How to Make Thai Poached Chicken in Green Coconut Sauce Asian Cooking Recipe Cuisine

Thailand Poached Chicken in Green Coconut Sauce

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

2.5 cups coconut milk

2 tbsp green curry paste

3 fresh kaffir lime leaves or 1 tsp grated lime zest

1 tbsp fish sauce

1 long green chili, halved

1 lb skinless chicken thigh fillets, cut into 1-inch cubes

steamed jasmine rice, for serving

1/4 cup fresh cilantro leaves

Directions:

In a saucepan over low heat, combine coconut milk, curry paste, lime leaves, fish sauce and chili. Stir until heated through for about 5 minutes; do not boil.


Add chicken and cook, stirring, until tender, about 20 minutes. Serve hot with jasmine rice. Garnish with cilantro leaves.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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