Stewed coconut milk sauce
This Stewed coconut milk sauce is easy to make in little or no time, delicious and bursting with flavors. You've got to try some.
Servings 6
Calories 340kcal
Ingredients
- 8 chicken thighs or drumsticks (precooked)
- 2 Tbsp organic tomato paste
- ½ medium green bell pepper (chopped)
- ½ medium red bell pepper (chopped)
- 1 medium onion (chopped)
- 1 400ml can of coconut milk ( roughly 2 cups)
- ¼ - ½ cup vegetable oil or coconut oil for extra coconutty flavor
- 1½ cup Chicken stock
- 1 habanero or scotch bonnet pepper
- 1 stock cube/ salt to taste
- 2 sticks of spring onions
Instructions
- Heat up oil in a saucepan and sauté onion till fragrant. Scoop in the tomato paste and stir fry for about a minute.
- Pour in the chicken stock and coconut milk. Cook till stew thickens to your desired consistency. Remember to stir continuously or at close intervals to prevent burning.
- Taste and adjust seasoning.
- Add your the cooked chicken pieces, allow simmer low heat for another minute to absorb the flavors.
- Turn off heat then toss in the chopped bell peppers and spring onions and the sauce is ready. Delicious and pretty to behold.
- Serve with hot white rice or use as a dip for bread. Hmmmm.... so yummy
Notes
Notes
- The Use of Tomato paste in this recipe makes for a faster prep. You can use 2- 3 Tbsp of my Stew base.
- You can use freshly blended red bell peppers in that case you will need two large red bell peppers. You will need to cook it down a bit in the oil to get a thickened consistency before adding the meat stock and coconut milk.
- You can make this dish vegetarian simply by swapping the chicken stock with vegetable stock. This dish can easily be made with tofu or any other vegetarian meat substitute.
