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This Thai Coconut Chicken brings bold comforting flavors into one skillet It is creamy savory and tangy all at once and comes together in just about thirty minutes This has been one of my go to weeknight meals when I want something that feels special without taking much time or effort
I made this dish on a rainy weeknight when I needed something warm and fast and since then it has become a reliable favorite especially when I crave something rich and satisfying
Ingredients
- Coconut milk: provides a creamy base for the sauce and helps carry all the Thai flavors
- Creamy peanut butter: adds richness and a nutty layer that balances the tangy and spicy elements
- Chili garlic sauce: gives it a subtle heat and brightness without overwhelming the dish
- Worcestershire sauce: offers depth and rounds out the savory flavors
- Lime juice: brings a bright zing that cuts through the creaminess
- Brown sugar: balances acidity with a mild sweetness
- Coriander and cumin: give earthy aromatic notes to elevate the overall flavor profile
- Vegetable or olive oil: is essential for sautéing each component evenly
- Boneless skinless chicken thighs: hold moisture well and add more flavor than breasts
- Salt and pepper: help season each layer of the dish
- Broccoli and carrots: provide color crunch and nutritional value
- Fresh ginger: adds a warm pungent kick and complements the garlic
- Chopped Thai basil: finishes the dish with freshness and an herbal lift
- Cooked white rice: is the perfect base that soaks up the coconut sauce beautifully
Step-by-Step Instructions
- Prepare the Sauce:
- In a medium bowl whisk together the coconut milk peanut butter chili garlic sauce Worcestershire sauce lime juice brown sugar coriander and cumin Mix until smooth and set aside to allow flavors to meld
- Cook the Chicken:
- Heat two tablespoons of oil in a large nonstick skillet over medium high Once shimmering season chicken with salt and pepper and place it into the skillet in a single layer Let it cook undisturbed for one minute to create a light crust then stir and cook for about four more minutes until golden and cooked through Remove and keep warm
- Sauté the Vegetables:
- In the same skillet add the remaining oil Toss in the broccoli and carrots and sauté for about three minutes until they are vibrant and just tender but still crisp
- Return Chicken and Add Ginger:
- Add the cooked chicken along with any juices back into the skillet Stir in the minced fresh ginger and cook for thirty seconds just until it becomes fragrant
- Finish with Sauce and Serve:
- Stir the prepared sauce to recombine and pour it into the skillet Toss everything gently to coat and let it warm through for fifteen to twenty seconds Remove from heat and serve immediately over cooked white rice topped with Thai basil
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Storage Tips
Let leftovers cool completely before transferring to an airtight container Store in the refrigerator for up to three days Reheat gently on the stove or in the microwave for best results This dish also freezes well for up to two months
Ingredient Substitutions
If you do not have peanut butter use creamy almond butter which works just as well You can also swap chicken thighs for chicken breast or even tofu for a vegetarian version
Serving Suggestions
This dish is fantastic over jasmine or basmati rice but you could also try it with rice noodles or cauliflower rice for a lighter twist A crisp cucumber salad or lightly dressed greens would be a great refreshing side
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Cultural Context
Thai inspired dishes like this one often balance sweet salty tangy and spicy elements This coconut based sauce borrows that tradition without relying on traditional curry pastes making it more accessible for everyday cooks
Frequently Asked Questions About Recipes
- → Can I use chicken breast instead of thighs?
Yes, chicken breast works well if you prefer leaner meat. Just be mindful not to overcook it to maintain tenderness.
- → What vegetables can I substitute for broccoli and carrots?
Try cauliflower, snap peas, bell peppers, or water chestnuts for variety. Use what you have on hand.
- → Is the dish spicy?
It has mild heat from chili garlic sauce. You can adjust the amount to suit your spice preference.
- → Can I make this dish ahead of time?
Yes, it stores well in the fridge for up to 3 days or frozen for up to 2 months. Reheat gently before serving.
- → What can I serve with Thai Coconut Chicken?
It’s best served over cooked white rice, which absorbs the flavorful sauce beautifully.
- → Can I make this dish vegetarian?
Yes, substitute the chicken with tofu or tempeh and use vegetable oil and sauce alternatives as needed.