TINY Kitchen Thai Coconut Chicken
It’s that time of year again: Spring Break. Over the past two weeks, we’ve all seen it on Instagram and Facebook: every friend who also happens to be a teacher, a parent, or a forever-young-at-heart buddy appears to be traversing the globe or maximizing the art of the staycation. And I’m jealous.
This never-ending showcase of amazing vistas and relaxing poolside afternoons (#blessed) includes a special showing from my own best friend and her husband, who are both teachers, and just got back from an incredible trip to Thailand complete with temples, Tuk Tuks, elephants and white sand beaches (#jealous).
Their adventure coupled with the never-ending vacation posts had me both daydreaming and reminiscing about my own trip to Thailand a few years back. Not only was it one of the most inspiring and beautiful trips of my life, but it was an incredible culinary experience. The food was out of this world. From street market noodles to beach-cut fruit for breakfast, to picking out our own fish for dinner, the flavors and ingredients were so fresh, it was amazing.
So, in honor of Spring Break and Thailand, I’ve whipped up a quick and simple Thai Coconut Chicken dish to transport those of us who’re currently stuck at home to a tropical destination through our taste buds. This easy recipe combines some of my favorite Thai flavors with a mild spice (amp it up as you see fit). I hope you like it!
xo
Tessa
INGREDIENTS
1 tbs coconut oil
1 lbs. fresh chicken breasts or tenders
1 bell pepper, diced
2 tbs minced garlic
2 c fresh spinach
½ red onion, diced
Salt, pepper
Sprinkle of fresh basil
1 c chicken stock
1 can (13.5oz) coconut milk (unsweetened)
1 tbs chili garlic sauce
¾ cup basamati rice
DIRECTIONS
Heat coconut oil on medium high heat in a large pan
Once pan is hot, add your veggies: garlic, onion, spinach and bell pepper
Next, add your chicken cook for about 5 minutes (flip the chicken once during cooking)
Add your liquids: coconut milk, chicken broth and garlic chili sauce
Stir all ingredients together and let cook until the broth has come to a boil
Once boiling, add the Basamati rice, cover and simmer on low until rice is tender (about 25 minutes)
Now’s the hard part: remove from heat and let it stand for about 5 minutes, allowing mixture to thicken up
Serve in individual bowls, placing chicken and rice mixture in first with a large serving spoon, and then add extra broth with a spoon (trust me on this one)
Add salt and pepper (and spice!) to taste
