Sure, here’s a delicious recipe for Thai coconut chicken:Ingredients:
- 1 lb (about 450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 can (13.5 oz) coconut milk
- 2 tablespoons Thai red curry paste
- 1 tablespoon soy sauce (or fish sauce for non-vegan)
- 1 tablespoon brown sugar
- Juice of 1 lime
- Salt and pepper, to taste
- Fresh cilantro leaves, for garnish
- Cooked rice, for serving
Instructions:
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Add the sliced onion to the skillet and cook for 2-3 minutes, until softened.
- Add the minced garlic to the skillet and cook for an additional 1 minute, until fragrant.
- Add the chicken pieces to the skillet and cook until browned on all sides, about 5-7 minutes.
- Once the chicken is browned, add the sliced red and green bell peppers to the skillet and cook for another 2-3 minutes, until slightly softened.
- In a small bowl, whisk together the coconut milk, Thai red curry paste, soy sauce (or fish sauce), brown sugar, and lime juice until well combined.
- Pour the coconut milk mixture over the chicken and vegetables in the skillet. Stir to combine.
- Reduce the heat to medium-low and let the mixture simmer for 10-15 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
- Season with salt and pepper to taste.
- Remove the skillet from heat and garnish with fresh cilantro leaves.
- Serve the Thai coconut chicken hot over cooked rice.
- Enjoy your delicious Thai coconut chicken with rice, and savor the rich and flavorful sauce!
Feel free to adjust the level of spice by adding more or less Thai red curry paste according to your preference. You can also add additional vegetables such as carrots, snap peas, or broccoli for extra flavor and nutrition.
