
One of the ingredients I’ve been slowly incorporating into recipes is coconut milk. From Thai grilled shrimp to this, it uses some similar elements for a different take on chicken. As the story goes there are probably more ways to cook chicken than anything else.
First step, thawing out and thin slicing some boneless chicken breast, many in the freezer at this time.
Thin cut chicken breast
chicken fillets with spice paste
Next using Thai spice paste, rub the chicken and stack the fillets, let stand for about an hour, I find that this is a quick acting spice paste so a meal can be prepared with a shorter lead time than an overnight marinate.

ground hot pepper, allspice,cloves, cassia bark star anise,celery seed, fenugreek, ginger and turmeric in center.
Free hand a spice pallet, here cinnamon, fenugreek, allspice, peppercorns, ground hot smoked pepper, whole peppercorns and the like. One of my attempts at assembling a combination. Researching some recipes revels that the ingredients are often dictated by what was locally grown and available at the time even depending on the weather and harvest conditions and may be influenced by religion. I opened the spice closet.
toasting or sputtering the whole spices
Heat a small amount of oil and flash or sputter the spices quickly, add the sliced onions ,sliced lemongrass and a bit of water to prevent burning.

quickly add the slice onion and lemongrass.
Cook the onion and spice mixture several minutes , add water along the way if necessary till translucent. remove to a plate.

pan fry quickly the chicken breast till just done
Yes the breast are huge! This was slicing from only one piece. When all are browned, return to the pan.

Add the coconut milk, grated turmeric and ginger and several tomatoes along with the previously cooked onions and lemon grass.
Mix slightly, cover and simmer till heated through. Taste and adjust spices. I was surprised ! The coconut milk evened out all the spices, taste was more than I expected even a bit of heat with the sweetness of the coconut milk.

plated it up with rice and cool cucumbers.
The chicken was fork tender, not overcooked. A pleasant alternative to conventional chicken gravy, a lighter sweeter taste.
pass this along my friend....
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