 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
I haven't tried this yet; however, plan to in the near future. This is from Family Circle Cooking with Herbs. Ingredients:
3 ounces coriander leaves |
1 stalk lemongrass, white part only, chopped |
1 tablespoon fish sauce |
2 green chilies |
2 teaspoons sesame oil |
2 tablespoons olive oil |
6 curry leaves |
1 2/3 cups coconut milk |
1 lb boneless skinless chicken thighs, cut into thick strips |
3 hard-boiled eggs, cut into quarters |
rice or noodles, to serve |
coriander leaves (to garnish) |
Directions:
1. In a food processor, add the coriander, lemon grass, fish sauce, chilies and sesame oil. Process for 3 minutes or until the mixture forms a smooth paste.
2. Heat the remaining olive oil in a large saute pan, add the paste and curry leaves, cook for 3 minutes or until fragrant.
3. Add the coconut milk and 1 cup water; simmer gently for 10 minutes, add chicken and simmer for an additional 10 minutes or until tender.
4. Stir in the egg and cook for 3 to 4 minutes or until heated through. Spoon onto a bed of steamed rice or noodles and garnish with the coriander leaves.
|
|