As opposed to my other coconut recipes that used coconut meat, this last recipe used the milk. I love coconut milk because it’s a nice dairy free option that adds so much creaminess to whatever you put it in. I also wanted to make something was a complete meal since I’ve been making lots of desserts and snacky things recently.

I chose this recipe for coconut peanut chicken (link here). Coconut and peanut butter is pretty classic in thai cooking but with the addition of curry powder and cumin, it had a nice indian twist. I never would have thought to combine two different styles of curry, but I really liked it.

I did make a few changes to the recipe.

1. I used half chicken and half tofu. I cubed the tofu and browned separately before adding it into the pan along with the vegetables. You could use all tofu to make this dish vegetarian/vegan
2. I sliced (instead of shredded) the carrots as well as added broccoli, for more colour and texture
3. Instead of angel hair pasta, I used whole wheat spaghetti. This added extra fibre to the dish

I may have changed several things of the ingredients, but I did not make any adjustments to that sauce. There was nothing wrong with it and I could’ve eaten it like soup (just kidding.. or am I 😉 ). It was so creamy and nutty and had great curry flavour. If you’re not a huge fan of spicy food, but you like spices, you will like this sauce. All the veggies, protein and noodles came together with this sauce and made everything taste amazing.