Thai Coconut Chicken Recipe: A Delicious & Healthy Meal!

Making this Thai coconut chicken recipe all started when I tried Kevin's Natural Foods Kitchen's Thai coconut sauce that I bought at the grocery store and I really enjoyed it. Then I thought, I'd love to make this from scratch to save some money and make it as healthy as possible. I made it and it is delicious! Hope you try it out and if you love it, let me know and share it with others so they can enjoy it too!
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Time Stamps
00:00 Intro
00:43 Chef Joke #1
00:59 onions, ginger and garlic
04:10 chef joke #2
06:09 thickening the sauce
06:45 adding the chicken
07:16 adding the vegetables
08:23 Plating it up
08:43 Key lime pie the perfect dessert for this

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Thai Coconut Chicken Recipe
Ingredients:
1 can 14 oz. Coconut Milk, full fat
cup coconut cream
yellow onion, super fine dice
3 - 4 cloves garlic, minced
2 tsp. Fish sauce, I used Red Boat
2 - 3 Tbsp. coconut sugar
Zest from 1 lime
lime juiced
6 chicken thighs, trimmed, boneless skinless, cut into bite size pieces
2 tsp. Ground coriander
4 Tbsp. Thai red curry paste
1 large or 2 medium organic zucchini, cut into small pieces
1 red bell pepper, organic, cut into small pieces
1 large handful of fresh basil, chopped
1 tsp. Grated fresh ginger
2 Tbsp. arrowroot powder
2 Tbsp. cool water
Pinch of salt

Directions:
In a large pan with 1 Tbsp. of olive oil over medium heat, saute the onion and ginger for 5 minutes stirring frequently. Lower the heat to low and add the garlic, stirring for 1 minute. Add the curry paste and the coriander and stir to work the paste into the bottom of the pan.

Turn the heat back to medium high and add the coconut milk, coconut cream, fish sauce, coconut sugar and bring to a boil. Then lower the heat to simmer for 10 minutes, stirring to combine all the ingredients.

After the sauce has cooked down some, combine the arrowroot and water and stir until it is combined. Slowly, very slowly add the arrowroot to the sauce while constantly whisking while the sauce is simmering. Add as much arrowroot as you want in thickness.

Add the chicken pieces and stir to coat. Place a lid on the pan and simmer for 6 minutes. Then add the zucchini and bell peppers and stir them in. Cover the pan and simmer an additional 5 minutes or until the veggies are just fork tender and not too soft. Add a pinch of salt.

Remove the lid and add the lime zest and juice and stir it in. Add the basil and stir. Serve over rice and enjoy!

Thanks for watching and sharing!
Rockin Robin
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