If all types of food disappeared but one, please let it be Thai food that remains. Thai cooking just seems to put so many wonderful ingredients in a single dish for the most delicious results. This recipe combines chicken breasts with coconut milk, Thai green curry paste, cilantro, and crushed peanuts – and puts them all over jasmine rice. This is an I-must-try-this dish and it’s so easy to do.
Those of us with a sweet tooth can satisfy it with the combination of coconut milk and a little sugar added to the main course. Many Thai recipes include a sweetened and satisfying sauce. No need for dessert!
For those who like a spicy kick, Thai cuisine satisfies that as well. This recipe include Thai green curry. Adding more or less allows you to control the spiciness of the dish. The green curry is not an in your face type of heat, but rather a subtle spice that leaves a wonderfully warm feeling and a delicious taste. The coconut milk mixes well with it for a very unique flavor.
It’s no longer necessary to go to a specialty store for Thai ingredients. Larger grocery stores now have an international aisle that offers an array of wonderful ingredients. Coconut milk and Thai green curry paste, as well as jasamine rice, are usually easy to find. (If you live in Grand Rapids, you can easily find these ingredients at Meijer.)
Easy Thai Chicken in Coconut Milk Recipe
Ingredients for Easy Thai Chicken in Coconut Milk:
- 4 chicken breasts, boneless and skinless, cut in bite-sized pieces
- 3 whole limes
- ¼ cup butter
- 1 medium onion, chopped
- 1 red bell pepper, diced
- 3 cans coconut milk
- 2 tsp. Thai green curry paste (more if you’d like it spicier)
- 3 tablespoons sugar
- 1 tsp. salt
- Fresh cilantro
- Dry roasted peanuts, crushed
- Jasmine rice, cooked (any rice works, but Jasmine offers a wonderful flavor)
Directions for Easy Thai Chicken in Coconut Milk:
In a glass bowl, combine the bite-sized chicken pieces, the juice of 1 lime and 1 tsp. of grated lime peel. Mix a little bit to combine and set it aside.
In a wok or large skillet, melt the ¼ cup butter. Add the chopped onion and red bell pepper. Cook – stirring occasionally – until the onion is tender. Add the chicken and lime mixture. Cook for 5 minutes. Stir, then cook for 5 minutes more.
Pour in the cans of coconut milk. Add the sugar, salt, and Thai green curry paste – stir to incorporate all ingredients. Cover the pan and cook for 30 minutes over medium-low heat – leave the cover off for the last 5 minutes of cooking.
Ladle the chicken and sauce over rice and top with fresh cilantro leaves and crushed peanuts. Just before serving, squeeze the juice of ½ lime over the top.
(From More with Less)
Other delicious chicken breast recipes:
Chicken breast in puffed pastry – it doesn’t get any easier than this
Coconut chicken recipe – this sauce is so amazing
Easiest chicken breast recipe ever – chicken with one more ingredient
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