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 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
THAI-STYLE COCONUT CHICKEN
Make your favorite restaurant meal at home! Expect the dish to resemble a very flavorful broth, which is typical of many Thai dishes. Like your Thai food quite hot? Just add another chili or two.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 16
Steps:
- In nonstick wok or 12-inch nonstick skillet, heat oil over high heat. Add chicken; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Add lime peel, gingerroot, garlic, chilies and cilantro; stir-fry 1 minute.
- Pour coconut milk over chicken. Stir in brown sugar, salt, soy sauce, pea pods and bell pepper. Reduce heat to medium. Simmer uncovered 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir into tomato.
- Spoon into shallow serving bowls; top with basil. Serve with rice.
Nutrition Facts : Calories 430, Carbohydrate 14 g, Cholesterol 85 mg, Fat 2, Fiber 4 g, Protein 35 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 8 g, TransFat 0 g
COCONUT MILK-SIMMERED CHICKEN BREASTS WITH VEGETABLES
This fast but fabulous chicken dish pairs Thai-inspired flavors with French technique. Boneless, skinless chicken breasts have weeknight appeal, largely because they cook so quickly, but that also means they can dry out and become tough if you're not careful. Here, the chicken is gently cooked for about 10 minutes, then simmered in a ginger-scented coconut sauce studded with green beans and corn, resulting in tender and juicy chicken. Slicing the breasts before serving allows the sauce to coat each piece, adding more moisture and flavor. If you want more heat, sprinkle thinly sliced serrano chile over the top before serving. The best part is the entire meal comes together in about a half-hour: If you're quick, you can get all the vegetable prep done while the chicken cooks.
Provided by Susan Spungen
Categories dinner, easy, weeknight, grains and rice, poultry, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Season chicken breasts on both sides with salt. In a large (12-inch) lidded skillet, heat the oil over medium-low. Add the chicken, turn to coat with the oil, cover and cook until the thickest part feels springy to the touch, 4 to 5 minutes per side. (For best results, try not to let the chicken brown, and do not overcook; you'll be cooking it more later.) Set the chicken aside on a warm plate, leaving any liquid in the skillet, and cover the chicken with foil.
- Heat the skillet over medium. Add shallot and cook until softened, 2 to 3 minutes. Add garlic, ginger and chile, and cook for 1 minute. Add stock, raise heat to high and cook, scraping the bottom of the skillet with a wooden spoon, until thick and syrupy, about 1 minute.
- Add the coconut milk and 1/2 teaspoon salt and bring to a boil. Stir in green beans and corn, and lower heat to medium-high for a steady simmer. Cover and cook until beans are crisp-tender but still bright, and coconut milk is slightly reduced, 3 to 4 minutes.
- Add chopped cilantro and grated zest of the lime (saving a bit for the top), then season to taste with fish sauce, if using, and salt. Return chicken to the sauce, turning to coat, cover and cook until warmed and cooked through, 2 to 3 minutes. Add 1 tablespoon of the lime juice.
- Slice each chicken breast. Serve over jasmine rice, then spoon the vegetables and sauce on top. Sprinkle with remaining lime zest, and garnish with tomatoes and cilantro leaves. Serve with lime wedges.
THAI COCONUT CHICKEN (WITH HOMEMADE COCONUT MILK)
I made this tonight to accompany recipe #63446. and wow was it yummy! It is from the January 2011 issue of Cooking Light. and I am posting with a few minor tweaks. I only had one can of coconut milk tonight, and as I looked at the two recipes I realized I needed double that. A little internet sleuthing brought me to a way of making coconut milk at home (without buying a whole coconut!) so I thought I would post it here in case others ever need that emergency substitution. PLEASE NOTE: Cook time here does not include marinating time of 2 hours.
Provided by smellyvegetarian
Categories Thai
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For coconut milk:.
- Combine dried coconut and boiling water; let steep 5 minutes.
- Puree in a blender or food processor.
- Drain into a bowl with a fine colander or cheesecloth, squeezing coconut to get as much milk as possible. Discard coconut and voila! Coconut milk!
- Combine coconut milk, soy sauce, fresh lime juice, fresh ginger, Thai chile paste, sugar, and shallots. Reserve 1/2 cup coconut mixture; pour remaining coconut mixture in a zip-top plastic bag. Add chicken breast halves; seal. Marinate in refrigerator 2 hours.
- Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with salt. Add chicken to pan; cook 7 minutes on each side or until done. Serve with reserved coconut sauce. (Note: I actually used the extra sauce to deglaze my pan a few times as my chicken took longer to cook than this.).
More about "thai coconut chicken with homemade coconut milk recipes"
THAI COCONUT CHICKEN | RECIPETIN EATS
From recipetineats.com
5/5 (34)Total Time 25 minsCategory MainCalories 436 per serving
- Mix marinade in a large bowl. Add chicken and mix. Cover with cling wrap and marinate in the fridge for 24 - 48 hours (can't skip marinating for this recipe).
- Brush BBQ with oil, or heat 1 tbsp in a skillet (I used a skillet). Use Medium heat - or Medium Low if your stove/BBQ runs hot (otherwise marinade may burn).
- Remove chicken from marinade, shaking off excess. Cook the first side for around 5 minutes or until caramelised and golden. Turn then cook the other side for 4 minutes until caramelised.
THAI CHICKEN CURRY – WELLPLATED.COM
From wellplated.com
4.8/5 (64)Calories 473 per servingCategory Main Course
- Place a rack in the center of your oven and preheat the oven to 375 degrees F. Season the chicken with salt and black pepper.
- In a large, ovenproof skillet, melt the coconut oil over medium-high heat. Add the chicken and sear on both sides until deeply golden brown. Transfer to a plate.
- Reduce the heat to medium low. Add the bell pepper, leek, garlic, and ginger, and stir to combine. Cook for 2 minutes, until slightly softened. Stir in the curry paste. Cook for 5 additional minutes, stirring often. Slowly pour in the coconut milk while stirring to combine. Return the reserved chicken to the skillet.
- Place the skillet in the oven and cook for 25 minutes, or until a thermometer inserted in the thickest portion of the chicken registers 165 degrees F and the juices run clear (my smaller breasts were done closer to the 15-minute mark). Top with cilantro. Serve with rice and fresh sourdough bread for mopping up the sauce if desired.
THAI CHICKEN COCONUT CURRY (RED CURRY RECIPE) - AVERIE …
From averiecooks.com
4.8/5 (615)Calories 474 per servingCategory Chicken
THAI CHICKEN CURRY WITH COCONUT MILK - CREME DE LA CRUMB
From lecremedelacrumb.com
5/5 (192)Total Time 25 minsCategory Main CourseCalories 909 per serving
COCONUT MILK CHICKEN RECIPE | QUICK & EASY DINNER IDEA
From diethood.com
THAI ROAST CHICKEN THIGHS WITH COCONUT RICE RECIPE
From bonappetit.com
30-MINUTE THAI CHICKEN COCONUT CURRY RECIPE
From scrambledchefs.com
COCONUT CHICKEN - BAKE IT WITH LOVE
From bakeitwithlove.com
BRAISED THAI COCONUT CURRY CHICKEN THIGHS - BUDGET …
From budgetbytes.com
THAI COCONUT CHICKEN RECIPE - AN EASY, HEALTHY & FAST …
From savoryexperiments.com
THAI COCONUT CHICKEN AND RICE - FOODIECRUSH .COM
From foodiecrush.com
THAI CHICKEN SOUP WITH COCONUT MILK (TOM KA GAI) RECIPE - THE …
From thespruceeats.com
THAI-STYLE COCONUT CHICKEN SOUP (TOM KHA GAI) RECIPE | COLES
From coles.com.au
THAI COCONUT RED CURRY SALMON - RECIPE GIRL®
From recipegirl.com
SPICY THAI COCONUT CHICKEN SOUP RECIPE | MYRECIPES
From myrecipes.com
NISHA KATONA'S SPEEDY COCONUT CHICKEN CURRY | THIS MORNING - ITVX
From itv.com
GOLDEN MILK RECIPE (TURMERIC MILK) - COOKING CLASSY
From cookingclassy.com
THAI RED CURRY POT ROAST CHICKEN | RECIPETIN EATS
From recipetineats.com
ONE-PAN COCONUT MILK-BRAISED CHICKEN RECIPE | KITCHN
From thekitchn.com
THAI COCONUT GRILLED CHICKEN - COOKING CLASSY
From cookingclassy.com
YUMMY CREAMY CHICKEN STEW RICH IN CASHEW AND COCONUT | RECIPE
From onmanorama.com
SPICY COCONUT, CHICKEN & MUSHROOM SOUP - EATINGWELL
From eatingwell.com
STICKY CHICKEN SKEWERS WITH COCONUT AND MANGO | GOODTO
From goodto.com
15 THAI CHICKEN RECIPE WITH COCONUT MILK - SELECTED RECIPES
From selectedrecipe.com
A BOLD THAI CURRY BROTH RECIPE HELPS SILKEN TOFU UNFURL ITS DELICATE ...
From washingtonpost.com
CHICKEN MASSAMAN CURRY RECIPE - TASTING TABLE
From tastingtable.com
FILIPINO CHICKEN ADOBO - ONCE UPON A CHEF
From onceuponachef.com
THAI CHICKEN WITH COCONUT MILK RECIPE - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
PAGE NOT FOUND • INSTAGRAM
From instagram.com
COCONUT CURRY CHICKEN MEATBALLS WITH GARLIC BUTTER.
From halfbakedharvest.com
You'll also love