Tag Archives: coconut milk

Thai Chicken

Just the right amount of heat, tons of flavor and a dish I will make again and again ! This authentic Thai Chicken recipe combines the sweetness of coconut milk sugar and ginger with the heat of hot chile sauce, onions and garlic and turns out a flavor popping meal.

Thai Chicken
Thai Chicken

4 servings
403 calories per serving

3.5 oz. bag boil-in-bag rice
1 1/2 lb. boneless skinless chicken breasts cut into bite sized pieces
1 T cornstarch
1 T fish sauce
4 t oil, divided
1 c sliced onion
2 t garlic, minced
1 t ginger, minced
1/2 c light coconut milk
2 t Sriracha (hot chile sauce available in the Asian section of your grocer)
1 T sugar
1 T fresh lime juice
2 T chopped cilantro
Lime wedges

Cook rice according to package instructions and keep warm. Mix starch and fish sauce and then toss with chicken. Heat 1 T oil and sauté chicken 6-8 minutes them remove to a plate and keep warm. Add 1 t oil to pan and cook onion, and sauté 3 minutes. Then add garlic and ginger and cook another minute. Put chicken back in the pan and cook 1 minute them add coconut milk, chile sauce, sugar and lime juice and cook a minute to heat through. Plate and garnish with cilantro. Serve with a lime slice.

Coconut Corn

This creamy corn dish has a sweet, mild flavor – one the whole family will enjoy. Though the ingredients sounds very Thai inspired, the flavors are mild and you can pair this with anything.

Coconut Corn
Coconut Corn

4 servings
148 calories per serving

2 c frozen corn, thawed
1 c lite coconut milk
1/4 t salt
2 T chopped cilantro
1 T lime juice
½ t red pepper flakes

Mix corn, milk and salt in a saucepan and bring to a boil then reduce heat and simmer 15 minutes or until milk has mostly evaporated. Stir in cilantro, lime and red pepper.

Thai Butternut Squash Soup

With this recipe you are basically adding a red curry sauce (coconut milk and red curry) to an already delicious soup – – and what you get is a spicy, authentic Thai soup that tastes just perfect.

Thai Butternut Squash Soup
Thai Butternut Squash Soup

5 servings
174 calories per serving

2 18 oz. cartons butternut squash soup
¾ c light coconut milk
2 t red curry paste
¼ t salt
½ c plain fat free yogurt
2 T finely chopped cilantro
15 fat free croutons

Mix soup, milk, salt and paste in a pan and cook 6 minutes or until completely heated. Mix yogurt and cilantro. Put soup in bowls and swirl in some yogurt on the top – add croutons and serve immediately.

Related Posts with Thumbnails