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Categories:
unsweetened coconut water soy sauce lime juice fresh ginger thai chili paste sugar shallots chicken breasts
Viewed: 58 - Published at: 4 years agoIngredients
- 1 cup unsweetened coconut
- 1 1/2 cups water, boiling
- 1/4 cup soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh ginger, grated
- 2 teaspoons thai chili paste
- 1/2 teaspoon sugar
- 2 shallots (I used about 1/4 c green onion)
- 20 ounces boneless skinless chicken breasts
Method
- For coconut milk:
- Combine dried coconut and boiling water; let steep 5 minutes.
- Puree in a blender or food processor.
- Drain into a bowl with a fine colander or cheesecloth, squeezing coconut to get as much milk as possible. Discard coconut and voila! Coconut milk!
- Combine coconut milk, soy sauce, fresh lime juice, fresh ginger, Thai chile paste, sugar, and shallots. Reserve 1/2 cup coconut mixture; pour remaining coconut mixture in a zip-top plastic bag. Add chicken breast halves; seal. Marinate in refrigerator 2 hours.
- Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with salt. Add chicken to pan; cook 7 minutes on each side or until done. Serve with reserved coconut sauce. (Note: I actually used the extra sauce to deglaze my pan a few times as my chicken took longer to cook than this.).
