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 first to get 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. Like wedges on the side to finish the dish with as you please.