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!
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.
I hope y’all like this as much as we did!
And I bet you thought just my kitchen was a mess….
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!
- 1.5 lb chicken
- 3 zucchini
- 1 can coconut milk (we used light because it was what we had)
- 1 1/2 tsp ground ginger (or fresh)
- 2 tsp turmeric
- 2 1/2 tsp sea salt
- 2 tsp garlic powder (or fresh)
- 1/3 cup fresh basil leaves, chopped
- 1/4 (for kids)-1/2 tsp cayenne pepper
- 3 tbsp coconut palm sugar
- 1 tbsp apple cider vinegar
- 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.
- Now make your zuchinni noodles with your spiralizer.
- 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.
- 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).
- Stir everything together.
- Then pour the can of coconut milk over everything, add the apple cider vinegar, and stir again.
- Allow to cook on medium low for another 10 minutes or until chicken is no longer pink in the middle, and devour!!
- I did increase the amount of ingredients (from the first time we made it) so there would definitely be enough to feed 4 people.