Thai Coconut Chicken
Creamy coconut Thai chicken, filled with the flavors of cilantro, lemon grass, chilies, and sweet coconut. The chicken is then baked, grilled, or pan seared to perfection, and the marinade is made into sauce, which can then be spooned over the chicken.
Prep Time4 hrs
Cook Time15 mins
Total Time4 hrs 15 mins
Servings: 4 people
- 2 Lbs Chicken breasts boneless, skinless (approximately 4 pieces)
- 13.66 ounce can of Coconut Milk full fat
- 3 Tbs Gourmet Gardens Thai Seasoning Paste
- 2 Cups Chicken Stock
- 1 tsp salt
- Marinade mixture after chicken is removed
Mix coconut milk and Thai Seasoning Paste together, and put in a gallon sized zip top bag.
Add your chicken breasts to the bag, and marinate for 2-12 hours.
Once your chicken has marinaded, remove the chicken from the marinade, and set the marinade aside.
Grill chicken on a grill heated to 400 degrees, and cook until internal temperature reaches 165 degrees, approximately 5 minutes per side, depending on the thickness of the chicken breast.
Take the marinade you set aside, and put in a heavy bottomed sauce pan. Bring to a boil, and boil for 5 minutes to kill any bacteria from the chicken. Once you have boiled for 5 minutes, turn heat down to medium, and add chicken stock, and salt.
Let simmer, reducing sauce for 5-10 minutes until you reach desired thickness. Taste, and adjust seasoning as desired.
Serve chicken over rice, with the sauce drizzled over the top.
Calories: 521kcal | Carbohydrates: 14g | Protein: 54g | Fat: 28g | Saturated Fat: 20g | Cholesterol: 148mg | Sodium: 1031mg | Potassium: 1317mg | Fiber: 4g | Sugar: 2g | Vitamin A: 255IU | Vitamin C: 4.2mg | Calcium: 209mg | Iron: 8.4mg