Non-Spicy Thai Coconut Chicken

"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!"
 
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photo by Missi cook photo by Missi cook
photo by Missi cook
photo by Missi cook photo by Missi cook
Ready In:
30mins
Ingredients:
6
Serves:
5
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ingredients

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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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Reviews

  1. I thought this came out great! I used the regular coconut milk and it wasn't too sweet at all. Great ingredients made for a tender, delicious chicken entree that I will make again!
     
  2. This is wonderful. It is rather sweet, but the flavors go beautifully together.
     
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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!
 
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