Thai Coconut Chicken with Homemade Coconut Milk

Nutriscore Rating: 65/100

Experience the vibrant, exotic flavors of Thailand with this Thai Coconut Chicken with Homemade Coconut Milk recipe. Made entirely from scratch, the rich and creamy coconut milk is crafted from fresh coconuts, lending an unmatched freshness to the dish. Tender chicken is infused with the bold aromas of Thai red curry paste, garlic, and ginger, while kaffir lime leaves and fresh lime juice add zesty, citrusy notes. Crisp red bell peppers and carrots enhance the texture and color, while a garnish of fragrant Thai basil completes this aromatic masterpiece. Perfectly paired with fluffy jasmine rice, this 55-minute recipe is a delightful journey into authentic Thai cuisine, making it a must-try for any home cook looking to impress with bold, homemade flavors.

Recipe Information

• Prep Time: 30 min
• Cook Time: 25 min
• Total Time: 55 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 2 whole Fresh coconut
• 3 cups Hot water
• 1.5 lbs Chicken breast
• 2 tbsp Coconut oil
• 4 cloves Garlic cloves
• 1 tbsp Fresh ginger
• 3 tbsp Thai red curry paste
• 2 tbsp Fish sauce
• 1 tbsp Brown sugar
• 2 tbsp Lime juice
• 6 leaves Kaffir lime leaves
• 1 whole Red bell pepper
• 2 medium Carrots
• 0.5 cup Fresh Thai basil
• 2 cups Jasmine rice (for serving, optional)

📝 Instructions

14 steps

1. Begin by making the homemade coconut milk. Crack open the fresh coconuts and scoop out the white flesh using a spoon or knife. Cut the flesh into small pieces.

2. Place the coconut flesh into a blender or food processor and add 3 cups of hot water. Blend on high until the mixture becomes thick and smooth.

3. Strain the mixture through a fine mesh strainer or cheesecloth into a bowl, pressing firmly to extract the coconut milk. Set aside.

4. Cut the chicken breasts into bite-sized pieces. Season lightly with salt and pepper.

5. Heat 2 tablespoons of coconut oil in a large skillet or wok over medium heat.

6. Add minced garlic and grated ginger to the pan, stirring frequently until aromatic, about 30 seconds.

7. Stir in the Thai red curry paste and cook for another minute to release its spices.

8. Add the chicken pieces to the pan and cook until lightly browned on the outside, about 5 minutes. The chicken does not need to be fully cooked at this stage.

9. Pour in the freshly-made coconut milk, and stir in the fish sauce, brown sugar, and lime juice. Add kaffir lime leaves for extra fragrance.

10. Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally.

11. While the chicken simmers, slice the red bell pepper and carrots into thin strips. Add the vegetables to the skillet and cook for an additional 5-7 minutes, or until they are tender but still crisp.

12. Taste the sauce and adjust seasoning if needed, adding more fish sauce for saltiness or lime juice for acidity.

13. Remove the kaffir lime leaves before serving and garnish with fresh Thai basil.

14. Serve hot alongside jasmine rice or on its own. Enjoy your authentic Thai Coconut Chicken!

Nutrition Facts

1 serving (1341.1g)

Calories		3207
% Daily Value*
Total Fat		266.9 g	342%
	Saturated Fat	233.4 g	1167%
	Polyunsaturated Fat	0.0 g
Cholesterol		145 mg	48%
Sodium		1155 mg	50%
Total Carbohydrate		158.2 g	58%
	Dietary Fiber	68.4 g	244%
	Total Sugars	53.6 g
Protein		87.2 g	174%
Vitamin D		0.3 mcg	2%
Calcium		228 mg	18%
Iron		18.8 mg	104%
Potassium		3506 mg	75%

*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.

Source of Calories

Fat: 9629 cal (71.1%%)

Protein: 1385 cal (10.2%%)

Carbs: 2536 cal (18.7%%)