Thai Coconut Chicken

Yummy! Serves 6


  • 1 can (400 ml) coconut milk
  • 2/3 c smooth peanut butter
  • 1-2 tbsp chili paste
  • 2 cloves garlic, minced
  • 1 tbsp worcestershire sauce
  • 1/4 c  lime juice
  • zest of 1 lime
  • 7-8 tbsp brown sugar
  • 1 tsp corriander
  • 1/2 tsp cumin
  • 3 chicken breasts, cut into small cubes
  • 2 c brocolini including stems
  • 2 c sliced carrots
  • 2 tbsp minced ginger
  • 1/2 c chopped fresh basil
  • cooked white rice (1 1/4 c uncooked)


  • In a medium saucepan add coconut milk, chili paste, worcestershire sauce, lime juice, zest, brown sugar, coriander, cumin, and garlic.  Heat on low heat to combine.  Taste and adjust quantities as desired.
  • Heat a large deep frying pan.  Add several tbsp of oil.  Saute’ the chicken in batches and remove to a bowl.  Add the ginger to the bowl. Add salt and pepper and stir to coat.
  • When all of the chicken is saute’ed, add the vegetables to frying pan and cook until almost tender.
  • Add in the chicken and cook until vegetables are tender.
  • Add in the sauce and bring to a boil.  Remove from heat.  Add in basil.
  • Serve over cooked rice.

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