The Pioneer Woman Tasty Kitchen
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Thai Chicken Tacos with Spicy Peanut Drizzle

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

These Thai/Mexican tacos will blow your mind! They’re super quick and easy to boot.

Ingredients

  • FOR THE TACOS:
  • 1 pound Boneless, Skinless Chicken Breasts
  • ½ teaspoons Salt
  • ¼ teaspoons Freshly Cracked Black Pepper
  • 1 Tablespoon Extra Virgin Olive Oil
  • ½ cups Organic Coconut Milk
  • 2 Tablespoons Red Curry Paste
  • 1 teaspoon Fish Sauce
  • 1 Tablespoon Finely Diced Jalapeño
  • 1 clove Garlic, Finely Diced
  • 12 whole Six Inch Size Corn Tortillas
  • 6 whole Radishes, Thinly Sliced
  • 1 whole Carrot, Peeled Into Thin Strips
  • ½ cups Roughly Chopped Cilantro
  • 2 whole Limes, Cut Into 6 Wedges Each
  • FOR THE SPICY PEANUT DRIZZLE
  • ⅓ cups Peanut Butter
  • 1 Tablespoon Soy Sauce
  • 1 teaspoon Hot Sauce
  • 3 Tablespoons Warm Water

Preparation

For the tacos:
Heat a skillet over medium heat. Butterfly each chicken breast, so that they cook quickly, and season them with salt and pepper. Add the olive oil to the pan and once oil is hot add the chicken breasts. Cook them for about 5 minutes on each side.

Meanwhile, in a small bowl, combine the coconut milk, red curry paste, and fish sauce. When the chicken is cooked through, reserve to a plate to cool. Add the jalapeño and garlic to the pan, cook for about one minute, then add in the curry sauce mixture, and stir until combined. Turn the heat down to low and simmer. Once the chicken breasts are cool enough to handle, shred them, then add them into the sauce mixture to keep warm.

For the peanut drizzle:
In a small bowl, whisk all ingredients until well combined

For the taco assembly:
Wrap the tortillas in a damp cloth and warm them in the microwave on high for 30-45 seconds. Remove them from the microwave and lay them out on your plates. Divide the chicken mixture among the tortillas, about 1/4 cup for each taco. Top the tacos with the sliced radish and carrots, drizzle with about a teaspoon of peanut sauce, and top with cilantro. Serve three lime wedges per plate of tacos and serve!

3 Comments

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Natalie Wiser-Orozco on 4.9.2014

Thanks for the love, everybody!!

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Rosann @ 2BellaHealth on 2.8.2014

This sounds delicious! My husband and I love Thai food and I will be making it this week. I will leave you a review after we have it…thanks!

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Dax Phillips on 2.7.2014

Awesome idea, and sounds great!

4 Reviews

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K-Dub on 1.21.2015

This recipe was delicious! Can’t wait to make it again. Thank you for sharing!

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Nicole Siemers on 7.29.2014

Definately a keeper and something I will make again, but whew! I think the 2 TBSP is a mistype or something, that is WAY too much red curry paste/coconut milk ratio. If you look at making a red curry sauce with same paste, they tell you to use 1 TSP per 1 CAN of milk.

What I made was way too spicy AND salty. I will definately use much less next time.

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Lara on 2.27.2014

Wow! I did this with my slow cooker. I can’t say enough how easy and flavorful this dish is!

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chattycathy on 2.10.2014

I made this last night for my gluten-free friend …I used wheat free soy sauce ….and these were DELICIOUS!!!! I was worried at first that I used too much red curry paste but she loved the heat. Easy to make …delicious to devour.

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