Best 3 Thai Peanut Coconut Chicken Recipes

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Thai peanut coconut chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of creamy coconut milk, rich peanut butter, and savory spices creates a flavorful sauce that pairs perfectly with tender chicken. This dish can be served over rice, noodles, or vegetables, and is sure to be a hit with the whole family.

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT BASIL CHICKEN BURGERS WITH THAI PEANUT PESTO



Coconut Basil Chicken Burgers with Thai Peanut Pesto image

Provided by Food Network

Categories     main-dish

Time 53m

Yield 6 burgers

Number Of Ingredients 21

1 tablespoon fresh lime juice
1 teaspoon sugar
1 Asian pear, peeled and cut into thin matchsticks
1 medium carrot, peeled and cut into thin matchsticks
1/2 cup roasted and salted peanuts
1/2 cup fresh basil leaves
1/4 cup fresh cilantro leaves
2 tablespoons unsweetened shredded coconut
2 tablespoons roasted peanut oil
1/4 teaspoon sea salt
1/3 cup quartered cherry tomatoes
1 (14-ounce) can unsweetened coconut milk
1 lime, zest grated
1 tablespoon fresh lime juice
1 teaspoon Thai red curry paste
2 pounds coarsely ground chicken thighs
1/2 cup chopped fresh basil leaves
1/2 cup panko (Japanese bread crumbs)
2 teaspoons sea salt
Vegetable oil, for brushing on the grill rack
6 seeded hamburger buns, split

Steps:

  • Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
  • For the slaw: Whisk together the lime juice and sugar in a medium-sized bowl to dissolve the sugar. Add the pear and carrot and toss to coat. Cover and chill until serving time.
  • For the pesto: Place all of the ingredients except the tomatoes in a small food processor; process briefly until the mixture forms a coarse paste. Transfer to a small bowl and gently stir in the tomatoes. Cover and set aside.
  • For the patties: Combine the coconut milk, lime zest, and lime juice in a 10-inch fire-proof skillet. Place the skillet on the grill rack and bring the mixture to a simmer. Continue cooking, stirring occasionally, until the mixture is thickened and reduced to 2/3 cup, about 15 minutes. Add the curry paste to the mixture and whisk until smooth. Transfer to a small bowl to cool.
  • Place the chicken in a large mixing bowl. Add the cooled coconut milk mixture, basil, panko and salt. Using a large fork, mix the ingredients together gently but thoroughly. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns, making a slight indentation in the center of each patty.
  • When the grill is ready, brush the grill rack with oil. Place the patties on the rack, cover, and cook for 4 minutes. Flip the patties, cover, and cook an additional 4 minutes, or until the juices run clear from the center of the patties when pierced. During the last few minutes of cooking, arrange the buns, cut side down, around the edges of the grill to toast lightly.
  • To assemble the burgers: Distribute an equal amount of the slaw on the bottom buns. Top each with a patty and a dollop of the pesto. Add the bun tops and serve.

THAI PEANUT-COCONUT CHICKEN LETTUCE WRAP RECIPE BY TASTY



Thai Peanut-Coconut Chicken Lettuce Wrap Recipe by Tasty image

Here's what you need: chicken tender, dried adobo seasoning, salt, pepper, peanut butter, soy sauce, sweet chili sauce, rice wine vinegar, cream of coconut, sesame oil, pineapple teriyaki sauce, garlic, ginger, scallions, fresh cilantro, honey-roasted peanuts, sweetened coconut flakes, butter lettuce, leftover marinade, scallions, sweetened coconut, cilantro

Provided by Anthony Ashmore

Yield 4 servings

Number Of Ingredients 22

1 package chicken tender
1 ½ tablespoons dried adobo seasoning
1 teaspoon salt
1 teaspoon pepper
2 tablespoons peanut butter
4 tablespoons soy sauce
2 tablespoons sweet chili sauce
1 tablespoon rice wine vinegar
2 tablespoons cream of coconut, (not coconut milk)
2 tablespoons sesame oil
1 tablespoon pineapple teriyaki sauce
4 cloves garlic, crushed
2 tablespoons ginger, minced
2 tablespoons scallions, minced
1 tablespoon fresh cilantro, chopped
1 cup honey-roasted peanuts, crushed
1 cup sweetened coconut flakes
1 package butter lettuce
1 tablespoon leftover marinade
1 teaspoon scallions, chopped
1 teaspoon sweetened coconut
1 teaspoon cilantro, chopped

Steps:

  • In a clean Tupperware, season each chicken tender with adobo, salt and pepper.
  • Next, in a measuring cup, mix all of the wet ingredients together and whisk until a cohesive marinade is formed.
  • Pour the majority of the marinade over the chicken tenders, leaving approximately 3-4 tablespoons of marinade left over, to serve as dressing for finished lettuce wrap.
  • Allow chicken to marinate for 30 minutes to an hour.
  • Lightly brush a baking sheet with 1 tbsp of sesame oil. Place each chicken tender down on the baking sheet, approximately ½ inch to 1 inch apart from one another. Bake in oven for 20-25 minutes at 425 °F or until the top of the chicken appears golden brown.
  • Once the chicken is baked, allow the tenders to sit for 5-10 minutes.
  • Once cooled, lay your tenders down on large segments of butter lettuce and top with your leftover marinade, leftover herbs and leftover sweetened coconut.
  • Wrap like a burrito and enjoy.

Nutrition Facts : Calories 732 calories, Carbohydrate 41 grams, Fat 51 grams, Fiber 9 grams, Protein 33 grams, Sugar 27 grams

THAI PEANUT COCONUT CHICKEN



Thai Peanut Coconut Chicken image

Toasted coconut and panko breadcrumbs make for a perfect crunchy crust on the outside of chicken. Bonus: the peanut sauce that tops it all off.

Provided by Food.com

Categories     Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 20

1 tablespoon finely chopped ginger
1/2 cup pineapple juice
2 tablespoons light brown sugar
1 tablespoon fish sauce
2 tablespoons light soy sauce
2 teaspoons sriracha sauce, plus 1-2 teaspoons for sauce
1/2 cup coconut milk, plus 1/4 cup
2 lbs chicken tenders
1 cup panko breadcrumbs
1/2 cup shredded sweetened coconut, toasted
1/3 cup salted peanuts, chopped
2 teaspoons salt
2 large eggs
5 cups broccoli florets
2 tablespoons olive oil
1/4 cup creamy peanut butter
1 cup fresh cilantro stem
1/2 cup toasted coconut
6 limes, wheels
serve with jasmine rice

Steps:

  • Equipment:.
  • 9x13 baking sheet.
  • Directions:.
  • Preheat oven to 400 degrees F. In a medium bowl, whisk to combine ginger, pineapple juice, light brown sugar, fish sauce, soy sauce, 2 teaspoons sriracha and 1/2 cup coconut milk. Place chicken tenders in a resealable bag and pour 1/2 cup marinade over. Reserve remaining marinade for peanut sauce. Seal and refrigerate chicken for at least 30 minutes and up to 4 hours.
  • Drain chicken and discard marinade in bag. In a medium bowl, stir to combine panko, shredded toasted coconut, chopped peanuts and 2 teaspoons salt. Place eggs in a medium bowl and whisk to combine. Coat chicken tenders in egg, then completely in the panko breading mixture, pressing to adhere. Place coated chicken on one side of prepared baking sheet.
  • Arrange broccoli florets on other side of the sheet pan and drizzle with olive oil and 2 tablespoons of reserved marinade. Season chicken and broccoli with salt and pepper. Bake until broccoli is tender and chicken is cooked through, about 20-25 minutes.
  • Place remaining marinade in a small saucepan and bring to a boil. Whisk in peanut butter remaining 1/4 cup coconut milk and 1-2 teaspoons sriracha until smooth.
  • Drizzle sauce over chicken and garnish with fresh cilantro, toasted coconut and lime wheels.

Nutrition Facts : Calories 950.7, Fat 50.5, SaturatedFat 20.7, Cholesterol 238.3, Sodium 2811.8, Carbohydrate 63.4, Fiber 9.7, Sugar 20.6, Protein 69.9

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
  • Use fresh ingredients: Fresh ingredients will give your dish the best flavor. If possible, buy your ingredients from a local farmer's market or grocery store.
  • Don't be afraid to experiment: This recipe is a great starting point, but feel free to experiment with different ingredients and flavors. You might be surprised at what you create!
  • Serve immediately: This dish is best served immediately after it is made. The chicken will be tender and juicy, and the sauce will be flavorful and creamy.

Conclusion:

This Thai Peanut Coconut Chicken recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, and the sauce is flavorful and creamy. Serve this dish with rice or noodles, and you have a complete meal that the whole family will enjoy.

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