Coconut milk is use in many tropical cuisines -Cambodian, Filipino, Indian, Malaysian, Vietnamese and Thai - to name a few. It's hard to find fresh coconut milk here so I resorted into using canned milk. For this recipe, I added some serano peppers to add some kick to it.
Ingredients:
1 lb Chicken thighs
1 lb Pork chunks
1 serano pepper, sliced
Juice of 2 medium sized lime
4 stalks celery, chopped
small bunch of parsley, chopped
1 garlic bulb, crushed
2 cans (13 oz each) Coconut Milk (I used Thai Kitchen)
Salt and Pepper
Oil
Preparation:
Heat oil in a large pot or dutch oven, add garlic and serano peppers. Saute for five minutes.
Add in pork chunks and chicken thighs, pour in lime juice, stir until chicken and pork are covered with lime juice.
Pour in coconut milk. Bring to boil, then reduce heat, cover and simmer for an hour.
Add in the parsley and celery. Simmer for another hour or until pork is tender and chicken is cooked
Serve over jasmine rice.
Enjoy and let me know how it goes.
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