Thai Chicken

There’s a good possibility that this meal has nothing to do with Thai food, but that is the name it has adopted in my household since its creation. I have no idea where this recipe came from, probably my dad bored in the kitchen after an outing at the Asian market. What I do know is that this has proven to be a crowd pleaser for anyone that enjoys any sort of heat.

I’ve been putting off making this dish because I wasn’t sure if it was possible to take a decent picture without making it look like baby food piled on top of some rice. It still might look like baby food, but at least it looks like appetizing baby food… close enough.

To the chicken!

Cooking Thai ChickenCooking Thai Chicken 2

First step was to cook everything… chicken, peppers, onions, and garlic. While the chicken was cooking I got the sauce ready by mixing together coconut milk, lemon juice, fish sauce, brown sugar, chili paste, ginger, and probably some more stuff… look below.

Once the chicken was cooked thoroughly I added the sauce to the pan and brought it to a simmer. The sauce thickened a little bit on its own, but a cornstarch slurry was needed to give it a speed boost (I was hungry).

Thai Chicken

As always, it was eaten in mass quantity over Basmati rice.

Thai Chicken

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 2 - 4 Servings

Thai Chicken

Chicken and veggies over rice smothered in a spicy coconut milk based sauce. This is more of a template than a recipe, mix and match with different ingredients/amounts to tweak to your taste buds.


2 boneless Chicken Breasts, cubed
1/2 Onion, chopped
1/2 Green Pepper, chopped
1/2 Carrot, Julianne
4 cloves Garlic, diced
1 can Thick Coconut Milk
2 tablespoons Fish Sauce
2 tablespoons Lemon Juice
2-3 tablespoons Brown Sugar
3-4 tablespoons Red Curry Paste
2 tsp fresh ground Ginger
Salt and Pepper
1 cup Basmati Rice


Cook chicken, peppers, onions, and garlic with a little vegetable oil in a pan over medium high heat. Stir occasionally and continue until chicken is cooked through.

Combine coconut milk, lemon juice, fish sauce, brown sguar, red curry paste, ginger, salt, and pepper in a bowl. Mix well. Once chicken is cooked, pour sauce into pan and bring to a simmer.

Continue cooking until sauce has reached desired consistency. Once hot and still not thickened to perfection, use this to hasten the process.

Cook rice according to instructions on bag, box, carton, sack, or however you buy it.

Serve chicken, veggies, and sauce over rice.

The more veggies the better, add some broccoli, red peppers, hot peppers, pea pods, etc... if you have them.


  1. Angela says


    I stumbled over to your site via Foodgawker and have been clicking around for a bit. Your site is appreciated by me because it is so unlike the typical food blog! As a childless twentysomething living with my boyfriend, I often feel put off by the stay at home mom-centric (I made that description up on the spot) world of food blogs. Your pragmatic approach to easy, healthy, and affordable meals is one I can certainly appreciate. Your writing style is simple, easy to read, and not annoying. Also, this recipe for Thai chicken is just the sort of thing I could make easily and my boyfriend would dig. Cheers!

    • says

      Howdy, I’m glad that you found my site worthwhile! I’m also glad that I’m filling some sort of void in this food blog world (although it was most definitely on accident).

      I try my best to keep my posts easy and healthy… but the healthy part has been lacking and I need to get back on track.

      I hope you stick around, I look forward to hearing from you again!

  2. anonymous says

    This was a really good, “restaurant quality” dish, but I made a few changes that I think made it even better…
    1. cook the chicken in a little oil, THEN add the coconut milk mixture to the chicken. Once that is heated through, add your veges…I expanded on the veges you had to include mushrooms and red bell pepper. Even a sliced jalepeno would have been great for some more heat. This helps keep the veges from getting overcooked.
    2. cooking the veges will make it more watery, but I added undercooked rice noodles to the mix, and they helped thicken it up. I skipped the basmati rice completely.
    3. I always serve thai with fresh chopped cilantro
    4. as always, the left overs tasted even better the next day!
    I love cooking blogs for the pictures, but it seems like there are few if any reviews from people who actually make the recipe….maybe this will help.

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