Chicken with Coconut Sauce / by Chef Yana Gilbuena


1 can of coconut cream
1 can of coconut milk
2 tablespoons sauteed shrimp paste ( or substitute with 4 tbsp of fish sauce)
1 head of garlic
1/4 cup of Thai chillies, chopped
1/2 cup of diced red onions
1 lb of chicken ( thighs or breast) deboned and cut into strips
1 stalk of lemongrass crushed and chopped
1 cup chopped garlic
1 cup coconut oil
1/4 cup of scallions,  sliced on a bias


Saute garlic and red onion in the pot with coconut oil until brown. Add coconut milk and cream and stir. Add Thai chillies and sauteed shrimp paste. Bring the mixture to a boil and reduce it. Saute garlic, red onions and lemongrass and add meat. Cover until cooked, then set aside. Garnish with  a dash of scallions.

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