Thai Coconut Chicken Recipe

Name: Original ChopShops Thai Coconut Chicken Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 500 grams Chicken breast, boneless and skinless; 400 ml Coconut milk; 2 tbsp Peanut butter; 1 cup Cilantro, chopped; 3 cloves Garlic, minced; 1 tbsp Ginger, grated; 2 tbsp Soy sauce; 2 tbsp Lime juice; 1 tsp Red chili flakes; to taste Salt; 2 tbsp Vegetable oil

Inspired by Original ChopShop

Time35m

Serves4

peanut, cilantro

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Ingredients

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Main Ingredients

1 1/8 lb (500 grams) Chicken breast, boneless and skinless

1 2/3 cup (400 ml) Coconut milk

2 tbsp Peanut Butter

1 cup Cilantro, chopped

3 cloves Garlic, minced

1 tbsp Ginger, grated

2 tbsp Aged soy sauce

2 tbsp ReaLime juice

1 tsp Red chili flakes

to taste Celtic sea salt

2 tbsp Tuscany sunflower oil

Method

Cooking Instructions

Prepare the Chicken

Cut the chicken breast into bite-sized pieces and season with salt. Set aside.

Cook the Chicken

In a large skillet, heat the vegetable oil over medium heat. Add the chicken pieces and cook until golden brown, about 5-7 minutes.

Add Aromatics

Add the minced garlic, grated ginger, and red chili flakes to the skillet. Sauté for 1-2 minutes until fragrant.

Incorporate Coconut Milk

Pour in the coconut milk and stir in the peanut butter, soy sauce, and lime juice. Mix until well combined.

Simmer

Reduce the heat to low and let the mixture simmer for about 15 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens.

Finish with Cilantro

Stir in the chopped cilantro just before serving. Adjust seasoning with salt if needed.

Serve

Serve the Thai Coconut Chicken warm over rice or noodles, garnished with additional cilantro if desired.