A blend of South Texas and Thai food. We took our inspiration by what was growing in our garden, fresh lemongrass and Thai basil. The recipe was modeled after a Thai coconut soup but with a Texas flair. —In The Kitchen With My Sister
Fresh Ginger- Diced
Fresh Garlic- Minced
Gluten-Free Soy Sauce
Unsweetned Canned Coconut Milk
Fresh Thai Basil Leaves
Sauce and Tacos
Shredded Purple Cabbage
Chili Garlic Sauce
Unsweetened Canned Coconut Milk
In This Recipe
Mix together all ingredients in marinade. Let sit for 3-12 hours.
Cook chicken in marinade at 350 degrees for 20 minutes until cooked throughout.
Sauce: mix together chili garlic paste, coconut milk, and lime juice.
Warm tortillas (either on stove top or microwave for 30 seconds)
Top tortillas with purple cabbage, chicken, and sauce.