Thai Coconut Curry Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THAI CHICKEN CURRY



Thai Chicken Curry image

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

1 1/2 pounds boneless skinless chicken breasts (or thighs, or a mix!)
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons coconut oil
1 red bell pepper (thinly sliced)
1 leek (thinly sliced)
2 cloves garlic (minced)
1/2 teaspoon grated fresh ginger
2 tablespoons red curry paste
1 can full-fat coconut milk ((14 ounces) (do not use light, or the sauce won't thicken properly))
3 tablespoons fresh cilantro (torn)
Prepared brown rice or sourdough for serving

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

EASY THAI COCONUT CURRY CHICKEN



Easy Thai Coconut Curry Chicken image

Thai coconut curry chicken is easy to make. This recipe includes potatoes, a common ingredient in street curries, but other vegetables can be added.

Provided by Darlene Schmidt

Categories     Dinner     Entree

Time 52m

Yield 5

Number Of Ingredients 25

For the Curry Paste
1/3 cup onion (chopped)
4 to 5 cloves garlic
1 thumb-sized piece galangal (or ginger)
3/4 teaspoon fresh ground turmeric (or 1 teaspoon minced)
1/2 teaspoon ground coriander
1 teaspoon ground cumin
1 to 2 fresh red chilies (minced, or 1/2 to 3/4 teaspoons dried crushed chili)
1/8 teaspoon white pepper (or black)
3 tablespoons lime juice (or lemon juice)
3 tablespoons fish sauce
2 tablespoons ketchup
1 heaping tablespoons brown sugar
3/4 teaspoon shrimp paste
For the Curry
1 can good-quality coconut milk (divided)
2 tablespoons vegetable oil
2 pounds chicken drumsticks (or thighs)
1/2 cup good-tasting chicken stock
2 medium potatoes (chopped into small chunks)
2 makrut lime leaves (or 2 bay leaves)
1/2 teaspoon whole cumin seed
2 medium tomatoes (chopped small chunks)
2 to 3 tablespoons dry shredded coconut (sweetened or unsweetened)
1/2 cup fresh basil

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 CHICKEN CURRY IN COCONUT MILK



Thai Chicken Curry in Coconut Milk image

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

1 tablespoon vegetable oil
1 teaspoon curry paste
1 ¼ pounds skinless, boneless chicken breast meat - cut into strips
1 onion, coarsely chopped
1 red bell pepper, cut into strips
1 tablespoon grated lemon zest
1 cup light coconut milk
1 tablespoon fish sauce
1 tablespoon fresh lemon juice
⅓ cup chopped fresh cilantro

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

THAI CHICKEN COCONUT CURRY



Thai Chicken Coconut Curry image

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

2 to 3 tablespoons coconut oil (olive oil may be substituted)
1 medium/large sweet Vidalia or yellow onion, diced small
1 pound boneless skinless chicken breast, diced into bite-sized pieces
3 cloves garlic, finely minced or pressed
2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
2 teaspoons ground coriander
one 13-ounce can coconut milk (I used lite; full-fat will deliver a richer/thicker result)
1 to 1 1/2 cups shredded carrots
1 to 3 tablespoons Thai red curry paste, or to taste (curry powder may be substituted, to taste)
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
about 3 cups fresh spinach leaves
1 tablespoon lime juice
1 to 2 tablespoons brown sugar, optional and to taste
1/4 cup fresh cilantro, finely chopped for garnishing (basil may be substituted)
rice, quinoa, or naan, optional for serving

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



Coconut Curry Thai Chicken image

Provided by Susannah Locketti

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 20

1 (13.5-ounce) can light coconut milk
1 tablespoon Thai curry paste
2 tablespoons curry powder
2 teaspoons minced fresh ginger
3 cloves garlic, minced
Dash cayenne pepper
Kosher salt and freshly ground black pepper
8 ounces high-fiber whole-wheat linguine, (recommended: DeCecco)
Olive oil cooking spray
1 Vidalia or other sweet onion, chopped
1 pound boneless skinless chicken breast, fat removed, cut into small pieces
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons curry powder
2 tablespoons peanut butter
1 cup thinly sliced roasted red peppers
1 cup thinly sliced water chestnuts
1 cup scallions, white and green parts, thinly sliced
Chopped fresh mint and cilantro leaves, for garnish
Lime wedges, for serving

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 onion. 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 milk 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 4 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 ounces 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.

THAI HOT CHICKEN & COCONUT CURRY



Thai Hot Chicken & Coconut Curry image

It turns out great with just plain white rice served with it. It's spicy so you can cut down on the chillies. It is quick to make since these things are usually in the fridge and not much cutting required. If you want you can add a few veggies.

Provided by Rhea_k

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups coconut milk
2 tablespoons red curry paste
2 garlic cloves, crushed
1 lb chicken (u can use any other kind of meat u like, beef goes really well)
1 tablespoon lime juice
2 tablespoons Thai fish sauce
2 red chilies, sliced
1/2 teaspoon turmeric
3/4 teaspoon salt
2 tablespoons chopped fresh basil leaves or 3/4 teaspoon dried basil leaves
2 tablespoons chopped fresh cilantro leaves
cooked rice, to serve

Steps:

  • Put coconut milk in a saucepan and bring to a boil. Lower the heat and simmer gently for 10 minutes until a little thick. Stir in red curry paste and garlic and simmer for 5 more minutes.
  • Cut chicken into bite sized pcs and add them to the pan and bring to a boil. Lower the heat and add the lime juice, fish sauce, chillies, turmeric and salt.
  • Cover and simmer for 15 minutes or till chicken is cooked. You can add a little water if the sauce looks dry.
  • Stir in basil and cilantro, adjust salt and serve with white rice. (if using dry basil leaves let it simmer for 2 more minutes).

Nutrition Facts : Calories 451, Fat 36.8, SaturatedFat 26.2, Cholesterol 51.8, Sodium 1259.3, Carbohydrate 16, Fiber 4, Sugar 10.8, Protein 18

THAI-STYLE COCONUT CURRY CHICKEN TACOS



Thai-Style Coconut Curry Chicken Tacos image

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

3 tablespoons canola oil
3 tablespoons Thai red curry paste
1 tablespoon minced garlic
1 pound boneless, skinless chicken thighs, sliced 1/4-inch thick
Salt and pepper
1/4 cup unsweetened full-fat coconut milk
1/4 cup fresh lime juice (from approximately 2 limes), plus wedges for serving
1 large tomato, finely chopped (about 2 cups)
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro leaves and tender stems
8 (6-inch) corn tortillas
1 avocado, sliced (optional)

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



Coconut Chicken Curry image

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

4 tablespoons curry powder
2 tablespoons ground cinnamon
1 tablespoon ground cumin
1 tablespoon ground turmeric
1 tablespoon ground coriander
1 teaspoon nutmeg
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon black pepper
½ teaspoon ground cloves
½ teaspoon allspice
2 bay leaves
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger root
3 tablespoons white sugar
salt to taste
3 skinless, boneless chicken breast halves, cut into bite-sized pieces
(14 ounce) can coconut milk
1 cup plain yogurt
4 tablespoons butter
1 splash lime juice
1 lime, cut into wedges

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

AWESOME THAI CHICKEN COCONUT CURRY



Awesome Thai Chicken Coconut Curry image

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

1 garlic clove, minced
1 tablespoon vegetable oil
1 teaspoon minced fresh ginger
1 -2 teaspoon red curry paste (1 for medium 2 for hot)
1 (14 ounce) can coconut milk (unsweetened, not lite)
1/3 cup water
1 teaspoon salt
1 stalk lemongrass, first outer layer removed cut in half
2 teaspoons fish sauce
1 teaspoon brown sugar
2 cups boneless skinless chicken breasts, cubed
1 (20 ounce) can pineapple chunks, drained
chopped green onion

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

More about "thai coconut curry chicken recipes"

KETO COCONUT CHICKEN THAI CURRY | QUICK & EASY | TASTES LOVELY
2022-01-06 Instructions. Heat a cast iron skillet over medium heat. Pat the chopped chicken dry and season with salt + pepper. When the skillet is warm, add coconut oil and cook the chicken breast until golden brown and cooked thru, about 8 minutes, stirring occasionally. Transfer the cooked chicken to a plate.
From tasteslovely.com


THAI COCONUT CURRY CHICKEN | RECIPE FROM LEIGH ANNE WILKES
2021-03-24 Heat oil in pan and add in curry powder and cook for 2 minutes. Add in onions and cook until they begin to soften. Add in garlic, cook for 1 minute. Add in chicken and stir to coat with curry mixture. Cook until chicken is cooked through. Pour in coconut milk, tomatoes, sauce and sugar. Simmer for 30-45 minutes.
From yourhomebasedmom.com


THAI COCONUT CHICKEN CURRY - INQUIRING CHEF
2021-02-11 Heat a Dutch oven, wok, or saute pan over medium heat. Add ¾ cup coconut milk (if using canned coconut milk that has separated, use the top, thicker portion of the milk) to the pan. Add curry paste and cook them together, stirring constantly, until it …
From inquiringchef.com


THAI COCONUT CURRY CHICKEN - THE HARVEST KITCHEN
2020-08-23 Heat the oil in a large skillet or a wok. Add the red curry paste and curry powder and stir fry over high heat for about one minute. Add the chicken, potatoes, carrots, red pepper, onion and ginger and stir fry until the chicken turns golden brown. Add the coconut milk and bring to a boil. Reduce the heat to a simmer and cook for about 30-40 ...
From theharvestkitchen.com


THAI COCONUT CURRY CHICKEN RECIPE | TRADER JOE'S | GLITTER, INC.
2017-05-17 3-Ingredient Trader Joe’s Thai Coconut Curry Chicken Recipe. Makes 4 – 6 servings. INGREDIENTS. 1 can lite coconut milk 1 package raw chicken breasts (3 per pack) 1 bottle Trader Joe’s thai red curry sauce optional: add sweet potatoes, onions, bell peppers, potatoes, chickpeas, etc. Serve With: 2 bags of Trader Joe’s frozen organic jasmine or brown …
From glitterinc.com


THAI CHICKEN COCONUT CURRY - GIMME DELICIOUS
What you will need to make Thai chicken coconut curry. Chicken: We prefer using chicken breast meat in this recipe, but thighs would be great too!Just chop the chicken into 1-inch pieces for easy cooking. Salt & Pepper: Season the chicken before cooking by sprinkling it with a little salt and pepper.It helps build the flavor of the dish rather than waiting to season it at the end.
From gimmedelicious.com


THAI CHICKEN CURRY - IFOODREAL.COM
2021-02-03 Instructions. Preheat large deep skillet or wok on medium heat and swirl oil to coat. Add garlic and ginger and saute for 30 seconds, stirring constantly. It burns fast. Add chicken sprinkled with a pinch of salt, and cook for 5 minutes, stirring occasionally. Doesn’t have to be cooked through.
From ifoodreal.com


THAI COCONUT CURRY CHICKEN - DAMN DELICIOUS
2016-05-17 Preheat oven to 400 degrees F. Season chicken with salt and pepper, to taste. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
From damndelicious.net


30-MINUTE THAI CHICKEN COCONUT CURRY RECIPE - SCRAMBLED CHEFS
2022-01-19 In a large deep-sided skillet or dutch oven, melt the coconut oil over medium heat. Add in onions and cook for 1-2 minutes. Pour in chicken pieces and stir then cook for an additional 2-3 minutes. Add in the garlic. Stir in ginger powder, coriander and stir to coat the chicken. Pour in the coconut milk. Relted Recipe.
From scrambledchefs.com


THAI-STYLE RED CHICKEN CURRY - ONCE UPON A CHEF
Instructions. Heat the oil over medium-low heat in a large nonstick pan. Add the light scallions, garlic, and jalapeño and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown. Add the coconut milk, red curry paste, fish sauce, and brown sugar and whisk together.
From onceuponachef.com


THAI CHICKEN CURRY WITH COCONUT MILK - CREME DE LA CRUMB
2020-05-08 In a large skillet over medium heat, combine chicken, peppers, and onions. Drizzle with oil, give it a good stir to coat, and cook for 6-8 minutes, stirring occasionally til chicken is just cooked through. Sprinkle yellow curry powder over everything and stir 1 minute. Add coconut milk, red curry paste, crushed red pepper flakes and salt.
From lecremedelacrumb.com


COCONUT CURRY CHICKEN RECIPE - CHANG MAI THAI COOKING …
Step 1. In a medium heatproof bowl, soak the dried chiles in the boiling water until softened, about 20 minutes. Drain well, reserving the soaking liquid. In …
From foodandwine.com


BRAISED THAI COCONUT CURRY CHICKEN THIGHS - BUDGET BYTES
2016-05-20 Instructions. Heat a large deep skillet or soup pot over medium heat. Add the cooking oil, then swirl to cover the surface of the skillet. Add the chicken thighs to the skillet and cook until browned on each side (about 3-5 minutes …
From budgetbytes.com


THAI CHICKEN COCONUT CURRY SKILLET - LAUGHING SPATULA
Heat large skillet on medium high heat. Add one tablespoon of olive oil. Brown chicken 2-3 minutes on each side. Remove to plate and keep warm. Add additional tablespoon of olive oil. Saute green peppers, yellow onion and half of chopped green onion. (saving additional green onion for garnish). Cook for about 2-3 minutes.
From laughingspatula.com


THAI CHICKEN CURRY WITH COCONUT MILK - HEALTHY RECIPES BLOG
2021-09-16 Heat the coconut oil in a large, deep saucepan over medium-high heat, about 2 minutes. Add the onion and kosher salt. Stir-fry until tender, 4-5 minutes. Add the garlic, ginger, curry powder and cayenne. Cook, stirring, until fragrant, …
From healthyrecipesblogs.com


SIMPLY GREAT THAI COCONUT CHICKEN CURRY RECIPE WITH PUMPKIN
Continue stir fry until fragrant. Add coconut milk mixed with water, reducing the heat to a simmer as soon as the curry boils. After 8 mins taste pumpkin if cooked then season with seasoning powder, palm sugar and brown sugar. Have another test and if happy with the taste add kaffir lime leaves, and sweet basil.
From tastythais.com


THAI RED COCONUT CURRY WITH CHICKEN - SLENDER KITCHEN
2022-02-24 Add the curry paste, garlic, ginger, and shallot. Cook for 2-3 minutes until very fragrant. 2. Add the chicken and cook for 3-4 minutes until browned. 3. Add the coconut milk and cook for 5 minutes until chicken is cooked through. Stir in the brown sugar, lime juice, and fish sauce to season the curry.
From slenderkitchen.com


10 BEST THAI CURRY CHICKEN COCONUT MILK RECIPES - YUMMLY
2022-04-25 Spicy Thai Curry Chicken Soup – Chili Pepper Madness. cooked chicken, ginger powder, cayenne powder, chicken stock and 14 more. Thai Curry Chicken Meatballs Eat. Drink. Love. corn starch, lime, red curry paste, salt, chopped basil, red curry paste and 8 more.
From yummly.com


THAI COCONUT CURRY CHICKEN RECIPE | HELLOFRESH
download icon. download icon. 1. • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve. 2. • While rice cooks, wash and dry all produce.
From hellofresh.com


THAI COCONUT CURRY CHICKEN SOUP | CHICKEN.CA
Cook 3-4 minutes until onions are translucent. Add sautéed mixture to chicken broth, along with coconut milk. Add diced chicken, green onions, sugar, fish sauce, and red chili flakes, stirring to incorporate all ingredients. Add noodles to 4 c boiling water and boil until noodles are tender (about 5 minutes). Drain and add to main soup pot.
From chicken.ca


WHOLE THAI CURRY CHICKEN WITH COCONUT MILK | ONE POT RECIPE
2020-09-07 Add in the coconut milk and green curry paste and bring it to a boil. Add the chicken back in, breast side up, cover, and simmer on medium for 35-40 minutes. Uncover the pot, add in the leeks, lime juice + zest, and green onions. Simmer for another 10-15 minutes or until the chicken has cooked through.
From carmyy.com


THAI COCONUT CHICKEN | RECIPETIN EATS
2017-05-08 Add chicken and mix. Cover with cling wrap and marinate in the fridge for 24 - 48 hours (can't skip marinating for this recipe). Brush BBQ with oil, or heat 1 tbsp in a skillet (I used a skillet). Use Medium heat - or Medium Low if your stove/BBQ runs …
From recipetineats.com


PALEO, WHOLE30 & KETO THAI COCONUT CURRY CHICKEN - GNOM-GNOM
2020-01-03 Add coconut oil to a skillet or pan over medium/high heat. Add pepper slices and briefly sauté until softened, 2-4 minutes. Remove from pan, and set aside. Heat up more coconut oil and add in onion, cooking for 4-6 minutes until translucent. Add in ginger, garlic, lime zest, green chili, cumin and cayenne pepper.
From gnom-gnom.com


COCONUT CURRY CHICKEN BREAST | THAI CHICKEN CURRY - BEST RECIPE BOX
Add the curry powder, cumin, cayenne pepper, fish sauce/soy sauce, and lime zest. Then add coconut milk and chicken broth. Whisk until combined. Bring liquid to a low simmer. Place chicken back into the skillet and transfer to oven. Bake the chicken for about 25-30 minutes or until the chicken fully cooked.
From bestrecipebox.com


THAI YELLOW CURRY RECIPE (WITH CHICKEN) - AVERIE COOKS
2021-07-21 Simply add the onion and oil to a large skillet and sauté until softened. Add the diced chicken and cook until no longer pink inside (about 5 minutes.) Add the spices and garlic and cook until fragrant. Stir in the curry paste, carrots, and coconut milk and let the mixture bubble away until the liquid is reduced.
From averiecooks.com


CROCKPOT COCONUT THAI CURRY CHICKEN - SHUANGY'S KITCHENSINK
2019-01-23 Slow Cooker Whole Chicken (Whole 30) All you need is to simmer a few simple and accessible ingredients: chicken, sweet potato (optional), coconut milk, curry paste, turmeric, and curry powder in one pot. “Chuck” all the ingredients in one pot, and simmer. The slow cooker is one of my favorites this winter. I literally have been using it 2 ...
From shuangyskitchensink.com


THAI COCONUT LIME CHICKEN RECIPE | GET INSPIRED EVERYDAY!
2021-01-24 Lower the heat to medium-low and cook stirring often until the onion softens and is lightly browned, 4-5 minutes. Next add the optional chili, lime zest, coconut milk, and fish sauce. Bring the sauce to a boil, and using a wooden spoon, scrape …
From getinspiredeveryday.com


THAI CHICKEN CURRY - GIMME SOME OVEN
2021-01-04 Cook the chicken. Heat 1 tablespoon oil in a large stockpot over medium-high heat. Season the chicken generously with a few pinches of salt and pepper, then add it to the stockpot and sauté for 5 to 7 minutes, stirring occasionally, until browned and cooked through. Transfer the chicken to a clean plate and set aside.
From gimmesomeoven.com


THAI COCONUT GRILLED CHICKEN - COOKING CLASSY
2020-08-28 Preheat a gas grill over medium-high heat, to about 400 degrees (clean grill grates). Place chicken on grill and cook 5 - 6 minutes, then baste chicken with reserved 1/3 cup marinade mixture. Cook on opposite side until chicken registers 165 degrees in center of thickest portion, about 5 minutes longer.
From cookingclassy.com


THAI COCONUT CHICKEN RICE - NOURISHEDBYLIFE.COM
2022-05-11 Thai Coconut Chicken Soup (tom Kha Gai) Marmaduke Scarlet lemongrass stalks, steamed rice, shitake mushrooms, lime, water and 10 more Best Thai Chicken Coconut Curry Soup Small Kitchen Chronicles Place the rice in the pot along with the coconut milk, salt, and water. Morton kosher salt, and 1 cup water to a boil in a medium . Add the chicken and cook …
From nourishedbylife.com


THAI CHICKEN COCONUT CURRY – P. ALLEN SMITH
2016-02-12 Instructions. Heat coconut oil in 5 quart stockpot over medium high heat until melted. Add desired amount of curry paste to the pot and heat until aromatic, stirring frequently. Add about half of a can of coconut milk to the curry paste to form a roux. After 2 to 3 minutes, slowly add the sliced chicken to the curry mixture, stirring until the ...
From pallensmith.com


THAI CHICKEN CURRY RECIPE WITH THE ADDITION OF COCONUT
The noun ‘curry’ that is written as kari in Thailand, also refers to some of the Indian dishes in which the use curry powder that they call Phong Kari in Thailand.The dish is majorly served with rice in all the fancy restaurants in Thailand.. Key Health Benefits . Let me tell you one thing, this curry is filled with a lot of ingredients and every single item has its own benefits.
From charlietrotters.com


COCONUT CHICKEN CURRY - JO COOKS
2022-04-02 Instructions. Cook the chicken: Heat the olive oil in a large skillet or Dutch oven. Add the chicken to the Dutch oven and season with salt and pepper. Cook for about 5 minutes or until the chicken is no longer pink. Finish the dish: Add the onion, garlic, curry powder and stir. Cook for 2 more minutes then add the chicken broth, coconut milk ...
From jocooks.com


10 BEST SPICY THAI COCONUT CURRY CHICKEN RECIPES - YUMMLY
2022-05-06 Coconut-Curry Chicken Knorr. Knorr® Chicken Flavor Rice Sides™, chopped fresh cilantro, garlic and 6 more. Thai Coconut Curry Chicken Muffins- Gluten and Dairy Free! Recipe Fiction. fish sauce, sweet peppers, eggs, green curry paste, baking powder and 9 more.
From yummly.com


THAI CHICKEN CURRY {SLOW COOKER OR INSTANT POT METHOD}
2018-05-20 In a slow cooker, you’ll combine coconut milk, chicken broth, red curry paste, brown sugar, coriander, cumin, ginger, garlic and salt. Then add in chicken, carrots and onions (and optional lemongrass). Cover and cook on low until tender, about 5 hours, while adding the bell pepper at about 4 hours and 15 minutes. Remove the chicken and shred.
From cookingclassy.com


THAI COCONUT CURRY CHICKEN - FOOD DOLLS
2016-09-08 Add chicken, salt, pepper, and 1 teaspoon curry powder to a bowl and mix well. Heat up oil in a medium pan, then add chicken, working in batches so as to not crowd the skillet. Cook for 2-3 minutes until the chicken is just lightly browned, then remove and set aside. In same skillet, add another teaspoon of olive oil.
From fooddolls.com


PANANG CURRY – DOMAJAX
2022-05-12 Course Main Course Cuisine Thai Prep Time 15 minutes Cook Time 25 minutes Total Time 40 minutes Servings 6 servings Calories 371kcal Author Erin Clarke / Well Plated Ingredients 1 tablespoon coconut oil or canola oil 1 yellow onion thinly sliced 3 tablespoons Thai red curry paste 3 medium carrots peeled and cut into ¼-inch coins 2 red bell peppers sliced …
From domajax.com


CHEESECAKE FACTORY'S ORIGINAL THAI COCONUT LIME CHICKEN RECIPE
As the oil starts smoking, cook chicken until it’s no longer pink. Add coconut milk and lime mixture to a saucepan over medium heat. Bring the mixture to a boil and keep stirring for about two minutes. Stir in mushrooms, cashew nuts, curry paste, mangoes, and snow peas. Cook for about 2 to 3 minutes.
From thefoodxp.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 »

Top Asked Questions

How to make Thai chicken curry?
Simply add the oil and chopped onion to a large skillet and sauté until softened. Add the diced chicken and cook until done, then add the garlic, ginger, and coriander. Coconut milk, carrots, Thai curry paste, salt, and pepper are stirred in next, and then the mixture should be left to bubble away for about 5 minutes.
What is Thai coconut chicken?
While many people automatically think of curry when talking about Thai food, this Thai Coconut Chicken is a little different. It’s similar to a curry, with vegetables and a coconut milk base, but contains no ground curry or paste.
How do you make chicken curry with coconut milk?
• Stir in half the curry powder (all for 4 servings); cook for 1 minute. • Thoroughly shake coconut milk in container before opening • Stir ⅔ cup coconut milk (1⅓ cups for 4 servings), chili sauce, stock concentrate, juice from half the lime, and 1 tsp sugar (2 tsp for 4) into pan with chicken mixture.
How to make coconut curry sauce?
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.

Related Search