Non-Spicy Thai Coconut Chicken |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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I am not exactly sure what Thai food tastes like…but after reading recipes I think spicy. So if you want spicy look somewhere else. This is a mild and delicious chicken that keeps you craving for more. I would suggest doubling the sauce, but not the chicken because it is sooooooo good :) Reading through some chicken recipes I came up with this recipe. I got the main idea from one recipe in the Betty Crocker cookbook. But I only used half of it…so enjoy! Ingredients:
4 chicken breasts, cubed |
0.5 (500 ml) can coconut milk |
1 tablespoon soya sauce |
1/4 cup brown sugar |
salt |
1 sprig rosemary |
Directions:
1. Sauté the chicken in oil of your choice on medium heat until the pink is gone.
2. Put the chicken onto a plate with paper towel over it to drain the oil off the chicken. Wash the pan.
3. Put the chicken back in the clean pan on medium low heat and add coconut milk.
4. Stir in the soya sauce, brown sugar, and salt. Taste and add more as necessary.
5. Take the leaves off the sprig, chop and add to chicken.
6. Stir every so often and just allow to heat to desired temperature. (Best warm).
7. Serve with rice and “Rosemary Vegetable Kabobs”.
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