Coconut Chicken
Thai Style
I don’t know if I am lucky or not, but while others crave cake or ice cream, I can’t help myself but have something salty or spicy. And I must confess, Thai cuisine is one of my biggest guilty pleasures.
What makes Thai food so different from other cuisines is its use of contrasting flavors. Thai food often pairs hot spices with sweet, light citrus flavors like lime or mango. What is more, it is quick to prepare and always looks nice when served.
Sadly, in Lithuania we don’t have that many places to eat Thai food, so I spoil myself with it only while being in Berlin. And cooking desired food myself is yet another way out.
Try out this Thai cuisine inspired coconut lime honey chicken – I bet you will include it in your cravings list too.
There is an allergic person in my household, but you can fry everything in peanut oil and add peanuts on top for extra crunchiness, texture and taste.
INGRIDIENTS
400 g of chicken filet
125 g of rice
1 bell pepper
1/2 of broccoli
4 garlic cloves
2 square centimeters of ginger
25 g of spring onion
400 g of coconut milk
1 lime
2 teaspoons of honey
1 tablespoon of soy sauce
2 teaspoons of Tom Yum paste
2 tablespoons of flour
1 teaspoon of turmeric
2 teaspoons of garlic powder
1 teaspoon of paprika powder
1 piece of star anise
1 small, dried chili pepper
Salt
Olive oil
Sesame seeds
Fresh coriander
METHOD
1. Boil rice as instructed on the package.
2. Whisk together coconut milk, honey, lime juice, soy sauce and Tom Yum paste in a bowl.
3. Pound the chicken to an even thickness. Take care not to over-pound.
4. Sprinkle turmeric, garlic powder, paprika powder and salt over the chicken and massage it in.
5. Coat chicken in flour.
6. Preheat olive oil in a pan and fry chicken on medium heat until it is golden and ready (4-5 minutes per side, depending on thickness).
7. Take chicken out of the pan and add more olive oil.
8. Stir fry bell pepper and broccoli until crisp tender (for about 5 minutes).
9. Add minced garlic, minced ginger, star anise, chili pepper and white part of spring onions. Fry while mixing for 2-3 minutes.
10. Serve with rice, fresh coriander, sesame seeds and a quarter of a lime.
