So this was something that I just sort of scrounged together from things in the
kitchen, so it's not complicated. If you think it's missing the tiniest of
things, it's either some heat or fish sauce. Fish sauce add at your own risk- I
take no responsibility if you add too much and ruin the lightness of this. If
you add some heat, add just the SLIGHTEST bit of red pepper flakes. On to the
good stuff...
you'll need:
1 very large or 2 small chicken breasts sliced up
ΒΌ cup onions, cut course
3 cloves garlic
3 slices Fresh ginger
1T Lemon grass or lemon zest
1 small can coconut milk (1/2 a big can)
1T Lemon juice
3T Cilantro
1T Basil
Salt
Pepper
1 teaspoon White pepper
1T Olive oil
1/2 Red bell pepper
First saute the onions in the olive oil until they're just beginning to brown. Golden, really. OK, actually, when it's just getting translucent then you add the ginger and let that all work together. The oils in the ginger will blend with the onions...then you add the red peppers and garlic. Let them cook until a little color starts to show up, then add lemon grass/zest and after a minute add the coconut milk. Dump the whole thing in, and let it start to simmer. When it does, put the chicken strips in and let them just sit there for a minute, doing their thing.
When the chicken is done on one side, turn it and add the cilantro, basil, salt, pepper, and white pepper. Let all that simmer again for a few minutes until the chicken is all the way cooked though.
Put some steamed rice in a bowl and then ladle half your pan onto the rice. It'll turn kind of soupy, but that's what you want. It helps the oils which have leached off to bond back onto something.
Serve HOT with other a dry dry Japanese beer or dry white wine.
you'll need:
1 very large or 2 small chicken breasts sliced up
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ΒΌ cup onions, cut course
3 cloves garlic
3 slices Fresh ginger
1T Lemon grass or lemon zest
1 small can coconut milk (1/2 a big can)
1T Lemon juice
3T Cilantro
1T Basil
Salt
Pepper
1 teaspoon White pepper
1T Olive oil
1/2 Red bell pepper
First saute the onions in the olive oil until they're just beginning to brown. Golden, really. OK, actually, when it's just getting translucent then you add the ginger and let that all work together. The oils in the ginger will blend with the onions...then you add the red peppers and garlic. Let them cook until a little color starts to show up, then add lemon grass/zest and after a minute add the coconut milk. Dump the whole thing in, and let it start to simmer. When it does, put the chicken strips in and let them just sit there for a minute, doing their thing.
When the chicken is done on one side, turn it and add the cilantro, basil, salt, pepper, and white pepper. Let all that simmer again for a few minutes until the chicken is all the way cooked though.
Put some steamed rice in a bowl and then ladle half your pan onto the rice. It'll turn kind of soupy, but that's what you want. It helps the oils which have leached off to bond back onto something.
Serve HOT with other a dry dry Japanese beer or dry white wine.