Non-Spicy Thai Coconut Chicken
photo by Missi cook
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
5
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
- 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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RECIPE SUBMITTED BY
Hey! I'm a 16 year old who loves to cook! My last name is k...o...c...h said like cook...so maybe it's in my name genes! :) I don't want to pursue cooking but rather just as a side favourite hobby...but anyway. If you have any ideas or great recipes, plz let me know. Thanks for all your recipes!