Coconut Lime Chicken With Thai Garnishes Recipes

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COCONUT-LIME CHICKEN WITH THAI GARNISHES



Coconut-Lime Chicken with Thai Garnishes image

A broken-down whole chicken is quick to cook, easier to marinate, and simple to serve -- no carving required. Streamline your day by prepping this meal in the morning, and when you're ready to start dinner, most of the work is done.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 50m

Number Of Ingredients 8

2 packed tablespoons grated lime zest, plus 1/4 cup juice (from 2 limes)
2 tablespoons finely grated peeled fresh ginger
4 cloves garlic, finely grated
2 tablespoons packed light-brown sugar
Fine salt
1 can (13.5 ounces) coconut milk
1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces
Cooked jasmine rice, shredded carrot, chopped peanuts, cilantro leaves, sliced shallot, and lime wedges, for serving

Steps:

  • In a large glass bowl, combine lime zest and juice, ginger, garlic, sugar, and 1 1/2 teaspoons salt. Slowly whisk in coconut milk until mixture is smooth. Submerge chicken in marinade, cover, and refrigerate for at least 4 and up to 12 hours.
  • Preheat oven to 475 degrees. Cover a rimmed baking sheet with foil and fit with a wire rack. Remove chicken from marinade and shake to remove excess. Arrange in a single layer on rack, skin side up. Roast until an instant-read thermometer registers 165 degrees, 30 to 35 minutes. Serve with suggested accompaniments, if desired.

Nutrition Facts : Calories 464 g, Fat 29 g, Fiber 1 g, Protein 42 g, SaturatedFat 14 g

THAI COCONUT LIME CHICKEN



Thai Coconut Lime Chicken image

This creamy coconut lime sauce simply envelopes the chicken and makes for the tastiest easy dinner paired with steamed rice and some roasted broccoli!

Provided by Kari

Categories     Dinner

Time 40m

Number Of Ingredients 12

2 tablespoons avocado oil, or sautéing oil of choice
3 boneless skinless chicken breasts, 1 1/2 pounds
1/2 cup minced yellow/white onion
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 red chili, thinly sliced, optional
2 teaspoons lime zest, grated with a microplane
1 can full fat coconut milk, 13.66 oz
1 tablespoon fish sauce
2 tablespoons freshly squeezed lime juice
1/4 cup chopped fresh cilantro and/or Thai basil, optional
Additional lime wedges for serving, and sliced chili for garnish if desired

Steps:

  • Preheat a 9″ skillet (I use cast iron) over medium high heat. When the pan is hot but not smoking, add 1 tablespoon of the oil and swirl to coat the bottom of the pan.
  • Add the chicken breasts to the pan and cook until browned on both sides, 2-3 minutes per side. Then remove the chicken from the pan and set it aside.
  • Add the remaining tablespoon of oil to the pan along with the onion, garlic, and ginger. Lower the heat to medium-low and cook stirring often until the onion softens and is lightly browned, 4-5 minutes.
  • Next add the optional chili, lime zest, coconut milk, and fish sauce. Bring the sauce to a boil, and using a wooden spoon, scrape up the browned bits from the bottom of the pan.
  • Lower the heat to maintain a simmer, and add the chicken breasts back to the pan. Cook for about 10 minutes, then turn the chicken breasts over and cook an additional 10 minutes, or until the chicken is just done in the center.
  • When the chicken is done, add the lime juice to the sauce, and season to taste with salt. Sprinkle the chopped fresh herbs over the top if using, and serve!

Nutrition Facts : Calories 314 calories, Sugar 1.2 g, Sodium 296.6 mg, Fat 21 g, SaturatedFat 13 g, TransFat 0 g, Carbohydrate 4.8 g, Fiber 0.5 g, Protein 27.3 g, Cholesterol 82.7 mg

LIME AND COCONUT CHICKEN



Lime and coconut chicken image

Stir fry lime and coconut chicken

Provided by chempsall

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • 1.Place the chicken pieces, lime zest and juice ito a large bowl and toss through to coat thoroughly
  • 2.Heat the olive oil in a large deep frying pan or wok over a high heat. Add the chicken pieces and stir-fry for 4-5 minutes, until golden-brown all over
  • 3.Add coconut milk, fish sauce, two tablespoons of the coriander and half of the spring onions and stir-fry for a further 2-3 minutes on a lower heat, until the chicken is cooked through
  • 4.Meanwhile, boil the rice in a large saucepan according to packet instructions, or until the grains are tender, then drain
  • 5.To serve, share the rice out evenly between three or four dishes and spoon over portions of the lime and coconut chicken. Sprinkle with remaining coriander and the remaining spring onions and serve

COCONUT-LIME CHICKEN



Coconut-Lime Chicken image

Marry tangy lime with sweet coconut and you get this exotic tasting chicken dish. Fragrant jasmine rice is a wonderful accompaniment.-Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 16

1 cup uncooked jasmine rice
1 cup water
3/4 cup light coconut milk
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 cup lime juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon grated lime zest
1 tablespoon minced fresh gingerroot
1 tablespoon rice vinegar
1 tablespoon honey
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 teaspoons canola oil
1 teaspoon sesame oil
1/4 cup sweetened shredded coconut
1 tablespoon minced fresh cilantro

Steps:

  • In a large saucepan, bring the rice, water, coconut milk, sugar and salt to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender., Meanwhile, in a small bowl, combine the lime juice, soy sauce, lime zest, ginger, vinegar and honey; set aside. In a large skillet, saute chicken in canola and sesame oils until no longer pink. Add lime mixture to the pan. Bring to a boil; cook and stir for 2 minutes. Sprinkle with coconut and cilantro. Fluff rice with a fork and serve with chicken mixture.

Nutrition Facts : Calories 415 calories, Fat 11g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 671mg sodium, Carbohydrate 48g carbohydrate (8g sugars, Fiber 1g fiber), Protein 27g protein.

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