CHICKEN AND MUSHROOM COCONUT CURRY
Welcome to another one of my favorite speedy weeknight dinners: Chicken and Mushroom Coconut Curry! This recipe is made in just two steps with kitchen staples and one pot. It'll be a new obsession for you, your family, guests; whoever is lucky enough to give it a try.
Provided by Nicole Beaulieu
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Warm the butter and oil over medium-high heat in a large skillet. Add the chicken, and cook for about 5 minutes, or until lightly browned. Add the mushrooms, onion, and garlic and cook for another 5 minutes.
- Stir in the coconut milk and red curry paste. Once bubbling, reduce the heat to medium-low. Simmer for 10-15 minutes, or until the sauce has thickened to your liking. Season with salt and pepper to taste. Serve over rice and garnish with chopped parsley.
Nutrition Facts : Calories 359 kcal, Carbohydrate 14.5 g, Protein 18.3 g, Fat 26.3 g, SaturatedFat 15.9 g, Cholesterol 58 mg, Sodium 701 mg, Fiber 2.9 g, Sugar 4.7 g, ServingSize 1 serving
AUTHENTIC THAI YELLOW CURRY WITH CHICKEN
Craving some authentic Thai yellow curry? Don't have the time to take an island vacation? Well, this simple, spicy, and delicious recipe will take your tastebuds on a journey to Thailand, and you don't even have to leave your own kitchen.
Provided by Maddy's Avenue
Categories Main Dish
Time 35m
Number Of Ingredients 14
Steps:
- In a large pot, heat the coconut oil over medium-high heat.
- Add the curry paste to the oil, and stir-fry until fragrant, about two minutes. Take care to scrape any bits that stick to the bottom of the pot with your spoon.
- Spoon in the coconut solids from the top of the can first, and allow it to fry with the paste for a minute. Stir in the rest of the coconut milk (or coconut cream) and 1 cup of chicken stock. If you would like the curry to be thinner/soupier, then you can add 1 more cup of stock. Bring to a low boil, then turn the stove down to a simmer.
- Stir in the potatoes. When the potatoes are about halfway cooked through, stir in the carrots and onions.
- Once the carrots are almost fork-tender, add in the thinly sliced chicken and cook for two or three minutes, until the chicken is just cooked through and tender. Pay attention not to overcook the chicken, this process doesn't take long.
- Remove the pot from the heat. Stir in the fish sauce, salt, and sugar, adjusting each to suit your tastes.
- Serve the curry in bowls, over jasmine rice. Garnish with cilantro and lime wedges.
THAI YELLOW CHICKEN CURRY
This Thai-style curry is fast and easy to make. It has a unique flavor that makes this dish anything but ordinary. Serve over jasmine rice.
Provided by regancooks
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
- Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
- Stir fish sauce into chicken curry mixture just before serving.
Nutrition Facts : Calories 501 calories, Carbohydrate 22.2 g, Cholesterol 57.8 mg, Fat 36.1 g, Fiber 3.6 g, Protein 25.8 g, SaturatedFat 26.6 g, Sodium 470.5 mg, Sugar 3.6 g
YELLOW CURRY CHICKEN AND MUSHROOMS
This is my favorite curry recipe. I have spent years perfecting it. I originally fell in love with a recipe just like this at a local Lebanese restaurant. As they wouldn't give up their recipe, I went on a mission to copy it.
Provided by Mom2Eight
Categories Curries
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Combine first group of ingredients into a food processor.
- Place chicken pieces in a casserole dish. Add curry sauce, plus 1 to 1 1/2 cans additional coconut milk (depending on how spicy or "saucy" you like your curry). Also add the kaffir lime leaves (left whole), and the lemon grass pieces. Stir, then cover and bake at 375 degrees for 30 minutes.
- Remove dish from oven and add mushrooms. Stir well, then return to the oven and bake for an additional 30 minutes (or until chicken is well cooked).
Nutrition Facts : Calories 436.8, Fat 32.2, SaturatedFat 17.5, Cholesterol 81.3, Sodium 817.6, Carbohydrate 14.8, Fiber 3, Sugar 9.2, Protein 24.7
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- Place a large deep 10 inch skillet over medium high heat. (If you do not have a skillet a large pot will also work very well!) Add in coconut oil and garlic. Once hot, add in chicken and season generously with freshly ground salt and pepper. Cook until browned 4-5 minutes, then flip and and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
- In the same skillet (it should be greased enough already for sauteing), add garlic, ginger, chopped green onion, red bell pepper, green beans and carrots. Saute over medium heat for 3-4 minutes to absorb pan flavors.
- Next add in coconut milk, yellow curry powder, turmeric, lime juice and salt; stir well to combine. Bring to a simmer, then fold in the rice, making sure it is evenly distributed.
- Add browned chicken on top. Reduce heat to low, cover the skillet immediately and cook for 20 minutes. After 20 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately. Garnish with cilantro and green onion.
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