Non Spicy Thai Coconut Chicken Recipes

THAI COCONUT MARINATED CHICKEN

Steps:

• Mix marinade in a large bowl. Add chicken and mix. Cover with cling wrap and marinate in the fridge for 24 - 48 hours (can't skip marinating for this recipe).
• Brush BBQ with oil, or heat 1 tbsp in a skillet (I used a skillet). Use Medium heat - or Medium Low if your stove/BBQ runs hot (otherwise marinade may burn).
• Remove chicken from marinade, shaking off excess. Cook the first side for around 5 minutes or until caramelised and golden. Turn then cook the other side for 4 minutes until caramelised.
• BAKING: See Note 4.
• Transfer chicken to serving plate, cover loosely with foil and rest for 5 minutes. Garnish with coriander / chilli if desired, and serve with lime wedges and Sauce.

THAI CHICKEN

Steps:

• In a large bowl, combine the soy sauce, garlic, ginger and hot pepper sauce. Mix well and place chicken in the bowl, turning to coat evenly. Cover and marinate in the refrigerator for at least one hour.
• Heat the sesame oil in a Dutch oven over medium high heat. Add the brown sugar, stirring until dissolved. Add the onion and saute for 5 minutes. Add the chicken parts and saute for 5 minutes, turning to brown evenly. Pour in marinade, add the water and bring to a boil.
• Reduce heat to low and simmer for 15 to 20 minutes. Add the peanut butter, stirring well, and simmer for 10 more minutes. Transfer chicken to a serving platter, pour sauce over, and garnish with the chives.

SPICY THAI COCONUT CHICKEN SOUP

Steps:

• Toss chicken with cornstarch. In a 6-qt. stockpot, heat 2 tablespoons oil over medium-high heat; saute chicken until lightly browned, 2-3 minutes. Remove from pot., In same pan, saute onion, jalapeno and garlic in remaining oil over medium-high heat until onion is tender, 3-4 minutes. Stir in seasonings, chili sauce, coconut milk and broth; bring to a boil. Reduce heat; simmer, covered, 20 minutes., Stir in cabbage, snow peas and chicken; cook, uncovered, just until cabbage is crisp-tender and chicken is cooked through, 3-4 minutes. Serve with green onions and lime wedges.

NON-SPICY THAI COCONUT CHICKEN

Steps:

• Sauté the chicken in oil of your choice on medium heat until the pink is gone.
• Put the chicken onto a plate with paper towel over it to drain the oil off the chicken. Wash the pan.
• Put the chicken back in the clean pan on medium low heat and add coconut milk.
• Stir in the soya sauce, brown sugar, and salt. Taste and add more as necessary.
• Take the leaves off the sprig, chop and add to chicken.
• Stir every so often and just allow to heat to desired temperature. (Best warm).
• Serve with rice and "Rosemary Vegetable Kabobs".

THAI COCONUT CHICKEN

Steps:

• mix everything for marinade
• put in chicken chill overnight
• grill basting with sauce
• can cook down marinade for sauce.

THAI COCONUT CHICKEN

Steps:

• In a medium bowl, whisk together the coconut milk, peanut butter, chili garlic sauce, Worcestershire sauce, lime juice, brown sugar, coriander, and cumin. Set aside.
• In a large nonstick skillet, warm 2 tablespoons vegetable oil over medium-high heat. Once oil is shimmering, season the chicken with salt and pepper and add to the skillet. Cook, undisturbed for 1 minute to develop a crust. Then saute for 4 minutes. Transfer to a plate and keep warm.
• Add the remaining vegetable oil to the skillet; toss in the broccoli and carrots. Saute for about 3 minutes until vegetables are tender.
• Add the cooked chicken back to the skillet, along with any accumulated juices, and the ginger. Cook for about 30 seconds until fragrant.
• Give the sauce a stir and pour it into the skillet. Toss to coat only for 15-20 seconds to warm through. Remove from heat.
• Serve immediately with cooked white rice and a sprinkle of chopped Thai basil.