Vom Fass

Yogurt Chicken with Coconut Cauliflower and Green Thai Curry

Directions:

For the chicken:

  1. Make a marinade of the yogurt, cilantro, VOM FASS FassZination Sesame Oil, curry, kaffir lime leaves, lemongrass, chili pepper, and lime zest.
  2. Trim the chicken breasts, put them into the yogurt marinade, and let them stand for 24 hours.
  3. Remove the chicken breasts from the marinade, dry with a paper towel, sprinkle with VOM FASS Salt, and sauté them in a frying pan. Shortly before they are ready, lightly glaze them with VOM FASS Fig Chili Balsam. 

For the coconut cauliflower:

Put cauliflower and coconut milk in a pot and steam until tender but still firm; season with VOM FASS salt. 

For the green Thai curry:

Put all the ingredients in a blender and blend them. Transfer the sauce to a container, and cover with cooking oil to avoid oxidation. 

To Serve:

Arrange the Coconut Cauliflower on four plates, add a sliced chicken breast to each plate, and draw a line of Green Thai Curry Sauce next to the chicken. 



Ingredients

Ingredients:

Serves 4

For the chicken:

  • 1⁄2 cup of whole fat, plain yogurt
  • 1⁄2 bunch cilantro, chopped
  • 4 tsp. VOM FASS FassZination Sesame Oil
  • 1 tsp. Madras curry
  • 2 kaffir lime leaves (found in Asian shops) or lime peel
  • 1 piece lemongrass
  • 1 chili pepper
  • Zest of 1 lime
  • 4 chicken breasts (about 11⁄2 lbs. total)
  • 4 tsp. VOM FASS Fig Chili Balsam
  • VOM FASS Salt 

For the coconut cauliflower:

  • 1 lb. cauliflower florets
  • 1⁄2 cup coconut milk
  • VOM FASS Salt 

 

For the green Thai curry:

  • 1 bunch Thai basil
  • 1 bunch mint
  • 1 bunch cilantro
  • 1⁄4 lb. ginger
  • Peel of 2 limes
  • 2 chili peppers
  • 3 cloves of garlic
  • 3 T. honey
  • 1⁄4 cup VOM FASS Roasted Peanut Oil
  • 1⁄2 cup peanuts
  • VOM FASS Salt 

 



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