Without a doubt, this is the best Christmas salad. wonderful, healthy flavor! Excellent as a side dish for a family dinner, picnics, or the fireworks. Enjoy with a touch of love added!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- 1 cup coconut milk
- 2 lemon grass, chopped
- 4 slices (1/2-inch) piece peeled fresh ginger
- 5 makrut lime leaves, torn in half
- ¾ pound skinless, boneless chicken breasts, cut into strips
- 5 tablespoons fish sauce
- 2 tablespoons white sugar
- 1 cup coconut milk
- ½ cup lime juice
- 1 teaspoon red curry paste
- ¼ cup coarsely chopped cilantro
- 15 green Thai chiles, crushed
Instructions
- Bring 1 cup coconut milk, lemon grass, ginger, and lime leaves to a boil in a large skillet over medium-high heat. Stir in the chicken, fish sauce, and sugar. Reduce heat to medium, and continue cooking until the chicken no longer pink in the center, about 5 minutes. Stir in the remaining 1 cup coconut milk, and bring to a simmer, about 3 minutes.
- Divide the lime juice and curry paste into 4 bowls. Pour soup into bowls, and garnish with cilantro and Thai chiles.
Nutrition Facts
| Calories | 436 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 4 g |
| Protein | 27 g |
| Saturated Fat | 22 g |
| Sodium | 1477 mg |
| Sugars | 16 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Thank u so much…It came out Delicious
Not good. I followed the recipe exactly, no substitutions. When I was putting in the fish sauce, I thought it seemed like a lot, but I did it anyway. I make Thai and Indian food all the time, and normally I LOVE the smell of it. This was just horrible.