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Creamy Thai Coconut Chicken

Thai Coconut Chicken is a dinner-time lifesaver, with juicy chicken simmered to perfection in a creamy coconut milk sauce. This delicious dish is a hit with my family, offering a burst of flavor that makes every bite irresistible.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course: Main Course
Cuisine: Asian
Ingredients Method

Ingredients
  

  • 1 tablespoon vegetable oil or coat the pan with olive oil
  • 1 lb boneless skinless chicken breasts cut into bite-size pieces
  • 2 fresh serrano chilies or 1 jalapeño chili seeded and finely chopped
  • 1 teaspoon grated lime peel
  • 1 teaspoon grated gingerroot
  • ¼ cup finely chopped fresh cilantro
  • 1 cup sugar snap pea pods or edamame
  • 1 medium green bell pepper cut into 1-inch cubes
  • 2 medium carrots sliced
  • ½ cup chopped broccoli
  • 2 cans of coconut milk less if you prefer a less soupy dish
  • 1 teaspoon packed brown sugar
  • 1 clove garlic finely chopped
  • ½ teaspoon salt
  • 1 tablespoon soy sauce
  • 2-3 cups cooked jasmine or white rice optional
  • 1 tablespoon chopped fresh basil leaves

Method
 

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