Looking for a dish that brings both flavor and a touch of elegance to your table? This Cheesecake Factory Shrimp Bistro Pasta is exactly what you need.
Imagine succulent shrimp in a creamy, coconut-infused sauce, finished with fresh herbs and a satisfying crunch of cashews.
Whether it’s for a special dinner or just a midweek indulgence, this recipe is sure to impress.
What so Special About Cheesecake Factory Thai Coconut Lime Chicken?
The Cheesecake Factory’s Thai Coconut Lime Chicken stands out for its vibrant blend of flavors and textures. The creamy coconut milk base is infused with zesty lime and aromatic red Thai curry paste, creating a rich, tangy sauce.
Tender chicken, crisp sugar snap peas, and earthy shiitake mushrooms add depth and freshness. The dish is garnished with toasted coconut and fresh coriander, offering a delightful contrast in textures and a burst of herbal brightness. It’s a harmonious fusion of sweet, spicy, and savory that elevates any dining experience.
Ingredients for Cheesecake Factory Thai Coconut Lime Chicken Recipe
- 500g chicken breast, diced
- 50g sweetened coconut (or dissolve 1 tsp of sugar in 1 tbsp. water and add to 50g of desiccated coconut)
- 50ml lime juice
- Zest of 1 lime
- 2 tbsp. soy sauce
- 1 tbsp. honey
- 1 tbsp. ginger paste
- 200ml light coconut milk
- 1 tbsp. red Thai curry paste
- 50g cashew nuts
- 100g shiitake mushrooms, sliced
- 100g sugar snap peas
- Fresh coriander to garnish
Equipment & Tools Required
- Frying pan and Mixing bowl
- Wooden spoon
- Knife and chopping board
- Zester
- Measuring spoons and cups
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Recipe for Cheesecake Factory Thai Coconut Lime Chicken
Step-01: Prepare the Sweetened Coconut
In a frying pan, mix 1 tbsp. water with 1 tsp granulated sugar. Heat until the sugar dissolves. Add 50g of desiccated coconut to the pan and stir until the coconut is evenly coated and starts to toast. Keep an eye on it to ensure it doesn’t burn. Set aside once it’s lightly browned.
Step-02: Mix the Sauce and Cook the Chicken
In a mixing bowl, combine 2 tbsp. soy sauce, 50ml lime juice, 1 tbsp. honey, 1 tbsp. ginger paste, and the zest of 1 lime. Stir until well mixed. Heat a frying pan over medium heat and add a splash of oil. Once hot, add the diced chicken breast. Cook for about 3 minutes or until the chicken is starting to brown and is no longer pink.
Step-03: Add the Sauce
Pour the lime and soy sauce mixture over the chicken. Stir in 200ml of light coconut milk and 1 tbsp. red Thai curry paste. Bring to a boil, then reduce the heat and let it simmer for 2-3 minutes.
Step-04: Add Vegetables and Nuts
Add 50g cashew nuts, 100g sliced shiitake mushrooms, and 100g sugar snap peas to the pan. Continue to cook for an additional 4 minutes, or until the vegetables are tender and the chicken is cooked through.
Step-05: Plate and Garnish
Serve the curry on a plate, topping with the toasted coconut and fresh coriander. Pair with a side of steamed rice or mash for a complete meal.
Check some other recipes from Cheesecake Factory
- Cheesecake Factory Spicy Rigatoni Vodka Recipe
- Cheesecake Factory Caesar Salad Dressing Recipe
- Cheesecake Factory Stuffed Mushrooms Recipe
- Cheesecake Factory Stuffed Mushrooms Sauce Recipe
- Cheesecake Factory Steak Diane Recipe
- Cheesecake Factory Mashed Potato Recipe
Creative Serving Ideas for Cheesecake Factory Thai Coconut Lime Chicken
1. Steamed Jasmine White Rice: Serve the pasta over a bed of steamed jasmine White rice to soak up the creamy sauce and balance the dish with a subtle, fragrant base.
2. Coconut Rice: For a more decadent touch, pair the dish with coconut rice. The light coconut flavor will harmonize beautifully with the curry sauce.
3. Garlic Naan: Enjoy the pasta with warm, crispy garlic naan. The naan’s garlic flavor and soft texture make a perfect accompaniment to the rich curry sauce.
4. Crispy Spring Rolls: Serve with crispy vegetable or chicken spring rolls for a delightful combination of textures and a fresh, crunchy contrast.
5. Thai Cucumber Salad: A refreshing Thai cucumber salad with lime, cilantro, and a hint of spice makes a light and tangy side dish that complements the creamy curry.
6. Steamed Broccoli: Add a side of steamed broccoli to introduce some green veggies and a crunchy texture that pairs well with the creamy pasta.
7. Mango Salsa: Top the pasta with a vibrant mango salsa for a sweet and tangy twist. The salsa adds a fresh and fruity element that brightens up the dish.
8. Roasted Sweet Potatoes: Serve with roasted sweet potato wedges. The natural sweetness of the sweet potatoes contrasts nicely with the spicy curry flavors.
9. Crispy Tempura Vegetables: Pair with crispy tempura vegetables for an extra crunch and a delicate batter that complements the rich curry sauce.
10. Mixed Green Salad: A simple mixed green salad with a light vinaigrette provides a refreshing and crisp contrast to the rich and creamy pasta.
Some Tips on Cheesecake Factory Thai Coconut Lime Chicken Recipe
1. Use Fresh Ingredients: For the best flavor, use fresh lime juice and zest, as well as fresh coriander. Fresh ingredients enhance the overall taste of the dish.
2. Toast the Coconut Properly: Keep an eye on the coconut while toasting. Stir frequently to avoid burning and achieve an even, golden-brown color for a delightful crunch.
3. Adjust Spice Level: If you prefer a milder dish, reduce the amount of red Thai curry paste. For more heat, you can add extra curry paste or a pinch of chili flakes.
4. Choose Quality Coconut Milk: Light coconut milk is a good choice for a healthier option, but you can use full-fat coconut milk for a richer, creamier sauce. Ensure it’s well-shaken before use.
5. Pre-Cut Ingredients: To streamline the cooking process, dice the chicken and slice the vegetables before you start cooking. This helps the dish come together quickly and efficiently.
6. Cook Chicken Evenly: Avoid overcrowding the pan when cooking the chicken to ensure it browns evenly. Cook in batches if necessary.
7. Simmer Gently: After adding the coconut milk and curry paste, simmer the sauce gently. A rolling boil can cause the sauce to split or curdle.
8. Test for Thickness: If the sauce is too thin, let it simmer for a bit longer to reduce and thicken. If it’s too thick, add a splash of water or extra coconut milk to reach the desired consistency.
9. Season to Taste: Adjust the seasoning with a pinch of salt or additional soy sauce if needed. Taste the sauce before serving to ensure it has the right balance of flavors.
10. Garnish Generously: Don’t skimp on the toasted coconut and fresh coriander. These garnishes add texture and a burst of fresh flavor that enhances the overall dish.
How to Store Leftover Thai Coconut Lime Chicken?
Store leftover Thai Coconut Lime Chicken in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months.
Reheat thoroughly before serving. To maintain texture, avoid freezing with the toasted coconut, adding it fresh upon reheating.
Cheesecake Factory Thai Coconut Lime Chicken Recipe
Ingredients
- 500 g chicken breast diced
- 50 g sweetened coconut or dissolve 1 tsp of sugar in 1 tbsp. water and add to 50g of desiccated coconut
- 50 ml lime juice
- Zest of 1 lime
- 2 tbsp. soy sauce
- 1 tbsp. honey
- 1 tbsp. ginger paste
- 200 ml light coconut milk
- 1 tbsp. red Thai curry paste
- 50 g cashew nuts
- 100 g shiitake mushrooms sliced
- 100 g sugar snap peas
- Fresh coriander to garnish
Instructions
- In a frying pan, mix 1 tbsp. water with 1 tsp granulated sugar. Heat until the sugar dissolves. Add 50g of desiccated coconut to the pan and stir until the coconut is evenly coated and starts to toast. Keep an eye on it to ensure it doesn’t burn. Set aside once it’s lightly browned.
- In a mixing bowl, combine 2 tbsp. soy sauce, 50ml lime juice, 1 tbsp. honey, 1 tbsp. ginger paste, and the zest of 1 lime. Stir until well mixed. Heat a frying pan over medium heat and add a splash of oil. Once hot, add the diced chicken breast. Cook for about 3 minutes or until the chicken is starting to brown and is no longer pink.
- Pour the lime and soy sauce mixture over the chicken. Stir in 200ml of light coconut milk and 1 tbsp. red Thai curry paste. Bring to a boil, then reduce the heat and let it simmer for 2-3 minutes.
- Add 50g cashew nuts, 100g sliced shiitake mushrooms, and 100g sugar snap peas to the pan. Continue to cook for an additional 4 minutes, or until the vegetables are tender and the chicken is cooked through.
- Serve the curry on a plate, topping with the toasted coconut and fresh coriander. Pair with a side of steamed rice or mash for a complete meal.
Video
Notes
Common queries on Cheesecake Factory Thai Coconut Lime Chicken Recipe
These commonly asked questions and their short answers will give you an better understanding of this Cheesecake Factory Thai Coconut Lime Chicken Recipe
1. How many calories are in Cheesecake Factory Thai Coconut Lime Chicken Recipe?
The calorie count for Thai coconut lime chicken can vary based on the specific recipe and portion size. On average, a serving of this dish contains approximately 350-450 calories. To get a precise calorie count, consider calculating the nutrition based on your exact ingredients and portion sizes.
2. How many calories are in Cheesecake Factory Thai lettuce wraps chicken?
Cheesecake Factory’s Thai lettuce wraps with chicken typically contain around 200-300 calories per serving. This can vary depending on portion size and preparation methods. Check the restaurant’s nutritional information for the most accurate details.
3. Can I use regular coconut milk instead of light coconut milk?
Yes, you can use regular coconut milk if you prefer a richer, creamier sauce. Just be aware that it will increase the calorie and fat content of the dish.
4. Can I substitute chicken with shrimp or tofu in this Cheesecake Factory Thai Coconut Lime Chicken Recipe?
Absolutely! You can substitute chicken with shrimp for a seafood variation or tofu for a vegetarian option. Adjust the cooking times accordingly: shrimp will cook faster than chicken, and tofu will need to be sautéed until golden and crispy.
5. Is there a gluten-free option for this recipe?
To make this recipe gluten-free, ensure that the soy sauce you use is gluten-free. You can find gluten-free soy sauce or tamari in most supermarkets. Also, check all other ingredients to ensure they are gluten-free.
6. How spicy is the Thai curry paste in this Cheesecake Factory Thai Coconut Lime Chicken Recipe?
The spice level of red Thai curry paste can vary by brand. If you’re sensitive to spice, start with a smaller amount and adjust to taste. You can also opt for a mild curry paste or adjust the spice level by adding less paste.
7. Can I make this recipe ahead of time?
Yes, you can prepare the dish ahead of time. Cook the chicken and sauce, then let it cool and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving. The vegetables may lose some texture if stored for too long, so consider adding them fresh when reheating.
8. What can I use instead of cashew nuts if I have allergies?
If you have a nut allergy, you can substitute cashew nuts with sunflower seeds or pumpkin seeds. They provide a similar crunch without the allergen.
9. Can I freeze the Thai coconut lime chicken?
Yes, you can freeze the cooked chicken and sauce. Let it cool completely, then transfer to a freezer-safe container. It can be frozen for up to 2 months. Thaw in the refrigerator overnight and reheat on the stove.
10. What’s the best way to store leftovers?
Store any leftovers in an airtight container in the refrigerator. It will keep for up to 3 days. To maintain the best texture, store the sauce and chicken separately from any rice or vegetables.
This Cheesecake Factory Shrimp Bistro Pasta recipe is a delightful fusion of creamy, tangy, and nutty flavors that will transport your taste buds to a whole new level of culinary bliss. With its rich coconut milk base and a hint of lime, this dish offers a refreshing twist on traditional pasta recipes.
The combination of tender chicken, crunchy cashews, and vibrant vegetables ensures a satisfying and balanced meal. Whether you’re planning a special dinner or simply indulging in a luxurious weeknight treat, this recipe is sure to impress.
Serve it alongside jasmine rice or creamy mashed potatoes to complete the experience and enjoy the harmonious blend of textures and flavors. With a preparation time of just 15 minutes and a cooking time of 20 minutes, this recipe proves that you don’t need hours in the kitchen to create something extraordinary.
So, gather your ingredients, follow these simple steps, and savor the deliciousness of this Cheesecake Factory-inspired dish in the comfort of your home. Bon appétit!
Feel free to contact us, and be sure to follow URRecipe on Pinterest for a variety of delightful recipes!
Homemade versions are the best!!!!
Thanks
Total cooking time?
Max 20 minutes