Best 2 Thai Coconut Lime Chicken With Peppers Recipes

**Tantalize your taste buds with an exotic culinary journey to Thailand with our Thai Coconut Lime Chicken with Peppers recipe. This tantalizing dish bursts with authentic Thai flavors, featuring succulent chicken marinated in a harmonious blend of coconut milk, zesty lime, garlic, ginger, and a touch of heat from red chili peppers. Perfectly balanced and bursting with freshness, this dish is guaranteed to satisfy your craving for something unique and flavorful.**

**In addition to the main recipe, we also offer a delectable array of complementary culinary creations to elevate your Thai dining experience. Our tempting side dishes include a refreshing cucumber salad with zesty lime dressing, a fragrant jasmine rice that pairs perfectly with the chicken, and a fiery chili sauce that adds an extra kick of heat for those who dare. Whether you're looking for a quick and easy weeknight meal or a special dish to impress your friends and family, our Thai Coconut Lime Chicken with Peppers recipe has it all.**

**Let your taste buds explore the vibrant flavors of Thailand as you embark on this culinary adventure. With just a few simple steps, you can recreate this authentic Thai dish in the comfort of your own kitchen. So, gather your ingredients, prepare your taste buds, and get ready to embark on a tantalizing journey of Thai cuisine with our Thai Coconut Lime Chicken with Peppers recipe and its accompanying side dishes.**

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT-BRAISED CHICKEN THIGHS WITH TURMERIC AND PEPPERS

Coconut-Braised Chicken Thighs With Turmeric and Peppers image

Coriander, lemongrass, ginger, garlic, turmeric and coconut milk create layers of complex flavor in this braised chicken dish that's lighter than many traditional curries. Available at Thai supermarkets and other specialty food stores, fresh makrut lime leaves are optional, but perk things up. Any leftover lime leaves - sublime when sautéed with butter and seafood, sliced very thinly and sprinkled as a garnish, or simmered into simple syrup for cocktails - can be stashed in your freezer, where they'll keep for months.

Provided by Alexa Weibel

Categories dinner, curries, poultry, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons coconut oil or neutral oil
2 teaspoons ground coriander
Kosher salt and black pepper
6 bone-in, skin-on thighs or 4 bone-in, skin-on chicken legs (about 2 1/4 pounds total)
4 scallions, thinly sliced
1/4 cup finely chopped fresh lemongrass (cut from the tender centers of 2 stalks)
1 (2-inch) piece fresh ginger, peeled and finely chopped (about 3 tablespoons)
3 garlic cloves, thinly sliced
1 1/2 teaspoons ground turmeric
4 fresh makrut lime leaves (optional)
1 cup chicken stock
1 (14-ounce) can light coconut milk
5 ounces mini sweet peppers (about 7 peppers), trimmed and thinly sliced (or 1 bell pepper, stemmed, seeded and chopped)
Fresh cilantro (small sprigs and chopped leaves) or basil (sliced), for serving
Cooked jasmine rice, rice noodles or fresh ramen noodles, for serving

Steps:

In a large, deep skillet, heat the oil over medium. In a small bowl, combine the coriander with 2 teaspoons salt and 1 teaspoon pepper. Pat the chicken dry using paper towels, then rub the seasoning all over the chicken. Add the chicken to the skillet, skin-side down, and cook until starting to heat through on one side, 10 minutes. Raise the heat to medium-high and continue to cook, without flipping, until skin is well browned, 4 to 5 minutes. Transfer to a plate, browned-side up.
Reduce the heat to medium-low, add the scallions, lemongrass, ginger, garlic, turmeric and lime leaves, if using, and cook, stirring frequently, until tender, 6 to 8 minutes.
Stir in the stock and coconut milk and bring to a boil over high. Add the chicken, browned-side up, and cook over medium-low until cooked through, 20 to 25 minutes for thighs or 30 to 35 minutes for legs. (Chicken is cooked through when a thermometer inserted into the thickest part registers 165 degrees, or the juices run clear without a trace of pink when chicken is pierced with a knife.)
Transfer the chicken to a plate, browned-side up. Whisk the sauce in the skillet to emulsify, season to taste with salt and pepper, then add the sliced peppers and cook over medium just until slightly softened, 2 to 3 minutes. Return the chicken to the skillet, browned-side up, and add a few small sprigs cilantro on top of the sauce, for garnish.
Serve with rice or noodles, and pass bowls of cilantro at the table, for seasoning to taste.

LIME, CHILLI AND COCONUT CHICKEN

Lime, Chilli and Coconut Chicken image

This is my version of a Thai style dish. I certainly wouldn't call it authentic by any standards, but it's still popular with those who have eaten it! If you don't like or don't have lime, you can substitute lemon and get a very similar taste. Also please feel free to add or remove chile to your liking - my husband doesn't like very hot food, so this is a fairly mild version. If you don't have fresh ginger, you can also use the minced variety that comes in a jar. The serving size is listed as 2-4 as we don't eat a lot of meat, so for the 2 of us this will do 2 meals. However, if you don't serve this with veggies and eat a large amount of meat, it may only do 2 meals.

Provided by Sooty_Cat

Categories One Dish Meal

Time 2h15m

Yield 2 , 2-4 serving(s)

Number Of Ingredients 10

Ingredients

1 lime, juice and zest of
1/2 lemon, juice of
2 tablespoons sweet chili sauce
1/2 teaspoon soy sauce
1 large garlic clove, finely chopped
1 teaspoon fresh ginger (grated or finely chopped)
1 mild chile, finely chopped (seeds removed)
1 tablespoon sesame oil
2 chicken breasts
0.5 (400 ml) can light coconut cream

Steps:

Mix all ingredients except coconut milk and chicken breasts together in a plastic container big enough to also fit chicken into.
Slice chicken breasts into strips - you should get about 4-6 strips from each chicken breast, depending on the size.
Put the chicken breasts into the container with the marinade and mix well, making sure all chicken strips are thoroughly coated with the marinade.
Seal the container and place it in the fridge for at least an hour.
Remove from the fridge and heat a frying pan on medium-high heat on the stove.
Take the chicken strips out of the marinade, and scrape all the marinade off. Put the chicken in the pan and cook.
After one side of the strips are browned, turn over. Then tip the remaining marinade into the pan, around the chicken.
Cook chicken and marinade for a few seconds, then add coconut milk. Allow to boil, then turn down and simmer for 2-3 minutes, then serve with steamed rice and veggies.

Nutrition Facts : Calories 322, Fat 20.3, SaturatedFat 4.8, Cholesterol 92.8, Sodium 176.1, Carbohydrate 3.5, Fiber 0.2, Sugar 0.7, Protein 30.7

Tips:

Prep Your Ingredients: Before you start cooking, make sure all your ingredients are prepped and measured. This will help the cooking process go smoothly and quickly.
Use Fresh Ingredients: Fresh ingredients will give your dish the best flavor. If possible, use fresh coconut milk, lime juice, and peppers.
Don't Overcook the Chicken: Chicken breasts can dry out quickly, so be careful not to overcook them. Cook them just until they are cooked through, about 5-7 minutes per side.
Adjust the Spice Level: This recipe is mildly spicy, but you can adjust the spice level to your liking. Add more chili peppers or red pepper flakes for a spicier dish.
Serve with Rice or Noodles: This dish is traditionally served with rice or noodles. You can also serve it with a side of vegetables or salad.

Conclusion:

This Thai Coconut Lime Chicken with Peppers is a flavorful and easy-to-make dish that's perfect for a weeknight meal. The chicken is tender and juicy, and the sauce is creamy and flavorful. Serve it with rice or noodles, and you'll have a delicious and satisfying meal that the whole family will enjoy.