Cheesecake Factory Thai Coconut Lime Chicken Recipe
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.
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
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.