Coconut Lime Chicken Curry Recipes

Steps:

• Cut chicken into 1-inch chunks and sautee in a little oil until surface is lightly brown (do not need to cook through). Remove chicken from pan. Stir in coconut milk, broth, curry paste, curry powder, and red pepper flakes, simmer for about 5 minutes.
• Add chicken back to pan and simmer about another 5-10 minutes, until the sauce is slightly thicker and chicken is fully cooked and tender.
• Add lime juice, zest and chile salsa and stir until heated through.
• Toss in stir-fried veggies if desired, and sprinkle with cilantro leaves. Serve with rice.

Steps:

• Place the first 9 ingredients in a 4- or 5-qt. slow cooker; stir in chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Skim fat; stir in cooked rice. Cook, covered, on low 15-30 minutes or until heated through. Sprinkle servings with cilantro.

Steps:

• Put the 2 tablespoons oil in a large skillet and turn the heat to medium.
• Meanwhile, season the chicken breasts with salt and pepper on each side. Add 2 tablespoons of the curry paste and half of the cilantro. Massage the chicken, rubbing in the curry paste and cilantro.
• When the oil is shimmering, add the chicken in one layer and cook until browned, about 3 minutes per side. Remove to a plate. The chicken will not be cooked through at this point.
• Add the onion, garlic, ginger and 1 tablespoon of the butter. Season with salt and pepper. Add a drizzle of oil if the skillet looks dry and stir together. Clear some space in the skillet and add 2 of the lime halves cut-side down. Add the remaining 2 tablespoons curry paste and cook, stirring occasionally, until the onion is translucent and the garlic is slightly golden, about 5 minutes. During this time, leave the limes cut side down. Return the chicken to the skillet. Sprinkle with most of the lime zest and reserve the rest for garnish. Add the thyme leaves and bring to a simmer. Remove the lime halves.
• Reduce the heat to medium-low and stir in the coconut milk, water and half of the lime juice. Bring to a simmer. Add the rice, if using, and stir together. Add half of the remaining chopped herbs and all of the remaining lime juice. Flip the chicken to coat, add the raisins and continue to simmer until the sauce is slightly thickened and the chicken is cooked through, about 10 minutes. Taste and adjust the seasonings as needed. Stir in the remaining 1 tablespoon butter and the chopped herbs and squeeze in more lime juice, as desired.
• Garnish with the coconut and reserved lime zest and serve.

Steps:

• Trim the chicken thighs of excess fat and cut into 1/2- to 1-inch pieces; transfer to a bowl. Add the paprika, turmeric and salt, and use your hands to mix well. Let the chicken marinate at room temperature while you prepare the other ingredients, or cover and refrigerate overnight.
• In a large pot, heat the oil over medium-high. Stir in the onions, lower the heat to medium-low and cook gently, stirring often to prevent scorching, until tender and translucent, 8 to 10 minutes. Add the garlic and continue to cook, stirring often, until most of the water from the onions has been cooked out and a glossy layer of oil has risen to the surface, about 5 minutes more.
• Add the marinated chicken and stir to release the spices into the onion. Pour in the coconut milk and bring to a near boil. Let the coconut milk simmer briskly for about 4 minutes to thicken a bit. Lower the heat to medium-low and add the fish sauce. Stir in 1 1/2 cups water and bring to a near boil. The broth will thin out as the chicken starts to release its juices.
• Lower to a gentle simmer and cook, stirring occasionally, until the chicken is tender, 30 to 45 minutes. Droplets of paprika-red oil will rise to the surface. Stir in the curry powder and cayenne, simmer briefly and remove from the heat.
• If time permits, let the curry sit for at least 20 minutes before serving. This allows the chicken to soak in more flavors as the curry cools. Bring to a simmer again right before serving and taste, adding more salt or fish sauce if desired. Serve over rice or noodles, with bowls of cilantro and lime wedges.