I particularly like this recipe because it has plenty of protein and tastes slightly spicy and exotic but not too much so. Coconut milk, notorious for its saturated fat content, should not deter you from trying this recipe. It is used as a marinade only, and very little, if any, remains in the finished dish. For more flavor punch, a little green curry paste may be added to the omelet base. Omelet cups freeze well for up to 2 months, individually wrapped in plastic wrap and then placed in a freezer bag. When you are ready to eat one, take it out of the plastic wrap before reheating it, still frozen, in a microwave on high for 2 to 3 minutes To make this recipe, you will need a jumbo muffin pan with six cups, each of which has a 1-cup capacity.
Ingredients
- Thai Chicken Filling:
- One 14-ounce can unsweetened coconut milk
- 1 tablespoon Thai green curry paste
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon fish sauce
- 3 cloves garlic, minced
- 1/4 cup freshly chopped fresh cilantro
- 2 skinless, boneless chicken breast halves (about 5 ounces each)
- Omelet Base:
- 12 eggs
- 1/2 cup shredded Gruyère or Jarlsberg
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon Thai green curry paste (optional)
- 1 large red bell pepper, seeds and ribs removed, cut into 1/2-inch dice
- 1/2 cup torn fresh mint leaves
- 1/3 cup unsalted peanuts, chopped
Directions
To make the filling: In a bowl, whisk together the coconut milk and curry paste. Whisk in the lime juice, fish sauce, garlic, and cilantro. Add the chicken and turn to coat well in the marinade. Cover the bowl and refrigerate for at least 2 hours or for as long as overnight.
Preheat the oven to 375°F. Drain the chicken and place in a small baking dish. Bake until the chicken is opaque throughout, about 30 minutes. Leave the oven on. Let the chicken cool slightly while you make the omelet base.
To make the omelet base: Place the eggs, cheese, pepper, salt, and curry paste (if using) in a blender and process until smooth. Divide among six 1-cup nonstick jumbo muffin cups.
Cut the chicken into thin strips and divide among the cups. Add the bell pepper and mint, dividing evenly. Sprinkle with the peanuts. Bake until lightly browned and puffed, 15 to 25 minutes. The omelets will puff up like a soufflé and then deflate a bit when removed from the oven. Serve hot.
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Submitted 1/6/07.
Source: The Food and Wine Lovers Diet
Submitted By: B Smith
Thai Chicken Omelet Cups