THAI CHICKEN CURRY
Easy Thai chicken curry with coconut milk. With simple ingredients and fast prep, this ONE PAN Thai curry recipe will become an instant fave.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- 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.
- Melt the coconut oil over medium-high heat in a large, ovenproof skillet. 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 bake for 25 minutes. The chicken will be fully cooked when a thermometer inserted in the thickest part of the chicken registers 165 degrees F, and the juices run clear. (Note: Smaller chicken breasts may be done closer to the 15-minute mark.)
- Top with cilantro. Serve with rice and fresh sourdough bread for mopping up the sauce if desired.
Nutrition Facts : ServingSize 1 (of 4), without rice or sourdough, Calories 473 kcal, Carbohydrate 9 g, Protein 39 g, TransFat 1 g, Fiber 1 g, Sugar 3 g, Fat 32 g, SaturatedFat 25 g, Cholesterol 109 mg, UnsaturatedFat 4 g
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
EASY THAI COCONUT CURRY CHICKEN
Steps:
- Gather the ingredients.
- Place all curry paste ingredients in your food processor or blender.
- Add 3 to 4 tablespoons of the coconut milk to help blend ingredients and blitz to create a fragrant Thai curry paste.
- Heat a wok or deep frying pan over medium-high heat. Drizzle in the oil and swirl around, then add the curry paste. Stir-fry 1 minute to release the fragrance.
- Then add the chicken pieces, and turn pieces to coat.
- Then add the stock and remaining coconut milk.
- Next add the potatoes, lime or bay leaves, and whole cumin seed. Stir and bring to a gentle boil.
- Cover and reduce heat to medium-low, gently simmering 15 minutes. Stir occasionally.
- Add the tomatoes and stir. Then continue cooking another 15 minutes, or until chicken has achieved desired tenderness.
- While curry is cooking, prepare the topping. Place shredded coconut in a dry frying pan over medium-high heat. Stir until coconut turns light golden brown. Transfer to a bowl and set aside to cool.
- When chicken and potatoes are tender, remove from heat. Add 3/4 of the toasted coconut and stir in. Taste the curry, adding more fish sauce for more salt/flavor. If you find it too salty or sweet, add more lime or lemon juice. Add more chili for more intense spiciness.
- Portion out curry into bowls or plates. Top each one with fresh basil and a generous sprinkling of the toasted coconut. Serve with plenty of steamed jasmine rice on the side.
- Enjoy!
Nutrition Facts : Calories 825 kcal, Carbohydrate 44 g, Cholesterol 179 mg, Fiber 9 g, Protein 63 g, SaturatedFat 19 g, Sodium 1189 mg, Fat 46 g, ServingSize Serves 4-5, UnsaturatedFat 23 g
THAI-STYLE COCONUT CURRY CHICKEN TACOS
This weeknight chicken dish takes advantage of super flavorful jarred curry paste and pairs it with silky coconut milk to create a meal that comes together in just 20 minutes. Each step in this deceptively simple dish coaxes maximum flavor out of relatively few ingredients: Toasting the curry paste in the pan concentrates its taste, searing the chicken in the mixture ensures it's properly coated, and simmering in creamy coconut milk tenderizes the meat. A splash of lime juice and a spoonful of pico de gallo brighten and lighten the rich curry. Fold the mixture into tacos or try the curry chicken as a topping for grain bowls, cauliflower rice, sautéed broccoli or leafy greens.
Provided by Kay Chun
Categories dinner, easy, lunch, quick, tacos, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons oil in a large nonstick skillet over low heat. Add the curry paste and garlic and cook, stirring occasionally, until the garlic is softened, about 3 minutes. Add the remaining 1 tablespoon oil and the chicken, season with salt and pepper, and cook over medium heat, stirring, until no longer pink, 2 or 3 minutes.
- Stir in the coconut milk and simmer until the sauce is thickened and the chicken starts to caramelize, about 15 minutes. Stir in 2 tablespoons lime juice.
- Meanwhile, in a medium bowl, make the pico de gallo: Toss the tomato, onion, cilantro and the remaining 2 tablespoons lime juice; season with salt and pepper.
- Divide the chicken mixture among the tortillas. Top with the pico de gallo and avocado, if using. Serve with lime wedges.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 733 milligrams, Sugar 4 grams, TransFat 0 grams
COCONUT CHICKEN CURRY RECIPE BY TASTY
Here's what you need: chicken, medium white onion, fresh scallion, garlic, fresh cilantro, curry powder, fresh thyme, fresh parsley, salt, pepper, oil, medium white onion, garlic, curry powder, fresh scallion, coconut milk, pepper, chicken broth, fresh cilantro
Provided by Pierce Abernathy
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper. Mix and let marinate for at least 1 hour in the refrigerator.
- Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.
- Add the curry powder and stir well, cooking for 3-4 minutes more.
- Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.
- Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.
- Add the chicken broth to the pot and stir.
- Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy.
- Garnish with cilantro.
- Enjoy!
Nutrition Facts : Calories 700 calories, Carbohydrate 19 grams, Fat 36 grams, Fiber 4 grams, Protein 72 grams, Sugar 3 grams
AWESOME THAI CHICKEN COCONUT CURRY
This recipe introduced me to the fantastic flavour of coconut milk and curry paste, its insane how good it is, don't even think of skimping on any of the ingredients, you need them all. Fish sauce is super cheap and you can find it in the asian food isle in your supermarket. I hope you enjoy this as much as I do.
Provided by Le Beast
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large wok, add the garlic, saute.
- Add the curry, ginger and the thicker cream on top of the can of coconut milk to the wok, whisk.
- Now add the rest of the coconut milk in along with everything but the chicken and pineapple, whisk.
- Bring to a slow boil for 7 minutes, then discard the lemongrass Add the chicken and pineapple and cook till the chicken is no longer pink inside, about 7-9 minutes.
- Serve over Jasmine rice and top with green onion.
- Soooooooooooooo yummy!
Nutrition Facts : Calories 317.5, Fat 24.7, SaturatedFat 19.2, Sodium 832.1, Carbohydrate 26.6, Fiber 1.2, Sugar 21.7, Protein 2.8
THAI CHICKEN COCONUT CURRY
Thai Chicken Coconut Curry - An EASY one-skillet curry that's ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!!
Provided by Averie Sunshine
Categories Chicken
Time 30m
Number Of Ingredients 16
Steps:
- To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
- Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
- Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
- Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
- Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
- Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.
Nutrition Facts : Calories 474 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 66 milligrams cholesterol, Fat 25 grams fat, Fiber 5 grams fiber, Protein 32 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 445 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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!!
COCONUT CHICKEN CURRY
After experimenting, this is my adaptation of coconut chicken curry. Others ended up either too tangy, too tomato-like, or too lemony. This is what I feel better represents the sweet and savory flavor you get in a restaurant. I use generous amounts of sugar, cinnamon, and some butter, so if you plan on making this often you might want to try some of the others since mine is packed with the best stuff on earth that is worst for you! But it tastes so good!
Provided by Matthieu Duquette
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 4
Number Of Ingredients 24
Steps:
- Combine curry powder, cinnamon, cumin, turmeric, coriander, nutmeg, paprika, cayenne pepper, black pepper, cloves, allspice, and bay leaves in a large skillet. Cook over medium heat for 5 minutes, stirring occasionally, allowing the oils in the spices to activate. Pour olive oil into the skillet and add onion. Cook and stir until lightly browned, about 5 minutes. Stir in garlic, ginger, sugar, and salt; cook and stir for 5 minutes.
- Add chicken pieces, coconut milk, yogurt, and butter to the skillet. Bring to a boil, slightly reduce heat, and simmer until sauce reduces to desired thickness, about 30 minutes.
- Remove and discard bay leaves. Stir in lime juice and serve with lime wedges on the side.
Nutrition Facts : Calories 439.4 calories, Carbohydrate 29.2 g, Cholesterol 84.6 mg, Fat 27 g, Fiber 7.3 g, Protein 24 g, SaturatedFat 10.4 g, Sodium 217.7 mg, Sugar 15.5 g
More about "thai coconut chicken curry recipes"
THAI-STYLE RED CHICKEN CURRY - ONCE UPON A CHEF
From onceuponachef.com
THAI COCONUT CURRY WITH CHICKEN - ANDREA MEYERS
From andreasrecipes.com
30-MINUTE THAI CHICKEN COCONUT CURRY RECIPE
From scrambledchefs.com
10 BEST THAI CHICKEN CURRY COCONUT CREAM RECIPES
From yummly.com
COCONUT CHICKEN CURRY - JO COOKS
From jocooks.com
10 BEST THAI CURRY CHICKEN COCONUT MILK RECIPES | YUMMLY
From yummly.com
THAI COCONUT CHICKEN | RECIPETIN EATS
From recipetineats.com
BRAISED THAI COCONUT CURRY CHICKEN THIGHS - BUDGET …
From budgetbytes.com
THAI CHICKEN CURRY WITH COCONUT MILK - HEALTHY RECIPES …
From healthyrecipesblogs.com
THAI COCONUT CURRY CHICKEN - DAMN DELICIOUS
From damndelicious.net
THAI CHICKEN COCONUT CURRY – P. ALLEN SMITH
From pallensmith.com
SIMPLY GREAT THAI COCONUT CHICKEN CURRY RECIPE WITH PUMPKIN
From tastythais.com
KETO COCONUT CHICKEN THAI CURRY | QUICK & EASY | TASTES LOVELY
From tasteslovely.com
KETO THAI CHICKEN CURRY WITH COCONUT MILK - I EAT KETO
From ieatketo.com
THAI CHICKEN COCONUT CURRY - AVERIE COOKS
From averiecooks.com
THAI COCONUT CHICKEN - SLOW COOKER CENTRAL
From slowcookercentral.com
THAI COCONUT CHICKEN CURRY - INQUIRING CHEF
From inquiringchef.com
PALEO, WHOLE30 & KETO THAI COCONUT CURRY CHICKEN - GNOM-GNOM
From gnom-gnom.com
THAI COCONUT CHICKEN YELLOW CURRY-STYLE ZOODLES
From kevinsnaturalfoods.com
THAI COCONUT LIME CHICKEN RECIPE | GET INSPIRED EVERYDAY!
From getinspiredeveryday.com
EASY, ONE-POT COCONUT THAI CHICKEN CURRY - ALEXANDRA'S KITCHEN
From alexandracooks.com
THAI COCONUT CHICKEN CURRY RECIPE - MY HEAVENLY RECIPES
From myheavenlyrecipes.com
FAVORITE THAI COCONUT CURRY CHICKEN RECIPE | LIL' LUNA
From lilluna.com
THAI COCONUT CURRY CHICKEN | RECIPE FROM LEIGH ANNE WILKES
From yourhomebasedmom.com
WHOLE THAI CURRY CHICKEN WITH COCONUT MILK | ONE POT RECIPE
From carmyy.com
THAI COCONUT GRILLED CHICKEN - COOKING CLASSY
From cookingclassy.com
GREEN THAI CURRY WITH CHICKEN - AVERIE COOKS
From averiecooks.com
THAI CHICKEN COCONUT CURRY - WHAT'S GABY COOKING
From whatsgabycooking.com
THAI CHICKEN CURRY WITH COCONUT MILK - CREME DE LA CRUMB
From lecremedelacrumb.com
QUICK & EASY THAI COCONUT CHICKEN CURRY - YUMMY HEALTHY EASY
From yummyhealthyeasy.com
YELLOW THAI COCONUT CHICKEN CURRY - SAVOR THE BEST
From savorthebest.com
THAI COCONUT CURRY CHICKEN RECIPE | HELLOFRESH
From hellofresh.com
THAI CHICKEN CURRY - GIMME SOME OVEN
From gimmesomeoven.com
THAI RED COCONUT CURRY WITH CHICKEN - SLENDER KITCHEN
From slenderkitchen.com
THAI COCONUT CHICKEN CURRY RECIPE BY REKHA UNNI - KANAVINO.ORG
From kanavino.org
THAI COCONUT CURRY CHICKEN | PURE FLAVOR®
From pure-flavor.com
CROCKPOT COCONUT THAI CURRY CHICKEN - SHUANGY'S KITCHENSINK
From shuangyskitchensink.com
THAI COCONUT CURRY CHICKEN - FOOD DOLLS
From fooddolls.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love