Thai Chicken Recipe

Thai chicken recipe

This is a delicious Thai chicken recipe, rich with the full bodied flavors of Thai food.

This recipe uses lemon grass, a traditional seasoning in Thai food.

You can buy the red curry paste in pretty much any grocery store now, but if yours doesn’t carry it, an Asian grocery store will certainly have it.

I love Thai recipes and it is great to find you can cook them at home quite nicely and create that authentic (at least I think it is!) flavor.

Lemon grass is very fragrant and adds a soft but distinctive flavor to many recipes from Thailand.

Coconut milk is another traditional flavoring from this part of the world. It is common in Thai curries and in many other recipes from that region.

Coconut milk is quite luscious. It adds a wonderful distinctive flavor to anything it is added to. As we are finding out, coconut is extremely healthy for us too. As are most of the other ingredients in this fantastically flavored dish.

This recipe for Thai chicken is a pretty good diabetic recipe if you don’t eat a lot of rice with it. Load up on vegetable side dishes instead.

If you really need this recipe to be gluten free please make sure your soy sauce and curry paste are gluten free. Not all are.

I hope you like this recipe as much as I do. I think you are in for a real treat.

Thai chicken recipe

Thai Chicken Recipe

This is a delicious Thai chicken recipe, great served with fragrant jasmine rice for a taste of Thailand.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Main Course
Cuisine Asian, Thai
Servings 4 Servings
Calories 1222 kcal

Ingredients
  

  • 1/4 cup onions, diced
  • 1 tablespoon ginger, fresh, grated
  • 1/4 cup lemon grass, chopped
  • 3 tablespoons canola oil
  • 8 ounces eggplant, chopped into cubes
  • 28 ounces canned coconut milk, 2 - 14 ounce cans, shaken
  • 1/2 cup water
  • 2 tablespoons red thai curry paste
  • 1 tablespoon soy sauce
  • 10 ounces bamboo shoots, canned, sliced
  • 2 chicken breasts, skinless, boneless, cut into cubes
  • 4 carrots, peeled & cut into matchsticks
  • 6 ounces green beans, trimmed & sliced into sticks
  • 1 red pepper, sweet, sliced
  • 3 tablespoons cilantro, chopped
  • 1 - 1 1/2 cups Basmati rice, cooked

Instructions
 

  • Saute onion, ginger and lemon grass in a skillet using 2 tablespoons of oil for 5 minutes. Add eggplant and remaining oil. Saute until the eggplant is soft, approximately 15 minutes.
  • Add the coconut milk, water, thai curry paste to taste and the soy sauce. Add the bamboo shoots and chicken and bring it all to a boil. Turn down the heat and simmer for 10 minutes.
  • Add the carrots, beans, red pepper and the cilantro. Simmer until the vegetables are tender and the chicken is cooked through, which will be approximately 10 minutes.
  • Serve over the cooked rice.

Nutrition

Calories: 1222kcalCarbohydrates: 128gProtein: 41gFat: 63gSaturated Fat: 44gTrans Fat: 1gCholesterol: 72mgSodium: 477mgPotassium: 1681mgFiber: 13gSugar: 17gVitamin A: 12691IUVitamin C: 57mgCalcium: 139mgIron: 6mg
Tried this recipe?Let us know how it was!

Tips:

  • Lemon grass can be hard and tough, so chop it into fairly small pieces to use in this recipe.
  • You can use regular canned coconut milk instead of the light variety. Choose whichever you prefer.
  • Basmati rice is the traditional rice used in Thai cooking, but long grain white or brown rice will work well also. Choose your favorite.

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