Non-Spicy Thai Coconut Chicken

Recipe by Missi cook
READY IN: 30mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sauté the chicken in oil of your choice on medium heat until the pink is gone.
  • Put the chicken onto a plate with paper towel over it to drain the oil off the chicken. Wash the pan.
  • Put the chicken back in the clean pan on medium low heat and add coconut milk.
  • Stir in the soya sauce, brown sugar, and salt. Taste and add more as necessary.
  • Take the leaves off the sprig, chop and add to chicken.
  • Stir every so often and just allow to heat to desired temperature. (Best warm).
  • Serve with rice and “Rosemary Vegetable Kabobs”.
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