Non Spicy Thai Coconut Chicken
Delight in the creamy, fragrant flavors of Non-Spicy Thai Coconut Chicken—a comforting take on traditional Thai cuisine, crafted for mild palates while staying true to its roots. Tender strips of chicken are simmered in a luscious blend of coconut milk and chicken broth, infused with the subtle aromatics of garlic, ginger, and lemongrass. Bright, fresh vegetables like carrot and zucchini add vibrant color and a delightful texture, complemented by a splash of lime juice and a garnish of fresh cilantro for a zesty finish. This easy-to-make, 40-minute dish is perfect for weeknight dinners or casual entertaining, especially when paired with steamed jasmine rice or warm flatbread. Experience the best of Thai-inspired cooking with this family-friendly, non-spicy recipe!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 400 ml Coconut milk
- 250 ml Chicken broth
- 3 pieces Garlic cloves
- 1 tablespoon Fresh ginger
- 2 pieces Lemongrass stalks
- 1 medium Carrot
- 1 medium Zucchini
- 2 tablespoons Fish sauce
- 1 teaspoon Sugar
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro
- 1 tablespoon Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon White pepper
Instructions
Slice the chicken breast into thin strips and set aside.
Finely mince the garlic and ginger. Peel off the tough outer layers of the lemongrass stalks and bash them lightly with the back of a knife to release their aroma.
Slice the carrot and zucchini into thin, even strips or rounds.
Heat the vegetable oil over medium heat in a large, deep skillet or wok. Add the minced garlic and ginger, and cook until fragrant, about 1-2 minutes.
Add the chicken strips to the skillet and cook until no longer pink on the outside, about 3-4 minutes.
Pour in the chicken broth and coconut milk. Stir well, then add the lemongrass stalks. Bring the mixture to a gentle simmer.
Stir in the fish sauce, sugar, salt, and white pepper. Let it simmer for 5 minutes to allow the flavors to meld.
Add the sliced carrots and zucchini to the skillet. Simmer for another 10 minutes or until the vegetables are tender but not mushy, and the chicken is cooked through.
Remove the lemongrass stalks from the dish. Stir in the lime juice and garnish with freshly chopped cilantro before serving.
Serve hot with steamed jasmine rice or warm flatbread for a wholesome meal.
Nutrition Facts
Calories |
1344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 5540 mg | 241% | |
| Total Carbohydrate | 95.6 g | 35% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 41.3 g | ||
| Protein | 166.4 g | 333% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 276 mg | 21% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 4222 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
