I can’t deny that Thai food is definitely making it’s way to my heart since I’ve moved to Belgium.
The first Thai dish I ate and learned to cook was the Thai Chicken Green Curry and since then I have repeated it to exhaustion at home! So for a change I started looking for something different the other day and came across this recipe on Pinterest and adapted it to two people.
And the recipe transforms beautifully the old plain grilled chicken: it is spicy, creamy and tangy but also a light meal, specially if you skip the rice and go for a low carb side option.
Make sure to give it a try, this is a no regrets kinda chicken!!
- 2 chicken breasts (aprox 150grs each)
- Sea salt and freshly ground pepper to taste
- 1/2 tablespoon coconut oil
- 1/2 big red onion chopped
- 1/2 chilli pepper finely chopped
- 1/2 cup chicken stock*
- juice of 1 large lime
- 1 tbsp. chopped cilantro
- pinch of red chilli flakes
- 1/2 cup full fat coconut milk
- 1/2 tbsp. corn starch mixed in 1 tbsp. water (optional) *
- Basmati or Jasmine rice as a side
- To an even thickness, pound the chicken breasts down with the bottom of a wide jar or glass this will help them to cook more evenly. Sprinkle each side of the chicken with salt and pepper.
- On a large skillet over a medium high heat add the coconut oil. Add the chicken breasts and cook each side until browned. Remove the chicken and set aside on a plate.
- Add the chopped onion to the same skillet (if needed add some more coconut oil) and sauté for a few minutes to soften. Add the chilli pepper and sauté another couple of minutes. Next add the chicken stock, lime juice, cilantro and chili flakes. Bring the mixture to a boil and then reduce down to a simmer. It should simmer for about 5 minutes till the sauce is reduced.
- Next add the coconut milk and bring it to simmer again for another 5 minutes. Add the starch and water at this time if you’re using it. Raise the heat slightly higher and bring the sauce to a boil to activate the starch. Once the sauce thickens reduce it back down to a simmer and add the chicken back to the skillet, cover and let cook for another 5-10 minutes or until the chicken is cooked all the way through.
- Serve with rice or a low carb option if you prefer.
If you don’t have ready chicken stock, you can instead use a chicken cube and solve it in 1/2 cup of boiling water.
This recipe is low carb friendly so the corn starch is optional, in case you want to add carbs on your dish you can skip it and let the sauce simmer for a few extra minutes so it can reduce before you add the chicken back in.