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!
Total Time
45min
5.0
4 Ratings
Author: Tina Sawasdee at SideChef
Servings:
4
Ingredients
Chicken
•
1
lb
Boneless, Skinless Chicken Breasts
•
2
Tbsp
Brown Sugar
•
1
tsp
Taco Seasoning
•
1
tsp
Ground Turmeric
•
1/2
cup
Coconut Milk
•
1
tsp
Vegetable Oil
Peanut Sauce
•
2
Tbsp
Thai Red Curry Paste
•
1
cup
Coconut Milk
•
1/2
cup
Dry Roasted, Unsalted Peanuts
•
4
Tbsp
Brown Sugar
Cucumber Relish
•
1/3
cup
Distilled White Vinegar
•
3/4
cup
Warm
Water
•
4
Tbsp
Granulated Sugar
•
1
cup
Cucumbers
, thinly sliced
•
1/4
Red Onion
, thinly sliced
•
2
Red Chili Peppers
, thinly sliced
For Serving
•
12
Warm
Small Flour Tortillas
•
2
Limes
•
to taste
Fresh Cilantro Leaves
(optional)
Cooking Instructions
1.
Cut the Boneless, Skinless Chicken Breasts (1 lb) 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 (1/2 cup). Toss to combine and marinate for at least 15 minutes or up to overnight.
2.
Prepare your cucumber relish. In a medium bowl, dissolve the Granulated Sugar (4 Tbsp) in the Water (3/4 cup). Then add Distilled White Vinegar (1/3 cup) and set aside in the fridge to cool down.
3.
Add the Dry Roasted, Unsalted Peanuts (1/2 cup) 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).
4.
In a saucepan over medium-low heat, add Coconut Milk (1 cup), 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.
5.
While the sauce is simmering, bring the vinegar mixture out from the fridge and add the Cucumbers (1 cup), Red Onion (1/4), and Red Chili Peppers (2). Mix to combine and set aside in a fridge.
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.
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).
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.
Nutrition Per Serving
CALORIES
625
FAT
32.6 g
PROTEIN
33.2 g
CARBS
55.3 g
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