NON-SPICY THAI COCONUT CHICKEN
I am not exactly sure what Thai food tastes like...but after reading recipes I think spicy. So if you want spicy look somewhere else. This is a mild and delicious chicken that keeps you craving for more. I would suggest doubling the sauce, but not the chicken because it is sooooooo good :) Reading through some chicken recipes I came up with this recipe. I got the main idea from one recipe in the Betty Crocker cookbook. But I only used half of it...so enjoy!
Provided by Missi cook
Categories Meat
Time 30m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Sauté the chicken in oil of your choice on medium heat until the pink is gone.
- Put the chicken onto a plate with paper towel over it to drain the oil off the chicken. Wash the pan.
- Put the chicken back in the clean pan on medium low heat and add coconut milk.
- Stir in the soya sauce, brown sugar, and salt. Taste and add more as necessary.
- Take the leaves off the sprig, chop and add to chicken.
- Stir every so often and just allow to heat to desired temperature. (Best warm).
- Serve with rice and "Rosemary Vegetable Kabobs".
Nutrition Facts : Calories 343.4, Fat 21.6, SaturatedFat 12.7, Cholesterol 74.2, Sodium 283.9, Carbohydrate 12.4, Sugar 10.7, Protein 25.6
SPICY THAI COCONUT CHICKEN SOUP
For national soup month in January, I came up with a new recipe every day. This one is my favorite! It's so easy, with just a touch of special Thai flavors. For an even richer flavor, try using whole coconut milk. -Diane Nemitz, Ludington, Michigan
Provided by Taste of Home
Time 1h
Yield 6 servings (2 quarts)
Number Of Ingredients 17
Steps:
- Toss chicken with cornstarch. In a 6-qt. stockpot, heat 2 tablespoons oil over medium-high heat; saute chicken until lightly browned, 2-3 minutes. Remove from pot., In same pan, saute onion, jalapeno and garlic in remaining oil over medium-high heat until onion is tender, 3-4 minutes. Stir in seasonings, chili sauce, coconut milk and broth; bring to a boil. Reduce heat; simmer, covered, 20 minutes., Stir in cabbage, snow peas and chicken; cook, uncovered, just until cabbage is crisp-tender and chicken is cooked through, 3-4 minutes. Serve with green onions and lime wedges.
Nutrition Facts : Calories 244 calories, Fat 14g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 1017mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.
COCONUT CURRY THAI CHICKEN
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 onions. 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 curry 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 four 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 oz. 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.
- NOTE: You may substitute shrimp or tofu for the chicken and it is equally delicious!!
THAI COCONUT CHICKEN
Make and share this Thai Coconut Chicken recipe from Food.com.
Provided by Dienia B.
Categories Chicken
Time P1DT15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- mix everything for marinade
- put in chicken chill overnight
- grill basting with sauce
- can cook down marinade for sauce.
Nutrition Facts : Calories 486.9, Fat 34.8, SaturatedFat 22.7, Cholesterol 92.8, Sodium 1112.4, Carbohydrate 11.8, Fiber 1.2, Sugar 4.3, Protein 34.6
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