Ingredients:
2 tbs vegetable oil
1 medium onion, cut into 8 wedges
1 green bell pepper, cut into 8 wedges
1 stalk lemongrass, white bulb only
1 tbs freshly chopped ginger
3 tbs green curry paste
2 lime leaves
3 cups unsweetened coconut milk
3/4 cup chicken broth
1 1/2 boneless chicken breasts, cut in 1-inch strips
Sea salt
1 lime, juiced
Fresh Thai basil leaves
Fresh cilantro leaves
Lime wedges, for garnish
For curry paste :
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon whole black peppercorns
8 fresh green chillies
2 shallots,
coarsely chopped 4 garlic cloves,
smashed Small handful of fresh cilantro sprigs
2-inch piece ginger, peeled and coarsely chopped
2 lemon grass stalks, white part only, coarsely chopped [ optional ]
2 lime leaves, torn
2 teaspoons dried shrimp paste [ optional ]
1/2 cup water
Method:
Dry roast corriander, cumin , and peppercorns in a small dry skillet for 2 minutes . Put them in a grinder and buzz the spices to a powder.Add the spice blend and remaining ing to a food processor , grind everything down into a paste by adding water.
Add oil in a pan , saute onion and green peppers .Add in lemongrass,ginger,currypaste and lime leaves , stir for 2mins.
Pour in coconutmilk and chickenbroth. lay the chicken pieces in the mixture to poach.
Add salt, stir together and simmer over low heat for 10 to 15 mins.
Squeeze in lime juice and shower with basil and cilantro.
Chicken Tenders with Cream Honey Mustard
Ingredients:
1/2 cup all-purpose flour
1 large egg,lightly beaten
coarse salt
ground pepper
4 cups crisp rice cereal
2 tbsp olive oil
1 1/2 pounds chicken tenders
1/2 cup reduced fat sour cream
2 tbsp honey
Method:
preheat oven to 475 degree.
place flour in a shallow bowl, season with salt and pepper.place egg n another bowl and season with salt and pepper.
pulse cereal in oil in a food processor until fine crumbs form,season with salt and pepper.
coat chicken : first in flour,shaking excess; then with egg,letting excess drip off; and finally incereal mixture,pressing t help it adhere.
place on a baking sheet,and bake until golden brown and cooked through,10 to 15 minutes,turning over halfway through.
Meanwhile in a small bowl,mix together sour cream,mustard and honey;season with salt and pepper.
serve tenders with creamy honey mustard on the side.
Make them into patties.Grill them on a fairly hot grill. just turn them once. make sure they are cooked on both the sides.
serve with Burger buns.