Spicy Thai Fondue with Coconut Milk

• 1 lb boneless skinless chicken breasts, thinly sliced and cut into 1-inch (2.5 cm) strips (500 g)
• 5 cups chicken broth (1.25 L)
• 3/4 cup coconut milk (175 mL)
• 2 cloves garlic, minced
• 2 green onions, minced
• 1/2 Thai chili pepper, seeded and minced
• 1/2 cup chopped fresh cilantro (125 mL)
• 1 tsp grated lime zest (5 mL)
• 2 tbsp freshly squeezed lime juice (25 mL)
• 2 tbsp fish sauce (see Notes) (25 mL)
• 2 tbsp minced fresh Thai basil (25 mL)
• 1 tbsp minced gingerroot (15 mL)
• 1 tsp granulated sugar (5 mL)
• 1 tsp Thai green curry paste (5 mL)

1. Roll up strips of chicken and place on a large serving platter.
2. Cover and refrigerate.
3. 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.
4. Bring to a boil.
5. Reduce heat and simmer, covered, for 15 minutes.
6. Immediately transfer to fondue pot, setting flame to keep at a simmer.
7. Spear chicken roll with fondue fork.
8. Fondue for 2 to 4 minutes or until cooked through.
9. Serve with...
10. Sweet Thai dip, Thai peanut sauce, Asian dipping sauce.

chicken breasts, chicken broth, coconut milk, garlic, green onions, chili pepper, fresh cilantro, lime zest, freshly squeezed lime juice, fish sauce, fresh thai basil, gingerroot, sugar, green curry

Taken from www.cookstr.com/recipes/spicy-thai-fondue-with-coconut-milk (may not work)