With sweet and sour recipes, you can never go wrong. Everyone likes them. This Thai sweet and sour chicken with coconut curry is perfect for a quick midweek lunch. It’s quick, uncomplicated, and yet very flavorful. Just what you need to relax after a long day. And if you don’t have the energy to cut vegetables anymore? Then use a ready-made bag of vegetable mix. That’s okay too!
How to make sweet and sour Thai coconut chicken?
As usual, the first step is to prepare and cut the vegetables. But if you really don’t feel like it, you can also just buy a ready-made vegetable mix. And you can also work with other vegetables. For example, for this recipe you only need a quarter Chinese cabbage. I always make soup with the rest the next day. But you can also use for example leek as an alternative.
Cutting the vegetables
But for this recipe, I did invest a quarter of an hour in cutting some vegetables. That also relaxes and makes the transition between workday and relaxing evening.
We peel the carrot, and then halve it lengthwise. Then I cut long, thin strips along the length. Finally, I cut them into small pieces. But you may cut your carrots as you like them. Since the cooking time is relatively short, it is advisable to cut them relatively small. So that they cook well.
We also halve the sweet pepper lengthwise. We don’t need the seeds and stem. Then I cut each half lengthwise into three. And then we cut everything into pieces of about 1 centimeter.
We use approximately the same procedure for the pak choi. Only we don’t have seeds and a stem to remove. However, we do remove the bottom centimeter with the hard core.
The same goes for the Chinese cabbage. We remove a small piece at the foot. Then we cut a quarter of the Chinese cabbage lengthwise. The rest can go back in the refrigerator for a soup on the next day. We then cut that quarter lengthwise into three. And finally, we also cut them into small pieces.
Wokking sweet and sour Thai coconut chicken
Now that we have nicely prepared the vegetables, we can put the wok on the stove. We heat the coconut milk and the red curry paste.
Meanwhile, we cut the chicken into small pieces that we can eat without further cutting. Once the coconut milk boils, the chicken can be added. It can then cook for about two minutes.
Then the vegetables can be added: the carrot, the sweet pepper, the pak choi, and the Chinese cabbage. Mix everything well now. We now have a lot of extra volume that needs to boil. That’s why the heat can be high, and you can also cover the wok with a lid if necessary.
After about five minutes, we stir everything well again. Then the soy sauce, fish sauce, and lemon juice can also be added. Stir everything well again so that the flavors mix well.
In the meantime, we can also prepare the cashew nuts and the pineapple cubes. They can also be added after about three extra minutes. They only need to heat up with the other ingredients. That’s why it’s enough to add them in the last two minutes.
Now prepare some nice plates to serve the Thai sweet and sour chicken with coconut curry. Traditionally, this is eaten with rice. You can finish the dish with some roasted sesame seeds if you have them at home. But of course you don’t have to, you don’t have to buy roasted sesame seeds especially for this recipe.
Asian cuisine is delicious. So also Thai cuisine. Here are some more recipes that for sure will inspire you:
- Easy Thai pumpkin curry with chicken.
- Sweet&sour Thai chicken with peaches.
- Thai Tom kha kai soup.
- Thai curry with pork and pumpkin.
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.