Thai Coconut Peanut Chicken Recipes

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THAI PEANUT CHICKEN



Thai Peanut Chicken image

This delicious Thai Peanut Chicken is positively PACKED with flavor! Quick and easy to make and thoroughly satisfying!

Provided by Kimberly Killebrew

Categories     Entree     Main Course

Time 45m

Number Of Ingredients 15

2 tablespoons cooking oil
1 yellow onion (, chopped)
2 cloves garlic (, minced)
1 inch piece ginger root (, minced)
1 pound chicken breast (, cut into bite-sized pieces)
2 tablespoons sweet chili sauce ((click link for homemade chili sauce recipe))
2 tablespoons tomato sauce or ketchup
3 tablespoons crunchy peanut butter
1 tablespoons chili powder
OR homemade chili powder
1 teaspoon dark brown sugar ((optional; paleo: omit))
14 ounce unsweetened coconut milk
1 teaspoon salt
Chopped fresh cilantro for garnish
Chopped roasted peanuts for garnish

Steps:

  • Heat the oil in a sauce pan over medium-high heat and cook the onions until soft and translucent, 5 minutes. Add the garlic and ginger and cook for another 2 minutes. Add the chicken and cook for 3-4 minutes. Add the sweet chili sauce, tomato sauce or ketchup, chili powder, peanut butter, and sugar and stir to combine. Add the coconut milk and salt and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally. Add salt to taste.
  • Serve over steamed rice garnished with cilantro and chopped roasted peanuts.

THAI COCONUT MARINATED CHICKEN



Thai Coconut Marinated Chicken image

Recipe video above. Chicken infused in a gorgeous Thai coconut marinade which infuses with flavour and adds buttery richness from the coconut milk. MARINATING TIME: 24 - 48 hours.

Provided by Nagi

Categories     Main

Time 25m

Number Of Ingredients 20

1 tsp garlic (, minced)
1 tsp ginger (, minced)
1 tsp chilli (, finely chopped (or paste is fine), adjust quantity to taste (Note 2))
1 lemongrass (OR paste) (, white part only, finely chopped(Note 3))
1 1/2 tsp coriander powder
3/4 tsp tumeric powder
1/2 tsp curry powder ((any is fine))
1 tbsp brown sugar
2 1/2 tbsp fish sauce ((sub soy))
3/4 cup coconut milk ((full fat please!))
750 g - 1 kg / 1.5 - 2 lb chicken thigh fillets (, skinless and boneless (Note 4))
Oil for cooking
1/2 cup coconut milk
1 tbsp peanut butter, smooth
2 tbsp Hoisin Sauce
1 1/2 tbsp lime juice
1 garlic clove (, minced)
1/2 tsp chilli paste or fresh chilli (, adjust to taste)
Finely chopped coriander / cilantro and more chilli (, for garnish)
Lime wedges ((highly recommended))

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.

Nutrition Facts : ServingSize 248 g, Calories 436 kcal

THAI COCONUT PEANUT CHICKEN



Thai Coconut Peanut Chicken image

This was one of my favorite recipes from Painter's Tavern in NY state. I tracked down various versions and tested and retested until I found the taste that fit their version. Thai inspired, not truly an authentic dish. This makes a lot of sauce - in fact, you may find that you don't need quite the full amount for this recipe. It really depends on how much you like in your finished dish. I usually make the full amount and the next meal I serve the extra portion as a dip for chicken fingers or satay sticks (it also can be used as a chicken marinade). The nutritional data is assuming you are eating all of the sauce with this meal, so bear that in mind.

Provided by HeatherFeather

Categories     Chicken Breast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 17

1 cup creamy peanut butter
1 1/2 cups light coconut milk
2 tablespoons low sodium soy sauce
2 tablespoons brown sugar (brown sugar splenda is fine)
2 teaspoons garlic, minced (prebottled, or about 4-6 fresh cloves, minced)
salt, to taste
cayenne pepper, to taste
1/4-1/2 cup low sodium chicken broth
2 teaspoons ground cumin
2 teaspoons curry powder (I prefer hot, but mild is fine too)
4 (4 ounce) boneless skinless chicken breasts, cut into chunks
2 bunches green onions, chopped
1 cup carrot, shredded
1 limes or 1 lemon, juice of
1 (8 -10 ounce) box angel hair pasta, cooked and drained
1 -2 tablespoon sesame oil, to taste (or peanut oil is fine)
chopped peanuts, garnish (optional)

Steps:

  • For the Sauce: Heat coconut milk, peanut butter, and broth in a saucepan over medium heat, stirring constantly until smooth and heated through (do not let boil).
  • Add remaining sauce ingredients, seasoning to taste, stirring constantly until the sauce thickens to the consistency of thin spaghetti sauce.
  • Remove from heat and cover, if will continue to thicken off the heat.
  • To prepare the chicken:.
  • Heat some sesame oil in a large skillet over medium high heat and stir fry the chicken chunks until almost cooked through.
  • While the chicken is cooking, squeeze some lime juice into the pan to add moisture, as much as needed.
  • Set aside about 1/2 cup of the diced scallions for a garnish later, and add the rest to the chicken, along with the carrots and stir fry until the veggies are lightly browned and the chicken is fully cooked, adding even more lime juice as needed for moisture.
  • Pour some of the peanut sauce over the chicken in the pan and toss to coat (a ladleful or two).
  • Portion cooked pasta onto serving plates and ladle some more peanut sauce on top of each (or if you prefer, toss pasta with some of the sauce first).
  • Ladle chicken mixture on top of each portion, and drizzle with a bit more peanut sauce if desired.
  • Sprinkle with some cayenne pepper and some reserved scallions (and nuts if desired) as garnish.
  • You may have extra sauce, which keeps about 2 days covered in the fridge, a nice dip for chicken fingers.

Nutrition Facts : Calories 411.8, Fat 19.4, SaturatedFat 3.9, Cholesterol 32.9, Sodium 355.6, Carbohydrate 36.6, Fiber 4.5, Sugar 8.4, Protein 26.2

THAI PEANUT CHICKEN



Thai Peanut Chicken image

This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce.

Provided by NIMITZ

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 8

Number Of Ingredients 13

2 cups uncooked white rice
4 cups water
3 tablespoons soy sauce
2 tablespoons creamy peanut butter
2 teaspoons white wine vinegar
¼ teaspoon cayenne pepper
3 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons chopped garlic
1 ½ tablespoons chopped fresh ginger root
¾ cup chopped green onions
2 ½ cups broccoli florets
⅓ cup unsalted dry-roasted peanuts

Steps:

  • Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
  • Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
  • Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.

Nutrition Facts : Calories 359.6 calories, Carbohydrate 43.4 g, Cholesterol 34.2 mg, Fat 11.3 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 1.8 g, Sodium 409.8 mg, Sugar 1.5 g

SLOW-COOKER THAI PEANUT CHICKEN



Slow-Cooker Thai Peanut Chicken image

Combining sweet, savory and spicy flavors, it's no wonder Thai Peanut Chicken is a take-out favorite. But here's a secret: It doesn't have to come from a take-out box to turn out delicious. You, or rather your slow cooker, can do this dinner at home. Thai cooking is all about combining bright, bold ingredients to create big flavor. Here's how that works in this recipe. First, simply choosing chicken thighs will start you off in the right direction. Thighs have more fat and turn out tender (not dry) when slow cooked. Second, dredging your thighs in flour and then browning, before slow cooking, develops the flavor of the meat and helps the sauce turn out thick and velvety. Combining standard ingredients-your jar of peanut butter and bottle of Worcestershire-with a few more specialized, but still widely available, ingredients-curry paste (more on that below), coconut milk and fresh ginger-allows you to build the flavor you know and love. Finally, letting all these elements stew together in the slow cooker over low heat melds them together, so you end up with a perfectly balanced and fully flavored dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 3h10m

Yield 6

Number Of Ingredients 15

1 can (13.66 oz) unsweetened coconut milk (not cream of coconut)
1/3 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
2 to 5 tablespoons Thai red curry paste (see Tip)
2 tablespoons gingerroot, peeled and finely chopped
3 cloves garlic, finely chopped
12 boneless skinless chicken thighs (about 2 1/2 lb)
1 teaspoon salt
1/2 cup Gold Medal™ all-purpose flour
2 tablespoons vegetable oil
2 tablespoons packed brown sugar
1 tablespoon lime juice
1/4 cup cilantro leaves
1/4 cup chopped roasted peanuts

Steps:

  • Spray 4-quart slow cooker with cooking spray.
  • In medium bowl, beat coconut milk, peanut butter, soy sauce, Worcestershire sauce, curry paste, gingerroot and garlic with whisk. Set aside.
  • Season chicken with salt. Place flour in shallow bowl. Dredge chicken in flour. Discard remaining flour.
  • In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Arrange half of the chicken in skillet; cook, turning once, 4 to 5 minutes or until lightly browned. Transfer to slow cooker. Pour half of the coconut milk mixture over chicken in slow cooker. Repeat with remaining 1 tablespoon oil and chicken.
  • Transfer to slow cooker, and pour remaining half of sauce over chicken.
  • Cover; cook on Low heat setting 2 hours 30 minutes to 3 hours or until chicken is cooked through (at least 165°F). Transfer chicken to serving bowl.
  • Stir brown sugar and lime juice into sauce in slow cooker. Pour sauce over chicken; garnish with cilantro and peanuts. Serve over rice, if desired.

Nutrition Facts : Calories 620, Carbohydrate 24 g, Cholesterol 180 mg, Fat 6 1/2, Fiber 2 g, Protein 47 g, SaturatedFat 17 g, ServingSize 2 Thighs and About 1/3 Cup Sauce, Sodium 1150 mg, Sugar 10 g, TransFat 0 g

THAI COCONUT CHICKEN



Thai Coconut Chicken image

This dish is super easy and lower in fat too!

Provided by Amy Brolsma

Categories     World Cuisine Recipes     Asian     Thai

Time 30m

Yield 4

Number Of Ingredients 9

2 cups dry jasmine rice
3 cups water
1 ½ pounds skinless, boneless chicken breast halves - cubed
1 tablespoon curry powder
2 cups 1 inch pieces asparagus
1 cup snow peas
½ cup shredded carrots
1 cup chopped green onions
1 (14 ounce) can light coconut milk

Steps:

  • In a 2 quart saucepan, combine water and rice. Cover, and bring to a boil over high heat. Reduce heat, and simmer for 20 minutes.
  • In a medium size bowl, combine the chicken and curry powder, and toss to coat.
  • Coat a large nonstick skillet with cooking spray. Cook the chicken, stirring frequently, over medium-high heat for 4 minutes. Mix in the asparagus, snow peas, carrots and green onions; cook for 3 minutes. Pour in the coconut milk , continue cooking until sauce is hot, and chicken is cooked through. Serve over the hot, cooked rice.

Nutrition Facts : Calories 697 calories, Carbohydrate 91.4 g, Cholesterol 98.8 mg, Fat 12.1 g, Fiber 4.7 g, Protein 50.9 g, SaturatedFat 6.1 g, Sodium 140.8 mg, Sugar 3.6 g

THAI PEANUT CHICKEN AND NOODLES



Thai Peanut Chicken and Noodles image

This versatile chicken recipe is very similar to chicken pad Thai but easier to make and tastes just as good. Rice noodles can be swapped with mung bean noodles or any type of egg noodles. -Kristina Segarra, Yonkers, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1/2 cup water
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons creamy peanut butter
3 garlic cloves, minced
1 to 2 teaspoons Sriracha chili sauce
1 teaspoon sesame oil
1 teaspoon molasses
1 package (6.75 ounces) thin rice noodles
2 tablespoons peanut oil, divided
1 pound chicken tenderloins, cut into 3/4-inch pieces
1 medium onion, chopped
Halved cucumber slices and chopped peanuts, optional

Steps:

  • For sauce, whisk together first eight ingredients. Bring a large saucepan of water to a boil; remove from heat. Add noodles; let stand until noodles are tender but firm, 3-4 minutes. Drain; rinse with cold water and drain well., In a large skillet, heat 1 tablespoon peanut oil over medium-high heat; saute chicken until no longer pink, 5-7 minutes. Remove from pan., In same pan, saute onion in remaining oil over medium-high heat until tender, 2-3 minutes. Stir in sauce; cook and stir over medium heat until slightly thickened. Add noodles and chicken; heat through, tossing to combine. If desired, top with cucumber and chopped peanuts. Serve immediately.

Nutrition Facts : Calories 444 calories, Fat 13g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 1270mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein.

THAI PEANUT COCONUT CHICKEN



Thai Peanut Coconut Chicken image

Toasted coconut and panko breadcrumbs make for a perfect crunchy crust on the outside of chicken. Bonus: the peanut sauce that tops it all off.

Provided by Food.com

Categories     Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 20

1 tablespoon finely chopped ginger
1/2 cup pineapple juice
2 tablespoons light brown sugar
1 tablespoon fish sauce
2 tablespoons light soy sauce
2 teaspoons sriracha sauce, plus 1-2 teaspoons for sauce
1/2 cup coconut milk, plus 1/4 cup
2 lbs chicken tenders
1 cup panko breadcrumbs
1/2 cup shredded sweetened coconut, toasted
1/3 cup salted peanuts, chopped
2 teaspoons salt
2 large eggs
5 cups broccoli florets
2 tablespoons olive oil
1/4 cup creamy peanut butter
1 cup fresh cilantro stem
1/2 cup toasted coconut
6 limes, wheels
serve with jasmine rice

Steps:

  • Equipment:.
  • 9x13 baking sheet.
  • Directions:.
  • Preheat oven to 400 degrees F. In a medium bowl, whisk to combine ginger, pineapple juice, light brown sugar, fish sauce, soy sauce, 2 teaspoons sriracha and 1/2 cup coconut milk. Place chicken tenders in a resealable bag and pour 1/2 cup marinade over. Reserve remaining marinade for peanut sauce. Seal and refrigerate chicken for at least 30 minutes and up to 4 hours.
  • Drain chicken and discard marinade in bag. In a medium bowl, stir to combine panko, shredded toasted coconut, chopped peanuts and 2 teaspoons salt. Place eggs in a medium bowl and whisk to combine. Coat chicken tenders in egg, then completely in the panko breading mixture, pressing to adhere. Place coated chicken on one side of prepared baking sheet.
  • Arrange broccoli florets on other side of the sheet pan and drizzle with olive oil and 2 tablespoons of reserved marinade. Season chicken and broccoli with salt and pepper. Bake until broccoli is tender and chicken is cooked through, about 20-25 minutes.
  • Place remaining marinade in a small saucepan and bring to a boil. Whisk in peanut butter remaining 1/4 cup coconut milk and 1-2 teaspoons sriracha until smooth.
  • Drizzle sauce over chicken and garnish with fresh cilantro, toasted coconut and lime wheels.

Nutrition Facts : Calories 950.7, Fat 50.5, SaturatedFat 20.7, Cholesterol 238.3, Sodium 2811.8, Carbohydrate 63.4, Fiber 9.7, Sugar 20.6, Protein 69.9

SLOW-COOKED THAI PEANUT CHICKEN



Slow-Cooked Thai Peanut Chicken image

Have a taste for Thai? Throw together this peanutty chicken dish in your kitchen and save the trip to an Asian restaurant.-Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 8 servings.

Number Of Ingredients 13

1 cup all-purpose flour
8 boneless skinless chicken thighs (about 2 pounds)
3/4 cup creamy peanut butter
1/2 cup orange juice
1/4 cup orange marmalade
2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons teriyaki sauce
2 tablespoons hoisin sauce
1 can (13.66 ounces) light coconut milk, divided
1 cup uncooked basmati rice
3/4 cup water
1/2 cup chopped salted peanuts

Steps:

  • Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. Transfer to a greased 4- or 5-qt. slow cooker., In a small bowl, combine the peanut butter, orange juice, marmalade, oil, soy sauce, teriyaki sauce, hoisin sauce and 3/4 cup coconut milk; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender., In a small saucepan, bring the rice, water and remaining coconut milk to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Fluff with a fork. Serve with chicken and sauce; sprinkle with peanuts.

Nutrition Facts : Calories 616 calories, Fat 32g fat (9g saturated fat), Cholesterol 76mg cholesterol, Sodium 665mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 3g fiber), Protein 34g protein.

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From seasonsandsuppers.ca


COCONUT OIL FRIED PEANUT CHICKEN WITH THAI HONEY BUTTER
2015-09-25 Preheat your oven to 375 degrees. Line a baking sheet with parchment paper. Add 2 inches of coconut oil to a medium-sized, high-sided pot and attach a candy thermometer to the side. Heat the oil over medium-high heat until the oil reaches 300 degrees Fahrenheit. Lower the heat to medium and let oil rise to 350 degrees.
From theendlessmeal.com


SLOW COOKER THAI PEANUT CHICKEN
2021-03-10 Add peanut butter, chicken broth, coconut milk, soy sauce, sriracha sauce, vinegar, honey, sesame oil, garlic, ginger powder, salt, pepper, red chili flakes and mix until combined. Add chicken breast cubes and mix until fully coated in the peanut butter sauce. Cover and cook on Low heat for 4 hours or until chicken is cooked through.
From slowcookerfoodie.com


CROCK POT THAI CHICKEN - THERESCIPES.INFO
The Best Crock Pot Thai Chicken Soup - The Endless Meal® tip www.theendlessmeal.com. Return the chicken to the crock pot.Add the coconut milk and stir. Let the coconut milk warm for 10-15 minutes before serving. 2 15-ounce cans coconut milk Place the cooked rice vermicelli into soup bowls and top with the Thai chicken soup.
From therecipes.info


RED THAI CHICKEN CURRY SLIMMING WORLD ONLINE | LA
2022-06-07 Ingredients: 4 x chicken breasts diced ml chicken stock ml light coconut milk 2 tbsp red thai curry slimmint big handful of frozen green beans 1 tin bamboo shoots drained world online oil Method: In a wok or large frying pan spray with the spray oil and fry the chicken until it is coloured light brown then add the curry paste and fry for a few more minutes. Add the stock …
From luchessa.org


THAI COCONUT PEANUT CHICKEN SOUP - NESTING WITH GRACE
2021-09-04 Instructions. In a large pot wisk together and cook over medium heat the curry paste, coconut milk, chicken broth, fish sauce, honey, and peanut butter. Once liquid mixutre is combined add the rest of the ingredients excluding the rice and cook for about 30 minutres over medium heat until vegetables are softened.
From nestingwithgrace.com


THAI PEANUT CHICKEN THIGHS (EASY, HEALTHY AND DELICIOUS!)
2018-02-06 Instructions. Combine everything but the chicken in a large zip-top storage bag. Seal bag and squeeze ingredients a few times to mix everything together. Add the chicken to the bag, turning the thighs over a few times to coat them in the marinade. Place the marinating chicken into the refrigerator for at least two hours (or until you’re ready ...
From pbfingers.com


SLOW COOKER THAI-INSPIRED PEANUT CHICKEN WITH STICKY COCONUT …
2018-03-17 Mix your sauce. Add all of the ingredients for the peanut sauce into your slow cooker and whisk until smooth. Cook the chicken & veggies. Next, add your chicken breasts whole, plus the red pepper slices. Cover the slow cooker and cook for 6 hours on low or 2-3 hours on high. Shred the chicken.
From ambitiouskitchen.com


THAI PEANUT CHICKEN - FAVORITE FAMILY RECIPES
2017-11-10 Instructions. Thoroughly cook the chicken in a large fry pan in some of the peanut sauce. When chicken starts to brown add all the baby corn and bamboo shoots and the rest of the sauce from the bottle. When the vegetables are cooked, add the peanuts and cilantro and simmer a little longer. Serve over rice or cooked and drained ramen noodles.
From favfamilyrecipes.com


AMAZING SLOW COOKER THAI PEANUT CHICKEN - FIVEHEARTHOME
2021-09-24 Stir together the sauce and pour over the chicken. Cover and cook until cooked through and tender. Remove the chicken and pull into chunks. Return to the crockpot, stir into the sauce, and allow to reheat for a few minutes. Serve chicken with sauce over rice or rice noodles, garnishing with chopped peanuts and fresh cilantro.
From fivehearthome.com


THAI PEANUT CHICKEN COCONUT SOUP - MONICA SWANSON
In a large saucepan or dutch oven, combine coconut milk, chicken stock, brown sugar, peanut butter, and fish sauce over medium heat. Combine well. Add chicken breast pieces, onion, peppers, and mixed veggies. Cook over low-medium heat for 20-30 minutes. Stir in the lime juice and serve over hot rice. top with cilantro.
From monicaswanson.com


THAI COCONUT CHICKEN RECIPE {IN 25 MINUTES!} - BELLY FULL
2021-08-06 Instructions. 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.
From bellyfull.net


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