Ingredients:
2 lemon grass, stalks
4 garlic clove
7 coriander roots
4 cup coconut milk, medium-thick
5 chilies, red, minced
4 tbsp lime juice
3 coriander sprigs, chopped
3 tbsp ginger, siamese, sliced
3 peppercorns
23 shallots
1 lb chicken, breast, sliced
4 tbsp fish sauce (nam pla)
5 kaffir lime leaves, shredded
Instructions:
The red chilies are also known as "prik khee nu". Wash lemon grass
and trim root ends and tough layers. Alice bottom 6 inches thinly.
Chop 1 T. of this. Puree chopped lemon grass, 1 T. of sliced ginger,
garlic, peppercorns, coriander roots and shallots. Bring 1 cup of
coconut milk to boil and add lemon grass mixture. While stirring,
reduce heat to medium and add chicken, remaining coconut milk, ginger
slices and lemon grass. Bring to boil, reduce heat, and simmer
uncovered until chicken is tender. Season with chilies, fish sauce
and lime juice. Decorate servings with lime leaves and coriander
sprigs. To make coconut milk: Blend 2 cups fresh or frozen grated
coconut with water. Strain through double cheesecloth, pressing out
all liquid. This is thick coconut milk. To get hin milk, add warm
water to residue from first straining. Let stand 5 minutes, then
press as before. For coconut cream, refrigerate first pressing and
cream will rise to top. Refrigerate or freeze. Two cups coconut makes
3 cups thick milk, of which 6 tablespoons is cream.
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.
"Grasshopper always wrong in argument with chicken." - Book of Chan compiled by O.P.U sect.
Gai Dom Kha (Thai Chicken Soup) Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
