Thai Coconut Marinated Chicken Recipes

THAI-STYLE COCONUT CURRY CHICKEN TACOS

This weeknight chicken dish takes advantage of super flavorful jarred curry paste and pairs it with silky coconut milk to create a meal that comes together in just 20 minutes. Each step in this deceptively simple dish coaxes maximum flavor out of relatively few ingredients: Toasting the curry paste in the pan concentrates its taste, searing the chicken in the mixture ensures it's properly coated, and simmering in creamy coconut milk tenderizes the meat. A splash of lime juice and a spoonful of pico de gallo brighten and lighten the rich curry. Fold the mixture into tacos or try the curry chicken as a topping for grain bowls, cauliflower rice, sautéed broccoli or leafy greens.

Provided by Kay Chun

Categories dinner, easy, lunch, quick, tacos, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

Thai-Style Coconut Curry Chicken Tacos image

Steps:

Heat 2 tablespoons oil in a large nonstick skillet over low heat. Add the curry paste and garlic and cook, stirring occasionally, until the garlic is softened, about 3 minutes. Add the remaining 1 tablespoon oil and the chicken, season with salt and pepper, and cook over medium heat, stirring, until no longer pink, 2 or 3 minutes.
Stir in the coconut milk and simmer until the sauce is thickened and the chicken starts to caramelize, about 15 minutes. Stir in 2 tablespoons lime juice.
Meanwhile, in a medium bowl, make the pico de gallo: Toss the tomato, onion, cilantro and the remaining 2 tablespoons lime juice; season with salt and pepper.
Divide the chicken mixture among the tortillas. Top with the pico de gallo and avocado, if using. Serve with lime wedges.

Nutrition Facts : @context http, Calories 406, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 733 milligrams, Sugar 4 grams, TransFat 0 grams

Ingredients

3 tablespoons canola oil
3 tablespoons Thai red curry paste
1 tablespoon minced garlic
1 pound boneless, skinless chicken thighs, sliced 1/4-inch thick
Salt and pepper
1/4 cup unsweetened full-fat coconut milk
1/4 cup fresh lime juice (from approximately 2 limes), plus wedges for serving
1 large tomato, finely chopped (about 2 cups)
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro leaves and tender stems
8 (6-inch) corn tortillas
1 avocado, sliced (optional)

COCONUT THAI MARINADE

This beautiful bright-green marinade is piquant and creamy. Its distinctive flavors are enhanced when grilled.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 1 cup, enough for 2 pounds chicken, fish, or shellfish

Number Of Ingredients 8

Coconut Thai Marinade image

Steps:

In a blender or food processor, puree ingredients until smooth, about 30 seconds. Arrange meat in a shallow nonreactive dish or resealable plastic bag. Add marinade; rub gently into meat. Cover; refrigerate for time specified below, turning meat occasionally.
Before cooking, remove meat from refrigerator and let it come to a cool room temperature. Cook as desired, basting occasionally with marinade during the first half of cooking.

Ingredients

1/2 cup unsweetened coconut milk
1/2 cup loosely packed fresh cilantro
1/4 cup Asian fish sauce
4 garlic cloves, coarsely chopped
2 tablespoons freshly grated ginger
Juice of 1 lime
1 tablespoon sugar
1 small red chile, coarsely chopped

THAI COCONUT CHICKEN

Make and share this Thai Coconut Chicken recipe from Food.com.

Provided by Dienia B.

Categories Chicken

Time P1DT15m

Yield 4 serving(s)

Number Of Ingredients 9

Thai Coconut Chicken image

Steps:

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

Nutrition Facts : Calories 486.9, Fat 34.8, SaturatedFat 22.7, Cholesterol 92.8, Sodium 1112.4, Carbohydrate 11.8, Fiber 1.2, Sugar 4.3, Protein 34.6

Ingredients

1 (14 ounce) can unsweetened coconut milk
2 tablespoons ginger, crushed
2 jalapenos, deseeded minced
2 garlic cloves, crushed
1/4 cup soy sauce
1 tablespoon brown sugar
1 lime, juice and zest
1/8 cup cilantro, minced
4 chicken breasts

THAI-STYLE COCONUT CHICKEN

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

Thai-Style Coconut Chicken image

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

Ingredients

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

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Whisk lime zest and juice, grated ginger, garlic, coconut palm sugar, fish sauce, ½ cup coconut milk, 2 Tbsp. oil, 2 tsp. pepper in a large bowl to combine. Set ¼ cup marinade aside for serving. Place chicken in remaining marinade and toss to coat. Cover and chill at least 1 hour and up to 12 hours.
Preheat oven to 400°. Generously brush cabbage wedges on both sides with oil; season with salt and pepper. Arrange, a cut side down, in a medium cast-iron skillet. Remove chicken from marinade and set, skin side up, on top of cabbage; season with salt and pepper. Roast 35 minutes. Increase oven temperature to 450° and continue to roast, rotating pan halfway through, until chicken thighs are browned and crispy, 5–7 minutes more.
Meanwhile, bring rice, ginger slices, remaining 1 cup coconut milk, remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1 cup water to a boil in a medium saucepan over medium-high heat. Reduce heat, cover, and simmer until liquid is absorbed, 15–20 minutes. Remove pan from heat. Fish out and discard ginger slices. Re-cover pan and let rice sit until ready to serve.
Arrange chicken on a platter; drizzle with reserved marinade and top with cilantro leaves. Serve with coconut rice and lime wedges for squeezing over.

Thai Coconut Marinated Chicken Recipes

THAI-STYLE COCONUT CURRY CHICKEN TACOS

COCONUT THAI MARINADE

This beautiful bright-green marinade is piquant and creamy. Its distinctive flavors are enhanced when grilled.

THAI COCONUT CHICKEN

Make and share this Thai Coconut Chicken recipe from Food.com.

THAI-STYLE COCONUT CHICKEN

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.

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