Coconut Chilli Thai Chicken

It was ate beth's late birthday celebration. She bought 2 packs of chicken wings and she wanted me to do something out of it. Adobo isn't part of the option so, I browsed my 1 Million Cookbook for any idea. I found a chicken recipe that calls for coconut. The final dish was a dry-looking sauteed chicken strips but I wanted a creamy colorful dish. Red hot chilli was the first thing that popped in my mind. I had it when I went to Salisbury farmer's market last tuesday. I also added red sweet peppers and chopped chives for added color and taste. =)

Coconut Chilli Thai Chicken

1 tbsp olive oil
half clove garlic minced
1 big onion minced
1 big red tomato diced
1/2 kilo of chicken wings or any part you like (i don't prefer chicken breasts coz i find it bland)
3 red hot chillis (espada or siling labuyo)
2.5 cups thin coconut milk
dash of salt and pepper to taste
1/2 tsp MSG or 1 tsp Ginisa Mix
1/4 cup red or green sweet bell pepper diced
1 tbsp chopped chives/sibuyas dahon


Heat oil in wok. Saute garlic and onion, tomato until translucent. Add chicken wings, salt and pepper, MSG and stir-fry for 3 minutes. Add coconut milk and chilli, cover and let it simmer until chicken is tender and the stock has thickened. Turn the heat off then add the sweet bell pepper and chives. Stir well.

Serve with rice. Happy Cookin'

Caution: Very Hot ! =)