Spicy Thai Fondue with Coconut Milk Recipe

Name: Spicy Thai Fondue with Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken breasts, thinly sliced and cut into 1-inch (2.5 cm) strips (500 g); 5 cups chicken broth (1.25 L); 3/4 cup coconut milk (175 mL); 2 cloves garlic, minced; 2 green onions, minced; 1/2 Thai chili pepper, seeded and minced; 1/2 cup chopped fresh cilantro (125 mL); 1 tsp grated lime zest (5 mL); 2 tbsp freshly squeezed lime juice (25 mL); 2 tbsp fish sauce (see Notes) (25 mL); 2 tbsp minced fresh Thai basil (25 mL); 1 tbsp minced gingerroot (15 mL); 1 tsp granulated sugar (5 mL); 1 tsp Thai green curry paste (5 mL)

Servings: persons

1 lb boneless skinless chicken breasts, thinly sliced and cut into 1-inch (2.5 cm) strips (500 g)
5 cups chicken broth (1.25 L)
3/4 cup coconut milk (175 mL)
2 cloves garlic, minced
2 green onions, minced
1/2 Thai chili pepper, seeded and minced
1/2 cup chopped fresh cilantro (125 mL)
1 tsp grated lime zest (5 mL)
2 tbsp freshly squeezed lime juice (25 mL)
2 tbsp fish sauce (see Notes) (25 mL)
2 tbsp minced fresh Thai basil (25 mL)
1 tbsp minced gingerroot (15 mL)
1 tsp granulated sugar (5 mL)
1 tsp Thai green curry paste (5 mL)

1
Roll up strips of chicken and place on a large serving platter.
2
Cover and refrigerate.
3
Broth: In a large saucepan, combine chicken broth, coconut milk, garlic, green onions, chili pepper, cilantro, lime zest, lime juice, fish sauce, basil, ginger, sugar and curry paste.
4
Bring to a boil.
5
Reduce heat and simmer, covered, for 15 minutes.
6
Immediately transfer to fondue pot, setting flame to keep at a simmer.
7
Spear chicken roll with fondue fork.
8
Fondue for 2 to 4 minutes or until cooked through.
9
Serve with...
10
Sweet Thai dip, Thai peanut sauce, Asian dipping sauce.

755

kcal

Calories

Fat

Carbs

131

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 14 ingredients. The key ingredients include: 1 lb boneless skinless chicken breasts, thinly sliced and cut into 1-inch (2.5 cm) strips (500 g), 5 cups chicken broth (1.25 L), 3/4 cup coconut milk (175 mL), 2 cloves garlic, minced, and more.

Yes, Spicy Thai Fondue with Coconut Milk falls under the Seafood 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!

Spicy Thai Fondue with Coconut Milk

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions