Thai Chicken made with creamy coconut milk, vibrant fresh lime, a delicious blend of spices, a hint of sweetness, and Sambal Oeleck for an exciting spicy kick!Thai Coconut ChickenIt’s a simple Thai style chicken recipe that finishes with incredible results, thanks to a well rounded and nicely seasoned marinade.And yes it may seem like an interesting blend of ingredients but it will remind you of a good curry.In other words you’ll never get tired of this chicken!Pair it with steamed jasmine rice (or coconut rice) and grilled or sautéed vegetables (broccoli, bok choy, peas, asparagus, carrots, bell peppers, mushrooms, etc), for an easy and nutritious dinner.What to Make with Extra Coconut MilkWondering what to make with the leftover coconut milk? Bake my favorite coconut cake (use a hint of regular milk if you’re a tad short on coconut milk), add it to oatmeal, make french toast or try it in this tasty Hawaiian Fried Rice.Ingredients Needed and Possible SubstitutesChicken thighs: Use boneless skinless for this recipe.Canned coconut milk: A key ingredient, it makes the marinade nice and rich.Canned coconut cream mixed with a bit of water will work fine too.Limes: This ingredient adds so much flavor to the marinade.

In a pinch lemons will work.Sambal Oeleck: This is an Indonesian hot chili paste commonly used in Thai cooking.You could also use Sriracha.Brown sugar: Light or dark brown sugar can be used.If you are out just use granulated sugar.Vegetable oil: Olive oil w

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