Best 3 Thai Style Coconut Chicken Recipes

Welcome to the world of culinary delights with Thai-style coconut chicken! This delectable dish is a perfect blend of sweet, savory, and aromatic flavors that will tantalize your taste buds and transport you to the vibrant streets of Thailand. The succulent chicken is cooked in a rich and creamy coconut milk sauce, infused with a symphony of spices like lemongrass, ginger, and galangal, creating a harmonious balance of flavors that will leave you craving for more. Whether you're a seasoned chef or an enthusiastic home cook, this article will guide you through the essential steps to create an authentic Thai-style coconut chicken that will impress your family and friends.

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

THAI-STYLE COCONUT CHICKEN

Thai-Style Coconut Chicken image

Make your favorite restaurant meal at home! Expect the dish to resemble a very flavorful broth, which is typical of many Thai dishes. Like your Thai food quite hot? Just add another chili or two.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon grated lime peel
1 teaspoon grated gingerroot
1 clove garlic, finely chopped
2 fresh serrano chilies or 1 jalapeño chili, seeded and finely chopped
1/4 cup finely chopped fresh cilantro
1 can (about 14 oz) coconut milk (not cream of coconut)
1 teaspoon packed brown sugar
1/2 teaspoon salt
1 tablespoon soy sauce
1 cup sugar snap pea pods
1 medium green bell pepper, cut into 1-inch cubes
1 medium tomato, chopped (3/4 cup)
1 tablespoon chopped fresh basil leaves
Hot cooked jasmine or white rice, if desired

Steps:

In nonstick wok or 12-inch nonstick skillet, heat oil over high heat. Add chicken; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Add lime peel, gingerroot, garlic, chilies and cilantro; stir-fry 1 minute.
Pour coconut milk over chicken. Stir in brown sugar, salt, soy sauce, pea pods and bell pepper. Reduce heat to medium. Simmer uncovered 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir into tomato.
Spoon into shallow serving bowls; top with basil. Serve with rice.

Nutrition Facts : Calories 430, Carbohydrate 14 g, Cholesterol 85 mg, Fat 2, Fiber 4 g, Protein 35 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 8 g, TransFat 0 g

THAI-STYLE COCONUT CURRY CHICKEN TACOS

Thai-Style Coconut Curry Chicken Tacos image

This weeknight chicken dish takes advantage of super flavorful jarred curry paste and pairs it with silky coconut milk to create a meal that comes together in just 20 minutes. Each step in this deceptively simple dish coaxes maximum flavor out of relatively few ingredients: Toasting the curry paste in the pan concentrates its taste, searing the chicken in the mixture ensures it's properly coated, and simmering in creamy coconut milk tenderizes the meat. A splash of lime juice and a spoonful of pico de gallo brighten and lighten the rich curry. Fold the mixture into tacos or try the curry chicken as a topping for grain bowls, cauliflower rice, sautéed broccoli or leafy greens.

Provided by Kay Chun

Categories dinner, easy, lunch, quick, tacos, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons canola oil
3 tablespoons Thai red curry paste
1 tablespoon minced garlic
1 pound boneless, skinless chicken thighs, sliced 1/4-inch thick
Salt and pepper
1/4 cup unsweetened full-fat coconut milk
1/4 cup fresh lime juice (from approximately 2 limes), plus wedges for serving
1 large tomato, finely chopped (about 2 cups)
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro leaves and tender stems
8 (6-inch) corn tortillas
1 avocado, sliced (optional)

Steps:

Heat 2 tablespoons oil in a large nonstick skillet over low heat. Add the curry paste and garlic and cook, stirring occasionally, until the garlic is softened, about 3 minutes. Add the remaining 1 tablespoon oil and the chicken, season with salt and pepper, and cook over medium heat, stirring, until no longer pink, 2 or 3 minutes.
Stir in the coconut milk and simmer until the sauce is thickened and the chicken starts to caramelize, about 15 minutes. Stir in 2 tablespoons lime juice.
Meanwhile, in a medium bowl, make the pico de gallo: Toss the tomato, onion, cilantro and the remaining 2 tablespoons lime juice; season with salt and pepper.
Divide the chicken mixture among the tortillas. Top with the pico de gallo and avocado, if using. Serve with lime wedges.

Nutrition Facts : @context http, Calories 406, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 733 milligrams, Sugar 4 grams, TransFat 0 grams

OUR FAVORITE CHICKEN AND COCONUT SOUP - THAI STYLE

Our Favorite Chicken and Coconut Soup - Thai Style image

My husband and I love Tom Kha Gai and have tried it at many Thai restaurants. We prefer Thai soup that we can distinctly taste spicy, sour, and sweet flavors. After many attempts, I think that I've finally come up with a really good recipe. I started with a recipe from the "The Best Recipe, Soups and Stews" cookbook and then modified it so that the flavor and ingredients closely match that of a soup that our favorite Thai restaurant serves. Now we can have delicious Tom Kha Gai without having to go out to eat. Part of the uniqueness of this recipe is that the ginger and lemon grass are finely minced as opposed to being left whole as in traditional Thai soup. The good thing about this is that you don't have to "fish out" ingredients while eating the soup.

Provided by beckas

Categories Chicken

Time 45m

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

1 tablespoon oil
1 stalk lemongrass (remove outer sheath and finely mince the bottom 3 inches of the stalk)
2 tablespoons fresh ginger (peel and finely mince)
1 clove garlic, finely minced
1 small onion, sliced vertically to form thin strips
2 tablespoons Thai red curry paste (I use Maesri brand)
2 tablespoons tom kha paste or 2 tablespoons tom yum paste
6 cups chicken stock
3 tablespoons fish sauce
2 tablespoons sugar
2 (14 ounce) cans unsweetened coconut milk
1/2 teaspoon red pepper flakes
1 dash Asian chili sauce (I use Sriracha brand)
1 -2 boneless skinless chicken breast, sliced into thin strips
1 cup fresh mushrooms, sliced
1 tomatoes, chopped
1 (8 ounce) package fresh baby corn, about (I buy this at Trader Joe's)
3 tablespoons fresh lime juice
cilantro leaf (to garnish)

Steps:

Heat oil in a large stock pot Add the lemon grass, ginger, garlic, and onion and stir fry for about one minute.
Add the curry paste and Tom Kha soup mix paste and stir fry for about 30 seconds.
Add the chicken stock, fish sauce, and sugar and bring to a boil.
Reduce heat to low and simmer for about 15 minutes.
Slice the baby corn vertically into four pieces so that the corn resembles small strips.
Add the corn to the pot and simmer for 10 minutes.
Add the coconut milk, chicken, mushrooms, tomato, lime juice, hot sauce, and pepper flakes.
Simmer until the chicken is no longer pink, about 5 to 10 minutes.
Taste the soup and add more sugar, lime juice, or hot sauce, depending on your taste.
I usually add one more TBS of sugar.
Serve the soup garnished with cilantro leaves.
Note: If you have leftovers, the coconut milk will separate from the chicken broth when chilled.
Simply warm the soup back up and stir to blend.

Tips:

- Choose high-quality ingredients for the best flavor. Organic and free-range chicken are great options. - If you don't have lemongrass, you can substitute 1 tablespoon of grated lemon zest and 1/2 teaspoon of dried thyme. - For a spicier dish, add an extra 1/2 teaspoon of red pepper flakes. - Serve the chicken over jasmine rice or your favorite noodles. - Garnish the dish with fresh cilantro or basil for a pop of color and flavor.

Conclusion:

This Thai-style coconut chicken is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, and the coconut milk sauce is rich and creamy. Serve it over jasmine rice or your favorite noodles for a complete meal. This dish is sure to be a hit with your family and friends.

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