Published: August 6, 2021
With classic Thai flavors in a creamy coconut milk sauce, this one Thai coconut chicken it’s both appetizing and easy to make! Enjoy this burst of flavor on white rice for a quick and easy evening dinner ready in 30 minutes!
Do you like the ease of preparing the sauté for dinner? Don’t miss our stir-fried chicken, sweet and sour chicken or stir-fried chicken and broccoli.
Easy Thai Chicken Fry
When it comes to international cuisine, I have a soft spot for Asian food, especially Thai food. I love robust, hearty flavors that ignite your taste buds without being particularly spicy. (At least in most cases!) While many people automatically think of curry when talking about Thai food, this Thai coconut chicken is a little different.
It is similar to a curry, with vegetables and a coconut milk base, but does not contain curry or ground paste. Instead, the sauce is a combination of coconut milk, peanut butter, and garlic and chilli sauce, with hints of Worcestershire sauce, lime juice, and brown sugar. Is your mouth still watering ?! Then let’s add some chicken and vegetables to make it a complete dinner. All in less than 30 minutes. So easy and delicious!
Ingredients needed
While this recipe is full of traditional Thai flavor, it doesn’t call for fancy or unusual ingredients. Just a few spices and some staple food from the pantry.
(Scroll to the printable recipe card below for details and measurements.)
- Chicken thighs – We prefer boneless, skinless chicken legs because they give more flavor, but chicken breast is also delicious.
- Vegetables – A mix of broccoli and carrots, which is one of our favorite pairings for taste and color.
- Coconut milk – Whole or light canned coconut milk. Be sure to shake before use. (Make sure you use coconut milk, not coconut cream. Coconut cream will make the sauce too sweet.)
- Creamy peanut butter – Thai food is particularly rich in peanuts. In this recipe, peanut butter is used to flavor and thicken the sauce. Due to allergies, we always use creamy almond butter, which also works beautifully.
- Garlic and chilli sauce – This dressing is hot and spicy, with a pinch of garlic. A staple in most of our pan-frying recipes.
- Ginger – Fresh ginger provides delicious flavors to the dish.
- Worcestershire sauce – Adds even more depth of flavor and balances the sweet, salty and spicy taste.
- Lime juice – For acidity and a delicious lively flavor, which complements the creamy coconut milk and peanut butter.
- sugar cane – A hint of sweetness to balance the lime juice.
- Seasonings: coriander, cumin, salt and pepper so that the dish is not flat.
- Vegetable oil – Used to fry chicken.
- Thai basil – Added as a garnish for a pop of color and flavor.
- White cooked rice, for serving – Coconut milk chicken is traditionally served over white rice, which soaks up all the wonderful sauce from the pan!
How to make Thai coconut chicken
Dinner is only 30 minutes away when you make this Thai chicken stir fry! Make sure you prepare all the ingredients before you start cooking, as everything mixes quickly. Here is a brief summary:
(Scroll to the printable recipe card below for details and measurements.)
- Prepare the sauce. Whisk together all the ingredients used in the Thai coconut sauce.
- Cook the chicken and vegetables. Season the chicken with salt and pepper, then fry in the vegetable oil. Remove from the heat, then add the vegetables to the pan until tender.
- Assemble. Return the chicken to the pan, along with the ginger. Stir in the sauce, then pour into the pan, just long enough to heat up. Remove from heat.
- Garnish and serve. Serve over white rice with a sprinkle of Thai basil or scallions.
Variations of the recipe
- Adjust the vegetables according to what you have on hand. Cauliflower, water chestnuts, peas, and more can easily be substituted or added to this recipe.
- Use chicken breasts instead of thighs. If you prefer white meat chicken, you can use it instead of thighs in this recipe.
- Try some shrimp. Using shrimp instead of chicken is also a delicious option, keep in mind that it won’t take long to cook.
How to store leftovers
Leftovers: Allow leftovers to cool completely, then refrigerate in an airtight container for up to 3 days.
To freeze: Thai coconut chicken makes a great meal in the freezer. Allow to cool completely, then transfer to a suitable freezer container. It will last up to 2 months. Defrost overnight in the refrigerator.
To reheat: Reheat in the microwave or on the stove.
Thai coconut chicken video
Other Thai recipes:
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Thai coconut chicken
With classic Thai flavors in a creamy coconut milk sauce, this Thai coconut chicken is mouthwatering and easy to make! Enjoy this burst of flavor on white rice for a quick and easy evening dinner ready in 30 minutes!
Portions: 4
ingrediants
- 1 cup coconut milk shaken
- 1/3 cup creamy peanut butter (or almond butter)
- 1/2 table spoon garlic and chilli sauce
- 1/2 table spoon Worcestershire sauce
- 3 teaspoons lime juice
- 3 teaspoons sugar cane
- 1/4 teaspoon coriander
- 1/4 teaspoon cumin
- 3 spoons vegetable olive oil divided
- 12 ounces boneless and skinless chicken legs cut into small pieces
- salt and pepper to taste
- 2 cups small florets of broccoli
- 1 cup sliced carrot washers
- 1 table spoon chopped fresh ginger
- chopped thai basil to garnish
- cooked white rice To serve
Instructions
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In a medium bowl, whisk together the coconut milk, peanut butter, garlic chilli sauce, Worcestershire sauce, lime juice, brown sugar, cilantro, and cumin. Set aside.
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In a large non-stick skillet, heat 2 tablespoons of vegetable oil over medium-high heat. When the oil is shimmering, season the chicken with salt and pepper and add it to the pan. Cook undisturbed for 1 minute to form a crust. Then fry for 4 minutes. Transfer to a plate and keep warm.
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Add the remaining vegetable oil to the pan; season them with broccoli and carrots. Sauté for about 3 minutes until the vegetables are tender.
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Return the cooked chicken to the pan, along with the accumulated juices and ginger. Cook for about 30 seconds until fragrant.
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Stir in the sauce and pour it into the pan. Cast to coat for only 15-20 seconds to heat. Remove from heat.
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Serve immediately with cooked white rice and a sprinkle of chopped Thai basil.
Nutrition
Calories: 373kcal | Carbohydrates: 13g | Protein: 24g | Fat: 27g | Saturated fats: 14g | Polyunsaturated fats: 4g | Monounsaturated fat: 7g | trans fat: 1g | Cholesterol: 81mg | Sodium: 323mg | Potassium: 651mg | Fiber: 3g | Sugar: 6g | Vitamin A: 309IU | C vitamin: 43mg | Soccer: 55mg | Iron: 4mg
The nutrition information provided is an automatic calculation and may vary based on the exact products you use and any changes made to the recipe. If these numbers are very important to you, I recommend that you calculate them yourself.
Other notes
