COCONUT CHICKEN STIR FRY
Creamy coconut milk and chicken kicked up with a strong assortment of spices. Serve over rice or pasta. I also like to use this as a filling for wraps or pita bread.
Provided by greystonecooks
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Melt butter in large frying pan over medium heat.
- Cook and stir the cumin seeds in butter until fragrant, about 1 minute.
- Stir chicken into the skillet with cumin seeds, and cook and stir until chicken is no longer pink in the center and juices run clear, 5 to 8 minutes. Drain any excess juices, if any.
- Pour vegetable oil into skillet with chicken, and heat oil until sizzling.
- Mix in onion, carrots, garlic, ginger, red pepper flakes, honey, ground cumin, cinnamon, curry powder, salt, and black pepper to the pan; cook until onions are translucent and carrots done, 5 to 8 minutes.
- Stir in coconut milk and simmer until flavors have blended, about 10 minutes.
Nutrition Facts : Calories 657.1 calories, Carbohydrate 14.2 g, Cholesterol 159.7 mg, Fat 45.3 g, Fiber 3.6 g, Protein 50.6 g, SaturatedFat 28.5 g, Sodium 156.3 mg, Sugar 5.1 g
THAI CHICKEN CURRY
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
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
THAI COCONUT CHICKEN
With classic Thai flavors in a creamy coconut milk sauce, this Thai Coconut Chicken is both mouth-watering and easy to make! Enjoy this explosion of flavor over white rice for a quick and easy weeknight dinner ready in 30 minutes!
Provided by Amy
Categories Main Course
Time 25m
Number Of Ingredients 16
Steps:
- In a medium bowl, whisk together the coconut milk, peanut butter, chili garlic sauce, Worcestershire sauce, lime juice, brown sugar, coriander, and cumin. Set aside.
- In a large nonstick skillet, warm 2 tablespoons vegetable oil over medium-high heat. Once oil is shimmering, season the chicken with salt and pepper and add to the skillet. Cook, undisturbed for 1 minute to develop a crust. Then saute for 4 minutes. Transfer to a plate and keep warm.
- Add the remaining vegetable oil to the skillet; toss in the broccoli and carrots. Saute for about 3 minutes until vegetables are tender.
- Add the cooked chicken back to the skillet, along with any accumulated juices, and the ginger. Cook for about 30 seconds until fragrant.
- Give the sauce a stir and pour it into the skillet. Toss to coat only for 15-20 seconds to warm through. Remove from heat.
- Serve immediately with cooked white rice and a sprinkle of chopped Thai basil.
Nutrition Facts : Calories 373 kcal, Carbohydrate 13 g, Protein 24 g, Fat 27 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 81 mg, Sodium 323 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 11 g, ServingSize 1 serving
THAI CHICKEN STIR FRY WITH COCONUT MILK AND CILANTRO
This recipe came from the Vancouver Six O'clock cookbook. These recipes were compiled by our local newspaper.
Provided by Abby Girl
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the vegetables and chicken.
- Brown sauce: Combine the ingredients and set aside.
- In a large skillet or wok, add 2 T of the oil. Let it heat up until sizzling. Carefully add the chicken and stir fry until chicken is partially cooked. Remove to a plate.
- Add 2 T more of the oil to the skillet and let it heat up. Add the onions and garlic; stir fry for 2 minutes Add the broccoli and pepper and stir fry for 2 minutes. Add the chicken back to the wok and add a little bit of water -- close the lid of the skillet and steam cook, until veggies and chicken are almost cooked.
- Add the cilantro and coconut milk and cook until heated through and chicken is cooked.
Nutrition Facts : Calories 478.1, Fat 34.4, SaturatedFat 12.8, Cholesterol 72.6, Sodium 771.3, Carbohydrate 16.3, Fiber 2.4, Sugar 7.9, Protein 28.4
THAI CHICKEN STIR-FRY
Stir-fried chicken thighs and vegetables with delicious Southeast Asian flavors, served on top of steamed jasmine rice.
Provided by Tastyeatsathome
Categories World Cuisine Recipes Asian
Time 1h9m
Yield 4
Number Of Ingredients 23
Steps:
- Combine chicken broth, 1 tablespoon ginger, cilantro stems, crushed garlic, and star anise pods in a small saucepan. Bring to a boil; reduce heat to simmer.
- Combine water and salt in a saucepan; bring to a boil. Stir in jasmine rice. Reduce heat to low and cover; cook until rice absorbs the water, about 15 minutes.
- Mix chicken thighs with curry paste.
- Heat peanut oil in a wok or large skillet until shimmering. Add remaining 1 tablespoon ginger, chiles, shallot, and minced garlic; cook and stir until beginning to color and soften, 2 to 3 minutes. Stir in chicken and cook until no longer pink, 3 to 4 minutes. Stir in bok choy and shiitake mushrooms; cook for 3 to 4 minutes.
- Ladle 1 cup chicken broth mixture into a bowl; whisk in cornstarch.
- Pour chicken broth-cornstarch mixture into the wok. Stir in fish sauce, soy sauce, and brown sugar. Reduce heat to low and simmer until sauce thickens, 1 to 2 minutes. Thin sauce with more chicken broth if it appears too thick. Squeeze lime juice into the sauce.
- Serve chicken over rice, garnished with cilantro and Thai basil.
Nutrition Facts : Calories 472 calories, Carbohydrate 55 g, Cholesterol 66.3 mg, Fat 16.6 g, Fiber 6.1 g, Protein 29.8 g, SaturatedFat 3.9 g, Sodium 1502.9 mg, Sugar 7.2 g
THAI CHICKEN WITH BASIL AND COCONUT MILK
This recipe is from Australian Women's Weekly - Easy Thai Style Cookery and is one of our favorite home cooked thai meals. It is easy and quick to put together and tastes wonderful
Provided by Deantini
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- heat oil in wok or deep pan.
- cook onions and chilies until soft.
- add chicken and stir fry until tender. Add basil, fish sauce, cilantro and sugar. Cook for 1 minute.
- add coconut milk and heat through.
- serve with white sticky rice.
THAI-STYLE COCONUT CHICKEN
Make your favorite restaurant meal at home! Expect the dish to resemble a very flavorful broth, which is typical of many Thai dishes. Like your Thai food quite hot? Just add another chili or two.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 16
Steps:
- In nonstick wok or 12-inch nonstick skillet, heat oil over high heat. Add chicken; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Add lime peel, gingerroot, garlic, chilies and cilantro; stir-fry 1 minute.
- Pour coconut milk over chicken. Stir in brown sugar, salt, soy sauce, pea pods and bell pepper. Reduce heat to medium. Simmer uncovered 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir into tomato.
- Spoon into shallow serving bowls; top with basil. Serve with rice.
Nutrition Facts : Calories 430, Carbohydrate 14 g, Cholesterol 85 mg, Fat 2, Fiber 4 g, Protein 35 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 8 g, TransFat 0 g
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