Thai Style Chicken With Coconut Milk Recipe

Name: Thai Style Chicken With Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken deboned and chopped, see my deboning chicken video on my YouTube S; 1 yellow onion large, sliced; 2 sweet red peppers sliced lengthwise; 3 tablespoons wok oil; 2 tablespoons mustard seed; 1 tablespoon turmeric; 2 tablespoons curry; 1/2 teaspoon thyme; 1/2 teaspoon salt; 1/2 bottle beer; 1 can baby corn; 2 cans coconut milk; 1 cup mushrooms sliced; 1 teaspoon sriracha hot chili sauce more if you prefer it spicier

Servings: persons

1 whole chicken deboned and chopped, see my deboning chicken video on my YouTube S
1 yellow onion large, sliced
2 sweet red peppers sliced lengthwise
3 tablespoons wok oil
2 tablespoons mustard seed
1 tablespoon turmeric
2 tablespoons curry
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 bottle beer
1 can baby corn
2 cans coconut milk
1 cup mushrooms sliced
1 teaspoon sriracha hot chili sauce more if you prefer it spicier

1
Pour the wok oil into a stock pot.
2
Once hot, but not burning, add the onions and peppers.
3
Cook until the onions are clear and soft.
4
Add the chopped chicken.
5
Add the mustard seed, turmeric, curry, thyme and salt.
6
Mix together and let the chicken brown with all of the seasonings.
7
The herbs will stick to the bottom of the dish.
8
In five minutes, move the chicken to one side and pour in the beer.
9
Scrape the seasonings into the beer from the bottom of the pot.
10
Simmer for ten minutes.
11
Make sure chicken is cooked through.
12
Then, add the baby corn, coconut milk, mushrooms and Srirachi Sauce.
13
Simmer for five minutes more.
14
Pour over Basmati rice and serve.

405

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 whole chicken deboned and chopped, see my deboning chicken video on my YouTube S, 1 yellow onion large, sliced, 2 sweet red peppers sliced lengthwise, 3 tablespoons wok oil, and more.

Yes, Thai Style Chicken With Coconut Milk 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!

Thai Style Chicken With Coconut Milk

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions