Coconut Pad Thai Recipes

THAI COCONUT MARINATED CHICKEN

Steps:

• Mix marinade in a large bowl. Add chicken and mix. Cover with cling wrap and marinate in the fridge for 24 - 48 hours (can't skip marinating for this recipe).
• Brush BBQ with oil, or heat 1 tbsp in a skillet (I used a skillet). Use Medium heat - or Medium Low if your stove/BBQ runs hot (otherwise marinade may burn).
• Remove chicken from marinade, shaking off excess. Cook the first side for around 5 minutes or until caramelised and golden. Turn then cook the other side for 4 minutes until caramelised.
• BAKING: See Note 4.
• Transfer chicken to serving plate, cover loosely with foil and rest for 5 minutes. Garnish with coriander / chilli if desired, and serve with lime wedges and Sauce.

THE BEST THAI COCONUT SOUP

Steps:

• Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

THAI COCONUT NOODLES

Steps:

• Pour a little oil in a large pot.
• Add onion, garlic, red pepper, coriander and cumin.
• Saute until onion has become translucent.
• Add soy sauce, coconut milk and chicken/vegetable stock. Let simmer for 20 minutes to develop flavor.
• Add cooked chicken and rice noodles.
• Continue cooking for ten minutes or until the noodles are softened.

THAI COCONUT RICE NOODLES WITH CHICKEN

Steps:

• Heat water for noodles and cook pasta 6-8 minutes (stir-fryable) or according to package directions.
• Drain noodles, rinse under cool water and allow to drain; cut into smaller pieces if desired.
• Meanwhile, toast coconut if necessary.
• Using a whisk, mix together ingredients for sauce: coconut milk, peanut butter, soy sauce, fish sauce, garlic, curry powder, brown sugar, and cayenne pepper.
• Heat oil in large pan until almost smoking.
• Add chicken and stir-fry until almost done and nicely browned.
• Add bell pepper and cook 1-2 minutes.
• Add mushrooms and cook until they are tender.
• Add chopped scallions, basil, and the juice of the lime and cook briefly.
• Stir in sauce mixture and allow to heat.
• Add cooked noodles and chopped cilantro and toss until thoroughly coated.
• Allow to heat through then remove from heat.
• Serve garnished with toasted coconut, chopped cashews, and minced chiles.

EASY THAI CHICKEN CURRY WITH COCONUT MILK

Steps:

• Heat oil in a skillet over medium-high heat until shimmering. Add curry powder and chili paste and cook for 2 minutes.
• Add chicken, onion, and bell pepper. Stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes.
• Add fish sauce and garlic and saute for 1 to 2 minutes. Add coconut milk, chicken stock, lemon juice, salt, and pepper. Bring to a low simmer and cook until flavors come together, 7 to 10 minutes more.

THAI CHICKEN COCONUT CURRY

Steps:

• To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
• Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
• Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
• Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
• Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
• Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.

COCONUT PAD THAI

Steps:

• For almond-chile sauce:
• Combine all ingredients except water in blender or processor. Puree until smooth. Thin with water by tablespoonfuls, as desired. Season sauce to taste with salt and pepper.
• For tamarind vinaigrette:
• Combine tamarind and enough hot water to cover in medium bowl. Let stand until pulp softens, breaking apart occasionally with fork, about 1 hour. Using slotted spoon, transfer tamarind pulp to sieve set over bowl. Press pulp through sieve, leaving seeds behind. Measure 6 tablespoons pulp into medium bowl (discard remaining pulp). Whisk in remaining 4 ingredients. Season with salt and pepper.
• For pad thai:
• Combine cabbage, cilantro, and lime juice in small bowl; toss to coat. Sprinkle with salt and let stand 30 minutes.
• Using small heavy knife, pry large pieces of soft coconut meat out of shells. Slice coconut very thinly into 2- to 3-inch-long strips.
• Combine carrots, red bell pepper, bean sprouts, cucumber, and basil in large bowl. Toss with just enough almond-chile sauce to coat lightly.
• Arrange 1/4 of cabbage mixture on each of 4 plates. Top with coconut and mixed vegetables. Drizzle tamarind vinaigrette and more almond-chile sauce over, if desired. Garnish with cilantro sprigs.
• *Available at natural foods stores. **Tamarind is a legume with large brown seedpods. The pulp is used in Indian, Thai, Caribbean, and Latin American cooking. The pulp is sold in block form and is available at Indian markets.