Pull Apart Chicken With Green Curry Lime Leaf Dressing Food

PULL-APART CHICKEN WITH GREEN CURRY & LIME LEAF DRESSING

Steps:

• The night before, pierce the chicken skin all over with a skewer, place in a non-metallic dish and pour over the fish sauce. Give it a good rub, cover and leave in the fridge overnight.
• The next day, heat oven to 220C/200C fan/gas 7. Mix the coconut milk with the lemongrass, lime leaves and ginger. Drain the chicken of any excess fish sauce, pour the coconut mixture over and cover with foil.
• Cook in the oven for 15 mins, then turn down the oven to 200C/180C fan/gas 6, remove the foil and bake for 1 hr or until the juices run clear when a skewer is pushed into the thickest part of the thigh. Lift the chicken onto a board, cover with foil and leave to rest.
• Meanwhile, make the dressing. Melt the coconut cream in a pan and continue cooking until almost starting to brown. Add the curry paste and cook for 1 min until fragrant, stirring all the time. Add the coconut milk, palm sugar and fish sauce, and bring to the boil. Add the torn lime leaves, lemongrass and galangal, and cook for 20 mins, stirring frequently until the flavour intensifies.
• Take off the heat and add the sugar snap peas and beansprouts. Taste and season with more fish sauce or sugar if needed. Pour the curry dressing into a serving dish, and sprinkle over the coriander and Thai basil.
• Tear the chicken into bits and pile onto a platter. Serve with the curry dressing, Cucumber salad (right), lime wedges and rice.

LIME CURRY CHICKEN

Steps:

• Cut chicken into thin slices.
• In a large non-stick skillet, heat oil and saute shallots until softened.
• Add bell pepper and cook until tender; stir in curry powder.
• Add chicken and stir fry until chicken is no longer pink.
• Add lime juice.
• Just before serving, stir yogurt into the skillet; garnish with parsley and almonds.
• Per Serving: 185 cal, 72mg chol, 5g carb, 28g pro, 75mgNa, 6g fat Exchanges: 3 1/3 low fat meat, 1 veg %fat = 23%.

GREEN CURRY CHICKEN

Steps:

• Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges.
• Heat the coriander, cumin seeds, and peppercorns in a small dry skillet for 2 minutes until fragrant. Put the seeds in a clean coffee grinder or spice mill and buzz the spices to a powder.
• Put the spice blend and remaining ingredients in a food processor, and pulse to combine. Pour in the water to help grind everything down into a paste.

COCONUT LIME CHICKEN CURRY

Steps:

• Cut chicken into 1-inch chunks and sautee in a little oil until surface is lightly brown (do not need to cook through). Remove chicken from pan. Stir in coconut milk, broth, curry paste, curry powder, and red pepper flakes, simmer for about 5 minutes.
• Add chicken back to pan and simmer about another 5-10 minutes, until the sauce is slightly thicker and chicken is fully cooked and tender.
• Add lime juice, zest and chile salsa and stir until heated through.
• Toss in stir-fried veggies if desired, and sprinkle with cilantro leaves. Serve with rice.

THAI LIME CURRY

Steps:

• Cut chicken into bite size pieces.
• In a skillet, brown chicken; add shallots and continue cooking until softened.
• Add curry paste and cook for 1 minute.
• Stir in chicken stock, lemongrass, lime leaves and lime juice. Cover and simmer about 10 minutes.
• Remove lid; add hot pepper flakes and coconut milk.
• Continue cooking until sauce thickens enough to coat the back of a spoon.
• Garnish with chopped cilantro and serve immediately with jasmine rice.