Shells With Coconut Thai Chicken Recipes

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THAI COCONUT CHICKEN



Thai Coconut Chicken image

With classic Thai flavors in a creamy coconut milk sauce, this Thai Coconut Chicken is both mouth-watering and easy to make! Enjoy this explosion of flavor over white rice for a quick and easy weeknight dinner ready in 30 minutes!

Provided by Amy

Categories     Main Course

Time 25m

Number Of Ingredients 16

1 cup coconut milk (, shaken)
1/3 cup creamy peanut butter ((or almond butter))
1/2 tablespoon chili garlic sauce
1/2 tablespoon Worcestershire sauce
3 teaspoons lime juice
3 teaspoons brown sugar
1/4 teaspoon coriander
1/4 teaspoon cumin
3 tablespoons vegetable olive oil (, divided)
12 ounces boneless, skinless chicken thighs (, cut into small bite-sized pieces)
salt and pepper (, to taste)
2 cups small broccoli florets
1 cup sliced carrot rounds
1 tablespoon minced fresh ginger
chopped Thai basil (, for garnish)
cooked white rice (, for serving)

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.

Nutrition Facts : Calories 373 kcal, Carbohydrate 13 g, Protein 24 g, Fat 27 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 81 mg, Sodium 323 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 11 g, ServingSize 1 serving

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

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

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