Thai chicken with coconut milk is an aromatic dish that combines juicy pieces of chicken with a rich, creamy coconut sauce. The addition of ginger and garlic gives the dish a distinct flavor, while soy sauce enriches the taste with a hint of umami. It's a simple way to introduce oriental flavors into your daily menu.
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Cut the chicken into cubes. Peel the ginger and grate it, finely chop the garlic.
In a heated pan with a little oil, sauté the chicken until it is lightly golden. Add ginger and garlic, and sauté for 1-2 minutes.
Pour the coconut milk and soy sauce into the pan. Mix well and cook over medium heat for 15 minutes, until the sauce thickens.
Serve the chicken with jasmine rice and fresh herbs as a garnish.
Coconut milk is not only delicious but also healthy – it contains healthy fats and many nutrients.
Serve the Thai chicken in deep plates to showcase the sauce well. Garnish with fresh herbs like cilantro or basil. It pairs perfectly with hot jasmine rice.
Store leftovers in an airtight container in the fridge for 2-3 days. You can also freeze the dish in a freezer-safe container for up to 2 months. It’s best to reheat in a pot over low heat, adding a little water or coconut milk to prevent the sauce from becoming too thick.
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