Next to basil, cilantro is my favorite fresh herb. Dried? It leaves little to be desired. But a bunch of fresh cilantro is almost always in my fridge. I even tried to grow some in my pathetic garden this year but I have a black thumb and the weather didn’t really cooperate. This Thai-inspired dish really highlights the fresh cilantro. It turned out a little soupy as written so I’ve adjusted it below for you guys to try. I served this Creamy Cilantro & Coconut Chicken over pad thai noodles. But it would be better over rice, and easier to eat, since the rice would absorb some of the coconut milk. The flavor was very reminiscent of a soup I’ve made recently that I loved so needless to say, I really liked this as well.
Creamy Cilantro & Coconut Chicken
1 bunch cilantro, chopped
6 cloves garlic, peeled, minced
1/2 tsp black pepper
2 tsp sesame oil
2 skinless, boneless chicken breast, cut into 1 inch cubes
1 medium onion, diced
1 cup coconut milk
2 tbsp fish sauce
Place the cilantro, garlic and rock salt into a mortar and pestle and pound into a paste.
Heat the vegetable oil in a large pan over medium high heat. Cook the chicken for about 3-4 minutes, then add the onions and cook until the onions just start to soften. Add the cilantro paste, coconut milk, and fish sauce. Let cook for about 8 minutes until the chicken is cooked and the sauce thickens a little.