A gluten-free, Dairy-free, whole food recipe
This recipe can be prepared up to a day ahead of time and then baked when ready for dinner. I think you will be quite pleased with this flavorful Thai sauce. Don’t let the number of ingredients hold you back from trying it. It goes together quite quickly because the sauce ingredients are all added to a blender and simply poured over the chicken. Keep in mind that you can use tofu or tempeh instead of chicken. I’d recommend adding lightly sautéed vegetables such as red pepper, bok choy and onions prior to baking.
4 organic boneless chicken breasts
1 can organic coconut milk
4 small shallots, peeled
1 stalk lemon grass, ends trimmed then chopped (many co-ops carry this)
6 cloves of garlic, peeled
2 Tbs grated fresh ginger
2 Tbs Thai fish sauce
1 Tbs wheat-free tamari or 1/2 tsp sea salt
3 Tbs organic unsalted peanut butter or cashew butter
2 Tbs agave nectar
1 Tbs curry powder
1 tsp crushed red chili flakes (less if you don’t like spice)
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1/4 tsp white pepper
1/2 cup chopped cilantro
1. Cut chicken into large pieces and place into a 9×13-inch baking dish.
2. Place all ingredients for the sauce into a blender. Blend on high until smooth and creamy. Cover the chicken with curry marinade. Cover and refrigerate for 3 to 24 hours.
3. Preheat oven to 400 degrees. Place pan of chicken and marinade uncovered in the oven and bake for 30 to 35 minutes, or until done. Garnish with chopped cilantro. Serves 4-6.
Copyright © 2011 Maggie Christopher. All Rights Reserved.