Non-Spicy Thai Coconut Chicken

Sauté the chicken in oil of your choice on medium heat until the pink is gone.

Put the chicken onto a plate with paper towel over it to drain the oil off the chicken. Wash the pan.

Put the chicken back in the clean pan on medium low heat and add coconut milk.

Stir in the soya sauce, brown sugar, and salt. Taste and add more as necessary.

Take the leaves off the sprig, chop and add to chicken.

Stir every so often and just allow to heat to desired temperature. (Best warm).

Serve with rice and “Rosemary Vegetable Kabobs”.