Puffy Chicken with Green Curry Basil Sauce
© Spirit Media 2004-2008 All Rights Reserved
Puffy Chicken with Green Curry Basil Sauce
Estimated Cost: $18.92
1 gallon canola oil*
1 1/2 pounds chicken tenders, cut in half lengthwise
1 8.8 oz package thin rice noodles
salt and pepper to taste*
1 8.45oz bottle Kame Coconut Curry Marinade, or other coconut marinade of choice
1 tablespoon green curry paste
1/4 cup fresh basil, chopped
Heat the oil in a large pot until very hot – about 400 degrees. With kitchen shears, cut rice noodles into 1/2 inch pieces. Coat chicken tenders with rice noodles, applying pressure to the noodles to press them into the chicken will help. Fry for about 1 minute, or until noodles are puffy and crisp and chicken is cooked through. Drain and season with salt and pepper. While tenders are cooking, heat coconut curry marinade with green curry paste in a small saucepot. When hot, add basil and serve alongside puffy chicken tenders as a dipping sauce.
Yield: Serves: 4
Published: 02/01/06
© Spirit Media 2004-2008 All Rights Reserved
