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VEGAN RED THAI COCONUT CURRY WITH PUREED CHICKPEAS OKONOMI KITCHEN

“Healthful Eating, Hawaii” Recipe Booklet B.J. Thompson, UH Cooperative Extension Service CHICKEN LUAU 8 to 10 servings 2 ½ lbs. chicken thighs 1 ½ teaspoon salt 1 ½ cups coconut milk 2 lbs. luau leaves Place chicken in large kettle. Cover with hot water, add salt, bring to a boil, pour off liquid and save. Rinse chicken in warm water.

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