Best Coconut Chilli Marinade Recipes

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LIME, CHILLI AND COCONUT CHICKEN



Lime, Chilli and Coconut Chicken image

This is my version of a Thai style dish. I certainly wouldn't call it authentic by any standards, but it's still popular with those who have eaten it! If you don't like or don't have lime, you can substitute lemon and get a very similar taste. Also please feel free to add or remove chile to your liking - my husband doesn't like very hot food, so this is a fairly mild version. If you don't have fresh ginger, you can also use the minced variety that comes in a jar. The serving size is listed as 2-4 as we don't eat a lot of meat, so for the 2 of us this will do 2 meals. However, if you don't serve this with veggies and eat a large amount of meat, it may only do 2 meals.

Provided by Sooty_Cat

Categories     One Dish Meal

Time 2h15m

Yield 2 , 2-4 serving(s)

Number Of Ingredients 10

1 lime, juice and zest of
1/2 lemon, juice of
2 tablespoons sweet chili sauce
1/2 teaspoon soy sauce
1 large garlic clove, finely chopped
1 teaspoon fresh ginger (grated or finely chopped)
1 mild chile, finely chopped (seeds removed)
1 tablespoon sesame oil
2 chicken breasts
0.5 (400 ml) can light coconut cream

Steps:

  • Mix all ingredients except coconut milk and chicken breasts together in a plastic container big enough to also fit chicken into.
  • Slice chicken breasts into strips - you should get about 4-6 strips from each chicken breast, depending on the size.
  • Put the chicken breasts into the container with the marinade and mix well, making sure all chicken strips are thoroughly coated with the marinade.
  • Seal the container and place it in the fridge for at least an hour.
  • Remove from the fridge and heat a frying pan on medium-high heat on the stove.
  • Take the chicken strips out of the marinade, and scrape all the marinade off. Put the chicken in the pan and cook.
  • After one side of the strips are browned, turn over. Then tip the remaining marinade into the pan, around the chicken.
  • Cook chicken and marinade for a few seconds, then add coconut milk. Allow to boil, then turn down and simmer for 2-3 minutes, then serve with steamed rice and veggies.

Nutrition Facts : Calories 322, Fat 20.3, SaturatedFat 4.8, Cholesterol 92.8, Sodium 176.1, Carbohydrate 3.5, Fiber 0.2, Sugar 0.7, Protein 30.7

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

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

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