Go nuts for this beautiful Thai Coconut Chicken

21 May 17  / Pete

After a nice trip to the Chinese supermarket in Manchester this afternoon, Thai style food was on the cards after I picked up some beautiful fresh ingredients from The Orient, and boy did this dish deliver! Thai flavours can sometimes be made up of a pretty large bunch of ingredients but I have kept this one fairly simple. I can still taste the sauce on my lips…damn my lips are tasty!

Thai Coconut Chicken Recipe
Helloooooooo Thai goodness!
Thai Coconut Chicken Recipe
Get your face into that wok! *Sprint Kitchen does not take responsibility for anyone who is stupid enough to actually put their face into the wok

Anyway, enough about my tasty lips! Here are the ingredients and a quick guide on how to make your taste buds dance with this yummy meal.

Ingredients

  • 1 chicken breast for each person. I cooked 3 for some yummy leftovers!
  • 2 cloves of garlic
  • 1 x 400ml coconut milk. Full fat. None of that low fat crap!
  • 3 tbsp of tinned tomatoes
  • 1 large handful of coriander
  • 1 handful of sweet Thai basil – if you can’t get hold of this, I would use a mixture of basil and mint
  • 1/2 lime juice
  • 2 x red firecracker chillis
  • 1 x lemongrass stalk
  • Salt & pepper
Thai Coconut Chicken Recipe
Check out those fresh ingredients! Now that’s what I’m talking about.

Cooking Instructions

  1. Make your chicken breasts thinner by bashing them with a rolling pin or you can butterfly them by slicing horizontally through the middle of the chicken and then folding it outwards to create a butterfly wing effect. This just helps them cook quicker and more evenly.
  2. Season the chicken with salt and pepper.
  3. Fry the chicken in a griddle pan for 5 minutes either side. If you don’t have one of these pans, grilling it will work just as well. Cook the chicken until it is 90% done as you will finish it off later.
  4. Pour your coconut milk into a wok or deep frying pan and cook this on a medium heat.
  5. Dice the following items: coriander, chillis, garlic, tomatoes and lemongrass. Add this to the coconut milk pan along with your lime juice and the sweet basil.
  6. Slice your chicken and add that to the pan. Simmer for 3-4 minutes.

That’s it, all done! You can serve it with any 1 of a few different options. I just had mine with rice but this would also work great with noodles (soba or udon) and I am going to try it tomorrow with some diced sweet potato. I know from experience that these creamy dishes always taste great with sweet potato. Whatever you choose to serve it with, please let me know what you used and if you enjoyed it. I always love to hear from anyone who tries my recipes out!

Happy eating everyone!

Thai Coconut Chicken Recipe
Get your face into that wok! *Sprint Kitchen does not take responsibility for anyone who is stupid enough to actually put their face into the wok
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