Coco Thai Chicken

160511 Coco Thai Chicken-2914

It is all in the sauce! Really! This sauce is just amazing! I like to steam the chicken in my steam oven but will give the recipe for an oven baked chicken below. A quick and easy recipe but the chicken should be marinated for about 6-8 hours so don’t forget to allow time for this. The dish is also dairy free and low fodmap.

Serves 4
2 green chilies, seeds removed
2 tsp ground ginger
3 tbsp soy sauce (light)
12 coriander leaves
2 limes, zest and juice
1 tsp sugar (can be omitted)
400 ml coconut milk

1 tsp cornstarch (to be added to the sauce at a later stage)
5-600 grams chicken breast, mini fillets
250 ml wild rice
Chili flakes to decorate

1. Combine all ingredients for the sauce in a blender and run until smooth.
2. Place the chicken in the marinade for 6-8 hours, refrigerated.
3. Cook the rice according to the manufacturers instructions (generally 20 minutes in double amount of water)
4. Remove the chicken from the marinade and bake in a 200 C oven for 20 minutes (or until done).
5. In a small saucepan, heat the marinade/sauce. Combine the cornstarch with a little water (1-2 tsp) and stir until dissolved. While stirring, add the cornstarch mix to the sauce and make sure the sauce has been brought to a boil before removing from heat (otherwise it won’t thicken).
6. To serve, put a spoonful of sauce on the place and then, using a spoon or any other kitchen tool, spread the sauce out in a semi circle. With the help of a ring mold, add the rice to the plate. Add the chicken sprinkled with chili flakes.

One thought on “Coco Thai Chicken

  1. Maria Ekstrand

    Sounds delicious! Thanks for testing it with grilled tofu too. I love any sauce that combines ginger, lime, soy and coconut, with the “bite” of chili. Your plate is beautiful, just can’t really tell the dimensions. I assume it’s a very large one – or a tiny bit of chicken?


Any comments, suggestions, ideas? Please write here!