Yogurt Chicken with Coconut Cauliflower and Green Thai Curry
For the chicken:
- Make a marinade of the yogurt, cilantro, VOM FASS FassZination Sesame Oil, curry, kaffir lime leaves, lemongrass, chili pepper, and lime zest.
- Trim the chicken breasts, put them into the yogurt marinade, and let them stand for 24 hours.
- 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.
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.