Chickeninredcurryandcoconut Recipes

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RED COCONUT CHICKEN CURRY



Red Coconut Chicken Curry image

This dish can be quite hot and spicy depending on the brand of curry paste used. the variety in the pouch (instead of the jar or can) tend to be milder. For those sensitive to spicy food, reduce the curry paste to 2 teaspoons. In a pinch, use mild Indian curry paste. Serve over rice. From Canadian Living Magazine.

Provided by daisygrl64

Categories     Curries

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

1 lb boneless skinless chicken thighs
2 tablespoons vegetable oil
3 small Japanese eggplants, or
1 large eggplant, cut into chunks
1 large onion, cut into chunks
2 garlic cloves, minced
1 tablespoon fresh gingerroot, minced
1 tablespoon Thai red curry paste
1 (400 ml) can coconut milk
2 tablespoons fish sauce
1 tablespoon granulated sugar
1/2 teaspoon lime rind, grated
1 tablespoon lime juice
1/4 teaspoon salt
2 sweet green peppers, cut into chunks
1/2 cup lighty packed fresh Thai basil or 1/2 cup basil
1/2 cup lightly packed fresh coriander leaves

Steps:

  • cut chicken into bite-size pieces.in a wok or large skillet, heat 1 tablespoon of oil over high heat, stir fry chicken in batches, until browned, about 3 minutes, transfer to plate, set aside.
  • add remaining oil to wok, stir fry eggplant, onion, garlic, ginger and curry paste until onion is softened, about 3 minutes.
  • pour in coconut milk and bring to a boil, reduce heat to medium and cook for 5 minutes.
  • reduce heat to simmer, add fish sauce, sugar, lime rind and lime juice, salt, peppers and chicken and any accumulated juices. cover and cook stirring occasionally until slightly thickened and peppers are tender, about 10 minutes.
  • add basil and coriander, and serve.

THAI RED CHICKEN CURRY WITH COCONUT



Thai Red Chicken Curry With Coconut image

A super easy, super tasty curry without the need for lots of spices. Prepared and cooked in 30 mins. This makes a good party dish. We serve this with pomegranate rice (pomegranate not in season when I took the photo). A few fried pineapple slices and sliced banana turn this into a real tropical taste sensation.

Provided by Brian Holley

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

3 lbs skinless chicken, and cubed
45 g Thai red curry paste
2 cups coconut milk
1 cup water
1/2 cup grated coconut (or 1/2 cup dessicated coconut soaked in milk)
1 chicken stock cube
2 tomatoes, quartered

Steps:

  • In a large pan mix the coconut milk with the curry paste and water, Bring to the boil, reduce heat to simmer, and, add the chicken pieces.
  • Cook for 20 mins or till chicken is cooked, add the tomatoes and the grated coconut. Cook for 2 minutes.
  • Serve.

Nutrition Facts : Calories 929.6, Fat 45.4, SaturatedFat 32.8, Cholesterol 289.6, Sodium 622.2, Carbohydrate 17.6, Fiber 5.7, Sugar 11.5, Protein 111

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