Baked in coconut milk
When you have to get dinner ready in a flash, this coconut baked dish is quick & easy.
1 Pack of chicken breasts or pieces [about 1-2 pieces per person]
or for Vegetarians chunky chopped butternut and zucchini pieces
1 can of coconut milk/cream
Dried herbs, salt, pepper
Thai curry paste
Fresh rocket [to garnish]
Preheat the oven to 200•C, Season chicken with salt, pepper, Thai curry paste and fresh herbs. Space pieces out in an oven dish and pour a can of coconut cream over. For my Veggie/vegan cafè-B's sub chicken with chunky butternut & zucchini pieces. Bake for 30 mins.
Garnish with fresh rocket and serve with a side of your choice.