Golden Thai Coconut Chicken Skillet Recipe

About this recipe

Golden Thai Coconut Chicken Skillet is a delightful fusion of creamy coconut milk, tender chicken, and bold Thai spices. Perfect for a meat lover’s breakfast or a special family meal, this dish brings together the exotic flavors of lemongrass, kaffir lime, and chili for a deliciously aromatic experience. Easy to prepare and budget-friendly, this skillet recipe is ideal for a hearty start to the day. Serve it with warm jasmine rice or crusty bread for a complete and satisfying meal that your family will love. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Coriander Leaves
• 500 g Chicken Whole
• 50G Real Thai Canned Red Curry Paste (50g)
• 200Ml Kara Coconut Milk Classic (200ml)
• 200 ml Fish Sauce
• 100 g Lemon Grass
• 100 g Salt
• 1 liter Sunflower Oil
• 500 g Sugar
• 20 g Turmeric Powder
• - Dry Red Chillies
• 1 kg Bell Peppers
• 250 ml Lemon Juice Concentrate

Instructions

1. 1. Heat the vegetable oil in a large skillet over medium heat. Add the chicken pieces and cook for 5-7 minutes until lightly browned on all sides.
2. 2. Stir in the Thai red curry paste and turmeric powder, cooking for 1-2 minutes until fragrant.
3. 3. Add the coconut milk, kaffir lime leaves, fish sauce, sugar, chili, and lemongrass. Stir well to combine and bring to a gentle simmer.
4. 4. Add the bell peppers and cook for another 5-7 minutes, or until the chicken is fully cooked and the bell peppers are tender.
5. 5. Remove the lemongrass stalk and kaffir lime leaves. Stir in the lime juice and adjust the seasoning with salt if needed.
6. 6. Garnish with fresh coriander leaves and serve hot with jasmine rice or bread.