it up, I was having doubts about the thickness, so I mixed the sauce ingredients together first w/out the chicken and cooked it down a bit before adding. While it wasn't super thick, it worked well.
I used the whole 14(?) oz can of coconut milk, so doubled the spices, and used sambal olek (fresh chili paste) for the hot sauce. So delicious! I haven't eaten that much in a long time...
I served it two ways - wrapped in a flour tortilla with the meat, topped with a 4 Mexican cheese blend, some minced red onion and sour cream; and as a tostada on a fried corn tortilla - with a base of black beans. DH and I both preferred the tostadas.
I think this would also work well with shredded pork shoulder.
It's also great w/out any tortilla...as I broke one of my weight control "rules" of overly taste-testing as I cook. In the past, I found in certain cases I was eating nearly an entire meal's worth of calories in the kitchen before even serving a meal. It seems like a simple thing, but it has really helped me stay on track. That, and not picking at the leftovers.
I used the whole 14(?) oz can of coconut milk, so doubled the spices, and used sambal olek (fresh chili paste) for the hot sauce. So delicious! I haven't eaten that much in a long time...
I served it two ways - wrapped in a flour tortilla with the meat, topped with a 4 Mexican cheese blend, some minced red onion and sour cream; and as a tostada on a fried corn tortilla - with a base of black beans. DH and I both preferred the tostadas.
I think this would also work well with shredded pork shoulder.
It's also great w/out any tortilla...as I broke one of my weight control "rules" of overly taste-testing as I cook. In the past, I found in certain cases I was eating nearly an entire meal's worth of calories in the kitchen before even serving a meal. It seems like a simple thing, but it has really helped me stay on track. That, and not picking at the leftovers.