If you love Thai food, this Thai Coconut Chicken is for you! The chicken is marinated in coconut milk which adds flavour and richness to the chicken. Served with a Peanut Coconut Sauce to really drive home the coconut flavour, this recipe is fantastic for the BBQ, stovetop or roasting.
Bula from Fiji!!! I actually almost wrote “Hola!” then I almost wrote “Aloha!”. Duh!
When this post goes live, I’ll be enroute to Fiji for a short Fly ‘n Flop break with friends. Fiji is to Australians what Mexico & Hawaii is to Americans. And the Greek Islands to Poms. A short 4 hour flight from Sydney, it’s a balmy 28C/82F almost all year round. Warm without being too hot. Plenty of resorts, quite good value, family friendly, it’s just an easy break.
I’m packing walking shoes and exercise gear, but somehow I suspect they’ll remain unused. 😎 Pretty sure we won’t be leaving the resort for much!
I fully intended to share something on-theme….. but then I realised I have zero knowledge about Fijian food. I have visions of whole pigs roasted in cooking pits and pineapple rice salads……I’ll find out when I’m there.
So I’m sorry to say I’m not sharing a pig in a cooking pit today. 😜Just this Thai Coconut Chicken which I figure is in the spirit of a tropical holiday.
I’ve shared a Coconut Marinated Chicken previously. It’s terrific, adapted from a Bobby Flay recipe. Marinating chicken in coconut milk works wonders. The coconut flavour itself is actually quite subtle – at least, in the flesh. Which is why I like to serve this with a Peanut Coconut Sauce, just to really drive home the coconut flavour. Also to use up the whole can of coconut milk – because despite good intentions, I never seem to use up leftover coconut milk.
What I really like about marinating in coconut milk is that it adds richness to the chicken flesh. You can almost taste “butteriness” from the coconut (albeit not a buttery flavour, it’s a coconut flavour!). Marinades typically tenderise and infuse with flavour, but they don’t add richness. So that’s something a little unique about coconut marinades. 🙂
Though this recipe is not an authentic Thai recipe – at least, not to my knowledge – all the ingredients in the marinade certainly are. And when you take the first bite, it’s recognisably Thai. Real Thai, not Westernised Thai flavours. The use of fish sauce rather than soy sauce is classic Thai. Garlic, ginger, coriander/cilantro and chilli are also all very Thai.
And though not common knowledge, curry powder and tumeric are spices used in Thai cooking, like this authentic Southern Thai Tumeric Chicken – which, by the way, is INSANELY delicious and much easier to make than the more commonly known Gai Yang (which, by the way, is also INSANELY delicious!😍).
Actually, come to think of it, this Thai Coconut Chicken is kind of a mash up of those two recipes, but with coconut milk added. 🙂
I worked extra hard last week to get a line up of recipes for while I’m away, so you’ll still get the usual 3 recipes this week! And just think – when I’m responding to your messages, it will probably be from the sun lounge by the pool….cocktail by my side…..
I’m SO CRUEL to rub it in!!! 😜 – Nagi xx
PS Thai Coconut Chicken is pictured here with plain tomato and cucumber chunks (no dressing – you see that often in Thailand) – and Thai Fried Rice minus the chicken.
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Thai Coconut Marinated Chicken
Ingredients
Marinade (Note 1):
- 1 tsp garlic , minced
- 1 tsp ginger , minced
- 1 tsp chilli , finely chopped (or paste is fine), adjust quantity to taste (Note 2)
- 1 lemongrass , white part only, finely chopped (Note 3)
- 1 1/2 tsp coriander powder
- 3/4 tsp tumeric powder
- 1/2 tsp curry powder (any is fine)
- 1 tbsp brown sugar
- 2 1/2 tbsp fish sauce
- 3/4 cup coconut milk (full fat please!)
Chicken:
- 750 g - 1 kg / 1.5 - 2 lb chicken thigh fillets , skinless and boneless (Note 4)
- Oil for cooking
Coconut Peanut Sauce:
- 1/2 cup coconut milk
- 1 tbsp peanut butter, smooth
- 2 tbsp Hoisin Sauce
- 1 1/2 tbsp lime juice
- 1 garlic clove , minced
- 1/2 tsp chilli paste or fresh chilli , adjust to taste
Garnish (optional):
- Finely chopped coriander / cilantro and more chilli , for garnish
- Lime wedges (highly recommended)
Instructions
- Mix marinade in a large bowl. Add chicken and mix. Cover with cling wrap and marinate in the fridge for 24 - 48 hours (can't skip marinating for this recipe).
- Brush BBQ with oil, or heat 1 tbsp in a skillet (I used a skillet). Use Medium heat - or Medium Low if your stove/BBQ runs hot (otherwise marinade may burn). Remove chicken from marinade, shaking off excess. Cook the first side for around 5 minutes or until caramelised and golden. Turn then cook the other side for 4 minutes until caramelised.
- BAKING: See Note 4.
- Transfer chicken to serving plate, cover loosely with foil and rest for 5 minutes. Garnish with coriander / chilli if desired, and serve with lim wedges and Sauce.
Sauce:
- Place ingredients in a bowl and mix a bit. Microwave for 30 seconds, then mix until smooth. Bring to room temperature or serve warm (it thickens a bit when cooled).
Recipe Notes:
Nutrition
WATCH HOW TO MAKE IT
Thai Coconut Chicken recipe video! IMPORTANT: The video says Cumin instead of Curry Powder, the VIDEO is WRONG! It should be curry powder. The recipe above is right. I am currently overseas so will correct and replace the video when I get back. Sorreee!!! 🙈
LIFE OF DOZER
As usual when I’m away, Dozer is on his own holiday with the golden retriever boarder. His second favourite person in the whole world (only after me – I think 🤔), he has much more respect for her than me. She’s also great for getting dogs in shape – it’s like a Biggest Loser Boot Camp. Not that Dozer needs to lose weight now. But when I (accidentally) made him a bit tubby when he was younger, I boarded him with her and when I got back, he was a lean, mean, fighting machine!!! Ba ha ha!!!
Ann-Gee Lee Wilson says
Made this for dinner last night and my husband, who loves spicy food absolutely loved it! He said it’s definitely a keeper and I totally agree. Thank you, Nagi, for sharing all the beautiful and delicious recipes 🙂
Barb says
I knew you’d posted something about Fiji.
BULA Nagi! Just returned from Denarau after 9 days.
Didn’t do too much BUT I hope when you were in Fiji you had the opportunity to visit the local markets in Nadi and Lautoka. The local spices, herbs, fruit & vege and how they’re sold is probably my highlight. The locals are just so lovely and very willing to discuss their products – a foodies delight indeed. The aroma is something I don’t think I’ll ever forget, you could spend all day taking it in.
We booked a suite at the Hilton which included a kitchen (stove, microwave, utensils, dishwasher etc) + a BBQ so I was able to cook using local produce.
Vinaka!
Belle says
I made this dish tonight and my partner said it was the best thing his eaten in 2018 even better then restaurant food! I added steamed carrot just so there was some veg in our dinner but all in all such an amazing and easy dish!
Nagi says
And it’s ONLY MARCH!!!! You set the bar high!! 🤣
Sarah says
Hey Nagi!
Soooo looking forward to trying this. A quick one: its almost next to impossible to get lemon grass where I live. Any ideas on what I can use as a good substitute without ruining the dish? Thanks!
Valerie says
I made this up in August and took out of the freezer yesterday morning. We had it for dinner last night. Oh my, it was so delicious and so tender. I didn’t have any hoisin which I thought I did for the sauce so I replaced with with oyster and a teaspoon of honey. Looking forward to making it again with hoisin. I served it with the Thai Fried Rice, again delicious. I thought there would be leftovers for tonight but everyone kept going back for seconds, then thirds!!!!! It was so good having it all made up in freezer. I’m going to do that with more of your dishes. I was talking about you and your recipes last week whilst swimming in the lovely warm waters in Waikiki whilst on holidays with a friend who directed me to you last year. We both agreed that you are simply the best and your recipes never ever disappoint, so thank you Nagi!
Nagi says
Makes me smile like a fool thinking about you and your friend chatting about my recipes while swimming in the crystal clear waters of Hawaii!!! ❤️ I’m so glad you enjoyed this Valerie, thanks for letting me know! N xx
Marica says
Why is it that this takes 24 to 48 hours marinade and the other thai chcken is overnight up to 24 hours? Is it the thicknes of the coconut milk the difference? I have a chicken wings competition this Saturday at a pool party and i need to inpress 😊 which one do you raccomend?
Nagi says
Hi Marica! I just found the marinade flavour infused slightly quicker for this. I recommend BOTH! Whichever you think you will prefer! N xx
Rossalyn S. says
I made this yesterday and found that I’m really not a fan of the fish sauce flavor (all else tastes great). Any suggestions on what I could sub for this?
Nagi says
Hi Rossalyn! I’m so surprised you could taste it, you definitely should not be able to. Are you sure you used the right amount? Otherwise just sub with soy sauce 🙂 N xx
Rossalyn Smith says
Thanks you. I’ll use the soy sauce next time. It could just be the brand I bought – it also had a strong smell. I used 2 tablespoons.
Kym says
Hi Nagi
Can I fridge the marinaded fresh chicken thighs in a clipseal bag for 48hrs then freeze the bag until I would like to defrost and grill ?? Would love to have some on standby !!
Nagi says
Hi Kym! I think the better way would be to pop it in the freezer as soon as you put the chicken in the marinade – you’ll find that the defrosting time is the perfect marinating time for this! N x PS I’ve updated the recipe with these directions.
Mary says
Nagi, do you think this would be OK cooked as skewers with tenderloins or would they cook too quickly and be dry? I’m looking for finger food for a BBQ and this looks super tasty.
Nagi says
YES!!! That would be amazing 🙂 The coconut will add richness to the lean meat 🙂
Jan Isaacs-Wade says
Oh my goodness Nagi! This looks amazing and I’m trying it soon! You know how to push all my buttons, and that’s a good thing! Have a wonderful hedonistic vacation with friends and enjoy, enjoy, enjoy!
Jan
Nagi says
Ha ha! I love hearing that Jan! 😉 N xx