Thai Chicken Tacos with Peanut Sauce

Ingredients

Homemade Tortillas

• Corn flour - corn flour is a super fine powder, and it's different from cornstarch or cornmeal
• Salt - enhances the flavor in the corn flour
• Hot water - hydrates the tortilla dough

Coconut Lime Rice

• White rice - Jasmine rice and Basmati rise work best; rinse and drain the rice in water 3 times
• Coconut milk - light or low fat coconut milk works best to cook the rice
• Water - works with the coconut milk to cook the rice
• Salt - seasons the rice
• Lime juice - adds a citrus pop of flavor

Curry Chicken & Bell Peppers

• Chicken - I prefer boneless skinless chicken breast, but you can also use diced chicken thighs. Read my guide to know how long chicken can stay out.
• Bell peppers - red and orange bell peppers provide a nice sweet flavor
• Olive oil - coats the chicken and peppers as the cook; you can also use melted coconut oil or vegetable oil
• Ground black pepper and salt - seasons the chicken and peppers
• Red chili flakes - adds a little hint of spice
• Garlic powder - you can also use minced fresh garlic for a stronger flavor
• Ground ginger - you can also use fresh minced fresh ginger
• Thai red curry paste - adds just a little kick of spice and a rich curry flavor

Peanut Sauce

• Creamy peanut butter - adds the salty peanut flavor and thick, creamy texture
• Soy sauce - amps up the salty flavor
• Maple syrup - sweetens the sauce a little to balance the salt
• Rice vinegar - adds a little acidity
• Sesame oil - adds a little sesame flavor and aroma
• Warm water - loosens the sauce so it's easier to drizzle

Make the Homemade Tortillas

To make your own corn flour tortillas at home is a labor of love. The time and effort to make the dough, let it rest, shape the tortilla rounds and fry each one pays off with the incredible taste of hot, fresh corn tortillas. Which makes sense, since they have been popular for thousands of years!

1. In a large mixing bowl, whisk together the corn flour and salt.
2. Gradually add 1½ cups of hot water while stirring, until it forms a dough.
3. Knead the dough in the bowl for about 3 minutes, until it's firm.
4. Cover the bowl with a damp kitchen towel to rest for 10 minutes.
5. Portion the dough into smooth round balls that are about 4 cm in diameter.
6. Roll the dough into flat rounds.
7. Cook each tortilla one a time in a skillet on medium-high heat, for about a minute on each side.

Make the Coconut Lime Rice

1. In a small saucepan, pour in the rice, coconut milk, water and salt. Stir to mix it.
2. Bring the pot to a boil, then reduce the heat to simmer for about 20 minutes, until the rice is tender and all the water has been absorbed.
3. Squeeze lime juice on top of the rice. Set aside with the lid on to keep it warm.

Bake the Curry Chicken & Bell Peppers

1. Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
2. Lay out the diced chicken and sliced bell peppers on a baking sheet. Rub the olive oil, seasonings, and curry paste into the chicken and peppers.
3. Bake for 15 to 20 min, until the bell peppers are soft and the chicken cooked through.

Mix the Peanut Sauce

1. In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, and water until it is creamy. Set aside.

Assemble the Tacos

1. Assemble each taco with a homemade tortilla, some coconut lime rice, some curry chicken and bell peppers.
2. Top it with peanut sauce, lime juice, and cilantro.

Storing

• Fridge: Store all the components to make your tacos separately in air tight containers in the fridge for up to 5 days.
• Reheat: Transfer the chicken to a microwave safe plate, drizzle some peanut sauce on top, and cover it lightly with a paper towel (to catch splatters). Microwave for 30 second intervals until it's warm. Then assemble your tacos with the rest of the ingredients.