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Thai Curry Chicken

The combination of spices and herbs makes this chicken dish memorable. Unlike other Thai dishes, this is not spicy.

1 medium chicken
1 zucchini squash
1 cup green beans
1 can of coconut milk
1 stem of lemon grass, crushed
2 bay leaves
2 lime leaves
sprig of cilantro
3 tablespoons of oil

Crush the following:
8 pieces of shallot onions
4 cloves of garlic
1 teaspoon of coriander powder
1/2 teaspoon of cumin
1 inch piece of ginger root
5 walnut halves
Pepper, Salt, and sugar to taste

Cut chicken into small pieces.
Heat 3 tablespoons of oil in a saucepan and add the crushed spices, stirring until fragrant. Add bay leaves and lemon grass. Add chicken, stirred until all spices are mixed in, and cover for 15 minutes. Add the green beans, sliced zucchini, and the coconut milk. Cover until chicken is tender and cooked. Serve topped with a sprig of cilantro and accompanied with steamed rice.

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