Chicken and Veggies in Coconut Broth

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.

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Ingredients:

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

Method:

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.

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