* Exported from MasterCook *

THAI CURRY CHICKEN BITES

Recipe By :New Idea
Serving Size : 24 Preparation Time :0:45
Categories : 0-5G Low Carb Appetizer Entree
Poultry Chicken Breasts Regional Thai
Znew2001

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tbsp olive oil
2 tbsp grated ginger root
1 stalk tender lemon grass -- very finely chopped
or 1 tsp lemon lime/lemon rind
2 finely chopped red chillies
1/4 tsp ground coriander
1 1/4 cups coconut milk
1 tbsp finely chopped corIander leaves
Salt and freshly ground pepper
1 tbsp fish sauce
1 tbsp lime juice
450 g chicken breast halves without skin -- 1lb

We love these cubes of tender chicken dipped in a delicious coconut sauce. Perfect teamed with that Pina Colada.

To make the sauce, heat 1 tblsp oil in a frying pan and fry ginger, lemon grass and chillies. Add the ground coriander and gradually stir in the coconut milk. Bring to the boil, then reduce the heat and simmer for 8-10 mins. Stir in the coriander and season to taste with salt and pepper, then add the fish sauce and lime juice. Reheat before serving.

Cut chicken into 30 even, bite-size pieces. Heat remaining oil in a large frying pan and saute chicken pieces until lightly golden on all sides and cooked through. Set aside and keep warm. Place cocktail sticks or toothpicks in the pieces of chicken and arrange on a serving dish. Serve sauce separately in a bowl for dipping.

Makes 30.












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Per Serving (excluding unknown items): 65 Calories; 5g Fat (67.3% calories from fat); 4g Protein; 2g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 12mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore Dec. 2000
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com








Nutr. Assoc. : 0 0 801 0 1101 0 0 413 4826 0 0 0