COCONUT CHICKEN WITH GREEN BEANS
Healthy, quick and easy; what more could you want?
Provided by Bethany Webber
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Heat coconut milk in a large saucepan over low heat. Simmer green beans in coconut milk until soft, about 10 minutes.
- Heat vegetable oil in a skillet over medium heat. Cook and stir chicken and onion in hot oil until the chicken pieces are no longer pink in the center, about 10 minutes.
- Stir chicken mixture into the green bean mixture; cook together for 2 minutes. Transfer to a serving platter.
- Melt coconut butter and almond butter together in a saucepan over low heat; drizzle over chicken and green beans.
Nutrition Facts : Calories 592.6 calories, Carbohydrate 24.5 g, Cholesterol 87.8 mg, Fat 39.5 g, Fiber 9.7 g, Protein 41.1 g, SaturatedFat 25.5 g, Sodium 153.8 mg, Sugar 5.3 g
GREEN CHICKEN CURRY WITH COCONUT MILK
Provided by Food Network
Time 13m
Yield 4 servings
Number Of Ingredients 20
Steps:
- In a food processor puree 6 green chilies, shrimp paste, lemon grass, galanga root, lime zest, cilantro leaves, shallots, garlic, salt, cinnamon and cilantro root. In a Dutch oven heat oil and saute paste over medium heat for 3 minutes. Add chicken thighs and turn to coat. Turn heat to high, add water and bring to a boil. Reduce heat to medium, cover and simmer 1 hour. Remove chicken and reserve. Chill liquid until it congeals.
- Degrease chilled liquid. Reheat gently. There should be 1 cup of liquid -- add water if needed. Dissolve tamarind concentrate in 2 tablespoons of hot water and add. Add fish sauce. Bring to a boil and thicken with cornstarch mixed with a little water. Turn heat to very low and add coconut milk, the reserved chicken thighs, cut in half, and simmer 15 minutes. Add remaining green chilies and tomatoes. Simmer gently for 15 minutes more. If sauce is too thick, thin with a little coconut milk just before serving. Sprinkle wit
CHICKEN AND GREEN BEAN COCONUT CURRY
Categories Chicken Vegetable Dinner Coconut Curry Green Bean Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 serves
Number Of Ingredients 9
Steps:
- Break up tamarind, then add to boiling-hot water (1/2 cup) in a heatproof bowl and soak 15 minutes. Mash tamarind with a fork until pulp is dissolved, then pour tamarind mixture through a fine-mesh sieve into a small bowl, pressing hard on solids to extract as much liquid as possible. Discard solids.
- Heat a dry 10-inch heavy skillet (preferably cast-iron) over moderately low heat until hot, about 2 minutes, then toast coriander and cumin seeds, stirring constantly, 2 minutes. Add 12 curry leaves and toast, stirring constantly, until leaves curl and darken, 3 to 4 minutes. Add 4 chiles and toast, stirring constantly, until a shade darker, 1 to 2 minutes. Transfer to a plate and cool completely, then finely grind in grinder.
- Pat chicken dry and sprinkle with 1 teaspoon salt. Heat 2 tablespoons oil in a wide 6-quart heavy pot over moderately high heat until hot but not smoking, then brown chicken in 2 batches, skin sides down first, turning over once, about 8 minutes per batch. Transfer to a plate.
- Pour off all but 2 tablespoons fat from pot, then cook onions over moderate heat, stirring occasionally, until edges are golden, 5 to 8 minutes. Reduce heat to moderately low, then add ground-spice mixture, garlic, turmeric, and remaining teaspoon salt and cook, stirring frequently (to prevent scorching), about 3 minutes. Add coconut milk and tamarind liquid and simmer, stirring, until any coconut-milk solids are dissolved, about 1 minute. Add chicken, skin sides up, in 1 layer (chicken will not be completely covered with liquid) and simmer, covered, until chicken is just cooked through, about 15 minutes.
- While chicken simmers, cook green beans in an 8-quart pot of boiling salted water until crisp-tender, 3 to 4 minutes. Drain and transfer to a bowl of ice water to stop cooking. Drain well.
- When chicken is done cooking, transfer with tongs to a cutting board, reserving sauce in pot, and halve each chicken breast diagonally through bone. Put chicken in a deep serving dish and keep warm, covered with foil. Add green beans to coconut sauce and simmer until just tender, about 1 minute.
- While beans simmer, heat remaining tablespoon oil in 10-inch heavy skillet over moderate heat until hot but not smoking. Add mustard seeds, then cover skillet and cook until seeds make popping sounds, about 5 seconds. Remove lid, then add remaining 15 curry leaves and 2 chiles and cook, stirring, until leaves crackle and chiles darken slightly, about 5 seconds. Pour hot oil mixture over coconut sauce and beans, then stir to combine. Season with salt, then spoon sauce and beans around chicken. Discard whole chiles if desired.
GREEN CURRY CHICKEN
Steps:
- Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges.
- Heat the coriander, cumin seeds, and peppercorns in a small dry skillet for 2 minutes until fragrant. Put the seeds in a clean coffee grinder or spice mill and buzz the spices to a powder.
- Put the spice blend and remaining ingredients in a food processor, and pulse to combine. Pour in the water to help grind everything down into a paste.
CHICKEN AND GREEN BEANS IN RED CURRY
I really enjoy Thai food. This recipe is so easy and flavorful. In the Thai dishes I've eaten green beans are usually served very crisp. I generally don't leave mine crisp but in Thai cooking it just seems to work. I use this recipe to use up leftover vegetables too; steamed broccoli is a great addition.
Provided by jrusk
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large pan.
- Add curry paste and stir until bubbling.
- Add onions, garlic, and hot chili sauce. Saute 1-2 minutes.
- Add chicken slices, brown on one side. Flip chicken and add green beans on top cooking for 2-3 minutes. Optional: Cover to help cook green beans.
- Completely mix in green beans.
- Add coconut milk and fish sauce Simmer for 5-10 minutes.
- Test green beans to your personal crunch preference.
- Mix in basil leaves right before serving.
- Serve over brown rice.
- Note: If I'm not serving this over rice I'll mix in cornstarch to thicken the sauce.
Nutrition Facts : Calories 404.2, Fat 27.2, SaturatedFat 19.3, Cholesterol 75.5, Sodium 542.1, Carbohydrate 14, Fiber 3.6, Sugar 5.1, Protein 29.9
AWESOME THAI CHICKEN COCONUT CURRY
This recipe introduced me to the fantastic flavour of coconut milk and curry paste, its insane how good it is, don't even think of skimping on any of the ingredients, you need them all. Fish sauce is super cheap and you can find it in the asian food isle in your supermarket. I hope you enjoy this as much as I do.
Provided by Le Beast
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 317.5, Fat 24.7, SaturatedFat 19.2, Sodium 832.1, Carbohydrate 26.6, Fiber 1.2, Sugar 21.7, Protein 2.8
CHICKEN, POTATO & GREEN BEAN CURRY
This mild, creamy curry is a superhealthy way to start the week. Serve with naan breads warm from the oven
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oil in a large frying pan and cook the onion and chicken together over a medium heat for 5 mins until the onion is soft.
- Add the potatoes, curry paste and passata, bring to the boil, then cover and gently simmer for 15 mins. Add the beans and a splash of water and cook for 10-15 mins more until all the vegetables are tender and the chicken is cooked through. Remove from the heat and stir in the yogurt. Serve with rice or naan.
Nutrition Facts : Calories 333 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 1.34 milligram of sodium
COCONUT CURRY CHICKEN AND VEGETABLES IN THE SLOW COOKER
Try this easy coconut curry in your slow cooker with sweet potato, green beans, bell pepper, and onion. Serve over either riced cauliflower or jasmine rice, as you prefer.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 7h20m
Yield 6
Number Of Ingredients 17
Steps:
- Combine chicken, green beans, sweet potato, bell pepper, onion, garlic, and ginger in a slow cooker.
- Stir together chicken broth, curry powder, kosher salt, cumin, turmeric, and cayenne pepper in a small bowl. Pour into slow cooker and stir into chicken and vegetables. Cover slow cooker.
- Cook on Low until chicken is cooked through and vegetables are fork tender, about 6 hours.
- Whisk together coconut milk and cashew butter in a bowl until all the lumps are gone. Add to slow cooker and continue cooking for 1 more hour. Garnish with chopped cashews and cilantro.
Nutrition Facts : Calories 470.1 calories, Carbohydrate 25.4 g, Cholesterol 65.4 mg, Fat 29 g, Fiber 5.5 g, Protein 31 g, SaturatedFat 16.3 g, Sodium 1021.4 mg, Sugar 5.1 g
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