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Thai Chicken Taco with Peanut Sauce

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:

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

•

1/4 cup

Brown Sugar

Cucumber Relish

•

1/3 cup

Distilled White Vinegar

•

3/4 cup

Warm Water

•

1/4 cup

Granulated Sugar

•

1 cup

Cucumbers , thinly sliced

•

1/4

Red Onion , thinly sliced

•

Red Chili Peppers , thinly sliced

For Serving

•

Warm Small Flour Tortillas

•

Limes

•

to taste

Fresh Cilantro Leaves

(optional)

Cooking Instructions

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.

Prepare your cucumber relish. In a medium bowl, dissolve the Granulated Sugar (1/4 cup) in the Water (3/4 cup) . Then add Distilled White Vinegar (1/3 cup) and set aside in the fridge to cool down.

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).

In a saucepan over medium-low heat, add Coconut Milk (1 cup) , Thai Red Curry Paste (2 Tbsp) , Brown Sugar (1/4 cup) , and ground peanuts. Occasionally, stir. Simmer for 5-10 minutes or until the sauce becomes slightly thick. Then set aside.

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.

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.

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

624

FAT

32.6 g

PROTEIN

33.2 g

CARBS

55.7 g