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Chicken and vegetables in coconut milk

Servings: 4

Servings: 4
  • 1 lb boneless chicken thighs, cut into bite-sized pieces
  • 1 Tbl coconut oil
  • 2 Tbl minced ginger, divided
  • 1 sweet potato, cut bite-sized
  • 2 large carrots, chopped
  • 1 can coconut milk
  • ½ head of cauliflower, chopped
  • 5 Oz spinach, kale, and/or chard
  • 2 tsp lemon juice
  • Salt
  • Pepper
  1. Heat the oil, then add the chicken and half the ginger. Sprinkle with salt and pepper.
  2. Sauté 5 to 10 minutes until cooked through but not dry. Remove to a bowl.
  3. Return pan (with oil and chicken juices) to heat and add sweet potatoes, carrots, the rest of the ginger, coconut milk, and salt and pepper to taste (½ tsp salt). Cover and simmer 5 minutes.
  4. Add cauliflower, stir, cover, and simmer 5 minutes.
  5. Add lemon juice and adjust seasonings.
  6. Add greens and cook 2 to 3 minutes to wilt.
  7. Serve as-is or over rice.
  • Very simple preparation. Could boost flavor with cilantro, Thai chili paste, etc.

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