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Thai Coconut Chicken

This Thai Coconut Chicken recipe features tender chicken thighs simmered in a creamy coconut milk and peanut butter sauce, balanced with colorful vegetables for a nutritious and visually appealing dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 1 can Coconut milk The base of the sauce, adding creaminess and richness.
  • 1/2 cup Creamy peanut butter Provides a nutty flavor and thickens the sauce.
  • 2 tbsp Chili garlic sauce Adds heat and a punch of flavor.
  • 1 tbsp Worcestershire sauce Enhances the umami depth of the sauce.
  • 2 tbsp Lime juice Introduces brightness and acidity.
  • 1 tbsp Brown sugar Adds a touch of sweetness.
  • 1 tsp Coriander Provides a fresh, citrusy flavor.
  • 1 tsp Cumin Adds a warm, earthy note.
Main Ingredients
  • 2 tbsp Vegetable oil Used for cooking the chicken and veggies.
  • 1 lb Boneless, skinless chicken thighs The protein base that absorbs all flavors.
  • 1 tsp Salt Seasoning to taste.
  • 1 tsp Pepper Seasoning to taste.
  • 2 cups Broccoli florets Adds texture and nutrients.
  • 1 cup Sliced carrot rounds Offers color and sweetness.
  • 1 inch Fresh ginger Introduces a zingy flavor.
  • 1/4 cup Chopped Thai basil For garnish, adding an aromatic touch.
  • 4 cups Cooked white rice Perfect for serving alongside the dish.

Method
 

Preparation
  1. In a medium bowl, whisk together the coconut milk, peanut butter, chili garlic sauce, Worcestershire sauce, lime juice, brown sugar, coriander, and cumin to prepare the sauce.
  2. In a large nonstick skillet, warm 2 tbsp vegetable oil over medium-high heat.
  3. Season the chicken thighs with salt and pepper and add them to the skillet. Cook for 1 minute to develop a crust, then sauté for an additional 4 minutes.
  4. Transfer the chicken to a plate and keep warm.
  5. Add the remaining vegetable oil to the skillet; toss in the broccoli and carrots. Sauté for about 3 minutes until tender.
  6. Add the cooked chicken back to the skillet with any accumulated juices and the minced ginger. Cook for 30 seconds until fragrant.
  7. Pour in the prepared sauce, toss to coat for 15-20 seconds to warm through, then remove from heat.
  8. Serve immediately with cooked white rice and a sprinkle of chopped Thai basil.

Notes

For best results, use full-fat coconut milk. Don’t overcook the vegetables for extra crunch, and consider marinating the chicken for deeper flavor.