PEANUT CURRY WITH CHICKEN AND BASIL
Thick curry sauce made with peanut butter and coconut milk. Serve over long-grain rice.
Provided by Mason Atom Wolak
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon sesame oil in a large frying pan over medium heat. Add garlic and 1/3 of the basil. Saute until garlic is fragrant, about 30 seconds. Add onion and cook until transparent, 5 to 7 minutes.
- Add chicken to the pan with remaining sesame oil and season with chile powder. Add mushrooms and bamboo shoots. Cook until the chicken is only slightly pink in the center and the mushrooms have started to lose their moisture, 4 to 5 minutes. Add curry paste and mix well.
- Pour in 1/2 of the coconut milk. Stir until vegetables and chicken are evenly coated. Add peanut butter and curry powder and mix thoroughly. Cook over medium heat until the sauce thickens, stirring often to keep the sauce from burning to the bottom of the pan, 10 to 15 minutes.
- Reduce heat to low and add remaining coconut milk and brown sugar. Continue to simmer over low heat until desired consistency is reached, 10 to 15 minutes more, tasting and adding more peanut butter if needed.
Nutrition Facts : Calories 601.3 calories, Carbohydrate 20.5 g, Cholesterol 64.6 mg, Fat 45.4 g, Fiber 4.9 g, Protein 34.2 g, SaturatedFat 23.1 g, Sodium 248.9 mg, Sugar 10 g
COCONUT CURRY CHICKEN
My husband and I love this yummy dish! It's a breeze to prepare in the slow cooker, and it tastes just like a meal you'd have at your favorite Indian or Thai restaurant. -Andi Kauffman, Beavercreek, Oregon
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place potatoes and onion in a 3- or 4-qt. slow cooker. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. , Transfer to slow cooker. In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low until meat is tender, 5-6 hours., Serve chicken and sauce with rice; sprinkle with green onions. Garnish with raisins, coconut and peanuts if desired.
Nutrition Facts : Calories 350 calories, Fat 7g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 265mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
CHICKEN AND COCONUT CURRY
A very yummy, spicy, but not too hot chicken curry! If you can't find lemon grass, try using lemon balm, 2 leaves (chopped) for each stick called for. It's not the same, but it works beautifully! Marinating time is not included in the time estimate. Recipe harvested from the Internet.
Provided by stormylee
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken breasts into 2 cm pieces.
- Combine soy sauce, cumin, curry paste, turmeric, garlic, sweet chili sauce and lemon grass in a bowl.
- Add chicken and stir to coat well.
- Cover and refrigerate overnight (or during the day) to marinate.
- Place marinated chicken, peanut butter, coconut milk and kaffir lime leaves in a saucepan, bring mixture to boil and simmer over low heat, stirring occasionally, for 20-25 minutes or until chicken is cooked through.
- Discard kaffir lime leaves.
- Serve with coconut rice.
Nutrition Facts : Calories 552.5, Fat 40.6, SaturatedFat 20.4, Cholesterol 92.8, Sodium 1707.2, Carbohydrate 10.5, Fiber 2.1, Sugar 2.4, Protein 40.4
THAI COCONUT PEANUT CHICKEN
This was one of my favorite recipes from Painter's Tavern in NY state. I tracked down various versions and tested and retested until I found the taste that fit their version. Thai inspired, not truly an authentic dish. This makes a lot of sauce - in fact, you may find that you don't need quite the full amount for this recipe. It really depends on how much you like in your finished dish. I usually make the full amount and the next meal I serve the extra portion as a dip for chicken fingers or satay sticks (it also can be used as a chicken marinade). The nutritional data is assuming you are eating all of the sauce with this meal, so bear that in mind.
Provided by HeatherFeather
Categories Chicken Breast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For the Sauce: Heat coconut milk, peanut butter, and broth in a saucepan over medium heat, stirring constantly until smooth and heated through (do not let boil).
- Add remaining sauce ingredients, seasoning to taste, stirring constantly until the sauce thickens to the consistency of thin spaghetti sauce.
- Remove from heat and cover, if will continue to thicken off the heat.
- To prepare the chicken:.
- Heat some sesame oil in a large skillet over medium high heat and stir fry the chicken chunks until almost cooked through.
- While the chicken is cooking, squeeze some lime juice into the pan to add moisture, as much as needed.
- Set aside about 1/2 cup of the diced scallions for a garnish later, and add the rest to the chicken, along with the carrots and stir fry until the veggies are lightly browned and the chicken is fully cooked, adding even more lime juice as needed for moisture.
- Pour some of the peanut sauce over the chicken in the pan and toss to coat (a ladleful or two).
- Portion cooked pasta onto serving plates and ladle some more peanut sauce on top of each (or if you prefer, toss pasta with some of the sauce first).
- Ladle chicken mixture on top of each portion, and drizzle with a bit more peanut sauce if desired.
- Sprinkle with some cayenne pepper and some reserved scallions (and nuts if desired) as garnish.
- You may have extra sauce, which keeps about 2 days covered in the fridge, a nice dip for chicken fingers.
Nutrition Facts : Calories 411.8, Fat 19.4, SaturatedFat 3.9, Cholesterol 32.9, Sodium 355.6, Carbohydrate 36.6, Fiber 4.5, Sugar 8.4, Protein 26.2
CROCK POT CURRY CHICKEN WITH COCONUT AND PEANUTS
Make and share this Crock Pot Curry Chicken With Coconut and Peanuts recipe from Food.com.
Provided by canarygirl
Categories Curries
Time 7h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut chicken into cubes, and sprinkle with salt and pepper.
- Slice onion in julienne, and mash garlic.
- Heat oil in a small sauteé pan, and brown garlic and onions.
- Set aside.
- Mix hot water with bouillon cube and peanut butter, until both have dissolved/melted.
- Combine this with the coconut milk, curry, ginger, cilantro and wine.
- Put chicken in crock pot.
- Top with onions and garlic, and then with liquid mixture.
- Cook on low heat for about 6-7 hours, or until cooked through and tender.
- Add cornstarch slurry to thicken as desired.
- Serve over steamed rice, with chopped cilantro and peanuts to garnish.
- I like it a bit spicy, so I also add chopped chilies, or cayenne to the dish.
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