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Receta Green Curry Chicken

by Global Cookbook

Ingredientes

4 Tbsp. fish sauce (nam pla) 1 Tbsp. chopped garlic 1 Tbsp. sugar 1 tsp grnd black pepper 1 1/2 lb boneless skinless chicken tenders 1 Tbsp. vegetable oi plus additional oil for frying 3 Tbsp. Thai green or possibly red curry paste 2 c. canned unsweetened coconut lowfat milk

1 c. chicken stock (or possibly canned low-salt chicken broth) 1/4 c. golden sugar - (packed) 1 pkt ready-to-use fresh spinach - (10 ounce) 1 c. fresh basil leaves 3 lrg egg whites 1/2 c. cornstarch 2 Tbsp. all-purpose flour 1/4 c. water Steamed rice for serving

Direcciones

1. Combine 2 Tbsp. fish sauce, garlic, sugar and pepper in medium bowl. Add in chicken. Chill 1 hour.
2. Heat 1 Tbsp. oil in medium saucepan over medium heat. Add in curry paste; saute/fry till fragrant, about 2 min. Stir in coconut lowfat milk, stock, sugar and 2 Tbsp. fish sauce. Simmer till flavors blend and sauce thickens slightly, about 10 min. Keep hot.
3. Cook spinach in pot of boiling water till soft, about 3 min. Drain well. Cold spinach and squeeze dry. Transfer spinach to blender. Add in 1/4 c. sauce and basil; puree mix.
4. Using electric mixer, beat egg whites, cornstarch, flour and 1/4 c. water in large bowl till smooth. Drain chicken; add in to batter, stirring to coat.
5. Pour sufficient oil into heavy large pot to reach depth of 3 inches. Heat to 350 degrees. Working in batches, add in chicken to pot and deep-fry till cooked through and golden brown, turning frequently, about 2 min. Using tongs, transfer chicken to paper towels.
6. Add in spinach puree to sauce. Bring to boil. Remove from heat. Place chicken atop steamed rice. Pour sauce over; serve.
7. This recipe yields 6 servings.
8. Comments: A puree of spinach and basil lends color and flavor to this Thai-style main dish.

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