Thai Coconut Recipe
Herb-marinated roasted chicken, mixed greens, chile sweet potato, toasted coconut, cucumber, pickled onion, cilantro, peanut, peanut mango dressing
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Ingredients
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Herb-marinated Roasted Chicken
Chili Sweet Potato
Salad Mix
Peanut Mango Dressing
Method
Herb-marinated Roasted Chicken
- 1
Prepare Marinade
In a mixing bowl, combine coconut milk, chopped cilantro, lime juice, minced garlic, grated ginger, fish sauce, and salt. Mix until well combined.
- 2
Marinate Chicken
Place chicken thighs in a large resealable bag or dish, pour the marinade over the chicken, seal, and refrigerate for at least 2 hours or overnight.
- 3
Roast Chicken
Preheat the oven to 400°F (200°C). Remove chicken from marinade and place on a baking sheet. Roast for 25-30 minutes until the internal temperature reaches 165°F (75°C).
Chili Sweet Potato
- 4
Prepare Sweet Potatoes
Peel and cube the sweet potatoes into bite-sized pieces.
- 5
Season and Roast
In a bowl, toss sweet potatoes with olive oil, chili powder, and salt. Spread evenly on a baking sheet and roast in the oven for 25 minutes, stirring halfway through.
Assemble Salad
- 6
Prepare Salad Base
In a large bowl, combine mixed greens, sliced cucumber, pickled onions, and fresh cilantro.
- 7
Add Toppings
Once sweet potatoes are roasted, let cool slightly, then add to the salad along with chopped peanuts.
Peanut Mango Dressing
- 8
Make Dressing
In a blender, combine peanut butter, diced mango, lime juice, water, and salt. Blend until smooth. Adjust the consistency with more water if needed.
Final Assembly
- 9
Serve
To serve, layer the salad mix on a plate, top with roasted chicken, and drizzle with peanut mango dressing.
