Thai Chicken Coconut Soup II

Servings: 6–8
Preparation Time: 15 minutes

Ingredients:

• 1 pound chicken breast, cut into small chunks (you can use any kind of chicken you have on hand)
• 1 small sweet onion, chopped
• coconut oil
• 3 large carrots, chopped
• 1 tablespoon garlic, chopped
• 1 tablespoon ginger, chopped
• 1/2 tablespoon of red pepper flakes (more or less depending on your heat tolerance)
• 1 quart chicken broth, preferably homemade
• 2 cups shredded chard or other greens
• 1/2 cup cilantro, chopped
• 1 lemon, juiced
• 1 bunch green onions, chopped
• 14 ounces coconut milk*
• salt to taste

Directions:

In a large soup pot, brown the chicken and onions in a couple of tablespoons of coconut oil. When the chicken is cooked through, add the chopped green onion, carrots, and garlic. Sauté for 5 minutes. Add the ginger, red pepper flakes, and chicken broth.

Bring the soup to a gentle boil, reduce heat and let simmer, covered, for 20–30 minutes. Test the carrots for tenderness. Add chard, cilantro, lemon juice, green onions, and coconut milk. Continue cooking for about 10 minutes. Check for salt and adjust accordingly.

Note: Adjust the ginger and red pepper flakes to taste, depending on your spice tolerance level.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Jessica, Denver, CO.

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Slow-Baked Curry, Coconut Chicken

Servings: 2
Preparation Time: 25 minutes (plus cook time)

Ingredients:

• 1/2 pound pastured chicken
• 1/2 cup coconut oil, melted but not hot (or use olive oil)
• salt, to taste
• 1–2 teaspoons black pepper
• 1/2 teaspoon saffron (optional)
• 1 teaspoon red paprika
• 3 tablespoons honey (optional)
• 1/2 cup water
• 1–2 teaspoons fresh ginger
• 1–2 cloves fresh organic garlic
• 1/4 large sweet organic onion or 1/2 small onion (your choice)
• 1/2 cup shredded, unsweetened coconut
• 1 cup coconut water/juice or 14 ounces coconut milk*
• 1 tablespoon Thai red curry paste
• 1 teaspoon cumin
• 1 teaspoon cinnamon

Directions:

Defrost the chicken overnight in fridge, then you can either leave it intact or cut in pieces. If you have a larger family, you can cook 1 pound of chicken to feed family of 4.

Spread the coconut oil all over the skin of the chicken, then sprinkle on the salt, pepper, saffron, and red paprika. Place in a baking dish and set aside. If you do choose to use honey, also gently drizzle over the chicken skin. It will give it a nice browning texture and sweetness to the skin.

Sauce:

Place remaining ingredients as well as additional salt and pepper to taste in a blender. Blend all together until well mixed but still a little chunky.

Gently pour sauce in baking dish and some on top of the chicken. Cover the chicken dish and cook slowly on oven temperature of 275 degrees for 2–3 hours or until fully cooked. The last 1/2 hour, remove cover and cook uncovered to brown.

It is best cooked slowly so it is more tender and delicious. Remember to check it every 1/2 hour.

Recipe and photo submitted by Lisa, Orange, CA.

*For the freshest coconut milk, try our recipe for homemade coconut milk. (See video at this link.)

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Chicken Satay with Coconut, Peanut Sauce

Servings: 12

Ingredients:

• 2 1/2 pounds frozen boneless, skinless chicken thighs, thawed
• wooden or bamboo skewers

Marinade:

• 1 small onion, chopped
• 3 cloves garlic, chopped
• 1/8 teaspoon ground ginger
• 1/2 teaspoon dried turmeric
• 2 teaspoons cumin
• 1 teaspoon red pepper flakes
• 4 tablespoons oyster sauce (you can use fish sauce if you like)
• 6 tablespoons whole sugar
• 2 tablespoons coconut oil

Coconut, Peanut Sauce:

• 1 cup coconut peanut butter
• 1/8 cup soy sauce
• 1/2 teaspoon red pepper flakes
• 2 tablespoons whole sugar
• 2 teaspoons lime juice
• 1/2 cup hot water
• 1/8 cup oyster sauce
• 1/3 cup Coconut Cream Concentrate
• 2 teaspoons sesame oil

Directions:

Marinade:

Throw all ingredients into the blender and blend on high for 2 minutes. Pour into a zipper-top bag with thawed chicken. Let marinate for at least an hour (24 hours is fab). I would add a stalk of unchopped lemongrass here too, but I didn’t have any. Put it in the marinade and discard after.

Cut marinated chicken into 2-inch chunks. Soak bamboo skewers in water for 20 minutes so they don’t burn when cooking (I know, I should have soaked them longer, but I was hungry…). Thread chicken onto skewers and place on a foil-lined broiler pan (or on a baking sheet). Broil on high for 12 minutes, flip skewers, and broil for another 12 minutes. Remove from oven to cool.

Coconut, Peanut Sauce:

Throw all ingredients into the blender and blend on high for 3 minutes. Serve with chicken satay skewers.

Recipe and photo submitted by Kristen, Laie, HI.

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