- Coconut Curried Chicken:
- 2 pounds chicken, deboned
- 1 can unsweetened coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon turmeric
- 1/2 teaspoon ground white pepper
- 4 cloves garlic, minced
- The Pizza:
- Oil, for brushing
- 1 large pizza crust
- 1 tablespoon olive oil
- 1 cup shredded mozzarella
- 1 cup shredded Monterey jack
- The Plate:
- 1/4 cup fresh cilantro leaves
- 1/2 cup peanuts or cashews
- 1/2 cup shredded carrot
- Sweet garlic chili sauce
For the chicken: Mix the chicken, coconut milk, fish sauce, soy sauce, turmeric, white pepper and garlic together. Place in the fridge to marinate for at least 3 hours.
Once the chicken is marinated, grill or broil it until fully cooked. When cool enough to handle, shred the chicken into bite-size pieces.
For the pizza: Lightly oil the crust and place the shredded chicken on top. Cover with the cheeses.
Cook according to instructions or the recipe for the crust you are using and cooking device (grill, oven, wood oven).
For the plate: After the pizza is cooked, top with the cilantro, nuts, carrots and chili sauce (or a selection of your own favorites).
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.
Recipe courtesy Mozza Pi