Thai Peanut Chicken with Coconut Rice
Thai Peanut Chicken with Coconut Rice is a fragrant Asian main course where boneless chicken thighs are steamed to tenderness while basmati rice cooks below in creamy coconut milk. A rich sauce of peanut butter, soy sauce, garlic and ginger is blended in the same Thermomix TM7, making this an effortless one-bowl dinner full of Thai-inspired flavour.
About this recipe
Thai Peanut Chicken with Coconut Rice Thermomix TM7 brings a restaurant-style Asian favourite straight into your kitchen as a quick weeknight dinner. If you have been searching for recipes that make the most of your all-in-one kitchen machine, this one shows exactly why the TM7 shines: garlic and ginger are chopped and sautéed in seconds, releasing a fragrant base for the sauce, while creamy coconut milk transforms plain basmati rice into something luxurious. The clever part is the layering: the chicken thighs steam gently in the Varoma above the rice, so both components finish together without any extra pans. Meanwhile, peanut butter, soy sauce and the aromatic base are blended into a silky, nutty sauce that clings to every bite. Baby sweetcorn and sugar snap peas add colour and crunch, making this a complete meal in a single session. Whether you love Thai flavours or simply want a hands-off dinner that feels special, this recipe delivers bold taste with remarkably little effort.
Preparation tips
- Pat the chicken thighs dry before placing them in the Varoma so the steam circulates evenly and the meat stays juicy rather than watery on the outside.
- Arrange the sugar snap peas and baby sweetcorn on top of the chicken during the final steaming so they retain a pleasant bite and their bright colour for serving.
- If the peanut sauce becomes too thick, add a splash of the reserved steaming liquid from the mixing bowl and stir; this keeps the coconut flavour intact while loosening the sauce.
Recipe variations
- Vegetarian version: replace the chicken thighs with firm tofu cubes or cauliflower florets and use tamari instead of light soy sauce for a gluten-free, plant-based Thai peanut dinner.
- Festive version: add a pinch of red curry paste to the peanut sauce and garnish with toasted desiccated coconut, lime zest and fresh coriander for a colourful celebration twist.
Thermomix TM7 Benefits
- Garlic and ginger are chopped in seconds, creating an aromatic base for the peanut sauce without sticky fingers or a cutting board. [Multi-Function]
- Precise heating sautés the olive oil, garlic and ginger gently, releasing their fragrance without any risk of burning. [Precision Control]
- The Thermomix steams the chicken thighs in the Varoma above the coconut rice, keeping the meat tender and juicy while dinner cooks itself. [Automation]
- Blending the peanut butter with coconut milk and soy sauce produces a silky, lump-free sauce directly in the mixing bowl. [Multi-Function]
- Weighing the basmati rice and coconut milk straight into the bowl guarantees the ideal rice-to-liquid ratio for perfectly creamy coconut rice. [Built-in Scale]
Ingredients
- garlic cloves
- fresh root ginger
- olive oil
- coconut milk
- peanut butter
- light soy sauce
- orange juice
- dark brown sugar
- sriracha sauce
- sesame oil