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Thai Coconut Chicken

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“There’s a snake in my boot!”  Why is that line stuck in my head?  It’ll go away for a day or two then bang, it’s back.  Can you name the movie?  I guess I’m going to have to watch it so I can purge this line from my memory.  Or I’m going to have to go check my boots.  Sorry.  I got off track.  With Traveling Husband taking over a couple of posts these past few weeks, I feel like I have so much to tell you!

Do you like Thai food?  I’m ashamed to admit that until the past couple of years, I had never tried Thai dishes, not one.  My husband has always encouraged me to go out and eat Thai food and experiment (with him of course).  But since I’m not a big fan of Chinese dishes, I thought Thai would be the same.  Wrong again!  My Thai experiences have been limited, but this recipe really caught my eye.  I love peanut butter, Sriracha hot sauce (yum!) and coconut.  Cooked all in one pan, I’m in!

Lightly steam some fresh or frozen vegetables like broccoli and Snap Peas.  Slice chicken breasts into thin bite sized pieces.  You can use Soy Sauce but we’ve been using a gluten free substitute, Liquid Aminos.  Add in the Sriracha, curry powder, minced garlic, creamy peanut butter, fish sauce (which is also new to me), and unsweetened coconut milk.  I served this dish over rice and was so happy with the results!

I have not mastered chop sticks – and won’t use them in public – yet!

Garnished with chopped peanuts or cashews, this dish is easy, fast and tasty!
Thai Coconut Chicken
(adapted from a recipe by Knewman on Tasty Kitchen)

4 split chicken breasts (or 2 whole) sliced thin in bite sized large pieces
1 (13.5 ounce) can unsweetened Coconut Milk
6 tablespoons Liquid Aminos
2 tablespoons fish sauce
4 cloves minced garlic
2 tablespoons creamy peanut butter
1 teaspoon curry powder
3 tablespoons Sriracha sauce (more or less to taste)
1 tablespoon cornstarch mixed with 2 tablespoons cold water
3 cups steams vegetables (I used fresh broccoli and snap peas)
chopped peanuts or cashews for garnish if desired

Add the sliced chicken to a large Ziplock bag and set aside.  In a large measuring cup whisk together the coconut milk, liquid aminos, fish sauce, garlic, peanut butter, curry and sriracha.  Add the mixture to the chicken in the Ziplock bag.  Marinate for at least 1 hour or up to 3 hours. 

Add the chicken and sauce to a large skillet and cook over medium high heat until the chicken is cooked through.  Add the broccoli and snap peas and cook until hot.  Slowly blend in the cornstarch and water mixture to thicken if desired.  If the sauce if already thick, skip the cornstarch step.

Serve over rice and enjoy!  This made great left overs too.

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So that’s not the most traditional Easter recipe I’ve ever posted 🙂  We’re feeling a bit non-traditional this year and will skip the usual ham.  We decided on the opposite end of the pig so we’re smoking a pork shoulder on Sunday.  I’ll really miss the ham bone and white bean soup made with left overs.  But we’ll have BBQ! 

If you’re still looking for an easy dessert that’s great for kids and adults alike, check out this recipe posted last Easter for Chocolate Birds’ Nests made with Shredded Wheat.  So easy and so cute! 

I hope you have a blessed Easter spent with your loved ones, family and friends.  Thanks so much for stopping by!

Tricia

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9 Comments

  3. Em (Wine and Butter)

    Thai food is SOOOOO much better than Chinese. How could you not know that ?! :)<br /><br />This looks yummy and will defo have to give it a try. Its funny because we get lunches for free at my cooking school (amazing right!?) and they are SO good, but are maily veggie and pretty starch heavy (think roasted yams, quinoa salads, grain free shortbread… amazing!). Its all super good but it does

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  4. Angie's Recipes

    I adore Thai cuisine….always a fan of their curry creations. Beautiful Easter cupcakes!<br />I wish you and your family a relaxing and fun Easter!<br />Angie

    Reply

  5. Mary

    This looks great, Tricia. While I adore Chinese food, Thai has never been a favorite. This recipe is full of things I love though. I think I need to give it a shot. Thanks!

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  8. Tanna at The Brick Street Bungalow

    I really only tried Thai food a couple of years ago and I, like you, love it! I've never tried to make any at home. I'm not sure why, but any Asian style recipe I've tried still tastes like one from the South. LOL! I just can't seem to get the same flavors. So, it ends up we out. 😉 I may have to try this one. Sure sounds good!<br /><br />Hope you and yours have a

    Reply