Best Tangy Thai Chicken Recipes

TANGY THAI CHICKEN

Tangy Thai Chicken image

Make and share this Tangy Thai Chicken recipe from Food.com.

Provided by Alan Leonetti

Categories Chicken Breast

Time 34m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 large boneless skinless chicken breasts
1 tablespoon green curry paste
2 teaspoons peanut oil
coconut milk
3 tablespoons Thai sweet chili sauce
asian fish sauce (optional)
salt
chopped peanuts (for garnish)
chopped cilantro (for garnish)

Steps:

Combine curry paste and oil in a bowl. Stir until paste is softened.
Mix in 3/4 of the coconut milk and taste the mixture. If it tastes bland, add more curry paste and salt, until it is pleasantly pungent. If too spicy, add a little more coconut milk.
Place chicken into a plastic zip lock bag, pour in marinade and seal. Toss to coat evenly. Allow to sit at room temperature for 20 minutes. For a more intense flavor, marinate for several hours in refrigerator.
Drain and discard the marinade. In a skillet or on a grill, on medium heat, grill the chicken 10 to 12 minutes, turning onto each side twice. Brush each side with a few tablespoons of chili sauce.
The chicken is done when it is white throughout, but still juicy and the sauce is a bit caramelized in spots.
Serve the chicken breasts whole or thickly sliced and mounded on a platter over rice. Sprinkle with chopped peanuts and chopped cilantro. You can also serve a little chili sauce on the side.

Nutrition Facts : Calories 163, Fat 3.8, SaturatedFat 0.8, Cholesterol 68.4, Sodium 247.9, Carbohydrate 2.5, Fiber 0.8, Sugar 1.4, Protein 27.6

TANGY THAI CHICKEN

TANGY THAI CHICKEN image

Categories Chicken Grill/Barbecue

Number Of Ingredients 6

Ingredients

1 tbsp Thai red or green curry paste
2 tsps peanut oil
1 14-oz can coconut milk
chicken breasts
sweet Thai red chili sauce
chopped peanuts, chopped fresh mint, basil, or cilantro for garnish

Steps:

1. Combine curry past and oil in a bowl. Stir until the past is softened. Mix in 3/4 of coconut milk. Add more curry paste and salt until it tastes tangy. 2. Place chicken in a plastic bag with the mix, toss, and marinate in fridge for 20 minutes. 3. Grill. Serve with chopped peanuts, herbs as garnish.

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