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"Thai-Stados"


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Ingredients

Filling:

1 tablespoon olive oil

1/2 medium yellow onion- 1/4-inch dice

3 large cloves garlic, minced

2 tablespoons fresh minced ginger

1 tablespoon yellow curry paste *

1 red bell pepper- 1/4-inch dice

(reserve 1/4 cup)

1/2 pound cremini mushrooms- chopped

1 1/2 pound ground chicken

1 teaspoon salt

1 teaspoon ground black pepper

1/4 cup sweet chili sauce *

1/2 cup coconut milk *

2 tablespoons chopped fresh cilantro

1/2 cup chopped fresh basil

juice of 1 lime



Tortillas:

1 1/2 cup instant masa mix **

1 cup warm water

2 cups vegetable oil for frying



Garnish:

2 green onions- sliced thin on diagonal

3 cups shredded red leaf lettuce

1/4 cup reserved chopped red bell pepper

3/4 cup sour cream

1 cup finely shredded cheddar cheese

1 lime, cut into 6 wedges



*= can be found in the ethnic section of your grocery store



You can also substitute store bought corn tortilla cut into a 5-Inch round.

Preparation

Tortillas:

In a large skillet over medium-high heat, heat the 2 cups vegetable oil.

In a medium bowl, mix the masa and warm water with clean hands until well blended.

Form into 12 smaller than golf ball size balls.

keep covered while working with one at a time.

Place 1 ball between 2 pieces of saran wrap and roll out with a rolling pin into a 5-inch circle.

Carefully remove saran wrap and place the tortilla in hot oil and fry till crisp.

Transfer to a towel lined plate. Repeat with remaining masa balls.



Chicken Filling:

In a large skillet, heat 1 tablespoon olive oil over medium-high heat.

Add the chopped onion, red bell pepper, garlic, ginger and curry paste.

Cook till Tenders, about 3 minutes.

Add the chopped mushrooms and ground chicken, breaking up chicken with the back of a wooden spoon.

Cook until chicken is done, about 5 minutes.

Add the salt and pepper and mix well.

Mix in the sweet chili sauce and coconut milk. Heat through. Remove from heat and stir in the cilantro, basil and lime juice.



To assemble:

Place 2 tortillas on each of 6 plates.

Divide chicken mixture among tortillas.

Divide and top with shredded lettuce, cheddar cheese, red bell pepper, green onion and a teaspoon of sour cream on each.

Serve and enjoy.



This is a quick, easy and very tastey lunch or dinner.