Awesome Thai Chicken Coconut Curry Recipes

Steps:

• For the sauce: In a medium bowl, combine all of the sauce ingredients, whisk until thoroughly combined and set aside.
• For the chicken: Cook the whole wheat linguine al dente according to box directions. Drain and rinse under cold water and spray lightly with olive oil cooking spray so it does not stick and set aside.
• Coat a large nonstick skillet with cooking spray and add onions. Cook until translucent and beginning to brown, about 5 to 10 minutes. Add the chicken, season with salt and pepper and stir in curry powder. Saute chicken until lightly brown. Add the peanut butter and allow it to melt to coat the chicken.
• Add the roasted red peppers, water chestnuts and scallions and season with salt and pepper as you like. Saute for a few minutes just to release flavor.
• Pour the coconut curry sauce over the chicken and vegetables and stir gently. Cook just until warmed through and thickened a bit, about 3 to 5 minutes. Season with salt and pepper, as needed. Garnish with chopped mint and cilantro. Serve with lime wedges, if desired.
• SUZY'S SERVING OPTIONS: (Serves four or more ? can be doubled easily)
• Family Style ? Put linguine in a large deep platter or decorative bowl and pour mixture over the top. Toss gently with tongs. Garnish with fresh lime juice, and chopped scallions or herbs.
• Low Carb Diets ? On a large dinner plate place Boston lettuce leaves in a fan covering the entire plate. Place 1/4 of the chicken mixture on top and drizzle with fresh lime juice and garnish with scallions. The sauce will form a natural salad dressing for the lettuce.
• Individual Plates: Each serving is 2 oz. dry pasta and 1/4 of the chicken mixture. Garnish it with fresh lime juice, a lime wedge and scallions or herbs. Serve it on a small exotic plate for added presentation.
• NOTE: You may substitute shrimp or tofu for the chicken and it is equally delicious!!

Steps:

• Heat the oil in a large wok, add the garlic, saute.
• Add the curry, ginger and the thicker cream on top of the can of coconut milk to the wok, whisk.
• Now add the rest of the coconut milk in along with everything but the chicken and pineapple, whisk.
• Bring to a slow boil for 7 minutes, then discard the lemongrass Add the chicken and pineapple and cook till the chicken is no longer pink inside, about 7-9 minutes.
• Serve over Jasmine rice and top with green onion.
• Soooooooooooooo yummy!

Steps:

• Pound or grind all paste ingredients until ground smooth using a spice grinder or, preferably, a granite mortar and pestle.
• Place chicken pieces in an oiled baking dish and add the lemon grass stalks. Add the curry mix to the coconut milk and mix well well then add to dish. Cover and bake at 375 degrees for 20 minutes.
• Remove dish from oven and add the potatoes, bell pepper. Stir well, then return to the oven and bake for an additional 30 minutes (or until chicken, potatoes and carrots are well cooked).
• Remove from the oven. Stir and taste, adding more salt if not salty enough. If too salty for your taste, add a little more lime juice. Add additional fresh chilies if you prefer more spice. If it's too spicy, add a little more coconut milk. If too sour, add a little more coconut sugar.
• Top with the Thai Basil and serve.

Steps:

• Put coconut milk in a saucepan and bring to a boil. Lower the heat and simmer gently for 10 minutes until a little thick. Stir in red curry paste and garlic and simmer for 5 more minutes.
• Cut chicken into bite sized pcs and add them to the pan and bring to a boil. Lower the heat and add the lime juice, fish sauce, chillies, turmeric and salt.
• Cover and simmer for 15 minutes or till chicken is cooked. You can add a little water if the sauce looks dry.
• Stir in basil and cilantro, adjust salt and serve with white rice. (if using dry basil leaves let it simmer for 2 more minutes).

Steps:

• Combine cocnut milk, potatoes, nam pla, curry powder, and cloves.
• Simmer 15 minutes.
• Add chicken; cover, increase heat and cook until chicken and potatoes are tender, about 8 minutes.
• Stir occasionally.
• Serve with rice.

Steps:

• Heat oil in a heavy saucepan
• Chop garlic, onion and bell pepper. Add to pan and cook until brown and soft.
• Chop pineapple into bite sized pieces and add to pan.
• Add the curry, fish sauce and thai spices (I like Penzeys Thai Sate seasonings) and stir.
• Cut the chicken into bite sized pieces, lightly season with salt and pepper, add to pan and brown on all sides.
• Add coconut milk and yogurt. Bring to a boil then turn it down to a simmer.
• Add green peas, ginger and cinnamon stick.
• Let simmer for 10-15 minutes.
• Remove cinnamon stick and dried ginger root.
• Serve over rice and top with chopped cashews if desired.

Steps:

• Heat oil in a large pan over medium heat. Saute lemon grass, ginger, and garlic until fragrant, 1 to 2 minutes. Add coconut milk and bring to a boil. Keep at a steady boil until reduced by half, about 5 minutes.
• Add shrimp, bell pepper, 1/2 of the cilantro, green onion, lime juice, fish sauce, soy sauce, chili sauce, and sugar. Simmer for 10 minutes.
• Serve curry over warm rice and garnish with remaining cilantro.