Thai Chicken Feet In Green Curry
|Chicken feet||2 Pound|
|Chicken wings||1 Pound|
|Chicken legs||1 Pound|
|Canned coconut milk||13 1⁄2 Ounce|
|Water||13 1⁄2 Ounce|
|Palm sugar||1 Tablespoon|
|Salt||2 Teaspoon (To Taste)|
|Green curry paste||1 Cup (16 tbs) (To Taste)|
|Mushroom||1 Cup (16 tbs)|
|Kaffir lime leaves||5 , chopped|
|Thai basil/Cinnamon basil||To Taste|
|Olive oil||1 Tablespoon|
|Fish sauce||To Taste|
In the coconut milk and water, boil your chicken till cooked through. Note that when using chicken with bone in, cut the chicken and bone in to pieces with a meat clever. Cutting the bone makes the meat have more flavor.
Next in your wok put in some olive oil to start cooking the curry paste. Once you start it cooking you can start adding the coconut milk / water that you boiled your chicken in. Stir as you add the coconut milk / water.
Once you get the curry thinned out, add the chicken and rest of the coconut milk/water from boiling the chicken. Bring this to a boil and add your mushrooms. Cook till you mushrooms soften up a little. Add your fish sauce to taste.
Last put in the basil and kaffir leaves. You really do not want to cook too long with these last two ingredients.
Calories 1114 Calories from Fat 683
% Daily Value*
Total Fat 76 g117.6%
Saturated Fat 31.6 g157.9%
Trans Fat 0.1 g
Cholesterol 330.2 mg110.1%
Sodium 3747.7 mg156.2%
Total Carbohydrates 21 g7.1%
Dietary Fiber 0.24 g0.98%
Sugars 3.8 g
Protein 89 g178.2%
Vitamin A 16.6% Vitamin C 133.5%
Calcium 22% Iron 24%
*Based on a 2000 Calorie diet