Pina Colada Thai Curry Chicken Carrie Sheridan Recipes

Steps:

• In a large skillet, heat the oil over medium heat.
• Season the chicken with the salt and pepper and sauté for 3 to 4 minutes per side, or until no pink remains and the juices run clear.
• Remove to a platter and cover to keep warm.
• Add the cream of coconut and heavy cream to the skillet; cook for 1 to 2 minutes, stirring until well combined.
• Stir in the pineapple and cherries and return the chicken to the skillet.
• Cook for 2 to 4 minutes, or until heated through. Sprinkle with the toasted coconut, and serve.

Steps:

• In 2-quart saucepan, bring 2 cups water to a boil; add rice and salt.
• Reduce heat to low; cover and simmer 18 minutes.
• Chill in 1-quart covered bowl at least 2 hours until cold.
• Whisk pineapple salsa and red curry paste together until smooth.
• In nonstick 12-inch skillet, heat 1 teaspoon oil over medium heat.
• Add eggs and scramble; remove from skillet and set aside.
• In same skillet, heat 1 tablespoon vegetable oil over medium heat.
• Add onion and cook, stirring occasionally, until golden and tender.
• Add garlic and cook, stirring, 1 minute.
• Increase heat to medium-high; add chicken and cook 4-5 minutes until golden and cooked through.
• Add chilled rice, coconut milk and salsa mixture to skillet and mix well.
• Add pineapple cubes, scrambled eggs and 1/3 cup basil, tossing to mix well.
• To serve, remove skillet from heat; spoon contents into a serving bowl; garnish with remaining basil.

Steps:

• Combine hot sauce, lime juice, and coconut milk in 2 large plastic ziploc bags or a airtight/leak proof container with a lid.
• Add the chicken to the bag or container and marinate for 2 to 3 hours in the fridge, turning the chicken halfway through so all sides soak in the marinade.
• Preheat oven to 400 degrees F.
• Line a baking sheet with foil and spray with non stick cooking spray.
• Combine bread crumbs, coconut flakes, salt, curry powder, onion powder, and pepper in a shallow bowl.
• Remove chicken from the marinade and roll each strip in the bread crumb mixture.
• Place on the prepared pan and bake for 30 minutes or until juices run clear.