Ingredients:
1 1/2 cup unsweetened coconut milk
1 1/2 tbsp green curry paste
2 1/2 lb boneless chicken sliced
1 into 1-inch strips
1 cup sliced bamboo shoots
1/4 cup fish sauce
1 tbsp sugar
1 small bunch mint leaves, chopped
1 (about 1/4 cup) or oriental
1 basil leaves
2 fresh green chili peppers,
1 seeded & thinly sliced on
1 the diagonal.
Instructions:
In a large saucepan, heat 1/4 cup of coconut milk with the green curry
paste. Stir until it is well blended and a thin coat of oil appears
on the surface. Add the chicken and continue cooking over medium
heat for 5 minutes, stirring constantly. Stir in the remaining
coconut milk and the bamboo shoots, fish sauce, and sugar. Cover and
simmer for 8-10 minutes, or until chicken is cooked. Remove cover and
stir in mint leaves and chili peppers. Cook, stirring for 3-5
minutes. Serve with rice.
From Pojanee Vatanapan's Thai Cookbook
Servings: 6
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
Fables "The Milkmaid and her Pail" "Don't count your chickens before they are hatched." - Aesop
Chicken In Green Curry (Gang Keao Wan Gai) Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
