Thai Pi
Thai Pi
- Level: Intermediate
- Yield: 8 slices
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 689
- Total Fat
- 47
- Saturated Fat
- 21
- Carbohydrates
- 30
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 36
- Cholesterol
- 109
- Sodium
- 1036
- Total: 4 hr (includes marinating time)
- Active: 1 hr
- Level: Intermediate
- Yield: 8 slices
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 689
- Total Fat
- 47
- Saturated Fat
- 21
- Carbohydrates
- 30
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 36
- Cholesterol
- 109
- Sodium
- 1036
- Total: 4 hr (includes marinating time)
- Active: 1 hr
Ingredients
Coconut Curried Chicken:
2 pounds chicken, deboned
1 can unsweetened coconut milk
2 tablespoons fish sauce
1 tablespoon soy sauce
1 teaspoon turmeric
1/2 teaspoon ground white pepper
4 cloves garlic, minced
The Pizza:
Oil, for brushing
1 large pizza crust
1 tablespoon olive oil
1 cup shredded mozzarella
1 cup shredded Monterey jack
The Plate:
1/4 cup fresh cilantro leaves
1/2 cup peanuts or cashews
1/2 cup shredded carrot
Sweet garlic chili sauce
Directions
- For the chicken: Mix the chicken, coconut milk, fish sauce, soy sauce, turmeric, white pepper and garlic together. Place in the fridge to marinate for at least 3 hours.
- Once the chicken is marinated, grill or broil it until fully cooked. When cool enough to handle, shred the chicken into bite-size pieces.
- For the pizza: Lightly oil the crust and place the shredded chicken on top. Cover with the cheeses.
- Cook according to instructions or the recipe for the crust you are using and cooking device (grill, oven, wood oven).
- For the plate: After the pizza is cooked, top with the cilantro, nuts, carrots and chili sauce (or a selection of your own favorites).
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