-use fresh spinach - (10 ounce)
- 1 c. fresh basil leaves
- 3 lrg egg whites
- 1/2 c. cornstarch
- 2 Tbsp. all-purpose flour
- 1/4 c. water Steamed rice for serving
Directions
- Combine 2 Tbsp. fish sauce, garlic, sugar and pepper in medium bowl. Add in chicken. Chill 1 hour.
- Heat 1 Tbsp. oil in medium saucepan over medium heat. Add in curry paste; saute/fry till fragrant, about 2 min. Stir in coconut lowfat milk, stock, sugar and 2 Tbsp. fish sauce. Simmer till flavors blend and sauce thickens slightly, about 10 min. Keep hot.
- Cook spinach in pot of boiling water till soft, about 3 min. Drain well. Cold spinach and squeeze dry. Transfer spinach to blender. Add in 1/4 c. sauce and basil; puree mix.
- Using electric mixer, beat egg whites, cornstarch, flour and 1/4 c. water in large bowl till smooth. Drain chicken; add in to batter, stirring to coat.
- Pour sufficient oil into heavy large pot to reach depth of 3 inches. Heat to 350 degrees. Working in batches, add in chicken to pot and deep-fry till cooked through and golden brown, turning frequently, about 2 min. Using tongs, transfer chicken to paper towels.
- Add in spinach puree to sauce. Bring to boil. Remove from heat. Place chicken atop steamed rice. Pour sauce over; serve.
- This recipe yields 6 servings.
- Comments: A puree of spinach and basil lends color and flavor to this Thai-style main dish.
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