How to cook Thai Chicken Dip

 Thai chicken sauce combines the intense flavors of ingredients like coconut milk, curry, ginger, and spices to create a delicious, aromatic sauce. Here’s a basic recipe:

Ingredients:

• 2 chicken breasts, cut into thin strips
• 1 tablespoon coconut oil (or vegetable oil)
• 1 medium onion, chopped
• 2 cloves of minced garlic
• 1 teaspoon grated fresh ginger
• 2 tablespoons red (or green) curry paste
• 400 ml coconut milk
• 1 tablespoon fish sauce (optional)
• 1 tablespoon brown sugar
• 1 tablespoon lemon or lime juice
• 1 red pepper, cut into strips
• 1 carrot, cut into thin slices
• 100g sliced ​​mushrooms (optional)
• Thai basil leaves (or regular basil) for finishing
• Fresh coriander to finish

Instructions:

1. Prepare the chicken: Season the chicken strips with a pinch of salt and pepper.

2. Sauté the aromatics: Heat the coconut oil in a large saucepan over medium heat. Add the onion and sauté until soft. Add the garlic and ginger and cook for another 1-2 minutes.

3. Add the curry paste: Stir in the curry paste and cook for 2 minutes to release the aromas and intensify the flavor.

4. Cook the chicken: Add the chicken and stir well so that it is coated in the curry paste. Cook until the chicken is golden brown on the outside.

5. Add coconut milk and seasonings: Pour the coconut milk into the pan. Add the fish sauce (if using), brown sugar, and lime juice. Stir well.

6. Cook the vegetables: Add the bell pepper, carrot and mushrooms. Cook for about 10 minutes, or until the vegetables are tender and the chicken is cooked through.

7. Finish and serve: Adjust salt if necessary. Turn off the heat and add the Thai basil leaves. Serve with jasmine rice or coconut rice and top with fresh cilantro.

This sauce is an explosion of flavors typical of Thai cuisine, with the perfect balance between sweet, salty, sour and spicy!