Thai Coconut Grilled Chicken Recipe

Thai Chicken Coconut Curry (Paleo, Low Carb, Whole30)

WEBSep 10, 2020 · Add the coconut milk, fish sauce, garlic, ginger, and red curry paste and stir until combined. Bring the mixture to a boil, then …

1. In a large skillet, melt the coconut oil over medium heat. Add the chicken and salt, and cook until there is no longer pink visible, about 5 to 6 minutes.
2. Add the onion, bell pepper, and zucchini, and cook until the vegetables are just tender, about 3 to 4 minutes.
3. Add the coconut milk, fish sauce, garlic, ginger, and red curry paste and stir until combined. Bring the mixture to a boil, then reduce the heat to maintain a simmer and cook until the sauce thickens slightly, about 5 to 7 minutes.
4. Remove the skillet from the heat and stir in the lime juice and fresh basil (optional).

Preview

See Also:

Show details

Thai Coconut Grilled Chicken Together as Family

WEBJun 3, 2022 · Marinade : Using a gallon size Ziploc bag (or a container with a lid works too), lay the chicken breasts into the bottom of the bag. Add …

1. Add chicken breasts into a gallon size Ziploc bag. Add the remaining marinade ingredients and close the bag. Use your hands to squish and mix everything until the chicken is coated.
2. Let refrigerate and marinate for at least 8 hours or overnight.
3. When ready, fire up the grill and cook the chicken until it's up to temperature.

Preview

See Also:

Show details

Keto Satay Chicken with Peanut Sauce Low Carb …

WEBMay 14, 2021 · Instructions. Prepare the chicken: If using bamboo skewers, soak 4 to 6 skewers in water for 20 minutes before grilling. In a …

1. Prepare the chicken: If using bamboo skewers, soak 4 to 6 skewers in water for 20 minutes before grilling. In a large bowl, mix 1/4 cup coconut milk, 1 tablespoon fish sauce, 1 tablespoon red curry and minced garlic cloves. Stir until thoroughly combined. Cut the chicken into 1 1/2- to 2-inch pieces that are roughly the same size. Place the cut chicken into the marinade and let marinate for 15 to 20 minutes (or you may do the night before or morning of grilling).
2. Make the peanut sauce: In a small saucepan over low heat, stir together 1/2 cup coconut milk, 3 tablespoons peanut butter, 1/2 tablespoon red curry paste, 1/2 tablespoon lime juice, 1/2 tablespoon fish sauce and 1 teaspoon Swerve Sweetener. Be sure to heat the sauce at a lower temperature to prevent liquids from separating. Continue stirring sauce until smooth and heated. Remove from heat and place in small serving bowl.
3. Grill and serve: After marinating the chicken, thread onto skewers, leaving a little space between each piece of chicken. Heat the grill to high and place the skewers directly over the heat and grill for about 4 minutes. Flip the skewers and grill for an additional 3 to 5 minutes (for total 8 to 10 minutes), until thermometer reaches 165 degrees. Remove skewers from grill, plate and serve with peanut sauce and lime wedges (for squeezing juice over chicken).

Preview

See Also: Chicken Recipes, Keto RecipesShow details