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Thai Coconut Chicken

A delightful Thai dish featuring tender chicken thighs simmered in a creamy coconut milk and peanut butter sauce, complemented by vibrant vegetables.
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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 to the dish.
  • 1 tbsp Worcestershire sauce Enhances the umami depth of the sauce.
  • 2 tbsp Lime juice Introduces brightness and acidity, balancing the flavors.
  • 1 tbsp Brown sugar Adds a touch of sweetness to the sauce.
  • 1 tsp Coriander Provides a fresh, citrusy flavor.
  • 1 tsp Cumin Adds a warm, earthy note to the dish.
For the Chicken and Vegetables
  • 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 cup Broccoli florets Adds texture and nutrients.
  • 1 cup Sliced carrot rounds Offers color and sweetness.
  • 1 in Fresh ginger Introduces a zingy flavor.
  • to taste Salt and pepper Seasoning to taste.
  • 1/4 cup Chopped Thai basil For garnish.
  • 4 cups Cooked white rice Perfect for serving alongside the dish.

Method
 

Preparation
  1. Prepare the sauce by whisking together the coconut milk, peanut butter, chili garlic sauce, Worcestershire sauce, lime juice, brown sugar, coriander, and cumin in a medium bowl. Set aside.
  2. Season the chicken thighs with salt and pepper.
Cooking
  1. In a large nonstick skillet, warm 2 tbsp vegetable oil over medium-high heat. Add the seasoned chicken and cook for 1 minute to develop a crust, then sauté for another 4 minutes. Transfer to a plate and keep warm.
  2. Add the remaining vegetable oil to the skillet. Toss in the broccoli and carrots. Sauté for about 3 minutes until tender.
  3. Add the cooked chicken back to the skillet along with any accumulated juices and the ginger. Cook for 30 seconds until fragrant.
  4. Pour in the prepared sauce, toss to coat for 15-20 seconds to warm through, then remove from heat.
Serving
  1. Serve immediately with cooked white rice and a sprinkle of chopped Thai basil.

Notes

For best results, let the chicken brown well before stirring and avoid overcooking the vegetables to retain their crunch.