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In
a restaurant supervised by "Nid of Thailand," food is not served in
separate courses. It comes all at once - at least eight main
dishes with each meal - and the diner proceeds at his own pace.
The setting and the splendid arrangement of both food and of
flowers - all contrive to establish a glittering Thai scene.*
MASAMAN
Thailand
Coconut Chicken Curry**
1 cup
flaked coconut
2 cups milk
3 whole chicken breasts
1/4 cup chopped onions
2 cloves garlic, minced
1/2 teaspoon dried ground red peppers
1/4 cup ground peanuts
1/2 teaspoon powdered ginger
1 teaspoon ground coriander
1/2 teaspoon ground cumin
2 teaspoons grated lemon rind
2 teaspoons salt
3 tablespoons butter
Combine
the coconut and milk in a saucepan; bring to a boil and let stand 30
minutes. Strain, pressing out all the liquid.
Discard the
coconut.
Cut the chicken breasts in half.
Pound together
the onions, garlic, red peppers, peanuts, ginger, coriander, cumin,
lemon rind and slat. Dip the chicken in the mixture.
Melt
the butter in a deep skillet, sauté the chicken in it 2 minutes on each
side. Add the coconut milkand any remaining spice mixture.
Cover and cook over low heat 20 minutes or until chicken is
tender. Serve with rice, toasted coconut, and chutney, if
desired.
6 Servings.
*Pavilion/Restaurant Description
- New York World's Fair 1964/1965
Official Souvenir Book (c.1964 Time Inc.)
**Recipe - New York World's Fair 1964/1965
Official Souvenir Book (c.1964 Time Inc.)
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