Easy Thai Chicken Curry With Coconut Milk Recipes

THAI CHICKEN CURRY

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.

THAI CHICKEN CURRY IN COCONUT MILK

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.

THAI CHICKEN COCONUT CURRY

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.

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!