Posted by Stanbee in another thread -

11-17-02, 03:13 AM
stanbee
4 chicken breasts with skin and ribs

marinated in 1/4c coconut milk (either reg or lowfat ) with
1 Tsp Thai Green Curry Paste (Maesri Brand)
1/2 tsp India curry powder
1 tsp Sesame oil
2 tb soy
1 tsp sugar

Grill á point (cooked through but tender and juicy). Baste w marinade. Cook turning until brown Serve on julienned lettuce with Thai basil , thin wedges of tomato, chopped scallion to garnish, Jasmine rice, side of the Cucmber "Salad."

Hint -Don't marinate the chicken long. A few hours.

my take on a favorite dish from a local restaurant dish. Medium spicy for beginners.