Best 3 Thai Peanut Coconut Chicken Recipes
Embark on a tantalizing culinary journey with Thai Peanut Coconut Chicken, a symphony of flavors that will transport your taste buds to the vibrant streets of Thailand. This delectable dish seamlessly blends the richness of coconut milk, the savory warmth of peanut sauce, and the succulent texture of chicken, creating a harmonious balance that will leave you craving more.
This comprehensive recipe guide will take you through three variations of this Thai classic, ensuring that there's something for everyone. Whether you prefer the traditional stovetop method, the ease of a slow cooker, or the convenience of an air fryer, we've got you covered. Each recipe is meticulously crafted with step-by-step instructions, helpful tips, and vibrant photos to guide you through the cooking process.
The first recipe, Thai Peanut Coconut Chicken (Stovetop), is a culinary masterpiece that effortlessly captures the authentic flavors of Thailand. You'll be amazed at how simple it is to create this restaurant-quality dish in the comfort of your own kitchen.
For those who prefer a hands-off approach, the Thai Peanut Coconut Chicken (Slow Cooker) recipe is your perfect match. Simply toss all the ingredients into your slow cooker and let it work its magic, filling your home with enticing aromas as the chicken simmers in a symphony of flavors.
And for those who love the convenience of an air fryer, the Thai Peanut Coconut Chicken (Air Fryer) recipe is a game-changer. With its crispy exterior and juicy interior, this air-fried chicken is a healthier alternative that doesn't compromise on taste.
So, get ready to tantalize your taste buds and explore the delightful world of Thai Peanut Coconut Chicken. Choose your preferred cooking method, gather your ingredients, and let's embark on this culinary adventure together.
COCONUT BASIL CHICKEN BURGERS WITH THAI PEANUT PESTO
Steps:
- Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
- For the slaw: Whisk together the lime juice and sugar in a medium-sized bowl to dissolve the sugar. Add the pear and carrot and toss to coat. Cover and chill until serving time.
- For the pesto: Place all of the ingredients except the tomatoes in a small food processor; process briefly until the mixture forms a coarse paste. Transfer to a small bowl and gently stir in the tomatoes. Cover and set aside.
- For the patties: Combine the coconut milk, lime zest, and lime juice in a 10-inch fire-proof skillet. Place the skillet on the grill rack and bring the mixture to a simmer. Continue cooking, stirring occasionally, until the mixture is thickened and reduced to 2/3 cup, about 15 minutes. Add the curry paste to the mixture and whisk until smooth. Transfer to a small bowl to cool.
- Place the chicken in a large mixing bowl. Add the cooled coconut milk mixture, basil, panko and salt. Using a large fork, mix the ingredients together gently but thoroughly. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns, making a slight indentation in the center of each patty.
- When the grill is ready, brush the grill rack with oil. Place the patties on the rack, cover, and cook for 4 minutes. Flip the patties, cover, and cook an additional 4 minutes, or until the juices run clear from the center of the patties when pierced. During the last few minutes of cooking, arrange the buns, cut side down, around the edges of the grill to toast lightly.
- To assemble the burgers: Distribute an equal amount of the slaw on the bottom buns. Top each with a patty and a dollop of the pesto. Add the bun tops and serve.
THAI PEANUT-COCONUT CHICKEN LETTUCE WRAP RECIPE BY TASTY
Here's what you need: chicken tender, dried adobo seasoning, salt, pepper, peanut butter, soy sauce, sweet chili sauce, rice wine vinegar, cream of coconut, sesame oil, pineapple teriyaki sauce, garlic, ginger, scallions, fresh cilantro, honey-roasted peanuts, sweetened coconut flakes, butter lettuce, leftover marinade, scallions, sweetened coconut, cilantro
Provided by Anthony Ashmore
Yield 4 servings
Number Of Ingredients 22
Steps:
- In a clean Tupperware, season each chicken tender with adobo, salt and pepper.
- Next, in a measuring cup, mix all of the wet ingredients together and whisk until a cohesive marinade is formed.
- Pour the majority of the marinade over the chicken tenders, leaving approximately 3-4 tablespoons of marinade left over, to serve as dressing for finished lettuce wrap.
- Allow chicken to marinate for 30 minutes to an hour.
- Lightly brush a baking sheet with 1 tbsp of sesame oil. Place each chicken tender down on the baking sheet, approximately ½ inch to 1 inch apart from one another. Bake in oven for 20-25 minutes at 425 °F or until the top of the chicken appears golden brown.
- Once the chicken is baked, allow the tenders to sit for 5-10 minutes.
- Once cooled, lay your tenders down on large segments of butter lettuce and top with your leftover marinade, leftover herbs and leftover sweetened coconut.
- Wrap like a burrito and enjoy.
Nutrition Facts : Calories 732 calories, Carbohydrate 41 grams, Fat 51 grams, Fiber 9 grams, Protein 33 grams, Sugar 27 grams
THAI PEANUT COCONUT CHICKEN
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
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
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling.
- Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor. This is especially important for the vegetables and herbs.
- Don't Overcook the Chicken: Chicken can easily become dry and tough if it is overcooked. Cook it just until it is cooked through, about 5-7 minutes per side.
- Use a Good Quality Peanut Butter: The peanut butter is a key ingredient in this dish, so it is important to use a good quality brand. Look for a peanut butter that is made with 100% peanuts and no added sugar or salt.
- Adjust the Spice Level: This dish can be made as spicy or mild as you like. If you like it spicy, add more red pepper flakes. If you prefer it mild, omit the red pepper flakes or use a smaller amount.
Conclusion:
This Thai Peanut Coconut Chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great option for entertaining, as it can be served with a variety of sides. So next time you are looking for a new and exciting chicken recipe, give this one a try!
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