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
COCONUT CURRY THAI CHICKEN
Provided by Susannah Locketti
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 20
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 onion. 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 milk 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 4 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 ounces 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.
THAI COCONUT CHICKEN
This dish is super easy and lower in fat too!
Provided by Amy Brolsma
Categories World Cuisine Recipes Asian Thai
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- In a 2 quart saucepan, combine water and rice. Cover, and bring to a boil over high heat. Reduce heat, and simmer for 20 minutes.
- In a medium size bowl, combine the chicken and curry powder, and toss to coat.
- Coat a large nonstick skillet with cooking spray. Cook the chicken, stirring frequently, over medium-high heat for 4 minutes. Mix in the asparagus, snow peas, carrots and green onions; cook for 3 minutes. Pour in the coconut milk , continue cooking until sauce is hot, and chicken is cooked through. Serve over the hot, cooked rice.
Nutrition Facts : Calories 697 calories, Carbohydrate 91.4 g, Cholesterol 98.8 mg, Fat 12.1 g, Fiber 4.7 g, Protein 50.9 g, SaturatedFat 6.1 g, Sodium 140.8 mg, Sugar 3.6 g
THAI-STYLE COCONUT CURRY CHICKEN TACOS
This weeknight chicken dish takes advantage of super flavorful jarred curry paste and pairs it with silky coconut milk to create a meal that comes together in just 20 minutes. Each step in this deceptively simple dish coaxes maximum flavor out of relatively few ingredients: Toasting the curry paste in the pan concentrates its taste, searing the chicken in the mixture ensures it's properly coated, and simmering in creamy coconut milk tenderizes the meat. A splash of lime juice and a spoonful of pico de gallo brighten and lighten the rich curry. Fold the mixture into tacos or try the curry chicken as a topping for grain bowls, cauliflower rice, sautéed broccoli or leafy greens.
Provided by Kay Chun
Categories dinner, easy, lunch, quick, tacos, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons oil in a large nonstick skillet over low heat. Add the curry paste and garlic and cook, stirring occasionally, until the garlic is softened, about 3 minutes. Add the remaining 1 tablespoon oil and the chicken, season with salt and pepper, and cook over medium heat, stirring, until no longer pink, 2 or 3 minutes.
- Stir in the coconut milk and simmer until the sauce is thickened and the chicken starts to caramelize, about 15 minutes. Stir in 2 tablespoons lime juice.
- Meanwhile, in a medium bowl, make the pico de gallo: Toss the tomato, onion, cilantro and the remaining 2 tablespoons lime juice; season with salt and pepper.
- Divide the chicken mixture among the tortillas. Top with the pico de gallo and avocado, if using. Serve with lime wedges.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 733 milligrams, Sugar 4 grams, TransFat 0 grams
THAI CHICKEN CURRY IN COCONUT MILK
This recipe is one of the favorites in the family! If you don't have fish sauce available, try making it with soy sauce.
Provided by NELL ROSS
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over high heat; heat the curry paste in the oil about 30 seconds. Add the chicken and cook another 3 minutes. Stir in the onion, bell pepper, lemon zest, coconut milk, fish sauce, and lemon juice; bring to a boil; cook until the chicken is cooked through, 5 to 7 minutes. Sprinkle cilantro over the dish; stir. Serve hot.
Nutrition Facts : Calories 268.8 calories, Carbohydrate 6.4 g, Cholesterol 80.9 mg, Fat 12.3 g, Fiber 1.3 g, Protein 30.9 g, SaturatedFat 4.7 g, Sodium 378.6 mg, Sugar 2.8 g
COCONUT CURRY CHICKEN
This recipe from Food & Drink magazine isn't an authentic Thai dish but its delicious! You can add diced potato, diced tomato or sliced green beans instead of or in addition to the red peppers. My hubby doesn't like spicy food so he wasn't fond of it - but I'm the cook & occasionally he will just have to suffer!!
Provided by CountryLady
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pat chicken dry and remove any excess fat; sprinkle with turmeric.
- Heat oil in a frying pan over medium-high heat and brown chicken on both sides; transfer to a plate (keep warm) and discard all but 1 tbsp of oil in the pan.
- Add curry paste and stir, mixing it with the oil until fragrant, about 30 seconds; add the coconut milk and bring to a boil, stirring and scraping any browned bits from the bottom of the pan.
- Stir in fish sauce, lime juice and sugar; boil for 3 minutes, stirring occasionally.
- Lower the heat, add the chicken with any juices, cover and simmer for 15 minutes; uncover, turn the chicken pieces and simmer for another 15 minutes.
- Tip the pan and skim off any excess oil; add the red peppers and cook for another 5 to 10 minutes, or until the chicken is cooked, the peppers are done to your liking and the sauce is reduced to the consistency that you prefer.
- Check the sauce for taste - if necessary, add some salt; sprinkle curry with basil leaves and serve with lime wedges.
Nutrition Facts : Calories 386.9, Fat 31.8, SaturatedFat 20.9, Cholesterol 68.1, Sodium 792.2, Carbohydrate 9.8, Fiber 1.2, Sugar 4.1, Protein 19.1
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