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Thai Chicken Tostada with Spicy Peanut Sauce

Thai Chicken Tostada with Spicy Peanut Sauce


  • 6 whole wheat tortillas
  • 2 cups cooked diced chicken breast
  • red lettuce chopped
  • bean sprouts
  • carrots shredded
  • green onion diced
  • cilantro chopped
  • lime juice optional
  • chopped peanuts optional

Spicy Peanut Sauce

  • 1 Tbs coconut cream from top of can of coconut milk. Don't shake the can!
  • 2 garlic cloves minced
  • 2 teaspoon grated ginger
  • 1 teaspoon minced lemongrass
  • 1 Tbs red curry paste
  • cup peanut butter
  • 1 Tbs sugar
  • 1 Tbs fish sauce
  • 1 Tbs sesame oil
  • ½ can coconut milk


  • Preheat oven to 375 degrees F.
  • Coat tortillas on both sides with cooking spray or olive oil. Place on baking sheet and bake, turning once halfway, until lightly browned and crisped, about 10 minutes. Once out of the oven, immediately sprinkle with salt and pepper.
  • In the meanwhile, heat coconut cream in a saucepan over medium heat. Add garlic and ginger, and sauté until fragrant, approx 1 minute. Add lemongrass and curry paste, and sauté for another minute. Add the rest of the sauce ingredients and simmer, stirring frequently, until well incorporated and thickened, about 5 minutes. For thinner consistency, slowly add water or coconut milk.
  • Spread peanut sauce on one side of baked tortilla. Top with chicken and vegetables. Drizzle more peanut sauce over the top if desired.


Spicy Peanut Sauce: Adapted from Closet Cooking and Season with Spice


Serving: 6g