Best Coconut Chicken And Pasta Recipes

COCONUT CHICKEN and PASTA image

Provided by Pat Duran @kitchenChatter

Categories Chicken

Number Of Ingredients 15

16 ounce(s) package of spaghetti pasta
3 tablespoon(s) butter
3 tablespoon(s) minced garlic
3 tablespoon(s) flour
1 1/2 cup(s) coconut milk
2/3 cup(s) sour cream
1/2 cup(s) grated parmesan cheese
1/2 cup(s) whole kernel corn, or other vegetable
1/4 teaspoon(s) salt
1/2 teaspoon(s) white peper
1/8 teaspoon(s) nutmeg
1 pound(s) cooked chicken, cut to bite size
1/2 cup(s) snipped green onion, i use scissors
1 teaspoon(s) dill weed
juice of 1 lemon plus the grated rind

Steps:

Cook pasta to al dente, drain add 1 Tablespoon olive oil and stir to blend, so it does not stick together; cover and set aside
In a large non-stick skillet, over medium heat melt the butter, add the garlic . Stir in the flour and cook until it bubbles and blends smooth.
Slowly add the coconut milk ,stirring until smooth and thickened. Now add the sour cream, corn, Parmesan, salt pepper and nutmeg.
Add the chicken pieces, stir in the green onion, lemon juice and rind, and dill weed. Stir to combine. (if you like the sauce thinner ,blend in a little more coconut milk.) You can combine the sauce over the pasta. or serve it separately and each can serve themselves.

Peanut Chicken Pasta image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 17

2 tablespoons vegetable oil
8 boneless, skinless chicken thighs, cut into small pieces
1 teaspoon kosher salt
Freshly ground black pepper
12 ounces green beans, trimmed and halved
1 pound dried linguine
1/2 cup canned coconut milk
1/2 cup creamy peanut butter
1/4 cup soy sauce
2 tablespoons light brown sugar
1/2 teaspoon hot chile oil
Juice of 1 lime plus 1 lime cut into wedges
2 tablespoons chopped fresh ginger
2 cloves garlic, minced
1 tablespoon curry powder
1 cup salted roasted peanuts, roughly chopped
1/2 cup fresh cilantro leaves and tender stems, chopped

Steps:

Add the vegetable oil to a large skillet over medium heat. Sprinkle the chicken with salt and pepper and add to the skillet. Cook, stirring occasionally, until browned and mostly cooked through, about 8 minutes.
Add the green beans and saute until slightly brown but still bright green, about 2 more minutes.
Cook the pasta to al dente according to the directions on the package.
Meanwhile, make the sauce. Whisk together the coconut milk, peanut butter, soy sauce, sugar, chile oil, lime juice and 1/3 cup water in a medium bowl or large measuring cup (the peanut butter will not fully incorporate). Set aside.
Add the ginger and garlic to the skillet with the chicken and beans. Cook until fragrant, 30 seconds to 1 minute. Add the curry powder and stir until toasted, about 20 seconds.
Pour the coconut milk mixture into the skillet, making sure to get all of the peanut butter out of the bowl. Scrape any browned bits off the bottom of the skillet and cook until the sauce boils and thickens slightly, about 4 minutes.
Drain the pasta and pour into the skillet, then carefully toss to coat. Gently tip the pasta onto a serving platter. Garnish with peanuts, cilantro and lime wedges.

One-Pan Chicken Thighs With Coconut Creamed Corn image

Provided by Ali Slagle

Time 35m

Yield 4 servings

Number Of Ingredients 10

2 pounds bone-in, skin-on chicken thighs (4 to 6 pieces)
Kosher salt and black pepper
1 tablespoon extra-virgin olive oil
5 cups fresh or frozen corn kernels (from about 7 ears)
3 scallions, thinly sliced, white and green parts separated
1 (2-inch) piece fresh ginger, peeled and finely grated or chopped
3 garlic cloves, peeled and finely grated or chopped
1 serrano chile or chipotle in adobo, finely chopped, or 1/2 teaspoon red-pepper flakes
1 (15-ounce) can full-fat coconut milk
1 lime, cut into wedges

Steps:

Pat the chicken dry, and season with salt and pepper. Drizzle the olive oil in a large (12-inch) skillet. Add the thighs, skin-side down, and set over medium heat. (It's OK if they're slightly squeezed in the skillet; as the fat renders, they'll shrink.) Cook, undisturbed, until the skin is deep golden brown, and the thighs release easily from the pan, about 15 minutes. (If your stove is getting splattered with oil, cover the skillet.) Transfer the chicken, skin-side up, to a plate. Reserve the skillet and fat.
Increase the heat to high, add the corn, scallion whites, ginger, garlic and serrano. Season with salt and pepper and cook until the corn starts to brown in spots, 2 to 3 minutes, adding an extra minute or two if using frozen corn.
Reduce heat to medium, add the coconut milk, scrape up any browned bits from the pan and season with salt and pepper. Put the chicken on top of the corn mixture, skin-side up. Simmer until the coconut milk is slightly thickened and the chicken is cooked through, 7 to 10 minutes. (If your corn has reduced too much before your chicken is done cooking, just add a few tablespoons of water or chicken stock.)
Serve with a squeeze of lime and reserved scallion greens on top.