"Sleep 'til you're hungry, eat 'til you're sleepy."--Unknown

Coconut Chicken Chowder Recipe

  Tried it? Rate this Recipe:


This recipe for Coconut Chicken Chowder, by , is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lori Graff
Added: Sunday, September 20, 2009


2 T. Vegetable Oil (Divided)
1 lb. Boneless, Skinless Chicken Breasts (Cut in chunks)
1 Large Celery Stalk (Sliced)
1 Red Pepper (Seeded and Diced)
1 Large Green Onion (Thinly Sliced)
1 Large Clove Garlic (Minced)
1 (14 oz) Can Coconut Milk
1/2 C. Water
1/4 C. Creamy Peanut Butter
2 tsp. Tabasco Pepper Sauce
1-1/4 tsp. Salt

Heat 1 T. oil until hot in 3 qt. saucepan over medium high heat. Add chicken. Cook until lightly browned on all sides, 5 to 10 minutes, stirring frequently. With slotted spoon, remove chicken to plate. Heat 1 T. oil in saucepan over medium heat. Add celery and red pepper; cook 5 minutes. Add green onion and garlic; cook 1 minute longer. Return chicken to saucepan. Add coconut milk, water, peanut butter, pepper sauce and salt. Heat to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!