Coconut Curry Chili Recipes

COCONUT CURRY CHILI

Coconut Curry Chili image

The coconut, curry, and mango chutney really put the flavor in this one. I put this together one night with what I had, and loved the results. It tastes better the next day, just like most chili. This freezes well. Seriously, you have to try it. Serve by itself, with rice, and/or with naan bread.

Provided by usmcwifey

Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes

Time 1h20m

Yield 6

Number Of Ingredients 12

Ingredients

½ pound ground turkey
2 (10.75 ounce) cans tomato soup
1 ¼ cups water
1 tablespoon minced garlic
1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
½ cup chopped carrot
¼ cup mango chutney
3 tablespoons curry powder
1 teaspoon onion powder
salt and ground black pepper to taste
½ cup coconut milk, divided

Steps:

Break the ground turkey into small pieces into a large skillet over medium heat. Cook and stir the turkey, continuing to break it into smaller pieces, until completely browned, 5 to 7 minutes. Drain as much grease as possible from the turkey.
Combine tomato soup, water, and minced garlic in a large pot; bring to a boil. Add the turkey to the pot and return the mixture to a boil and reduce heat to medium-low. Stir chickpeas, red kidney beans, carrot, chutney, curry powder, onion powder, salt, and black pepper through the turkey mixture; bring to a simmer, place a cover on the pot, and cook until the chickpeas are tender, about 15 minutes.
Stir 1/4 cup coconut milk through the chili, return cover to the pot, and simmer another 15 minutes. Pour the remaining 1/4 cup coconut milk into the chili, stir, and simmer 30 minutes more.

Nutrition Facts : Calories 311.8 calories, Carbohydrate 43.4 g, Cholesterol 27.9 mg, Fat 9.7 g, Fiber 8.6 g, Protein 16.4 g, SaturatedFat 4.7 g, Sodium 890.4 mg, Sugar 11.8 g

CHILI COCONUT CHICKEN CURRY

Chili Coconut Chicken Curry image

I came up with this the other night it was very good, my son thought it was a bit too spicy, but my hubby who is not into anything that has to much spice loved it, so I guess make your choice. I made just with Kumara as the side instead of rice but feel free to mess around with recipe.

Provided by The Flying Chef

Categories Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

olive oil
1 kg chicken breast, sliced into strips
2 medium onions, sliced
3 garlic cloves, crushed
1 tablespoon chopped fresh lemongrass
2 teaspoons red chili pepper flakes
1 teaspoon ground coriander
1 teaspoon cumin seed
1 teaspoon turmeric
2 teaspoons fish sauce
1 teaspoon chicken stock
250 ml coconut milk
200 ml coconut cream
1 1/2-2 tablespoons fresh coriander, chopped finely
120 g bean sprouts
800 g kumara
2 tablespoons olive oil
1 1/2 teaspoons cumin seeds

Steps:

Cook chicken in batches until browned all over, remove and set to one side, wipe pan.
Add onions and garlic, cook until onion is soft, add lemon grass, chili, ground coriander, juice, seeds, turmeric and sauce, cook a couple of minutes until fragrant.
Return chicken chicken to pan with stock, sugar, milk and coconut cream, cook covered about 15-20 Min's until chicken is cooked through, remove lid about 5 Min's before the end, add bean sprouts and fresh coriander, cook remaining time without lid served with baked kumara.
Baked Kumara.
Peel kumara and cut in half, then slice halves into strips.
Combine kumara, oil and seeds in a bowl. Transfer mixture to a baking dish.
Bake, uncovered, in a hot oven 10 Min's (200c) Turn heat down to moderate (180c)for a further 15 Min's of until kumara is tender.
To Serve: Place spoonfuls of chicken on a plate and serve kumara on the side.
You can also serve with brown rice if desired, we try to limit our carbs so the kumara is plenty for us.

Nutrition Facts : Calories 1056, Fat 54.3, SaturatedFat 29.3, Cholesterol 160, Sodium 564.5, Carbohydrate 84.9, Fiber 8.6, Sugar 44, Protein 59.7

THAI COCONUT CURRY

Thai Coconut Curry image

This coconut curry is the result of several attempts to replicate my favorite Thai diner's curry. It makes for a colorful presentation and looks like you worked a lot longer and harder than you did! Serve over sticky white rice.

Provided by Suzy

Time 35m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon peanut oil
2 tablespoons finely chopped lemon grass
2 tablespoons finely chopped fresh ginger
2 cloves garlic, finely chopped
1 cup light coconut milk
1 pound medium shrimp, peeled and deveined, tails left on
¼ cup diced red bell pepper
¼ cup chopped fresh cilantro, divided
2 stalks green onion, thinly sliced
2 tablespoons lime juice
1 teaspoon fish sauce
1 teaspoon soy sauce
1 teaspoon sweet red chili sauce, or to taste
1 pinch white sugar
2 cups warm cooked rice

Steps:

Heat oil in a large pan over medium heat. Saute lemon grass, ginger, and garlic until fragrant, 1 to 2 minutes. Add coconut milk and bring to a boil. Keep at a steady boil until reduced by half, about 5 minutes.
Add shrimp, bell pepper, 1/2 of the cilantro, green onion, lime juice, fish sauce, soy sauce, chili sauce, and sugar. Simmer for 10 minutes.
Serve curry over warm rice and garnish with remaining cilantro.

Nutrition Facts : Calories 295.8 calories, Carbohydrate 27.7 g, Cholesterol 172.6 mg, Fat 10 g, Fiber 0.9 g, Protein 21.8 g, SaturatedFat 4.1 g, Sodium 389.3 mg, Sugar 1.5 g

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