Green Coconut Chicken Recipes

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COCONUT CHICKEN WITH GREEN BEANS



Coconut Chicken with Green Beans image

Healthy, quick and easy; what more could you want?

Provided by Bethany Webber

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 7

1 (14 ounce) can coconut milk
6 cups trimmed green beans
2 teaspoons vegetable oil
3 large skinless, boneless chicken breast halves, cut into chunks
1 onion, chopped
3 tablespoons coconut butter
3 tablespoons almond butter

Steps:

  • Heat coconut milk in a large saucepan over low heat. Simmer green beans in coconut milk until soft, about 10 minutes.
  • Heat vegetable oil in a skillet over medium heat. Cook and stir chicken and onion in hot oil until the chicken pieces are no longer pink in the center, about 10 minutes.
  • Stir chicken mixture into the green bean mixture; cook together for 2 minutes. Transfer to a serving platter.
  • Melt coconut butter and almond butter together in a saucepan over low heat; drizzle over chicken and green beans.

Nutrition Facts : Calories 592.6 calories, Carbohydrate 24.5 g, Cholesterol 87.8 mg, Fat 39.5 g, Fiber 9.7 g, Protein 41.1 g, SaturatedFat 25.5 g, Sodium 153.8 mg, Sugar 5.3 g

GREEN CURRY CHICKEN



Green Curry Chicken image

Provided by Tyler Florence

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 27

2 tablespoons vegetable oil
1 medium onion, cut in 8 wedges
1 green bell pepper, cut in 8 wedges
1 stalk lemongrass, white bulb only
1 tablespoon coarsely chopped fresh ginger
3 tablespoons Thai Green Curry Paste, recipe follows
2 kaffir lime leaves
3 cups unsweetened coconut milk, two 13.5-ounce cans
3/4 cup chicken broth
1 1/2 pounds skinless, boneless chicken breasts, cut in 1-inch strips
Sea salt
1 lime, juiced
Fresh Thai basil leaves
Fresh cilantro leaves
Lime wedges, for garnish
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon whole black peppercorns
8 fresh Thai green chiles
2 shallots, coarsely chopped
4 garlic cloves, smashed
Small handful of fresh cilantro sprigs
2-inch piece galangal, peeled and coarsely chopped
2 lemon grass stalks, white part only, coarsely chopped
2 kaffir lime leaves, torn
2 teaspoons dried shrimp paste
1/2 cup water

Steps:

  • Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges.
  • Heat the coriander, cumin seeds, and peppercorns in a small dry skillet for 2 minutes until fragrant. Put the seeds in a clean coffee grinder or spice mill and buzz the spices to a powder.
  • Put the spice blend and remaining ingredients in a food processor, and pulse to combine. Pour in the water to help grind everything down into a paste.

GREEN CHICKEN CURRY WITH COCONUT MILK



Green Chicken Curry with Coconut Milk image

Provided by Food Network

Time 13m

Yield 4 servings

Number Of Ingredients 20

10 green chilies, thinly sliced
1 teaspoon shrimp paste
2 tablespoons lemon grass
2 pieces galanga root
1 teaspoon lime zest
12 cup cilantro leaves
6 shallots
6 garlic cloves
1/2 teaspoon salt
1 teaspoon cinnamon
2 cilantro roots
5 tablespoons vegetable oil
8 chicken thighs, boned
1 cup water
1 teaspoon tamarind concentrate
2 tablespoons Thai fermented fish sauce
4 tablespoons cornstarch
1/2 cup coconut milk
4 tomatoes, chopped
Fresh coriander

Steps:

  • In a food processor puree 6 green chilies, shrimp paste, lemon grass, galanga root, lime zest, cilantro leaves, shallots, garlic, salt, cinnamon and cilantro root. In a Dutch oven heat oil and saute paste over medium heat for 3 minutes. Add chicken thighs and turn to coat. Turn heat to high, add water and bring to a boil. Reduce heat to medium, cover and simmer 1 hour. Remove chicken and reserve. Chill liquid until it congeals.
  • Degrease chilled liquid. Reheat gently. There should be 1 cup of liquid -- add water if needed. Dissolve tamarind concentrate in 2 tablespoons of hot water and add. Add fish sauce. Bring to a boil and thicken with cornstarch mixed with a little water. Turn heat to very low and add coconut milk, the reserved chicken thighs, cut in half, and simmer 15 minutes. Add remaining green chilies and tomatoes. Simmer gently for 15 minutes more. If sauce is too thick, thin with a little coconut milk just before serving. Sprinkle wit

GREEN COCONUT CHICKEN



Green Coconut Chicken image

While there is a nice dose of red curry powder in the braise, it's certainly not the dominant flavor. For something that might seem exotic and boldly-spiced, this a surprisingly mellow dish.

Provided by Chef John

Categories     World Cuisine Recipes     Asian

Time 1h50m

Yield 4

Number Of Ingredients 20

4 whole chicken legs
salt to taste
vegetable oil
1 (14 ounce) can coconut milk
1 ¾ cups water
6 cloves garlic, peeled
3 fresh jalapeno peppers, seeded and chopped
1 bunch cilantro
½ bunch green onions, white and light green parts only, chopped
vegetable oil
1 onion, sliced
6 slices fresh ginger
1 tablespoon red curry powder
2 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon brown sugar
2 cups 1-inch sweet potato chunks
1 ½ cups 1-inch eggplant chunks
1 bunch fresh Thai basil leaves, torn
salt and ground black pepper to taste

Steps:

  • Season chicken legs with salt on all sides.
  • Heat 1 tablespoon vegetable oil in skillet over medium heat; place chicken legs in the pan and cook until golden brown on each side, about 4 minutes per side. Remove chicken from skillet and set aside.
  • Place coconut milk, water, garlic, jalapeno peppers, cilantro, and green onion into a blender. Cover and puree until smooth. Set aside.
  • Heat 1 tablespoon vegetable oil in a Dutch oven over medium-high heat. Stir in sliced onion and ginger; cook until sizzling, 1 to 2 minutes.
  • Sprinkle red curry powder over onions and ginger; cook, stirring constantly, until fragrant and lightly toasted, about 1 minute.
  • Place chicken legs in a single layer on top of onions and ginger. Pour pureed coconut mixture, lime juice, fish sauce, and brown sugar over the chicken.
  • Bring mixture to a boil and reduce heat to low. Cover and simmer, skimming off any fat, until chicken legs are tender, about 45 minutes. Remove chicken from the Dutch oven.
  • Stir potatoes into coconut milk mixture, increase heat to medium-high and bring to a boil. Stir in eggplant; cook until potatoes and eggplant are tender, about 20 minutes.
  • Stir basil into coconut milk mixture; season with salt and pepper to taste.
  • Return chicken to coconut milk mixture; reduce heat to medium-low and simmer until chicken is heated through, about 5 minutes.

Nutrition Facts : Calories 715 calories, Carbohydrate 31.4 g, Cholesterol 127.7 mg, Fat 48.1 g, Fiber 7 g, Protein 42.9 g, SaturatedFat 25.1 g, Sodium 804.7 mg, Sugar 9.7 g

GREEN CURRY CHICKEN



Green Curry Chicken image

This came from a can of coconut milk I made no changes. It's quick and easy, we eat it weekly and it is so wonderful. If you like curry you will absolutely love this. If you have never tried curry this is a perfect recipe to put you in the "curry lovers club". Just try it- I promise you won't regret it. ***I did not want to change the original recipe, but wanted to note that I actually use 2-3 tbls. of curry, we like it with a lot of heat. Please....adjust the curry to your personal taste*** Also, I find the Mae Ploy brand that can only be found in an asian market is wonderful every time. I have tried curry bought in the grocery store and it is NEVER very good...the Mae Ploy is always potent and fresh tasting and I keep a big tub in my fridge for months and it stays good.

Provided by HeidiSue

Categories     Chicken

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 9

2 chicken breasts, cooked and chopped into small pieces
1 (14 ounce) can light coconut milk
1/3 cup chicken broth
2 tablespoons brown sugar
2 tablespoons fish sauce
1 1/2-2 teaspoons green curry paste
1 -2 tablespoon dried basil (can also use fresh, we prefer dried)
1 cup frozen peas (never used canned)
cooked jasmine rice, in abundance (not included in cook time)

Steps:

  • Pour the coconut milk into a saute pan, add the curry and simmer a minute or two.
  • Add the chicken simmer another few minutes.
  • Add the everything else except the peas and the jasmine rice and simmer for about 10 minutes.
  • Try it and if you want it a little hotter add some more curry.
  • Add the peas and simmer until the peas are tender.
  • Serve over rice.

GLUTEN-FREE THAI GREEN COCONUT CHICKEN CURRY



Gluten-Free Thai Green Coconut Chicken Curry image

Put a lime in the coconut and make a yummy curry! This lightened version of the Thai favorite is a little spicy, a little sweet and loaded with delicious veggies.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 8

Number Of Ingredients 15

2 teaspoons vegetable oil
2 shallots, sliced
2 tablespoon gluten-free Thai green curry paste
1 large red bell pepper, cut into large matchstick pieces
1 cup unsalted chicken broth
1 tablespoon cornstarch
1 cup canned light unsweetened coconut milk (not cream of coconut)
1 tablespoon sugar
1 tablespoon fish sauce
1 teaspoon gluten-free reduced-sodium soy sauce
1 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 bag (12 oz) frozen sugar snap peas
2 tablespoons fresh lime juice
4 cups hot cooked brown rice
2 sprigs basil, leaves cut thinly

Steps:

  • In 10-inch skillet, heat oil over medium heat until hot. Add shallots and curry paste; stir about 3 minutes or until shallots become translucent. Add bell pepper; continue to cook about 3 minutes longer or until soft.
  • In small bowl, beat 1/4 cup of the broth and the cornstarch with whisk; set aside.
  • To mixture in skillet, add remaining broth, coconut milk, sugar, fish sauce and soy sauce. Heat to boiling over medium-high heat. Add chicken and frozen peas; return to boiling. Cook and stir 8 to 10 minutes or until chicken is no longer pink in center. During last 2 minutes of cook time, stir in cornstarch mixture; cook until thickened. Stir in lime juice.
  • Spoon hot rice into 8 serving bowls, and ladle curry on top. Garnish with basil.

Nutrition Facts : Calories 260, Carbohydrate 34 g, Cholesterol 35 mg, Fat 1, Fiber 5 g, Protein 17 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 6 g, TransFat 0 g

CHICKEN AND GREENS IN COCONUT MILK



Chicken and Greens in Coconut Milk image

Make and share this Chicken and Greens in Coconut Milk recipe from Food.com.

Provided by Elmotoo

Categories     Chicken

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 1/2 lbs chicken, cut into serving pieces
2 tablespoons oil
2 garlic cloves, crushed
1 inch piece ginger, finely chopped
1 1/2 cups coconut milk
1 1/2 lbs greens (spinach, bok choy, watercress, etc.)
1 medium size squash (such as butternut)
salt & pepper

Steps:

  • Remove the skin from the chicken and lightly brown in the oil with 1 clove of the garlic.
  • Add 1/2 cup or so of the coconut milk, the ginger, and the remaining garlic. Simmer for about 15 minutes.
  • Skin and cut the squash into cubes. Add to chicken. Simmer for about 15 more minutes.
  • Add the greens and let simmer for about 5-10 more minutes, depending on which green you use.
  • Season to taste with salt & pepper.
  • Serve over rice.

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