 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Ingredients:
4 chicken breasts, diced into 1/2-inch pieces |
3 cloves garlic, chopped |
1 tablespoon rum |
2 tablespoons vegetable oil |
1 onion, chopped |
1 tablespoon sliced lemongrass |
1/2 cup coconut milk |
1 tablespoon curry powder |
2 teaspoons sesame oil |
1 hot pepper, chopped, optional |
cooked rice, serving suggestion |
freshly chopped cilantro leaves, for garnish |
Directions:
1. In shallow baking dish or bowl, combine chicken with garlic and rum and let marinate, covered, in the refrigerator for a few hours or overnight.
2. In a medium-sized casserole or heavy pot, heat the oil over medium-high heat. Add the onions and lemongrass and saute until tender and fragrant, about 3 minutes, stirring occasionally. Add the chicken and saute until cooked through, about 4 to 5 minutes. Add coconut milk, curry powder, and sesame oil and heat through. Add hot pepper, if using. Serve with rice and garnish with freshly chopped cilantro.
3. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
|
|