Thai Chicken Breasts
Experience the vibrant flavors of Thailand with this irresistible Thai Chicken Breasts recipe, a perfect balance of sweet, tangy, and savory notes. Featuring a rich marinade made with creamy coconut milk, soy sauce, fish sauce, brown sugar, freshly squeezed lime juice, and bold red curry paste, these tender chicken breasts are infused with authentic Thai flair. The addition of garlic, ginger, and optional chili flakes enhances the dish with bright, aromatic undertones and just the right hint of spice. Cooked to golden perfection and finished with a luscious marinade-turned-sauce, this dish pairs beautifully with steamed jasmine rice or sautéed vegetables for an effortless yet elevated meal. Ready in under an hour, this recipe is ideal for weeknight dinners or casual entertaining, and its vibrant flavors will leave your guests craving more.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup Coconut milk
- 3 tablespoons Soy sauce
- 2 tablespoons Fish sauce
- 2 tablespoons Brown sugar
- 2 tablespoons Lime juice
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Red curry paste
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro, chopped
- 0.5 teaspoon Chili flakes (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a large bowl, combine coconut milk, soy sauce, fish sauce, brown sugar, lime juice, minced garlic, grated ginger, red curry paste, salt, and black pepper. Whisk until well mixed to form the marinade.
Place the chicken breasts in a zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring they are fully coated. Seal or cover, then refrigerate for at least 2 hours or up to overnight for best results.
Heat vegetable oil in a large skillet over medium heat. Remove the chicken breasts from the marinade, allowing excess to drip off (reserve the marinade), and place them in the skillet.
Cook the chicken for 6-8 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside on a plate.
Pour the reserved marinade into the skillet and simmer for 3-5 minutes over medium heat, stirring occasionally, until it thickens slightly to form a sauce.
Return the chicken to the skillet and spoon the sauce over the top. Cook for an additional 2 minutes to ensure the chicken is well coated with the sauce.
Garnish the chicken with fresh cilantro and a sprinkle of chili flakes if desired. Serve immediately with steamed jasmine rice or a side of sautéed veggies.
Nutrition Facts
Calories |
1621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 7757 mg | 337% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 38.6 g | ||
| Protein | 221.5 g | 443% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 761 mg | 16% | |
*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.
