Recipe: Thai Coconut Chicken

I haven’t cooked this favorite recipe for years, but had a dear friend ask me for the recipe again, which I happily obliged. I love it when old friends continue to enjoy my recipes again and again… brings me much joy to my heart!

For you, sweet Lisa! xo

Thai Coconut Chicken: serves 4

4 chicken breasts
2-14 oz can coconut milk
1 red bell pepper, thinly sliced
1 carrot julienne sliced
1 medium broccoli crown, cut into small florets
Olive oil
1 while onion, thinly sliced
2 cloves garlic, minced

Dry rub ingredients:
1 tablespoon cumin
1 tablespoon curry powder
1 teaspoon crushed red pepper flakes (omit if you don’t like spicy)
1 tablespoon coriander
1 teaspoon black pepper

1 bunch of cilantro, rough chop
1 lime, cut into 4 wedges
1 cup of crushed peanuts
Spicy chili sauce – my favorite is Sriracha

Using a gallon sized Ziploc bag, add all the dry rub ingredients and shake to mix together. Add raw chicken breasts and seal, leaving some air in the bag. Shake the bag to coat the chicken breasts evenly. Rub it around from the outside, if needed. Place in bowl and put in the refrigerator to marinate for at least 1 hour, ideally overnight.

In large skillet on medium heat, add 2 tablespoons of olive oil. When hot, add the onions and garlic, stirring constantly for about 1 minute.

Add the chicken and brown for 1-2 minutes per side. Be careful to not let the chicken breasts cook in one place in the pan for too long because will burn and rip off a section of the meat. Your goal is to keep the chicken breasts in one piece so that the juices will sear into the meat.

Slowly pour in the coconut milk and scrape up all the seasoning and bits stuck on the bottom of the pan. Reduce heat to medium-low, cover and simmer for about 15 minutes. Turn chicken breasts over halfway through and stir the coconut milk to make sure it’s not sticking to the bottom of the pan, plus helps to loosen all the yummy bits of cooked onion and spices and blend into the coconut milk. You’ll notice the milk turning a yellowish/orange color from the spices.

Add bell pepper, carrots and broccoli and stir until covered with the coconut milk. Cover and continue to simmer for 5 more minutes.

Serve immediately. Best served over rice – I prefer black rice or basmati rice. For garnish, toppings of cilantro, lime, peanuts and chili sauce are the best. I love it all, but best to allow others to choose how they want to garnish, so put these in individual bowls on the table for self serving.

To my old friends and new friends, enjoy!

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