Curry Chicken With Coconut And Peanuts Recipes

PEANUT CURRY WITH CHICKEN AND BASIL

Steps:

• Heat 1 tablespoon sesame oil in a large frying pan over medium heat. Add garlic and 1/3 of the basil. Saute until garlic is fragrant, about 30 seconds. Add onion and cook until transparent, 5 to 7 minutes.
• Add chicken to the pan with remaining sesame oil and season with chile powder. Add mushrooms and bamboo shoots. Cook until the chicken is only slightly pink in the center and the mushrooms have started to lose their moisture, 4 to 5 minutes. Add curry paste and mix well.
• Pour in 1/2 of the coconut milk. Stir until vegetables and chicken are evenly coated. Add peanut butter and curry powder and mix thoroughly. Cook over medium heat until the sauce thickens, stirring often to keep the sauce from burning to the bottom of the pan, 10 to 15 minutes.
• Reduce heat to low and add remaining coconut milk and brown sugar. Continue to simmer over low heat until desired consistency is reached, 10 to 15 minutes more, tasting and adding more peanut butter if needed.

PEANUT-COCONUT CHICKEN CURRY (LOWER FAT)

Steps:

• Cube chicken and brown, add onions and garlic, and saute until onion is tender.
• In large pan, combine chicken broth, peanut butter, curry seasonings and sambal. When well combined, add chciken mixture to the pan.
• Simmer uncovered, stirring occasionally, for about 30 minutes, until chicken is cooked through and sauce has reduced slightly.
• Thoroughly combine half-and-half, cornstarch, coconut extract and sugar, and add to the chicken mixture. Simmer, stirring, until sauce has thickened to desired consistency, 10 minutes or so.
• Serve over pasta or rice and top with grated coconut.

CROCK POT CURRY CHICKEN WITH COCONUT AND PEANUTS

Steps:

• Cut chicken into cubes, and sprinkle with salt and pepper.
• Slice onion in julienne, and mash garlic.
• Heat oil in a small sauteé pan, and brown garlic and onions.
• Set aside.
• Mix hot water with bouillon cube and peanut butter, until both have dissolved/melted.
• Combine this with the coconut milk, curry, ginger, cilantro and wine.
• Put chicken in crock pot.
• Top with onions and garlic, and then with liquid mixture.
• Cook on low heat for about 6-7 hours, or until cooked through and tender.
• Add cornstarch slurry to thicken as desired.
• Serve over steamed rice, with chopped cilantro and peanuts to garnish.
• I like it a bit spicy, so I also add chopped chilies, or cayenne to the dish.

CURRY CHICKEN WITH COCONUT AND PEANUTS

Steps:

• Cut chicken into cubes, and sprinkle with salt and pepper.
• Slice onion in julienne, and mash garlic.
• In a large wok, (or dutch oven if necessary), heat oil to just below smoking.
• Add garlic and stirfry til golden, and quickly add onions, and stir.
• When the onions begin to soften, add chicken, and stir fry until cooked through and browned a bit--liquid from chicken should all be evaporated.
• Add wine and reduce a little, then add peanut butter, boullion, ginger, curry and cilantro.
• Stir to coat well, and until peanut butter has melted.
• Add water, and simmer about 15 minutes, or until flavors have blended well.
• Add coconut milk and heat to just below boiling, then add cornstarch slurry to thicken as desired.
• Serve over steamed rice, with chopped cilantro and peanuts to garnish.
• I like it a bit spicy, so I also add chopped chilies, or cayenne to the dish.

CHICKEN IN PEANUT CURRY

Steps:

• In a medium sauce pan heat coconut milk, curry paste, peanut butter, sugar, and fish sauce until they come to a very small boil.
• Set aside and cool adding cornstarch to thicken.
• While the sauce is cooling, stir fry 1 chopped onion and 1 T minced garlic.
• Cut up chicken into small pieces and stir fry with the onion and garlic until chicken is cooked through.
• Combine the garlic, onion and chicken with the sauce and heat.
• Spoon the chicken peanut curry over rice and enjoy.

CHICKEN AND COCONUT CURRY

Steps:

• Cut chicken breasts into 2 cm pieces.
• Combine soy sauce, cumin, curry paste, turmeric, garlic, sweet chili sauce and lemon grass in a bowl.
• Add chicken and stir to coat well.
• Cover and refrigerate overnight (or during the day) to marinate.
• Place marinated chicken, peanut butter, coconut milk and kaffir lime leaves in a saucepan, bring mixture to boil and simmer over low heat, stirring occasionally, for 20-25 minutes or until chicken is cooked through.
• Discard kaffir lime leaves.
• Serve with coconut rice.

THAI MUSSAMUN CURRY WITH CHICKEN, POTATOES, AND PEANUTS

Steps:

• Open 1 can of coconut milk and use a fork to stir the contents until smooth and well combined. In a 6-quart saucepan or Dutch oven, bring 1/2 cup of the stirred coconut milk to a boil over medium-high heat. Add the curry paste and cook 1 minute, stirring and mashing the paste into the coconut milk. Add the chicken and cook 2 minutes, stirring often, until the chicken begins to change color. Add all the remaining coconut milk, fish sauce, sugar, tamarind liquid and salt and bring to a boil.
• Reduce the heat to maintain a simmer and cook 15 to 20 minutes, until the potato is tender and the chicken is cooked through. Add 2 tablespoons of the lime juice and stir well. Taste and add more, if desired. Remove from the heat and let stand 10 minutes. Transfer to a serving bowl, removing and discarding the cinnamon sticks, or leaving them in as a traditional garnish not to be eaten. Serve hot or warm.