Thai-style coconut chicken

posted in: food | 0


I found this recipe online but I changed it a little bit to make it lighter. It was delicious!


1 Tablespoon coconut oil

2 Chicken breasts

1 Tablespoon grated lime peel

1 Tablespoon grated ginger root

1 clove garlic, finely chopped

1 cayenne chili, chopped

1 glass skinned coconut milk

1 teaspoon packed brown sugar

salt to taste

1/4 cup finely chopped fresh cilantro

3 or 4 mint leaves chopped

2 asparagus cut open and in smaller pieces

A handfull cherry tomatos


  • In nonstick wok or 12-inch nonstick skillet, heat oil over high heat. Add chicken; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Add lime peel, gingerroot, garlic, chilies and cilantro; stir-fry 1 minute.
  • Pour coconut milk over chicken. Stir in brown sugar, salt, soy sauce, the asparagus and the mint. Reduce heat to medium. Simmer uncovered 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir into tomato.
  • Spoon into shallow serving bowls; top with basil. Serve with rice. I chose Jasmin rice.


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