Coconut Chicken Recipe
Grilled chicken thigh over coconut rice with infused coconut cream & small side of kale salad. Sauces are available upon request: nuoc cham, tamarind sweet & sour.
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Ingredients
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Coconut Chicken
Coconut Rice
Infused Coconut Cream
Kale Salad
Method
Coconut Chicken
- 1
- 2
Coconut Rice
- 3
Cook the Rice
Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine rinsed rice, coconut milk, water, and salt. Bring to a boil over medium heat, then reduce to low, cover, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork before serving.
Infused Coconut Cream
- 4
Prepare the Coconut Cream
In a small saucepan, combine coconut cream, sugar, and vanilla extract. Heat over low heat, stirring occasionally until the sugar is dissolved and the mixture is warmed through. Do not let it boil.
Kale Salad
- 5
Prepare the Salad
In a large bowl, add chopped kale, olive oil, lemon juice, and salt. Massage the kale with your hands for about 2-3 minutes until it softens. Add the cherry tomatoes and toss gently to combine.
