When you want something different, easy and quick to prepare, try the Thai chicken. Coconut, ginger and spices in a mix of flavors and aromas that will captivate you
Easy to say thai chicken. In reality, this recipe exists thousand variations. The base however is more or less always the same and obviously provides chicken and coconut milk.
You can then add as many elements as vegetables, different spices and aromatic herbs to make this dish more or less tasty and seasoned.
It should be served strictly with a portion of white rice, thai rice or even basmati.
Thai chicken recipe
300 g of rice
300 g of chicken breast
200 ml of coconut milk
1 white onion
2 cloves of garlic
2 tablespoons of coconut oil
2 tablespoons of curry
½ centimeter of ginger
salt and pepper
Melt a tablespoon of coconut oil in a large non-stick pan and cook the diced chicken until it is well browned.
Put the meat aside and cook the peppers cut into strips, the chopped onions and the crushed garlic in the same pan. Grate the fresh ginger on the vegetables and add the curry, then mix well to flavor all the ingredients.
Pour in the coconut milk and add the chicken.
Cook over medium heat for a few more minutes, stirring to mix well.
Separately place the basmati rice in a pot and cover it flush with water. Cook for 5 minutes from the boil, until the water has completely withdrawn.
Serve the dish with the rice on the base and the chicken with its dressing on top.
More spicy variant
Someone also adds to the pepper zucchini, always cut into strips.
They have a sweet taste that goes well with coconut milk, but be careful not to overcook them.
They must maintain a little crunchiness.
In addition to vegetables you can also add other fragrances such as coriander and chives and if you love spicy also a lot of fresh chilli.
Variant with leeks and cashews
Another very interesting Thai chicken recipe is the one with cashews and leeks.
Start by toasting a handful of cashews in a pan, then set them aside and in the same pan heat the fresh ginger grated in olive oil.
After a while add the chicken nuggets passed in the rice flour and once browned, blend with the soy sauce diluted with a little water.
Also add the leeks cut into thin slices and finally the roasted cashews.