1\/2 C. cilantro, including roots if there are any
\n3 fresh jalapeno peppers, halved and seeded
\n3 scallions, cut into large chunks
\n3 cloves garlic, peeled
\n1 T. olive oil
\n1 1\/2 tsp. grated lime zest
\n2 T. fresh lime juice
\n2 tsp. soy sauce
\n1 tsp. anchovy paste
\n1 tsp. ground ginger
\n1 tsp. ground cumin
\n1 tsp. ground coriander
\n1\/2 tsp. salt
\n3 large carrots, quartered lengthwise and thinly sliced crosswise
\n1 pound small red potatoes, cut into 1\/2-inch chunks
\n2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks
\n1 1\/2 C. milk
\n3\/4 tsp. coconut extract
\n1 1\/2 C. frozen peas<\/p>\n
In a blender or mini food processor, combine cilantro, jalapenos, scallions, garlic, oil, lime zest, lime juice, soy sauce, anchovy paste, ginger, cumin, coriander, and salt. Puree to a paste. In large nonstick skillet, cook paste 5 minutes over low heat. Add carrots, potatoes, and 3\/4 C. water and bring to a boil. Reduce to a simmer and cook 5 minutes. Add chicken and cook 5 minutes or until no longer pink. Stir in milk and coconut extract and simmer 10 minutes or until chicken is cooked through. (The mixutre will appear slightly curdled; this is not a problem.) Stir in peas and cook 3 minutes or until heated through.<\/p>\n
Yield: 6 servings
\nCalories: 367
\nFat: 11g
\nFiber: 5g<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/2 C. cilantro, including roots if there are any 3 fresh jalapeno peppers, halved and seeded 3 scallions, cut into large chunks 3 cloves garlic, peeled 1 T. olive oil 1 1\/2 tsp. grated lime zest 2 T. fresh lime juice 2 tsp. soy sauce 1 tsp. anchovy paste 1 tsp. ground ginger 1 tsp. ground cumin 1 tsp. ground coriander 1\/2 tsp. salt 3 large carrots, quartered lengthwise and thinly sliced crosswise 1 pound small red potatoes, cut into…<\/p>\n