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Green Chicken Curry
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-Green Chicken Curry-
Ingredients
4 breasts Chicken cubed 4 tablespoon Green curry paste
4 teaspoon sesame oil 1 cup Chicken stock
3 cloves Garlic crushed 1 cup Coconut milk
2 medium White onions diced 2 teaspoon Brown sugar
2 small Chillies chopped 1 teaspoon root Ginger chopped fine
4 teaspoon Lemon Grass finely diced
Directions
1. Heat oil in a wok and fry onions and add chicken.
2. Add chile, Garlic and lemon grass, ginger and curry paste.
3. Lower heat and cook until chicken is tender.
4. Mix in brown sugar and add chicken stock and simmer gently.
5. Add coconut cream and serve.
6. If the curry is too thick add more stock or coconut cream.
7. You may add peas, carrots and bell peppers if wished.
8. Serve with Vegetable Rice or Fried Rice, Prawn Crackers etc
Main Ingredient: Chicken
-No fuss coconut cream pie-
Ingredients
1 Graham cracker pie crust or make your own 1 6 oz. pkg. Frozen sweetened flaked coconut thawed
1 8 oz Pkg cream cheese softened 1 8 oz. container Frozen whipped topping thawed
1 cup Cream of coconut* 1 cup Whipping cream(I use Cool Whip
1 3.4 oz. pkg. Cheesecake instant pudding mix Garnish: sweetened flaked coconut
Directions
Crumb Crust: Stir together 1-2/3 cups graham cracker crumbs,1/4 cup sugar and 1/3 cup butter or margarine, melted. Press mixture evenly in bottom and up sides of a 9-inch pieplate.
Bake at 350 degrees for 8 minutes; remove to a wire rack and cool completely.
Beat cheese and cream of coconut at medium speed with an electric mixer until smooth. Add
pudding mix, beating until blended. Stir in coconut; fold in whipped topping. Spread cheese mixture evenly into prepared crust; cover and chill 2 hours or until set.
Beat whipping cream with an electirc mixer until soft peaks form, and spread evenly over top of pie. Garnish, if desired. ( I toasted my coconut for the garnish to add a bit more flavor and contrast.)
Prep: 25 min., Bake: 8 min., Chill: 2 hrs.
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No fuss coconut pie
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