If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: It doesn't get any better than this. A simple, fast dish with lots of flavor and strength. —Peter Steen Høgenhaug
- 1 tablespoon rice wine or gin
- 1 tablespoon cornstarch
- 1/4 teaspoon white pepper
- 2 egg whites
- 1 pound chicken breast
- Whip all ingredients but the chicken in a bowl.
- Cut the chicken in large pieces or strips and put it in a bowl. Cover it in the mix and leave for 20-30 minutes.
- TIP: The velveting method is great for tenderizing chicken pieces in other dishes as well — try adding some spices to suit your needs. It also works with other types of meat, such as pork or beef, they just need to be left en the mix a little longer.
- sesame oil
- 2 garlic cloves, sliced
- 2 tablespoons green curry (home made or from store)
- 500 milliliters coconut milk
- 2-4 tablespoons palm sugar (or brown sugar)
- 1-2 tablespoons fish sauce
- 1.5 pounds vegetables (e.g. red onions, peppers, chili, sugar snaps, broccoli, etc. — whatever you like)
- handfuls basil leaves
- handfuls cilantro
- 4 lime wedges
- Heat the sesame oil in a wok or deep pan, and add the sliced garlic.
- When the curry starts to lose color, add the coconut milk one tablespoon at a time, and stir it in. When you've added about 5 tablespoons, pour in the rest, and give it a good stir and bring it to a boil.
- Serve over rice or noodles, lime wedges, and top with chopped cilantro.
- TIP: This dish works just as well with pork or beef.
- This recipe was entered in the contest for Your Best Dinner That Makes a Good Lunch