Green Curry Chicken
- 4 tablespoons fish sauce (nam pla)
- 1 tablespoon minced garlic
- 1 tablespoon sugar
- 1 teaspoon ground black pepper
- 1 1/2 pounds skinless boneless chicken tenders
- 1 tablespoon vegetable oil plus additional oil (for frying)
- 3 tablespoons Thai green or red curry paste
- 2 cups canned unsweetened coconut milk
- 1 cup chicken stock or canned low-salt chicken broth
- 1/4 cup (packed) golden brown sugar
- 1 10-ounce package ready-to-use fresh spinach
- 1 cup fresh basil leaves
- 3 large egg whites
- 1/2 cup cornstarch
- 2 tablespoons all purpose flour
- 1/4 cup water
- Steamed rice
- Combine 2 tablespoons fish sauce, garlic, sugar and pepper in medium bowl.
- Add chicken.
- Refrigerate 1 hour.
- Heat 1 tablespoon oil in medium saucepan over medium heat.
- Add curry paste; saute until fragrant, about 2 minutes.
- Stir in coconut milk, stock, sugar and 2 tablespoons fish sauce.
- Simmer until flavors blend and sauce thickens slightly, about 10 minutes.
- Keep warm.
- Cook spinach in pot of boiling water until soft, about 3 minutes.
- Drain well.
- Cool spinach and squeeze dry.
- Transfer spinach to blender.
- Add 1/4 cup sauce and basil; puree mixture.
- Using electric mixer, beat egg whites, cornstarch, flour and 1/4 cup water in large bowl until smooth.
- Drain chicken; add to batter, stirring to coat.
- Pour enough oil into heavy large pot to reach depth of 3 inches.
- Heat to 350F.
- Working in batches, add chicken to pot and deep-fry until cooked through and golden, turning frequently, about 2 minutes.
- Using tongs, transfer chicken to paper towels.
- Add spinach puree to sauce.
- Bring to boil.
- Remove from heat.
- Place chicken atop steamed rice.
- Pour sauce over; serve.
fish sauce, garlic, sugar, ground black pepper, chicken tenders, vegetable oil, milk, chicken stock, golden brown sugar, fresh spinach, fresh basil, egg whites, cornstarch, flour, water, rice
Taken from www.epicurious.com/recipes/food/views/green-curry-chicken-5702 (may not work)