Thai style coconut chicken: recipe with exotic flair

Desserts

A few days ago, watching a report on Thailand, I remembered the trips through Southeast Asia that I had the opportunity to do a few years ago. The exquisite flavors of coconut and spicy preparations that are so typical of those lands immediately came to mind and I had a terrible desire to cook this Thai-style coconut chicken.

Today I propose to make, in a very simple way, a Thai-style coconut chicken with vegetables and a little spice that will give a lot of strength to the dish. Due to the aromas of the recipe, it is advisable to accompany it with a simple carbohydrate such as white rice or pasta. This will prevent external flavors from being added to the plate and creating taste confusion.

Ingredients

For 2 persons
  • Chicken drumsticks 2
  • Red pepper 1
  • Onion 100 g
  • Coconut milk 250 ml
  • Pepper paste or harissa 5 g
  • Butter 5 g
  • Cornstarch 20 g
  • Milk 100 ml
  • Salt
  • Ground black pepper

How to make Thai style coconut chicken

Difficulty: Easy
  • Total time 50 m
  • Elaboration 10 m
  • Cooking 40 m

We first need to remove all the skin from the chicken, separate the thighs in two and leave them clean of as much fat as possible. We heat a little olive oil in a wok (or a deep frying pan) and place the chicken pieces to seal them both. We remove the chicken from the pan and reserve.

Cut the pepper and onion into thin julienne strips. In the same wok we heat another tablespoon of oil and first fry the onion for about three minutes. Then we add the pepper and simmer for about ten minutes.

Meanwhile we are going to prepare the coconut sauce. For this we heat the butter in a pot and add the coconut milk and the hot pepper paste. We stir and leave on low heat for five minutes. We dissolve the cornstarch in the cold milk that we then add to the pot with the coconut. We stir again until it begins to thicken.

We remove from the fire and pour this sauce over the chicken and vegetables that are now in the wok. Leave on low heat for about 25 more minutes so that the chicken cooks well.

With what to accompany Thai-style coconut chicken

Thai-style coconut chicken is eaten piping hot, preferably with Basmati rice. You can accompany it with light beer or a light red wine so that all the aromas of the dish are well in the mouth. You can prepare it in advance and reheat it in a pot without any problem or losing its taste qualities.

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Topics
  • Meat and poultry recipes
  • hot spicy
  • Wok
  • Pepper
  • Coconut milk

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