Served with white rice, roasted squash, and herb salad
Slightly sweet and fatty coconut milk balances the yellow chili's heat. We pan roast chicken for a nice, crispy skin, then finish it with a beautiful coconut broth full of chili, roasted squash, and green peas. Served with fluffy white rice and a fresh cilantro, mint, and green onion herb salad. Lime wedges on the side to finish the dish with as you please.