Recipe courtesy of Michele Urvater
Episode: Coconut Milk
Save Recipe Print
Total:
1 hr 5 min
Prep:
20 min
Cook:
45 min
Level:
Easy

Ingredients

Directions

Heat the vegetable oil. Add the ground chicken and begin to saute, mashing the chicken with the side of a wooden spoon, continuously moving it and mashing it so that it crumbles. After 3 minutes, add the garlic and ginger and cook for about a minute or until the moisture has evaporated and the chicken begins to dry out. Add the water and chicken broth and bring the liquid to a boil. Add 1 teaspoon of salt and the vermicelli. Cover the pan and cook until the pasta is tender, about 5 minutes. While this is cooking, juice the limes, slice the scallions into 1/4-inch rounds, and roughly chop the coriander. When the vermicelli is tender, remove the saucepan from the heat, stir in the lime juice and coconut milk, and season to taste with salt and dried pepper flakes.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Coconut Cake

Recipe courtesy of Ina Garten

Coconut Rice

Recipe courtesy of Sandra Lee

Coconut Macaroons

Recipe courtesy of Ina Garten

Coconut Cupcakes

Recipe courtesy of Ina Garten

Minestrone Soup

Recipe courtesy of Ellie Krieger

Lentil Soup

Recipe courtesy of Alton Brown

Coconut Pineapple Spritzer

Recipe courtesy of Valerie Bertinelli

Lentil Soup

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories