Using coconut milk in both the dressing and the marinade makes for succulent chicken that’s ready in just 40 minutes.

Add the diced red bell pepper and coconut milk. Stir and bring to a boil. Reduce the heat to low and simmer for 8-10 minutes.

Meanwhile, add the white part of the spring onion to a saucepan with the coconut milk, stock and a twist of black pepper. Bring to a simmer, add the chicken thighs and cook for 15-20 minutes.

Thai Green Chicken Curry: Cooked in coconut milk and spices, the real essence of the chicken is brought out by the green curry paste.

Sprinkle toasted coconut flakes on top of oatmeal, yogurt, or salads for added texture and a hint of natural sweetness. It’s ...