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!
Ingredients
Cooking Instructions
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).