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My favorite meal of the year!

I know! It’s a big statement, isn’t it? But really, so far this Thai Basil Coconut Chicken Pasta is my favorite dish of the year. And honestly I’m not even a huge fan of Thai food, but this extremely flavorful, wonderful little meal is so amazing.

I got the idea from one of my favorite blogs, Food Renegade. Kristen not only shares wonderful recipes, but also her site is also very educational. You should check it out if you haven’t before!

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I ate so much my stomach hurt—like really hurt! But I am just so happy that we have a new staple.  If you ever thought about buying a spiralizer, this recipe is enough reason to get one!!

Alice and I started taking pictures of the meal in the pan, and then we sampled, and then sampled, and then…..well now you see why my tummy ached! Alice and I actually felt really bad we didn’t save more for the guys, but we couldn’t stop ourselves. Alice started sipping the leftover sauce, and that’s when we discovered this also makes an excellent soup.  We actually sauteed mushrooms the next day and used the rest of the sauce to make a soup. And with really healthy ingredients like coconut milk, turmeric, ginger and garlic, this really is a super soup.

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I hope y’all like this as much as we did! 

And I bet you thought just my kitchen was a mess….

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Oh, and I’m using a new recipe format (see below). Do y’all like it, or do you prefer the one I was already using? Would love to hear from you! 

Thai Basil Chicken Pasta
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Ingredients
  1. 1.5 lb chicken
  2. 3 zucchini
  3. 1 can coconut milk (we used light because it was what we had)
  4. 1 1/2 tsp ground ginger (or fresh)
  5. 2 tsp turmeric
  6. 2 1/2 tsp sea salt
  7. 2 tsp garlic powder (or fresh)
  8. 1/3 cup fresh basil leaves, chopped
  9. 1/4 (for kids)-1/2 tsp cayenne pepper
  10. 3 tbsp coconut palm sugar
  11. 1 tbsp apple cider vinegar
Instructions
  1. Start by cutting your chicken into bite sized pieces. I did really small because my bite-sized pieces so you get more flavor with each bite! Set aside.
  2. Now make your zuchinni noodles with your spiralizer.
  3. Then, in a large sauce pan, on high heat, add about 2 tbsp coconut oil and add your chicken. Cook until it's no longer pink on the outside. Then add the zucchini noodles.
  4. Next, add your spices on the chicken and zucchini (this part is important rather than adding the spices to the coconut milk. It just won't have as much flavor).
  5. Stir everything together.
  6. Then pour the can of coconut milk over everything, add the apple cider vinegar, and stir again.
  7. Allow to cook on medium low for another 10 minutes or until chicken is no longer pink in the middle, and devour!!
Notes
  1. I did increase the amount of ingredients (from the first time we made it) so there would definitely be enough to feed 4 people.
Stir It Up! http://stiritup.me/

  • landriav - testReplyCancel

  • Jennifer Godfrey - Yum! Can’t wait to try this one! I like the new recipe format. 🙂ReplyCancel

  • Britton - I like the new format betterReplyCancel

  • Amy Johnson - This dish was amazing as expected!!!! Loved all of the flavors together. Where was I supposed to add the apple cider vinegar? I just added it with the rest of the spices and it seemed to taste just fine. I also like your new format! It is much easier to shop for ingredients this way! Will keep following your amazing website. Thanks for keeping us healthy and eating delicious Landria!ReplyCancel

    • landriav - Aw thanks so much Amy! So great to hear!!! So sorry, I forgot to add the ACV in the directions. I just added it. Thanks for your sweet input!ReplyCancel

  • Leilani - It was so delicious! I forgot to add the vinegar–it was good anyway!ReplyCancel

    • landriav - Great to hear Leilani!!! Sorry about the acv. I just added it. Thanks for the comment!!ReplyCancel

  • Michelle - Landria, just wanted to let you know I tried this recipe last night and it is AMAZING! It’s definitely going to become a regular for my family. Thank you!ReplyCancel

  • Rachael - Oh my! I made this last night for supper, and it is truly one of the BEST. Unfortunately, there were no left overs due to a hungry husband. So so good.ReplyCancel

  • Fiona - Could you freeze this for lunches or would the zucchini go too soft and make the sauce watery? Just wondering if you’ve tried this before I go ahead. Thanks!ReplyCancel

    • landriav - I am not sure Fiona to be honest. I have frozen many meals, but not this one in particular.ReplyCancel

  • Sharon - This dish is amazing! Everyone in my family loves it!! Thank you for sharing 🙂ReplyCancel

  • CJ - How many ounces or cups of cocont milk? They have different sized cans in the store.ReplyCancel

    • landriav - 13.5 or so oz. Hope this helps!ReplyCancel

  • Sarah - I made this last night and it was fantastic. Very quick to put together. The coconut milk and spices make a sauce that hits just the right notes–little spicy, savory, tiny bit of sweetness. Served with steamed green beans.ReplyCancel

  • Windsor - OMG! I bought a spiralizer after reading this recipe and had the opportunity to make it tonight. First, this is the perfect meal to make ahead of time too! Do all the prep ahead (cutting and spiralizing), mix all the dry ingredients into a small bowl, and then when you’re ready, 15 minutes later… yummy perfection! My husband and I went back for seconds but had to forcefully stop ourselves from going back for thirds! Absolutely delicious… this would be one of my favorites if I found it on a restaurant menu, and it’s THAT good! I did substitute fresh garlic (2 large cloves) and I didn’t have coconut sugar so I used 2TBS of light brown sugar and it still kicked butt on the taste buds. Bravo! Thanks for adding such an awesome staple to my “go-to” meals! Slurp Slurp!ReplyCancel

    • landriav - Ha, so awesome to hear!!! Glad you love it as much as we do. In fact, I’m also making it this week. 🙂 Thanks for your post!! 🙂ReplyCancel

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