Thai Coconut Chicken made easy!

So often trying to make a dish that you normally go out to eat can be cumbersome….and expensive.  To such a degree that you give up and just go back to getting take out.  I’m here to tell you that its possible to get a tasty dish without working too hard.


In all honesty, it was my intention to make it “the right way” this weekend.  But then my life caught up with me and I forgot to thaw the chicken so I could marinade it overnight.  Now what?  I wondered if I could get away with my standard cheat (yes cheat!).  I normally make grilled chicken with a standard seasoning (doesn’t push one style or another making it extremely versatile!) and then freeze bags (about 3 cups worth in each) of chopped cooked meat.  Since I didn’t have many options, I decided to give it a whirl.

We all know that in most dish’s, the sauce is the top performer and this one is no exception to that rule.  A sauce of coconut milk, peanut butter, ginger (or ginger paste), spices and fish sauce. Putting together the sauce is easy.  I made mine while sauteing the onions.  Then moved on to cutting up the carrots.  Modify the vegetable to suit your tastes.  I used onions, carrots, and peas.  My guys want me to add water chestnuts next time.  So noted.


Serve this over your grain of choice.

You’ll need:

for 5 generous servings

6 cups of cooked grains of choice (I used red rice and wheat berries)

3 cups of cooked chicken, chopped

1 yellow onion, chopped

1 1/2 cups baby carrots, cut lengthwise

1 cup frozen peas

1 can water chestnuts, drained


1 Tbs fresh ginger (or ginger paste)

1 Tbs coriander chutney

1/2 Tbs ground coriander

1/2 Tbs ground cumin

3/4 cup coconut milk

1 Tbs sriracha sauce

3/4 cup peanut butter (I used a natural chunky)

2 Tbs fish sauce

3 Tbs lime juice

2 tsp sugar

1/2 cup green onions or garlic chives, sliced

Garlic chili sauce (optional)

Start the grains cooking according to package directions.  Once ready, keep warm and covered for serving.


In a large skillet, saute the onions in olive oil over medium heat for 10-15 minutes until golden (don’t rush this-sweet onions are fab in this meal).  While the onions saute, combine the sauce ingredients in a small mixing bowl and set aside for flavors to blend.

Add the carrots to the sauteed onions and continue cooking for another 5 minutes.  Add the chicken, peas and the sauce to the pan.  Stir until everything is well coated and heated through.  Taste and adjust seasonings to suit.  Serve over grains.  Top with green onions or chives and garlic chili sauce.  Enjoy!


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