Coconut Chicken

coconut chicken (1 of 1)

Hey there darlings readers!

I thought I would share this quick and easy coconut chicken recipe because after a long hectic day, there is nothing better than a simple tasty recipe.

The hardest thing about this recipe is opening up the coconut and getting the flesh out. There are simple instructions on you tube if you are having difficulties! I find the best way to use a hammer creating pressure points on the sides.

To make this Asian dish, all you need to go is stir fry chicken and your favourite veges in sesame oil and make a simple sauce. I used carrots, ginger, garlic, coconut, sugar peas, mushrooms and paksoi. For garnishing I used more coconut & chili.

Once the chicken is almost cooked, add in your chopped vegetable that take the longest to cook. Add in a lot of grated garlic and ginger. Add 1/2 teaspoon of chinese 5 spice and a tablespoon on tom yum paste. Drizzle a bit of soy sauce and lime (or fish sauce). Add in a can of coconut cream and let it cook until almost fully dissolved. Add in your paksoi and sugar beans almost at the end. Serve with finely chopped chili and coconut shavings. For a more filling version, serve with rice or noodles.


4 responses to “Coconut Chicken”

    • Thank you! Yes they are great together, but not too much of 5 spice- otherwise it becomes too dense and over powers the flavours! I’ve done that mistake before 🙂 xxx

  1. Hi! Be careful with your first coconut! Once you get the hang of it- it becomes easier! Just don’t use a knife as you might end up cutting yourself! A hammer and screwdriver work much better! xxx Ps- fresh coconut is the best just as it is! yum!

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