Thai Coconut Chicken (With Homemade Coconut Milk)

READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • For coconut milk:
  • Combine dried coconut and boiling water; let steep 5 minutes.
  • Puree in a blender or food processor.
  • Drain into a bowl with a fine colander or cheesecloth, squeezing coconut to get as much milk as possible. Discard coconut and voila! Coconut milk!
  • Combine coconut milk, soy sauce, fresh lime juice, fresh ginger, Thai chile paste, sugar, and shallots. Reserve 1/2 cup coconut mixture; pour remaining coconut mixture in a zip-top plastic bag. Add chicken breast halves; seal. Marinate in refrigerator 2 hours.
  • Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with salt. Add chicken to pan; cook 7 minutes on each side or until done. Serve with reserved coconut sauce. (Note: I actually used the extra sauce to deglaze my pan a few times as my chicken took longer to cook than this.).
Advertisement