Thai Chicken Feet In Green Curry
This is another simple chicken recipe. It can be made using other methods also. You can cook chicken half way and then cook the rest in the curry paste, coconut milk and water for a better flavor. The green curry is spicy if used in large amounts.
Ingredients
| 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 |
Directions
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.
Recipe Summary
Nutrition Facts
Serving size
Calories 1114Calories from Fat 683
% Daily Value*
Total Fat 76 g116.9%
Saturated Fat 31 g155%
Trans Fat 0 g
Cholesterol
Sodium 3747 mg156.13%
Total Carbohydrates 21 g7%
Dietary Fiber %
Sugars 3 g
Protein 89 g178%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
