Thai Coconut Chicken Recipe: A Delicious & Healthy Meal!


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Making this Thai coconut chicken recipe all started when I tried Kevin’s Natural Foods Kitchen’s Thai coconut sauce that I bought …

15 replies
  1. Liz Anderson-Shaw-Maui- Kaberu Shibas
    Liz Anderson-Shaw-Maui- Kaberu Shibas says:

    I had high potassium due to Lisinopril I was taking for BP. I switched meds per my dr but am now afriad to raise my Glucose which is now under control but still on Metformin. I have always used flour or cornstarch to thicken and never used arrowroot. I do not want to raise my potassium again. Your advice on which thickener to use. I seldom make gravy or things that need thickening anymore. But I love my and cannot live without my cheese enchiladas once or twice a year. You make the best. 😊

    Reply
  2. Coppertop
    Coppertop says:

    A little tip for the ginger – since people buy it for one particular meal and end up with ginger left over that goes to waste. Freeze the ginger root and grate it while it's frozen. You won't have to peel it as the peel seems to ball up and separate from the ginger. The remaining ginger can be wrapped in plastic and put back in the freezer. I use ginger often and always have it available. I have not noticed any difference in the taste or quality by freezing it. Enjoyed your video – Thanks

    Reply
  3. Katherine Jegede
    Katherine Jegede says:

    Hi Rockin Robin greetings from England and thanks for another amazing recipe your channel is such a pleasure to watch. My question is, is arrowroot better than corn-starch as a thickener or preferable? Thanks so much 😊

    Reply

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