Thai Coconut Chicken Recipe
This healthy Thai coconut chicken recipe includes a fair amount of coconut milk fat. Which infuses the chicken and produces a wonderful taste and I am sure that you have never tried this recipe before. So this chicken has a lot of Thai flavors which can be described as a butteriness from the coconut milk making it healthy if you are new to coconut marinade believe me you will love this recipe. You’ll love Japanese Chicken Curry also.
Ingredients for Thai Coconut Chicken
| Ingredients | Amount |
| Marinade | |
| Garlic | 1 tsp minced |
| Ginger | 1 tsp minced |
| Chilli | 1 tsp finely chopped |
| Lemongrass | 1 stalk finely chopped (white part) |
| Coriander powder | 1 1/2 tsp |
| Tumeric powder | 3/4 tsp |
| Curry powder | 1/2 tsp |
| Brown sugar | 1 tbsp |
| Fish sauce (sub soy) | 2 1/2 tbsp |
| Coconut milk | 3/4 cup (full fat) |
| Chicken | |
| Chicken thigh fillets | 750g – 1kg |
| Oil for cooking | As needed |
| Coconut Peanut Sauce | |
| Coconut milk | 1/2 cup |
| Peanut butter (smooth) | 1 tbsp |
| Hoisin Sauce | 2 tbsp |
| Lime juice | 1 1/2 tbsp |
| Garlic | 1 clove minced |
| Chilli paste or fresh chili | 1/2 tsp, adjust to taste |
| Garnish (Optional) | |
| Finely chopped coriander | For garnish |
| Lime wedges | For serving |
Want to impress your family, prepare chicken pho traditional Vietnamese pho ga recipe to amaze them.
Directions to Make Thai Coconut Chicken
- You can prepare the marinade with fresh garlic, chili, lemongrass, and ginger. Fresh lemongrass is actually very good if it is not fresh then you can use store-bought also and I would use paste.
- Marination is the compulsory process of this recipe that you can not skip and you can start it by taking a big bowl and mixing the marinade and the chicken in it, then cover the bowl with cling wrap and put it in the fridge to marinate the chicken for at least 24 hours.
- I use the skillet to prepare the marinade and then heat 1 tablespoon of oil in it. To avoid burning the marinade use medium-low heat of the BBQ or stove.
- After getting it out from the fridge, remove the chicken from the marinade and separate the excess marinade, now start cooking the chicken and cook its first side for about 5 minutes or until it is golden brown and then turn it and cook from the other side for about 4 more minutes or until caramelized.
- When all the coconut chicken is ready after cooking you can now transfer it to a serving plate also cover it loosely with foil and let it rest for about 5 minutes before serving.
- You can serve Thai Coconut Chicken with sauce and lime wedges after garnishing it with chili and coriander if you like.
Sauce: To make the sauce, in a bowl place all the ingredients and mix them a bit, after mixing well microwave it for 30 seconds and again mix until it is smooth. If you want it to be a little bit thick then let it cool or you can serve it warm as well.
Serving: While preparing this recipe assume 5 servings, 1 kg chicken, 1/4 cup of coconut milk in the marination, and all the sauces are consumed.
What to Serve with Thai Coconut Chicken?
As chicken’s nutritional benefits are much more than everyone knows, you have multiple options to serve with this recipe like:
Rice
Most of the Thai dishes are served with rice and it’s up to you that you use simple or brown rice to serve with this dish.
Salads
Asian cabbage salad or Asian cucumber salad is also a healthy option to serve with this delightful Thai coconut chicken for a refreshing purpose.
Appetizers
You can start your meal with Air fryer Tofu or chicken satay for a fun factor to enjoy your coconut chicken, by the way, it is not necessary but it depends upon your choice.
Need a quick and easy recipe, then don’t forget to try chicken stock the Mediterranean dish.
