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Spicy Thai Fondue with Coconut Milk

  • 4servings
  • 231calories

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Source: www.cookstr.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C
MineralsSelenium, Iodine, Fluorine, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb boneless skinless chicken breasts , thinly sliced and cut into 1-inch (2 1/2 cm) strips (500 g)

  2. 5 cups chicken broth (1 1/4 L)

  3. 3/4 cup coconut milk (175 mL)

  4. 2 cloves garlic , minced

  5. 2 green onions , minced

  6. 1/2 Thai chili pepper , seeded and minced

  7. 1/2 cup chopped fresh cilantro (125 mL)

  8. 1 tsp grated lime zest (5 mL)

  9. 2 tbsp freshly squeezed lime juice (25 mL)

  10. 2 tbsp fish sauce (see Notes) (25 mL)

  11. 2 tbsp minced fresh Thai basil (25 mL)

  12. 1 tbsp minced ginger root (15 mL)

  13. 1 tsp granulated sugar (5 mL)

  14. 1 tsp Thai green curry paste (5 mL)

Instructions Jump to Ingredients ↑

  1. Roll up strips of chicken and place on a large serving platter. Cover and refrigerate.

  2. Broth: In a large saucepan, combine chicken broth, coconut milk, garlic, green onions, chili pepper, cilantro, lime zest, lime juice, fish sauce, basil, ginger, sugar and curry paste. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes. Immediately transfer to fondue pot, setting flame to keep at a simmer.

  3. Spear chicken roll with fondue fork. Fondue for 2 to 4 minutes or until cooked through.

  4. Serve with Sweet Thai dip, Thai peanut sauce, Asian dipping sauce.

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