1 tablespoon extra virgin coconut oil (for frying)
4 chicken thighs (organic and pastured are best)
1 can whole coconut milk
1 cup plain rice milk
3 teaspoons curry powder or 1 tablespoon curry paste
2 tablespoons raw honey or agave nectar
1/4 cup plum wine (can substitute cooking sake or mirin)
2 teaspoons fish sauce
1 cup cilantro, coarsely chopped, for garnish
Lime to taste
Heat skillet to medium-high, then add coconut oil. Brown chicken on both sides. Add coconut milk, rice milk, curry powder and stir. Then add honey and plum wine. Reduce heat to low, cover skillet and let chicken simmer for about 20 minutes. Top off with fish sauce before serving. Garnish with cilantro and lime.
Prep time: 25 minutes
Makes: 4 servings
Copyright 2009, Genevieve Sherrow, Original Recipe.