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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A nice little stir-fry... Ingredients:
3 lbs chicken legs (skinned) |
2 tablespoons olive oil |
2 garlic cloves (minced) |
1 large onion (minced) |
1 red bell pepper (julienned) |
2 teaspoons curry powder |
3 teaspoons nuoc nam |
2 cups evaporated skim milk |
2 tablespoons soy sauce |
3/4 cup sweetened flaked coconut |
jasmine rice |
Directions:
1. Boil chicken until just opaque. Drain. Let cool. Remove meat from bones. Chunk.
2. Heat oil in a wok. Add the garlic and onion. Stir-fry 2 minutes.
3. Add chicken, bell pepper and curry powder. Stir-fry 2 more minutes.
4. stir in the nuoc nam, milk, soy sauce and coconut.
5. Bring to s boil. Reduce. Simmer 3 minutes.
6. Serve on Jasmine rice.
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