Thai Style Coconut Chicken with Rice

The other day I went for lunch to a Thai restaurant with a friend and had a dish that was so delicious, I had to attempt to recreate it.

Tender chicken cooked in a velvety coconut broth was served family style with big bowls of rice. As I often do when eating something delicious, I put my palette to work and picked out flavours like fresh ginger, garlic, and cilantro.

And utilizing both white and dark meat in this recipe added a depth of flavour to the broth that was so close to the original I just had to share the recipe. In other words, this is amazingly good!

Please enjoy my easy to follow step by step video.

Visit the printable recipe here: Thai Style Coconut Chicken with Rice

Ingredients

• 4 boneless skinless chicken thighs
• 2 boneless skinless chicken breasts
• 1 tsp lemon herb salt or sea salt
• 1/2 tsp black pepper
• 2 tbsp extra virgin olive oil
• 1 medium white onion, chopped
• 1 Tbsp minced fresh ginger
• 2 tsp minced garlic
• 3 Tbsp Thai green curry paste
• 1/2 tsp chilies
• 3/4 cup low sodium chicken broth
• 1 400 ml tin coconut milk
• handful of fresh cilantro
• 1 tbsp fresh squeezed lemon or lime
• Cooked Basmati rice
• Steamed broccoli

Directions

1. Sprinkle the chicken on both sides with salt and pepper
2. Toast the spices in the olive oil over medium high heat, in a wok or large deep pan, stirring constantly for 1 minute.
3. Add the onions and continue to cook an additional 2 minutes until they begin to soften. Adjust the heat if pan too hot.
4. Add the chicken and brown on each side (about 2 minutes per side)
5. Pour the chicken stock and coconut milk over all and stir well to incorporate. Bring to the boil, add the cilantro, reduce heat to medium low, cover and simmer for 1 hour.

To serve

1. Serve family style at the table with rice, broccoli, and the chicken broth in large separate bowls with serving spoons.
2.  Dish up by placing rice, and steamed broccoli into a soup bowl. Ladle generous amounts of chicken and broth over top.