Tuesday, March 30, 2010

Chicken in Coconut Milk

I'm sure this recipe for Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro would have been better with shrimp but we haven't been splurging on shrimp lately so I subbed in chicken:


I love the smell of coconut milk...mmmmm. This was a good recipe but it felt like it needed something. Maybe the shrimp would have been the right pairing, or maybe it needed some curry flavor (as was suggested by someone before I made it).
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4 comments:

  1. Sounds like it would be a good combo...but I too agree about the curry. We just LOVE the bold intense flavors. Thanks for sharing this healthy recipe (I can really use more of these lately haha)!!

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  2. I decided to make this last night and it was delicious, but I see what you mean about it missing something. I did use some curry to add flavor, but I don't think that's enough. The chicken doesn't get infused with the flavoring the way shrimp would.
    I would suggest searing the chicken with some curry or other spices in another pan before tossing it into the mix.
    It was still fabulous. :)

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  3. I've been visiting your blog over the past few days and just love it. You cook the same type of foods that my family and I prefer.

    This recipe looks deliscious. I'm going to give it a try. Maybe the addition of the curry and marinating the chicken overnight will help it absorb some of the flavors betters. I love boneless chicken but sometimes it just doesn't grab onto the flavor well. Sometimes the addition of some oil along with the marinating helps to achieve that.

    Either way, it looks great!

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Thanks for commenting!