Thai Coconut Curry Chicken With Chili Lime Sauce Recipe 495

Steps:

• In a large saucepan, heat sesame oil over medium heat. Add chicken, carrot and celery; cook and stir until vegetables are slightly softened, 3-4 minutes. Add ginger and garlic; cook 1 minute more., Stir in tomatoes, coconut milk, curry paste, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10 minutes. Add edamame; cook 5 minutes more. Stir in spinach, green onion and lemon zest until spinach wilts. Remove from heat; top with cilantro and peanuts.

Steps:

• 1. Open coconut milk. Scrape 2 TBS coconut solids from tops of cans. Add coconut solids and peanut oil to medium saucepan and heat over medium-high heat. Add chicken thighs and cook on both sides until brown and crispy, about 3-4 minutes per side. Remove chicken from pan and set aside. 2. Add minced garlic to skillet and saute one minute. Add curry paste, and saute 2 minutes, blending paste with garlic and oil and scraping up any browned bits. 3. Add remainder of coconut milk and solids to saucepan and mix well, scraping any browned bits. Add brown sugar, fish sauce, and 2 TBS lime juice, mixing well. Bring to a boil, and add browned chicken thighs to pan, making sure curry covers thighs. Reduce heat to low and cover pan. Simmer about 20 minutes. 4. Uncover pan and add sweet potato chunks. Cover pan and simmer another 20 minutes. 5. Remove chicken thighs from pan. Remove meat from bone and cut into large pieces. Return chicken to pan along with peas. Simmer another 5 minutes. 6. To make chili-lime sauce, combine chili-lime salt with lime juice, and put into 4 individual dipping bowls. Serve curry hot with sticky white rice and chili-lime sauce on the side (for dipping chicken pieces into). Sprinkle chopped basil or cilantro over for garnish. Makes 4 servings. Each serving = 16 Weight Watchers points.

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.

Steps:

• In a large kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry, in batches, transferring it as it is browned to a plate. To the kettle add the gingerroot and the garlic and cook the mixture for 1 minute. Add the flour and the curry powder and cook the mixture, stirring, for 1 minute. Whisk in the Sherry, the coconut cream, and the broth and bring the mixture to a boil, whisking. Add the black pepper, the chopped coriander, the soy sauce, the jalapeño, the chicken, and any juices that have accumulated on the plate and simmer the mixture, covered, for 10 minutes. Add the bell peppers and simmer the mixture, covered, for 20 to 25 minutes, or until the chicken is cooled through. Transfer the chicken with a slotted spoon to a serving dish and keep it warm. Boil the liquid until it is thickened and reduced to about 2 cups, skim off the fat, and season the sauce with salt and pepper and the lime juice. Nap the chicken with some of the sauce, garnish it with the coriander sprigs, and serve it with the rice.