THAI COCONUT CHICKEN (WITH HOMEMADE COCONUT MILK)
I made this tonight to accompany recipe #63446. and wow was it yummy! It is from the January 2011 issue of Cooking Light. and I am posting with a few minor tweaks. I only had one can of coconut milk tonight, and as I looked at the two recipes I realized I needed double that. A little internet sleuthing brought me to a way of making coconut milk at home (without buying a whole coconut!) so I thought I would post it here in case others ever need that emergency substitution. PLEASE NOTE: Cook time here does not include marinating time of 2 hours.
Provided by smellyvegetarian
Categories Thai
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For coconut milk:.
- Combine dried coconut and boiling water; let steep 5 minutes.
- Puree in a blender or food processor.
- Drain into a bowl with a fine colander or cheesecloth, squeezing coconut to get as much milk as possible. Discard coconut and voila! Coconut milk!
- Combine coconut milk, soy sauce, fresh lime juice, fresh ginger, Thai chile paste, sugar, and shallots. Reserve 1/2 cup coconut mixture; pour remaining coconut mixture in a zip-top plastic bag. Add chicken breast halves; seal. Marinate in refrigerator 2 hours.
- Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with salt. Add chicken to pan; cook 7 minutes on each side or until done. Serve with reserved coconut sauce. (Note: I actually used the extra sauce to deglaze my pan a few times as my chicken took longer to cook than this.).
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Amish Ali
[email protected]I'm not a big fan of coconut milk, but I really enjoyed this dish. The flavors were well-balanced and the chicken was cooked perfectly.
SHAHZAMAN KHAN
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Lillian Mott
[email protected]I wasn't a fan of the texture of the chicken. I think it would be better if it was cooked for a shorter amount of time.
Imran Tahir
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The homemade coconut milk is what really makes this dish special.
Thembi Motshidisi
[email protected]This dish is a great way to use up leftover chicken. I also like to add some vegetables to make it a more complete meal.
Tiffany Miles
[email protected]I love the combination of flavors in this dish. The coconut milk and spices complement each other perfectly.
Shahbaz Yaseen92
[email protected]This was my first time making Thai coconut chicken and it was a success! The recipe was easy to follow and the dish turned out amazing.
Ajibola Esther
[email protected]I found the recipe to be a bit bland. I added some extra spices and it turned out great.
PRATYUSH GAMER
[email protected]This dish was a bit too spicy for me, but otherwise it was very good.
Robert Masembe
[email protected]I've made this recipe several times now and it's always a hit. The chicken is always juicy and flavorful, and the sauce is so creamy and delicious.
Tanha ch
[email protected]This recipe is a game-changer! The homemade coconut milk is so easy to make and it takes the dish to the next level. I'll never use store-bought coconut milk again.
Salin Magar
[email protected]Just made this for dinner and it was delicious! I love the fact that I could make my own coconut milk. It really made the dish special.
rashid alya'afytz
[email protected]This coconut chicken dish was an absolute delight! The homemade coconut milk added an incredible richness and creaminess to the sauce, and the chicken cooked to perfection. It was a perfect balance of sweet, savory, and spicy flavors.