- 1 lb boneless skinless chicken breasts, thinly sliced and cut into 1-inch (2.5 cm) strips (500 g)
- 5 cups chicken broth (1.25 L)
- ¾ cup coconut milk (175 mL)
- 2 cloves garlic, minced
- 2 green onions, minced
- ½ Thai chili pepper, seeded and minced
- ½ cup chopped fresh cilantro (125 mL)
- 1 tsp grated lime zest (5 mL)
- 2 tbsp freshly squeezed lime juice (25 mL)
- 2 tbsp fish sauce (25 mL)
- 2 tbsp minced fresh Thai basil (25 mL)
- 1 tbsp minced gingerroot (15 mL)
- 1 tsp granulated sugar (5 mL)
- 1 tsp Thai green curry paste (5 mL)
- Roll up strips of chicken and place on a large serving platter. Cover and refrigerate.
- Broth: In a large saucepan, combine chicken broth, coconut milk, garlic, green onions, chili pepper, cilantro, lime zest, lime juice, fish sauce, basil, ginger, sugar and curry paste. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes. Immediately transfer to fondue pot, setting flame to keep at a simmer.
- Spear chicken roll with fondue fork. Fondue for 2 to 4 minutes or until cooked through.
- Serve with…
- Sweet Thai dip, Thai peanut sauce, Asian dipping sauce.