Thai Chili Chicken
June 25th, 2014 17 Comments

Thai Chili Chicken

Thai Chili Chicken

Picture 1 of 4

When the weather is scorching hot, I like to make myself some mint and lemon tea.  I went to the farmers market last week and got a whole bunch of fresh mint. There were so much mint that I couldn’t use up, so I decided to make this Thai chili chicken using the leftover mint leaves, a recipe that I adapted from my favorite Thai cookbook “Thai Cooking Made Easy.”

Many people love Thai food because every bite is bursting with flavors. The four pillars of Thai flavors: salty, sweet, sour, and spicy are dancing in the mouth as we sink our teeth into scrumptious Thai dishes. There is no exception with this Thai chili chicken recipe. I love that the mint leaves impart the iconic minty aroma and nuance to the chicken dish, while the coconut cream lends a rich note to the dish.

Thai Chili Chicken

The bamboo shoots are a nice addition to go with the chicken, and every bite there is a crunch from the bamboo shoots. When buying bamboo shoots, you can always buy the vacuumed packed fresh bamboo shoots, or canned bamboo shoots. If you like your dish extra spicy, use an extra red chili, or more chili sauce in the sauce. Finally, squeeze some fresh lime juice to the chicken right before serving, and you will have a wonderful dish that is tasty and wonderful with steamed rice!

RECIPE HERE: Thai Chili Chicken
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17 comments... read them below or add one

  1. Dennis Gerber says:

    I have adopted a lot of Asian dishes into my “most often cooked” category when I have friends over for dinner. The Thai versions are new to me, particularly the use of coconut milk or cream. However, every time I followed the recipe as you instructed – I have never been disappointed. I am beginning to explore more and more the uses of coconut milk. This Thai chili chicken is a real winner and simple to do. I grow a lot of my own herbs and the mint grows like crazy – so I also look for new ways to incorporate it into my cooking, and this one does a magnificent job. What a terrific blend of flavors. I made this dish today for lunch. I also had a mint julep to go with it.

    • Wow Dennis, you’re crazy fast. I just posted the recipe a few hours ago and you already made it into lunch. Send me your photos sometimes and I will post on my Rasa Malaysia fan page.

  2. Thuy Dung Le says:

    Do I have to use coconut milk/cream? Is there any substitution for it?

  3. Liz says:

    Another nice recipe. Thanks so much.

  4. Cris says:

    Can Sriracha or Sambal Oelek be substituted for the chili garlic sauce?

  5. Jean says:

    I made this tonight for dinner and we loved it! The flavors were just amazing! The only problem was that we wanted more!!!!! This is definitely a “do-over”. When I made the rice I put a spoonful of the coconut cream in the rice cooker. Oh my, that little bit of extra flavor in the rice was wonderful.
    Thank you so much for a truly delicious recipe :-)

  6. Nadia says:

    Nice intro. I love Thai Food, most probably because of its flavors. I’m so gonna try this. Thanks for the recipe =)

  7. Lovely presentation and composition on the pics. I love most anything with mint! You certainly went a lot of people scurrying off to the kitchen with this one! :)

  8. LeeAnn says:

    I love each and ever one of your recipes…this one is going to be supper tonight.
    What kind of fish sauce do you use? I find it very salty. I used it a couple times and it over powered everything and now I am afraid to use it.
    Please keep the recipes coming.

  9. Michelle says:

    What kind of peppers can I substitute for the red chilies?

  10. albert wilson says:

    When I was in Thailand and took my class in vegetable carving that time I realize how food vast the cuisines in Thailand.

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