Spicy Thai Fondue with Coconut Milk Recipe

Name: Spicy Thai Fondue with Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken breasts, thinly sliced and cut into 1-inch (2.5 cm) strips (500 g); 5 cups chicken broth (1.25 L); 3/4 cup coconut milk (175 mL); 2 cloves garlic, minced; 2 green onions, minced; 1/2 Thai chili pepper, seeded and minced; 1/2 cup chopped fresh cilantro (125 mL); 1 tsp grated lime zest (5 mL); 2 tbsp freshly squeezed lime juice (25 mL); 2 tbsp fish sauce (see Notes) (25 mL); 2 tbsp minced fresh Thai basil (25 mL); 1 tbsp minced gingerroot (15 mL); 1 tsp granulated sugar (5 mL); 1 tsp Thai green curry paste (5 mL)

Servings: persons

1 lb boneless skinless chicken breasts, thinly sliced and cut into 1-inch (2.5 cm) strips (500 g)
5 cups chicken broth (1.25 L)
3/4 cup coconut milk (175 mL)
2 cloves garlic, minced
2 green onions, minced
1/2 Thai chili pepper, seeded and minced
1/2 cup chopped fresh cilantro (125 mL)
1 tsp grated lime zest (5 mL)
2 tbsp freshly squeezed lime juice (25 mL)
2 tbsp fish sauce (see Notes) (25 mL)
2 tbsp minced fresh Thai basil (25 mL)
1 tbsp minced gingerroot (15 mL)
1 tsp granulated sugar (5 mL)
1 tsp Thai green curry paste (5 mL)

1
Roll up strips of chicken and place on a large serving platter.
2
Cover and refrigerate.
3
Broth: In a large saucepan, combine chicken broth, coconut milk, garlic, green onions, chili pepper, cilantro, lime zest, lime juice, fish sauce, basil, ginger, sugar and curry paste.
4
Bring to a boil.
5
Reduce heat and simmer, covered, for 15 minutes.
6
Immediately transfer to fondue pot, setting flame to keep at a simmer.
7
Spear chicken roll with fondue fork.
8
Fondue for 2 to 4 minutes or until cooked through.
9
Serve with...
10
Sweet Thai dip, Thai peanut sauce, Asian dipping sauce.

755

kcal

Calories

Fat

Carbs

131

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb boneless skinless chicken breasts, thinly sliced and cut into 1-inch (2.5 cm) strips (500 g), 5 cups chicken broth (1.25 L), 3/4 cup coconut milk (175 mL), 2 cloves garlic, minced, and more.

Yes, Spicy Thai Fondue with Coconut Milk falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Thai Fondue with Coconut Milk

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