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curried Sauteed Chicken Chunks w/ Coconut Milk Recipe

   
 

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     curried Sauteed Chicken Chunks w/ Coconut Milk

Category   Breakfast - Brunch
Sub Category   None
Servings   4
Preptime   30
Wine/Beverage
Recommendations
  Chianti IT, Pino Noir NZ

Ingredients
1 pound boneless, skinless chicken breasts, cut into 1/2 to 1-inch dice
•1 teaspoon Curry Powder or commercial curry powder
1 teaspoon minced fresh chile or red pepper flakes
1 tablespoon minced lemongrass
3 tablespoons butter or neutral oil, such as canola or grapeseed
2 tablespoons nam pla (Thai fish sauce)
1 cup canned unsweetened or fresh coconut milk
1 cup salted peanuts or cashews
1/2 cup roughly chopped cilantro
 

Instructions
Toss the chicken with the curry powder, salt to taste, chile, and lemongrass.
Place the butter in a medium skillet, preferably nonstick, and turn the heat to medium-high. When it melts, add the chicken. Cook the chicken, stirring occasionally, until it loses its raw color. Add the coconut milk and turn the heat to medium.
Cook for another 2 to 3 minutes until cooked through, then stir in the nam pla and nuts and cook for another 30 seconds. Garnish with cilantro and serve.


Originally Submitted
8/9/2011





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