Thai inspired bao buns filled with creamy coconut & ginger chicken. Topped with fresh salad, crispy shallots and spicy sriracha mayo.
If you haven't tried Coconut Chicken before, you are in for a treat. This recipe was inspired by a beautiful meal I had in Thailand that has always stuck with me. It is super tasty and a nice change from the most common Thai food.
Finding chicken mince in the supermarket can be hit and miss sometimes. If my budget allows it, I always buy it when it's available and freeze it for later. Sriracha mayonnaise and crispy shallots can be found in some supermarkets, or at Asian specialty stores.
How to make Coconut Chicken Bao Buns:
Heat oil in a frying pan, add the cumin, turmeric, garlic, ginger and chicken mince and fry until lightly browned, breaking up the mince as it cooks. Season well with salt and pepper. Add the coconut cream, lemon juice and sweet chilli sauce then simmer for 5-10 minutes until it thickens up.
Chop the spring onions finely and stir through the mince. Heat the bao buns for 3-5 minutes until light and fluffy in a steamer. Or to heat in the microwave, place bao buns on a plate with a cup of boiling water. Heat until warmed through, not too long or they will dry out.
Assemble the steamed buns with the coconut chicken mince, slaw or salad, sliced chilli, crispy fried shallots and a drizzle of sriracha mayo. Serve immediately while the buns are still warm.
If you love Thai style cooking check out my easy and delicious recipes for Thai Chicken Noodle Salad, Feed a Crowd Thai Beef Salad, Slow Cooker Thai Pumpkin Soup and The Easiest Chicken Pad Thai.
Common questions for Chicken Bao Buns:
Is this meal gluten free? The chicken mince and salad are gluten free, but the bao buns are not. Serve in lettuce cups as an alternative.
Could I use a different type of mince? Yes, pork mince would also taste great in this meal.
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Coconut chicken Bao Buns
Thai inspired bao buns filled with creamy coconut and ginger chicken mince and fresh salad.
Ingredients
- 2 Tbsp oil
- 1⁄2 tsp ground cumin
- 1⁄2 tsp ground turmeric
- 2 cloves garlic, crushed
- 40g ginger, grated
- 500g chicken mince
- 1 cup coconut cream
- Juice of 1⁄2 a lemon
- 1 tsp sweet chilli sauce
- 3 spring onions
To serve
- 8 bao buns, frozen
- 1 bag ready-made salad or slaw
- 1 chilli, sliced
- Fried shallots
- Sriracha mayonnaise
Instructions
- Heat oil in a frying pan, add the cumin, turmeric, garlic, ginger and chicken mince and fry until lightly browned, breaking up the mince as it cooks.
- Season well with salt and pepper. Add the coconut cream, lemon juice and sweet chilli sauce then simmer for 5-10 minutes until it thickens up.
- Chop the spring onions finely and stir through the mince.
- Heat the bao buns for 3-5 minutes until light and fluffy in a steamer. Or to heat in the microwave, place bao buns on a plate with a cup of boiling water. Heat until warmed through, not too long or they will dry out.
- Assemble the steamed buns with the coconut chicken mince, slaw or salad, sliced chilli, crispy fried shallots and a drizzle of sriracha mayo. Serve immediately while the buns are still warm.
Notes
- Add your favourite salad ingredients from your garden, fridge or a pre-made salad bag like I did.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 780Total Fat: 56gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 188mgSodium: 1446mgCarbohydrates: 141gFiber: 6gSugar: 60gProtein: 59g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
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