Coconut Chicken And Taro Root Recipe

Name: Coconut Chicken And Taro Root
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon cornstarch, or more to taste; 1 tablespoon water; 1 1/2 teaspoons light soy sauce; 1 1/2 teaspoons white sugar; 1 teaspoon salt; 2 skinless chicken thighs, cut into small chunks; oil for deep frying; 1 taro, peeled and cut into small chunks; 1 tablespoon vegetable oil; 2 shallots, chopped; 2 slices fresh ginger; water to cover; 1 (14 ounce) can coconut milk; 4 leaves basil; salt to taste; 1 pinch white sugar, or to taste

Servings: persons

1 tablespoon cornstarch, or more to taste
1 tablespoon water
1 1/2 teaspoons light soy sauce
1 1/2 teaspoons white sugar
1 teaspoon salt
2 skinless chicken thighs, cut into small chunks
oil for deep frying
1 taro, peeled and cut into small chunks
1 tablespoon vegetable oil
2 shallots, chopped
2 slices fresh ginger
water to cover
1 (14 ounce) can coconut milk
4 leaves basil
salt to taste
1 pinch white sugar, or to taste

1
Mix cornstarch and water together in a large bowl until dissolved. Add soy sauce, 1 1/2 teaspoon sugar, and salt. Mix in chicken; cover with plastic wrap and let marinate in the refrigerator, about 15 minutes.
2
Heat oil in a large saucepan or deep-fat fryer. Fry taro until golden brown, 3 to 5 minutes. Drain on paper towels.
3
Heat remaining 1 tablespoon oil in a large skillet over high heat. Add shallots and ginger; cook and stir until fragrant, 2 to 3 minutes. Add chicken; cook and stir until no longer pink, 3 to 4 minutes.
4
Transfer chicken mixture to a large saucepan. Add fried taro. Pour in enough water to cover 3/4 of the mixture. Bring to a boil; reduce heat to medium, cover, and simmer until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), about 15 minutes. Stir in coconut milk and basil. Season with salt and sugar.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon cornstarch, or more to taste, 1 tablespoon water, 1 1/2 teaspoons light soy sauce, 1 1/2 teaspoons white sugar, and more.

Yes, Coconut Chicken And Taro Root falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut Chicken And Taro Root

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions