Thai Coconut Chicken-001

“They” say you should never try out something new for company.
Well, I seem to always swim upstream and go against the rules.

I’ve been dreaming about this smorgasbord of sweet potatoes for weeks now, as it’s been awhile since I’ve had the chance to splurge into the sensation of the creamy, buttery goodness of Japanese sweet potatoes, purple sweet potatoes, and the red garnet variety…and all together…oh my!

But, to pair the sweetie taters with something super delicious for fantastic friends was the challenge that truly made my heart sing.

I LOVE cilantro. I LOVE basil. I LOVE coconut.
It’s really not surprising that I love them all together.

And this combination is so simple.

Thus, coconut milk, lime juice, cilantro and basil with a little fish sauce and lime for an Asian and somewhat Thai flair, along with some shaved asparagus and daikon pickled in lime is a perfect project for a dinner party.

Oh, and by the way, not that you can tell from the photos ~ but we all wined and dined in our jammies! It was a blast.

I love good food, but even more, I love good friends.

Thai Coconut Chicken

2 lbs. boneless, skinless chicken breast
2 14oz. can full-fat coconut milk
juice of 2 limes
1 medium shallot, minced
4 Tbs. Red Boat fish sauce
2 bunches of cilantro, divided and finely chopped
1 cup fresh basil, finely chopped
sea salt

Thai Coconut Chicken-022

In a large French oven or slow cooker, combine all ingredients, reserving half the fresh herbs for garnish. Cook low and slow, covered, for several hours – 3-4. Once the chicken is done, remove from the sauce and “shred” with a fork.
Once shredded, add the chicken back to the sauce and allow to gently simmer for an additional 20-30 minutes.

Raw Veggie Salad Pickled in Lime Juice

1 lb. fresh asparagus, shaved with a vegetable peeler
1 medium diakon radish, “spiralized” or shaved
juice and zest of 1 lime
sea salt

After spiralizing the radish, squeeze out all the excess water with a kitchen towel. Toss all the ingredients together for a beautifully refreshing and delicious salad.

Sweet Potato Smorgasbord  
4 lbs. purple, Japanese, white, and garnet

Slice up these sweetie taters, bake at 425 degrees in a French oven for several hours, and bask in the sweet and sensational aroma.
Be sure to slather these in the utterly amazing combination of Kerrygold butter and coconut oil

Garnish everything in a little extra cilantro and basil.

Leave a Reply