Jaye Norris of Jupiter, FL. mixes red curry paste, lemon grass, and ginger to make a recipe that purculates with exotic tastes and flavors. Coconut Milk is the glue that holds this recipe together!

2 pounds boneless, skinless chicken breasts cut in 1/4-inch slices

2 tablespoons canola oil

2 small onions, minced

4 cloves garlic, minced

2 stalks lemon grass, cut in 1-inch pieces

1 tablespoon Thai red curry paste

1 tablespoon freshly grated ginger

2 limes, zest grated, juice reserved

2 quarts chicken stock

2 cans (13 oz. each) unsweetened coconut milk

3 cups shiitake mushrooms, cut in strips

1 package (8 oz.) linguine, cooked, drained

4 tablespoons Asian fish sauce

6 scallions, sliced diagonally

1/2 cup minced cilantro
 

1. In large stockpot, place oil over medium heat.

2. Add onion and garlic and saute 5 minutes. Add lemon grass, curry paste, ginger and lime zest; cook 3 minutes more.

3. Stir in chicken stock and bring to a boil. Reduce heat and simmer 15 minutes.

4. Add coconut milk, chicken, mushrooms and pasta.

5. Cook about 10 minutes until chicken is done and pasta is heated through.

6. Remove from heat and stir in reserved lime juice and fish sauce. Garnish with scallions and cilantro.

Makes 8 servings.

Recipe courtesy of the National Chicken Council, Copyright © 2009.

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