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Thai Chicken Taco with Peanut Sauce
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19 INGREDIENTS • 7 STEPS • 45MINS

Thai Chicken Taco with Peanut Sauce

Recipe

5.0

4 ratings
This Thai Chicken Taco with Peanut Sauce is a deconstruction idea of Thai chicken Satay that is transformed into a taco, no worries, all the components and the flavors that you want in the taco will stay the same but it will be another way around~ In this recipe, the marinated chicken that gives you a very soft texture from coconut milk and a very nice aromatic from herbs will play the main role, and get the support roles from the peanut sauce that have a Thai red curry paste and cucumber relish that will give you a tangy flavor. A Thai-co or Thai Taco!
Add to plan
This Thai Chicken Taco with Peanut Sauce is a deconstruction idea of Thai chicken Satay that is transformed into a taco, no worries, all the components and the flavors that you want in the taco will stay the same but it will be another way around~ In this recipe, the marinated chicken that gives you a very soft texture from coconut milk and a very nice aromatic from herbs will play the main role, and get the support roles from the peanut sauce that have a Thai red curry paste and cucumber relish that will give you a tangy flavor. A Thai-co or Thai Taco!
author_avatar
Tina Sawasdee at SideChef
Lead Culinary Producer🍳🎬 Another food lover! Never say no to CHILIES🌶, LIME, SUGAR AND FISH SAUCE! Find me on instagram @tangy.tina 📸

45MINS

Total Time

$3.20

Cost Per Serving

Ingredients

Servings
4
us / metric
Chicken
Boneless, Skinless Chicken Breast
455 g
Boneless, Skinless Chicken Breasts
Brown Sugar
2 Tbsp
Brown Sugar
Taco Seasoning
1 tsp
Taco Seasoning
Ground Turmeric
1 tsp
Ground Turmeric
Coconut Milk
120 mL
Coconut Milk
Vegetable Oil
1 tsp
Vegetable Oil
Peanut Sauce
Thai Red Curry Paste
2 Tbsp
Thai Red Curry Paste
Coconut Milk
240 mL
Coconut Milk
Dry Roasted, Unsalted Peanuts
75 g
Dry Roasted, Unsalted Peanuts
Brown Sugar
4 Tbsp
Brown Sugar
Cucumber Relish
Distilled White Vinegar
80 mL
Distilled White Vinegar
Water
180 mL
Warm Water
Granulated Sugar
4 Tbsp
Granulated Sugar
Cucumber
140 g
Cucumbers, thinly sliced
Red Onion
1/4
Red Onion, thinly sliced
Red Chili Pepper
2
Red Chili Peppers, thinly sliced
For Serving
Small Flour Tortilla
12
Warm Small Flour Tortillas
Lime
2
Limes
cut in wedges
Fresh Cilantro Leaf
to taste
Fresh Cilantro Leaves
for garnish
optional

Nutrition Per Serving

VIEW ALL
Calories
625
Fat
32.6 g
Protein
33.2 g
Carbs
55.3 g
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author_avatar
Tina Sawasdee at SideChef
Lead Culinary Producer🍳🎬 Another food lover! Never say no to CHILIES🌶, LIME, SUGAR AND FISH SAUCE! Find me on instagram @tangy.tina 📸

Author's Notes

Chicken can be marinated overnight. The relish and peanut sauce can stay up to a week in a clean container with a lid. You can dip the toast or tortilla chips in the leftover relish or peanut sauce for a snack.

Cooking Instructions

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step 1
Cut the Boneless, Skinless Chicken Breasts (455 g) into an inch strip. Then add in a bowl with Brown Sugar (2 Tbsp), Taco Seasoning (1 tsp), Ground Turmeric (1 tsp), and Coconut Milk (120 mL). Toss to combine and marinate for at least 15 minutes or up to overnight.
step 2
Prepare your cucumber relish. In a medium bowl, dissolve the Granulated Sugar (4 Tbsp) in the Water (180 mL). Then add Distilled White Vinegar (80 mL) and set aside in the fridge to cool down.
step 3
Add the Dry Roasted, Unsalted Peanuts (75 g) to a mortar and pestle. Crush it until it becomes grounded (you can leave some big pieces if you like your peanut sauce to have a crunchy texture).
step 4
In a saucepan over medium-low heat, add Coconut Milk (240 mL), Thai Red Curry Paste (2 Tbsp), Brown Sugar (4 Tbsp), and ground peanuts. Occasionally, stir. Simmer for 5-10 minutes or until the sauce becomes slightly thick. Then set aside.
step 5
While the sauce is simmering, bring the vinegar mixture out from the fridge and add the Cucumbers (140 g), Red Onion (1/4), and Red Chili Peppers (2). Mix to combine and set aside in a fridge.
step 6
In a grill pan over medium-high heat, add Vegetable Oil (1 tsp). Once hot, cook the chicken for 2-3 minutes on each side.
step 7
To assemble the taco, top a warm Small Flour Tortillas (12) with grilled chicken, peanut sauce, and cucumber relish. Garnish with Fresh Cilantro Leaves (to taste) if using and serve with a squeeze of Limes (2).

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