Gastronomous

Soy free , peanut free and fish free Thai food? How can this be?  We used coconut milk and lemongrass  to flavor this exotic and sumptuous dish. If carbs is not the issues, serve on a bed of rice or noodles and serve with sweet wine.

Ingredients: (for 4 servings)

4 boneless, skinless chicken breasts, cubed
2 zucchini, sliced in wedges
1 medium onion, sliced
2 cloves of garlic, sliced
1 can of coconut milk
2 Tbls chopped fresh lemongrass
4 tablespoons of canola oil
hot chili oil to taste ( make sure it’s soy free)

Salt and pepper the chicken cubes, and let stand at room temperature for ten minutes ( or while you are preparing the other ingredients) . In large sauté pan or a wok, heat 2 Tbls of the oil, add the chicken and stir fry till no longer pink. Then add the garlic and cook for 30 seconds.   Remove the mixture from the pan and set aside covered.

Heat the remaining oil and add the zucchini and the onions, stir fry till they are cooked ( about 2 minutes) . They should be crispy yet tender. Remove from pan and set aside.
Place pan back on the heat, put coconut milk, lemongrass and hot chili oil. Let it warm till it bubbles slightly, incorporate the chicken, stir well, then add the zucchini.
Serve immediately, if not following low-carb, serve on a bed of rice with sweet wine.