Coconut! That yummy flavour we mostly associate with food from the coast. We go on holiday, enjoy it, say we’re gonna try using at home… we get home, and get too busy to remember. I’ve been experimenting a lot with it lately so you’ll be seeing more posts with coconut.
I really enjoy making fresh coconut cream, it’s therapeutic. But it has been a challenge. I make it once in a while but it extends the food preparation time a lot. So for most recipes I’ll be using a store bought pack/can of coconut cream.
This is one of the first ones, very easy, quick dinner. All you need is chicken breast, a few button mushrooms, fresh basil, dried oregano (if you have fresh even better), garlic and off course, the coconut cream.
Cut up the chicken breast into bite sized pieces, peel and grate/crush about 3 garlic cloves. Put them in a pan with a little bit of cooking oil on medium heat. Stir often so that the chicken cooks evenly. Add salt to taste.
Stir, and let it sinner for 20 to 30 seconds. Coconut cream doesn’t need to cook, so just enough time for it to mix well with the other ingredients and it’s done.
Serve over rice or pasta.
This was very delicious. In fact, so delicious that I completely forgot to take the final shot! It’s very simple and quick to make, good for a weekday meal. Enjoy!