Sunday Supper Share: Thai Coconut Chicken

For your weekly menu planning consideration . . .

Thai Coconut Chicken

Source: wiveswithknives.net via Fortuitous on Pinterest

Discovered on Pinterest, courtesy of Wives with Knives.

We Weekses love Thai, so I had to give this recipe a try ASAP.

Normally, I would post the original recipe from Wives with Knives, it turned out delicious, but her recipe broke one of my cardinal weeknight rules - no more than two pans or pots to clean up!
(Her original recipe uses three).

This yummy, Weeks family-approved dinner definitely warranted some minor reworking.

Thai Coconut Chicken (adapted from Knives with Wives) 

Ingredients

• 3 cans (14 oz.) - coconut milk 
• 1 cup - chicken stock
• 1-1.5 pounds - boneless, skinless chicken breasts, cut into bite-size chunks 
• 2 stalks - lemongrass (3-4" long), cut into (but not thru) every 1/2" 
• 1 Tbs - fresh ginger, minced 
• 1-2 - jalapeno chilies, minced(1 jalapeno added a bit of zing, but not significant heat) 
• 1 cup - sliced mushrooms (white or cremini work) 
• 1/2 cup - scallions, thinly sliced 
• 1 medium - red pepper, diced 
•  3 Tbs - Thai fish sauce 
• 3 Tbs - lime juice 
• 1 tsp - brown sugar
  (I inadvertently skipped the sugar, we didn't miss it) 
• salt & pepper 
• chopped cilantro & lime wedges for garnish

Instructions

• In a large saute pan saute mushrooms, scallions and diced red pepper in 1 tablespoon olive oil until barely tender, about 3-4 minutes. Transfer vegetables to bowl and set aside.
•  Combine coconut milk and stock in saute pan and bring to a boil. Add chicken to pan, cover and cook until done, about 10 minutes. Transfer chicken to bowl, cover and set aside.
• Add smashed lemongrass, ginger and chiles to milk and simmer for 15 minutes. Remove  lemon grass stalks, then add chicken back to pan.
• Add fish sauce, lime juice and sugar to pan and simmer for 10 minutes.
• Season with salt and pepper, adjust taste with more lime or fish sauce.
• Spoon rice into bowl, then spoon chicken over rice. Garnish with cilantro & lime wedges.

I served our Thai Coconut Chicken over Coconut Rice.

This Thai Coconut Chicken got Weeksworld's highest praise - six thumbs up from my menfolk, empty bowls and second helpings.

Bust out of the mac & cheese box,
leave the chicken nuggets to freezer burn!