Anything to do with coconut comforts me. I know that doesn’t sound all that right, but still. Coconut chutney, coconut based curries, coconut oil massage – see where I’m going with this? And since I’m eating relatively healthy of late, I figured I need to find ways to make this process easier as well as delicious.
Boneless chicken cut into bite size pieces – 1 cup
Ginger-garlic paste – 1 tbsp
Red chilli paste or powder – 1 tsp
[Marinate chicken with above ingredients overnight]
Coconut milk – 1 tetra pack
Chicken bouillon cube – 1/2
Thai seasoning – 1 tsp (Optional)
Capsicum, carrots, beans, mushrooms – 1 cup cut into pieces
Sesame oil or regular oil – 1 tbsp
Salt to taste, or 2 tbsp of fish sauce
Heat oil and tip the marinated chicken in.
Stir around for 2-3 mins.
Add the vegetables and herbs.
Now add the coconut milk and half a cup of water.
Crush the bouillon cube in.
Let this cook on medium flame for about 7 – 8 mins.
Add fish sauce or salt.
Have a taste and add pepper or chilli powder if you want some heat. Else, just serve hot.