THAI CURRIED CHICKEN
4 boneless breasts, cut in bite-sized pieces
8 ounces coconut milk
2 green onions, coarsely chopped
1 clove garlic, minced
1/4 teaspoon ginger
1 1/2 teaspoons chili paste or Sambal Oelek
1/4 teaspoon laos powder, also called galangal *
3/4 teaspoon turmeric
Small bay leaf
Salt to taste
Put the chicken in a glass bowl; stir in all of the remaining ingredients and marinate several hours. Simmer everything in either a large non-stick skillet or wok until the chicken is cooked through. Remove the bay leaf before serving. I served this over chopped cauliflower as a replacement for rice.
Makes 4 servings
Do not freeze
Per Serving: 137 Calories; 14g Fat; 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
I based the sauce for this on a Malaysian beef recipe that I made many years ago. I had a Thai chicken curry in a restaurant that had the very same flavor so I came up with my own version of the recipe. It tasted pretty close, but could have used a bit more spice and heat.
* Galangal - A close relative of ginger, galangal is an important and popular ingredient in the foods of Indonesia and Southeast Asia, especially in Thailand. Ground Galangal (formerly called Laos powder) is easier to work with than whole Galangal and is commonly called for in recipes. The flavor is similar to ginger, but more flowery and intense. Use small amounts when starting out. Its flavor combines with ginger and lemon grass in Thai cooking, and with white pepper and/or cayenne for seasoning fish, meat or poultry. You can buy this at an Asian market or order from Penzeys - http://www.penzeys.com