Super Food Recipe: Thai Coconut Chicken Skewers & Coconut Lime Rice
I recently had a private chef come to teach me a few quick and easy recipes with coconut!
What I love about this recipe are the bright flavours of coconut and lime.
Bonus: the chicken can be marinaded for as little as one hour up to 24 hours ahead of time.
I love coconut! It's a delicious and healthy superfood with a lot of flavour and healthy fat.
Some benefits of coconut include:
1. Heart healthy fats
2. Supports thyroid function
3. Supports immune health
4. Keeps hair and skin healthy
5. Supports weight loss!
Here are two delicious recipes to make up a delicious dinner!
Thai Coconut Chicken Skewers
Prep time: 10 minutes
Marinade time: 1 hour to 24 hours
Cook time: 20 minutes
Serves: 6 Skewers
Ingredients:
1 1/4 cup light coconut milk
2 tsp ground cumin
1 tsp salt
1/4 tsp pepper
2 Tbsp light brown sugar
1/2 tsp garlic powder
Pinch cayenne pepper
1 Tbsp curry powder
2 Tbsp light soy sauce
1/4 tsp minced fresh ginger
Zest of 1 small lime
Juice from 1/2 small lime
Chopped cilantro for garnish
8 chicken thighs cut into long strips
Bamboo skewers
1. Combine coconut milk, cumin, salt, pepper, brown sugar, garlic powder, cayenne, curry powder, soy sauce, ginger, lime zest & juice in a large Ziploc bag. Swish contents around to mix well.
2. Add chicken thighs. Marinate 1-2 hours in the fridge.
3. When you are ready to cook the chicken, preheat the oven to 350 degrees and set aside a sheet pan.
3. Soak bamboo skewers in water for 10 minutes and then thread chicken pieces onto skewers. Reserve the marinade.
4. Heat grill or pan to medium-high heat.
5. Cook skewers for a couple minutes on both sides, rotating to add colour to each side without cooking through to lock in flavour and moisture.
6. Place skewers onto the sheet plan, brush with extra marinade and place in the oven for 12 minutes until cooked through and no longer pink in the middle.
4. When the skewers are finished, serve atop a bed of fresh, warm coconut rice and stir fried vegetables. Sprinkle with cilantro. Enjoy!
BONUS Recipe: Coconut Lime Rice
Prep: 5 minutes
Cook time: 30 minutes
1 cup basmati rice
1 Tbsp coconut oil
1 tsp butter
1/4 cup flaked coconut
1 cup coconut milk
1 cup chicken broth
1 lime, zested and juiced
1 cup chopped cilantro
salt to taste
ground black pepper to taste
1. Rice rice until the water runs clear, drain.
2. Heat coconut oil and butter in a large skillet or pot over medium-high heat.
3. Add rice and coconut flakes to the skillet and stir for 3 to 4 minutes.
4. Stir in the lime juice, then add coconut milk, chicken broth, salt and lime zest.
5. Stir occasionally while bringing to a low boil, then cover and reduce heat to low.
6. Cook for 20 minutes.
7. Remove from heat and keep covered for 5 minutes.
8. Fluff with a fork and season with salt and pepper.
9. Mix in or top with cilantro. Enjoy!
