Thai Coconut Chicken
This quick and easy recipe for Thai coconut chicken features tender chicken in a rich, creamy aromatic sauce full of traditional Thai flavors. Serve this Thai style coconut chicken with your choice of rice and veggies for a complete meal!
Servings: 4 Servings
Calories: 478kcal
Equipment
Ingredients
- 1 Tbsp avocado oil
- 1 large yellow onion sliced
- 4 cloves garlic minced
- 1 Tbsp fresh ginger peeled and grated
- 1.5 lbs boneless skinless chicken breasts chopped (or boneless chicken thighs)
- 1 (14-oz) can full fat coconut milk
- 1 Tbsp fish sauce
- 1 lime zested
- ¼ cup fresh lime juice
- 2 Tbsp pure maple syrup or honey
- Sea salt to taste
- 4 to 6 cups baby spinach about 5 ounces
- ½ cup fresh basil chopped
Instructions
- Heat the avocado oil over medium-high heat in a large thick-bottomed pot such as a Dutch oven or a large skillet.
- Add the onion and sauté, stirring occasionally until it begins to soften, about 5 minutes.
- Transfer the garlic, ginger, and chopped chicken to the pot and give everything a big stir. Allow the chicken to brown, stirring occasionally, until it is mostly cooked through, about 5 to 8 minutes.
- Pour in the coconut milk, fish sauce, lime zest, lime juice, and pure maple syrup. Bring the coconut chicken to a full boil, then reduce the heat to a gentle boil. Cook for 10 minutes, stirring occasionally.
- Add in the baby spinach and continue cooking until it has wilted, about 2-3 minutes. Taste the recipe for flavor and add sea salt to your personal taste. The fish sauce adds a decent amount of saltiness to the meal, but I still add a pinch of sea salt at the end for my own personal taste. Stir in the fresh basil just before serving. Serve coconut chicken with your choice of steamed brown rice, white rice, cauliflower rice, zucchini noodles or rice noodles. Garnish with green onions if you'd like.
Notes
Low-Carb Option: omit the pure maple syrup. You can add sugar-free sweetener if you'd like.
AIP / Paleo Option: Serve the coconut lime chicken over cauliflower rice or zucchini noodles. Be sure to use canned coconut milk that includes only coconut milk - no emulsifiers or gums.
Low-FODMAP Option: Omit the onion and garlic and add 1 tablespoon of apple cider vinegar, lemon juice, or extra lime juice + an additional teaspoon of fish sauce.
Nutrition
Serving: 1Serving (of 4) | Calories: 478kcal | Carbohydrates: 24g | Protein: 41g | Fat: 26g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 90mg | Sodium: 560mg | Potassium: 387mg | Fiber: 3g | Sugar: 12g