Thai Coconut Chicken

Make amazing, easy Thai Coconut Chicken with our simple recipe, but what's the one ingredient that makes it truly special?

coconut infused thai chicken dish

Craving a dish that's both bursting with flavor and surprisingly simple to whip up?

Get ready to fall in love with Thai Coconut Chicken, a creamy, aromatic delight that will transport your taste buds straight to Thailand.

The secret ingredient is the game changer!

[DIRECTIONS]:

Ingredients

recipe ingredient list provided

Alright, let's gather our ingredients to make this Thai Coconut Chicken! We're gonna need a few key players: two tablespoons of vegetable oil—or any oil you fancy.

Next, a brown onion, diced, and two garlic cloves, finely minced. Don't skimp on these; they are the foundation of our flavor!

Now, the star: three tablespoons of Thai red curry paste. Maesri is my go-to – trust me, it's the best (and cheap!)! A hefty 1.8 kg of pumpkin or butternut squash, peeled, deseeded, and chunked awaits us. So much pumpkin!

Then, two and a half cups of vegetable (or chicken) stock—salt-reduced is best. And, a can of full-fat coconut milk (400ml) because we want it creamy! Plus, a tablespoon of fish sauce, Or, if you're not a fish sauce fan, soy sauce works too. Feel free to substitute some of the pumpkin for other vegetables like potatoes for a bit of variety.

Instructions

data training cut off date

Okay, now we're cooking—literally! First, I want you to heat the vegetable oil in a large pot over medium-high heat. I typically use about 2 tablespoons—but hey, a little extra never hurt anyone!

Next, I add my diced onion and minced garlic to the pot and cook 'em for 2 minutes, or until they're nice and soft. Make sure you're stirring!

Now, I stir in 3 tablespoons of Thai red curry paste—Maesri is my go-to. Cook this for another 2 minutes; the smell's amazing, isn't it?

I'm adding in that pumpkin next, and stirring to coat it with all the flavors for 2 minutes. While many prefer chicken thighs, you can use what you like for your Thai coconut chicken.

Almost there! I set aside ¼ cup of coconut milk for garnish, then add my stock, the rest of the coconut milk, and the fish sauce. Bring it to a simmer and drop the heat to medium; I simmer for 8 minutes, until the pumpkin's soft.

Finally, I blend it all up with a stick blender until smooth. Top with garnishes—bam!

Recipe Notes

recipe preparation and tips

Now, let's get into "Recipe Notes"—where I share all my secrets! Let's talk Thai red curry paste. Maesri is seriously the best and most cost-effective too! Aim for half a can – you won't regret it!

Pumpkin is up next. Whether you're grabbing regular pumpkin or butternut squash, about 3.6 lb before you chop it up works like a charm. Don't worry about peeling – I have a video for that!

Coconut milk is a game-changer! Good coconut milk has more coconut – seems obvious, right? Ayam's my go-to for this recipe.

  • Want some spice without the heat? Opt for the red pepper garnish, finely sliced.
  • Roti and this soup are a match made in heaven; trust me, you gotta try dipping one in!
  • Crispy shallots add a fantastic crunch of Asian flavor.

Nutrition Information

nutrition facts and details

I've crunched the numbers, and I am excited to share what's inside this fabulous bowl of Thai Coconut Chicken! It's not just delicious; it's got some good stuff too. Let's explore!

Each serving packs about 302 calories – which is about 15% of what you need in a day. Not too shabby, right? You'll also get 24 grams of carbs – that's 8% of your daily intake – and a good 5 grams of protein. That's like 10%!

Now, for the fats: we're looking at 23 grams total, with 16 grams of saturated fat. Yeah, that's 100% of your daily saturated fat. So, maybe don't eat this *every* day, okay?

Also, I see sodium's at 767mg! So, go easy on the extra saltshaker, buddy! You'll get a decent dose of Vitamin A and C – yay! It's like a tasty hug in a bowl!

Short Recipe Version

Thai Coconut Chicken

Prep time: 15 minutes

Cook time: 25 minutes

Servings: 4

Ingredients:

  • 1.5 lbs chicken breast, cut into bite-sized pieces
  • 1 tbsp coconut oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 (13.5 oz) can coconut milk
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tbsp brown sugar
  • 1 tsp curry powder
  • 1/2 tsp red pepper flakes (optional)
  • 2 tbsp chopped fresh cilantro
  • Cooked jasmine rice, for serving

Instructions:

  1. Heat coconut oil in a large skillet over medium heat. Add chicken and cook until browned and cooked through.
  2. Add onion and garlic to the skillet and cook until softened.
  3. Stir in red bell pepper, coconut milk, soy sauce, fish sauce, lime juice, brown sugar, curry powder, and red pepper flakes (if using).
  4. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly.
  5. Stir in cilantro.
  6. Serve over jasmine rice.

Nutrition Information (Per Serving – Estimated):

  • Calories: 450
  • Protein: 40g
  • Fat: 25g
  • Carbohydrates: 15g