Quick Easy Thai Coconut Chicken Curry Recipes

THAI COCONUT CHICKEN CURRY

Thai Coconut Chicken Curry image

Make and share this Thai Coconut Chicken Curry recipe from Food.com.

Provided by Annacia

Categories Thai

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

2 birdseye chilies
1 teaspoon fresh ginger, peeled and minced
3 garlic cloves
3 teaspoons coriander seeds
1 teaspoon cumin seed
1/2 teaspoon ground cinnamon
3/4 teaspoon ground turmeric
2 teaspoons coconut sugar crystals
1 teaspoon sea salt
1 chicken, deboned and cut into pieces
13 1/2 oz cans coconut milk (1-2 as as needed)
2 lemongrass, stalks- pounded
1 sweet potato, on the smaller side. Peeled and diced
1/2 of a green bell pepper
1/2 of a red bell pepper
3 white carrots, thinly sliced (optional)
1/2 a large lime, juice of
1/2 cup Thai basil, loose packed, for garnish

Steps:

Pound or grind all paste ingredients until ground smooth using a spice grinder or, preferably, a granite mortar and pestle.
Place chicken pieces in an oiled baking dish and add the lemon grass stalks. Add the curry mix to the coconut milk and mix well well then add to dish. Cover and bake at 375 degrees for 20 minutes.
Remove dish from oven and add the potatoes, bell pepper. Stir well, then return to the oven and bake for an additional 30 minutes (or until chicken, potatoes and carrots are well cooked).
Remove from the oven. Stir and taste, adding more salt if not salty enough. If too salty for your taste, add a little more lime juice. Add additional fresh chilies if you prefer more spice. If it's too spicy, add a little more coconut milk. If too sour, add a little more coconut sugar.
Top with the Thai Basil and serve.

Nutrition Facts : Calories 202, Fat 11.8, SaturatedFat 3.3, Cholesterol 56.7, Sodium 455.7, Carbohydrate 8.8, Fiber 1.9, Sugar 2.4, Protein 15.3

INSTANT POT® COCONUT CURRY CHICKEN

Instant Pot® Coconut Curry Chicken image

This is a rich, creamy coconut curry dish that comes together quickly in an Instant Pot®. Customize the taste by using more or less curry powder and sugar. Delicious over jasmine or basmati rice! Garnish with chopped chives, if desired.

Provided by Helene Choi

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h5m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon coconut oil
1 medium onion, chopped
3 tablespoons curry powder, or to taste, divided
2 cloves garlic, chopped
1 (14.5 ounce) can diced tomatoes, drained
1 (8 ounce) can tomato sauce
½ cup chicken broth
2 tablespoons white sugar
2 pounds chicken breasts
salt to taste
ground black pepper to taste
1 (14 ounce) can coconut milk

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add coconut oil; when hot, add onion and cook for 1 minute. Add 2 tablespoons curry powder and garlic. Mix well and cook for 2 minutes. Turn off Saute function. Stir in diced tomatoes, tomato sauce, chicken broth, and sugar.
Poke holes into each chicken breast using a fork. Sprinkle with salt, pepper, and remaining curry powder. Add seasoned chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Remove chicken; use 2 forks to shred the meat and return it to the pot. Turn on Saute function; cook and stir until liquid is lightly boiling, 2 to 3 minutes.
Turn pressure cooker to Keep Warm. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together.

Nutrition Facts : Calories 563.3 calories, Carbohydrate 21.5 g, Cholesterol 130 mg, Fat 30.6 g, Fiber 4.9 g, Protein 51.9 g, SaturatedFat 23.1 g, Sodium 766.2 mg, Sugar 12.5 g

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