Coconut Chicken

1 Cup Coconut Milk
2 Cloves Garlic, optional
2 tsp. Minced Ginger
¼ tsp. Ground Nutmeg
12 Strips Thai Lemon Grass
2½ lbs. Chicken Thighs, Skinless and Boneless - pound slightly with mallet

1. Blend coconut milk, garlic, ginger and nutmeg in vita mix on liquefy.

2. Sear chicken on one side and remove from pan.

3. Add blended mixture and Thai lemon grass strips to chicken.

4. Cook over medium low heat with lid tilted until tender.
Carol Brosius
Carol Brosius