Thai Coconut Chicken Dinner (Printable Recipe)
Savory Thai chicken in a creamy coconut sauce with veggies, served over white rice.
# Ingredients You'll Need:
→ Main Ingredients
01 -
1 cup coconut milk, shaken
02 -
1/3 cup creamy peanut butter or almond butter
03 -
1/2 tablespoon chili garlic sauce
04 -
1/2 tablespoon Worcestershire sauce
05 -
3 teaspoons lime juice
06 -
3 teaspoons brown sugar
07 -
1/4 teaspoon ground coriander
08 -
1/4 teaspoon ground cumin
09 -
3 tablespoons vegetable or olive oil, divided
10 -
12 ounces boneless, skinless chicken thighs, cut into bite-sized pieces
11 -
Salt and pepper, to taste
12 -
2 cups small broccoli florets
13 -
1 cup sliced carrot rounds
14 -
1 tablespoon minced fresh ginger
15 -
Chopped Thai basil, for garnish
16 -
Cooked white rice, for serving
# Steps to Follow:
01 -
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.
02 -
Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Season the chicken with salt and pepper, add to the skillet, and cook undisturbed for 1 minute. Continue sautéing for 4 minutes, then transfer to a plate and keep warm.
03 -
Add the remaining tablespoon of oil to the skillet. Add broccoli and carrots, and sauté for about 3 minutes until vegetables are tender.
04 -
Return the cooked chicken and its juices to the skillet. Add minced ginger and sauté for 30 seconds until fragrant.
05 -
Stir the prepared sauce and pour it into the skillet. Toss everything to coat and heat through for 15–20 seconds. Remove from heat. Serve over white rice and garnish with Thai basil.
# Extra Tips:
01 -
Shake canned coconut milk before using to ensure consistency.
02 -
Substitute almond butter for peanut butter if allergies are a concern.