New This Month

Thai Coconut Chicken with Pineapple Salsa

49

In this brothy dish, the chicken is partially covered by liquid and quick-braised on the stove top.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: RYANE LIEBE

Source: Martha Stewart Living, April 2013

Ingredients

  • 1 1/2 pounds boneless, skinless chicken thighs (about 5), cut into 1/2-inch-wide strips
  • Coarse salt and freshly ground pepper
  • 1 tablespoon peanut or safflower oil
  • 2 tablespoons minced garlic
  • 1 tablespoon minced peeled fresh ginger
  • 2 teaspoons fish sauce
  • 1 cup well-shaken coconut milk
  • 1 1/2 cups chopped fresh pineapple, divided
  • 1/3 cup chopped scallions
  • 1 Thai chile, thinly sliced crosswise
  • 2 cups cooked rice (preferably sticky), for serving

Directions

  1. Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook chicken, stirring occasionally, until opaque and golden brown in places, about 3 minutes. Add garlic and ginger, stir, and cook until fragrant, about 30 seconds. Add fish sauce, coconut milk, and 1/2 cup pineapple; bring to a boil. Stir, reduce heat to low, and partially cover. Simmer until chicken is cooked through, about 8 minutes. Divide chicken and sauce among serving bowls.

  2. Stir together remaining pineapple, scallions, and chile in a bowl. Serve chicken with sticky rice and pineapple salsa.

Reviews Add a comment

  • MS12479406
    24 OCT, 2016
    This dish was delicious! You really need the fish sauce though -- it's essential for the flavor and, when combined with the coconut milk, creates a wonderful aroma.
    Reply
  • Jenny100
    4 MAR, 2015
    I made this tonight using boneless skinless chicken breast. I also used chicken broth in place of the fish sauce because I was unable to find it locally. The dish was good. Without the salsa my young children liked it very much. It lacked a bit of flavor in my opinion. I added a splash of soy sauce which helped. I think I was looking for a bit of salt on the sauce. I will make this again for my family.
    Reply
  • Jenny100
    4 MAR, 2015
    I made this tonight using boneless skinless chicken breast. I also used chicken broth in place of the fish sauce because I was unable to find it locally. The dish was good. Without the salsa my young children liked it very much. It lacked a bit of flavor in my opinion. I added a splash of soy sauce which helped. I think I was looking for a bit of salt on the sauce. I will make this again for my family.
    Reply