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

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!
Love This Recipe?
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 📸
https://www.sidechef.com

45MINS

Total Time

Ingredients

Servings
4
us / metric
Chicken
Boneless, Skinless Chicken Breast
1 lb
Boneless, Skinless Chicken Breast
Brown Sugar
2 Tbsp
Brown Sugar
Taco Seasoning
1 tsp
Taco Seasoning
Ground Turmeric
1 tsp
Ground Turmeric
Coconut Milk
1/2 cup
Coconut Milk
Vegetable Oil
1 tsp
Vegetable Oil
Peanut Sauce
Thai Red Curry Paste
2 Tbsp
Thai Red Curry Paste
Coconut Milk
1 cup
Coconut Milk
Dry Roasted, Unsalted Peanuts
1/2 cup
Dry Roasted, Unsalted Peanuts
Brown Sugar
4 Tbsp
Brown Sugar
Cucumber Relish
Distilled White Vinegar
1/3 cup
Distilled White Vinegar
Water
3/4 cup
Warm Water
Granulated Sugar
4 Tbsp
Granulated Sugar
Cucumber
1 cup
Cucumber, 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
Love This Recipe?
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 📸
https://www.sidechef.com

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 Breast (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.
step 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.
step 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).
step 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.
step 5
While the sauce is simmering, bring the vinegar mixture out from the fridge and add the Cucumber (1 cup), 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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Tags

Dairy-Free
Gluten-Free
Lunch
Chicken
Date Night
Cinco de Mayo
Shellfish-Free
Dinner
Game Day
Sandwiches & Wraps
Mexican
Vegetables
Thai
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