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PrintThai Coconut Lime Chicken
Katie Taylor of Thornhill, Ontario, was inspired to create this recipe with chicken after making it with mussels. She serves this with jasmine or basmati rice, to which she adds grated lime rind, chopped peanuts, butter, salt and pepper. Kaffir lime leaves and lemongrass are available at Asian markets and some supermarkets.
Katie Taylor of Thornhill, Ontario, was inspired to create this recipe with chicken after making it with mussels. She serves this with jasmine or basmati rice, to which she adds grated lime rind, chopped peanuts, butter, salt and pepper. Kaffir lime leaves and lemongrass are available at Asian markets and some supermarkets.
![[+]](/images/uploads/recipes/2010/Nov/12/339_view.jpg)
Thai Coconut Lime Chicken
6
boneless, skinless chicken breasts
6
3 Tbsp
vegetable oil
45 mL
2 Tbsp
lime juice
30 mL
1/4 tsp
salt
1.25 mL
1/4 tsp
pepper
1.25 mL
2 Tbsp
unsweetened coconut, grated
30 mL
1/2 cup
cilantro, fresh, chopped
125 mL
Sauce
1 Tbsp
vegetable oil
15 mL
1 1/2 cups
onion, chopped
375 mL
1 clove
garlic, minced
1 clove
1 Tbsp
ginger, fresh, minced
15 mL
2 tsp
jalapeño pepper, minced
10 mL
1
banana, small, mashed
1
1 can
coconut milk
700 mL
2/3 cups
tomatoes, chopped
150 mL
1/2 cup
low-sodium chicken broth
125 mL
2 Tbsp
fish sauce
30 mL
3
Thai lime leaves, bruised (optional)
3
2 stalks
lemongrass, bruised
2 stalks
2 tsp
cumin, ground
10 mL
2 tsp
coriander, ground
10 mL
1 tsp
salt
5 mL
1 tsp
pepper
5 mL
1 tsp
cayenne pepper
5 mL
1 tsp
turmeric
5 mL
1 tsp
fennel seed, ground
5 mL
2 Tbsp
lime juice
30 mL
1 Tbsp
sesame oil
15 mL
Preparation
Serves 6
Cook time :
45 min
|
Preparation time :
20 min
Thai Coconut Lime Chicken
1
In large bowl, combine 2 Tbsp (30 mL) of the oil, lime juice, salt and pepper. Add chicken, turning to coat. Let stand for 10 minutes.
2
In large skillet, toast coconut over medium heat, stirring constantly, until golden, about 3 minutes. Set aside for sauce.
3
In same skillet, heat remaining oil over medium-high heat; brown chicken, turning once. Transfer to large baking dish; set aside.
Sauce
1
Drain fat from skillet; heat vegetable oil over medium heat. Fry onions until softened, about 4 minutes. Add garlic, ginger, jalapeño and banana; cook over medium-low heat, stirring, for 2 minutes.
2
Add coconut milk, tomatoes, chicken stock, fish sauce, lime leaves (if using), lemongrass, cumin, cilantro, salt, pepper, cayenne, turmeric and fennel seeds; stir to combine. Bring to simmer; cook, stirring frequently, until thickened, about 10 minutes. Discard lime leaves and lemongrass. Stir in lime juice, sesame oil and toasted coconut.
3
Pour over chicken. Bake in 350°F (180°C) oven for 30 minutes or until chicken is no longer pink inside. Sprinkle with chopped cilantro.
Notes: Lemongrass is a fragrant, woody herb. It is necessary to bruise it before cooking in order to draw out the flavour. To do this, set lemongrass on a cutting board. Whack repeatedly with the back of a large knife until the tender core is visible.
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