Creamy Cilantro & Coconut Chicken

Here is an interesting dish.... creamy and comforting lifted up with the freshness of cilantro. Inspired by Thai flavours with the coconut milk and fish sauce, this dish is super easy to make and is a great alternative for those who do not like spicy dishes. Also, because of the light, fresh flavours, this dish would make a great summer main course.

If you prefer, you could make this delicious dish with a nice white fish like halibut or grouper. Just cut it into 1 1/2 inch cubes and instead of adding them at the beginning of the recipe, add them after you add the coconut milk and fish sauce. Let the fish cook in the sauce for about 5 minutes only.  Enjoy!

Creamy Cilantro & Coconut Chicken

Serves 2 generously

1/3 cup Fresh Cilantro Leaves, chopped

6 cloves Garlic, peeled

1/2 tsp Black Pepper

Pinch of Rock Salt

2 tsp Vegetable Oil

400 grams Skinless, Boneless Chicken Breast or Thigh, cut into 1 to 1 1/2 inch cubes

1 Medium Onion, diced (about 2/3 cup)

1 can (14 oz) Coconut Milk

2 tbsp Fish Sauce

Place the cilantro, garlic and rock salt into a mortar and pestle and pound into a paste.

Heat the vegetable oil in a large pan over medium high heat. Cook the chicken for about 3-4 minutes, then add the onions and cook until the onions just start to soften. Add the cilantro paste, coconut milk, and fish sauce. Let cook for about 8 minutes until the chicken is cooked and the sauce thickens a little.

Serve over steamed rice or tossed with rice noodles.