This past weekend I experimented with using coconut milk in a couple of recipes. I had finally found some that was SCD legal (no guar gum) – so I decided I wanted to try a couple of different things.
I made one main dish and one dessert. This is the main dish recipe. It’s a variation of my Ginger Spiced Chicken, but since it uses coconut milk it has more of a Thai flavor to it.
Ingredients:
2 boneless, skinless chicken breasts
1/2 cup coconut milk
2 tbsp almond flour
2 tsp ground ginger
1 tsp turmeric
1 tsp salt
1/2 tsp black pepper
1/4 tsp chili powder
Juice from one lime
Preparation:
- Chop chicken into one inch cubes
- In a medium bowl combine the rest of the ingredients
- Add chopped chicken and coat with mixture
- Marinate in refrigerator for 4 – 6 hours
- Preheat oven to 400 degrees
- Place chicken on metal skewers (if using wood skewers soak for 10 minutes first)
- Place chicken skewers in glass baking dish
- Bake for 15 minutes
- Turn skewers over
- Bake for another 7 – 10 minutes until chicken is cooked through
This recipe being shared on Slightly Indulgent Tuesday
Founder at Happy Gut For Life
Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.
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Which brand of coconut milk did you use without guar gum?