Cowboy Curry

2 Jul

We love Stampede food traditions — the ever-present beef on a bun, mini donuts, corndogs(!), smokey nachos, midnight ginger beef, and flapjack breakfasts.

Add this non-traditional wildcard into the mix: green curry coconut chicken.

Our first date on Stampede auction day years ago was a quick lunch inside the casino at Bambu. The kicky curry laden with zucchini, mushrooms, red pepper strips and fresh basil was divine.

Why not re-invent that steamy, spicy dish with a western twist? Perfect for Stampede.

1 rotisserie chicken
1 cup coconut milk
1/2 teaspoon cumin
Zest and juice of 1 lime
Splash hot sauce
Salt and ground black pepper
1/4 cup fresh cilantro, chopped
Eight 6-inch flour tortillas, warmed
1 small red onion, diced
1 avocado, peeled, pitted and sliced

Shred chicken into bite-sized pieces.

In a medium saucepan over medium heat, combine the chicken, coconut milk, cumin, lime zest and juice, and hot sauce. Simmer until heated through and thick (to thicken, try adding a handful of cornmeal!). Season to taste with salt and pepper. Take off heat and stir in cilantro just before serving.

Fill tortillas, and top with diced onion and avocado. Serve immediately. Makes 4 servings.

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