Thai Coconut Chicken
Thai flavors in a creamy coconut milk sauce, this Thai Coconut Chicken is both mouth-watering and easy to make! Enjoy this explosion of flavors over white rice for a quick and easy weeknight dinner ready in 30 minutes!
Ingredients
1 cup coconut milk , shaken
1/3 cup creamy peanut butter (or almond butter)
1/2 tablespoon chili garlic sauce
1/2 tablespoon Worcestershire sauce
3 teaspoons lime juice
3 teaspoons brown sugar
1/4 teaspoon coriander
1/4 teaspoon cumin
3 tablespoons vegetable olive oil
12 ounces boneless, skinless chicken thighs, or breasts
Cut into small bite-sized pieces salt and pepper , to taste
1 tablespoon minced fresh ginger chopped
Thai basil , for garnish cooked white rice ( I love using basmati rice)
Instructions
In a medium bowl, whisk together the coconut milk, peanut butter, chili garlic sauce, Worcestershire sauce, lime juice, brown sugar, coriander, and cumin.
Set aside.
In a large nonstick skillet, warm 2 tablespoons vegetable oil over medium-high heat.
Once oil is shimmering, season the chicken with salt and pepper and add to the skillet.
Cook, undisturbed for 1 minute to develop a crust.
Then saute for 4 minutes.
Transfer to a plate and keep warm.
Add the cooked chicken back to the skillet, along with any accumulated juices, and the ginger.
Cook for about 30 seconds until fragrant.
Give the sauce a stir and pour it into the skillet. Enjoy!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good chicken page.
Thai Coconut Chicken