Sunday, February 19, 2012

Thai Coconut Chicken with Basil & Shiitake Mushrooms

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Thai Coconut Chicken with Basil & Shiitake Mushrooms


This easy Thai-inspired recipe has quickly become one of our favorite dinners - somehow the coconut milk, basil, shiitake mushrooms, soy sauce and rice vinegar combine to make this downright addicting ;-).

  
Ingredients (Serves 3):
  • 1.25 lbs chicken thighs or breasts, deboned, skinned, and cut into large cubes
  • 1 medium red onion, diced
  • 2 heaping cups sliced (fresh) shiitake mushrooms (cannot substitute regular mushrooms, MUST use shiitake)
  • ½ cup chopped green onions (also known as spring onions or scallions)
  • 2 tsp chopped fresh ginger
  • 1 Tb pasted garlic (if using fresh, chopped garlic, use less - 2 tsp)
  • Salt to taste (just a little)
  • 3 Tbs soy sauce
  • 1 cup coconut milk (Taste of Thai, Thai Kitchen or 365 Organic are the best brands I've tried; we tried an off brand once and it was scary!!)
  • 1.5 Tbs rice vinegar (cannot substitute regular vinegar, MUST use rice vinegar or rice wine vinegar)
  • 1 tsp crushed red pepper
  • 1.5 cups fresh chopped basil
  • 2 Tbs vegetable oil

All the colorful chopped goodies!



Instructions:
1. In a bowl, mix together the coconut milk, soy sauce, rice vinegar and crushed red pepper.
2. Heat oil in a large skillet over medium heat, and add the red onion, garlic and ginger. Sauté (and keep stirring) until the onion is beginning to soften.
3. Add the chicken and sprinkle very lightly with salt (remember you are adding soy sauce – not too much salt!!). Saute the chicken on both sides until beginning to lose pinkness.
4. Toss in the shiitake mushrooms, stir well and let simmer for a minute.
5. Pour in the coconut milk mixture and stir well.
6. Simmer for another 10 minutes.
7. Add the green onions and basil; stir, and cook another 3 minutes. When it’s done it will look like this:



Serve over hot Jasmine rice - Enjoy :-)!




Adapted from this recipe on Allrecipes.com:
http://allrecipes.com/Recipe/Thai-Chicken-with-Basil-Stir-Fry/Detail.aspx 


7 comments:

  1. Hi Ashley - I ended up after looking at a review you did for a Tarte product but then saw all of your curry recipes! My family loves all curries but it's hard to find decent curry pastes - and we live in the SF area! I had a recipe for Thai green beans that I can't find - it had fish sauce, a bit of sugar, and I can't remember the rest! I can't wait to go through all of your recipes! PS The Tarte review was good, but I much older (50) and have many more "imperfections" to deal with! Noelle H.

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    1. Hi Noelle, so glad you found my blog :). I'll continue posting more curry recipes - hope you enjoy them! I rarely use any curry pastes, so hopefully it will be easier for you to make. I also have some more reviews coming up for foundations that you may like better :).

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  2. Ash, I am SO making this this weekend!

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  3. Anna, you'll have to let me know how it turns out :). It really is yummy! Thanks for commenting :)

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  4. Hey! I just made this tonight. I did use light coconut milk and it wasn't as "milky" as I thought it should be with just 1 cup so I added in the whole can. Tasted great!!

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    Replies
    1. Yes, I don't like light coconut milk; it's mostly water. Glad it turned out after you used the whole can though :)! Happy you liked it!!

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  5. Hey! I just made this tonight. I used light coconut milk and it didn't seem as milky as it should be after 1 cup so I added the whole can. It tasted great! Thanks for sharing!

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