This is a quick and easy to make chicken dish that can be enjoyed cold or hot.
The blend of the Thai curry sauce and coconut go wonderfully together. A great snack for parties and also something to keep the husband quiet when he is hungry but does not want a large meal. Although he will end up scoffing the lot. It is so easy to make too! I love dishes that look like you have made an effort but in truth were so easy to whip up. It can be a snack or a main dish…depending upon how many you eat!
Low carb and gluten free…this is a perfect dish to munch on during January when you are attempting to keep your resolution of eating better….
1 tblspn red curry paste
75ml coconut cream
4 chicken breasts, cut into long strips
100g dessicated coconut (unsweetened)
- Mix the curry paste with the coconut cream.
- Add the chicken strips and leave to marinade for at least 2 hours (I prefer to leave the marinade overnight).
- Thread the chicken onto wooden skewers and sprinkle over the dessicated coconut.
- Cook the chicken under a hot grill, for about 3-4 minutes on each side.
- Eat and enjoy!