Thai Coconut Chicken Chili
Servings Prep Time
4Servings 5Minutes
Cook Time
25Minutes
Servings Prep Time
4Servings 5Minutes
Cook Time
25Minutes
Ingredients
Thai Coconut Chicken Chili
Garnish
Instructions
  1. For the lemongrass, peel the outer layer, pound the stalk a few times and cut into 2 inch pieces (discard the top).
  2. Drain and rinse the beans to remove some of the starch (skip this step if you want a thicker chili).
  3. Bring the stock, fish sauce, lime juice, ginger, lemongrass, bird’s eye chili and lime zest to a simmer.
  4. Simmer until stock is reduced by half, remove the ginger, lemongrass, bird’s eye chili and lime zest and add the cubed chicken breast. The time for this will vary from 5-10 minutes (I used a large pan for a faster reduction time)
  5. Cover until the chicken shows no pink on the outside.
  6. In about 2-4 minutes the chicken will be cooked on the outside (still pink in the middle).
  7. Add in great northern beans and coconut milk, bring the mixture to a simmer and cook for 5 minutes. Done!
  8. Garnish and serve!
Recipe Notes

Use 8 oz coconut milk if you want a thicker chili.

The chicken will stay juicy as long as you don’t boil the mixture.

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