Yogurt Chicken with Coconut Cauliflower and Green Thai Curry

Jan 13, 2015Vom Fass


For the chicken:

  1. Make a marinade of the yogurt, cilantro, VOM FASS FassZination Sesame Oil, curry, kaffir lime leaves, lemongrass, chili pepper, and lime zest.
  2. Trim the chicken breasts, put them into the yogurt marinade, and let them stand for 24 hours.
  3. Remove the chicken breasts from the marinade, dry with a paper towel, sprinkle with VOM FASS Salt, and sauté them in a frying pan. Shortly before they are ready, lightly glaze them with VOM FASS Fig Chili Balsam. 

For the coconut cauliflower:

Put cauliflower and coconut milk in a pot and steam until tender but still firm; season with VOM FASS salt. 

For the green Thai curry:

Put all the ingredients in a blender and blend them. Transfer the sauce to a container, and cover with cooking oil to avoid oxidation. 

To Serve:

Arrange the Coconut Cauliflower on four plates, add a sliced chicken breast to each plate, and draw a line of Green Thai Curry Sauce next to the chicken. 

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