EASY THAI CHICKEN CURRY WITH COCONUT MILK
This chicken curry is so good I'll never need to order takeout again!
Provided by Laurie Davis
Categories World Cuisine Recipes Asian
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a skillet over medium-high heat until shimmering. Add curry powder and chili paste and cook for 2 minutes.
- Add chicken, onion, and bell pepper. Stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes.
- Add fish sauce and garlic and saute for 1 to 2 minutes. Add coconut milk, chicken stock, lemon juice, salt, and pepper. Bring to a low simmer and cook until flavors come together, 7 to 10 minutes more.
Nutrition Facts : Calories 402 calories, Carbohydrate 11.3 g, Cholesterol 23.1 mg, Fat 36.8 g, Fiber 3.5 g, Protein 12.3 g, SaturatedFat 25.8 g, Sodium 317 mg, Sugar 2.7 g
EASY SLOW COOKER CHICKEN CURRY WITH POTATOES AND COCONUT MILK
A super simple mild curry for the slow cooker. If you have cashews, they taste great sprinkled on top afterwards. Feel free to spice it up to your liking. I keep it mild so my kids will eat it, too. You don't need to saute anything in advance, everything just goes in the slow cooker as is. I serve it over rice.
Provided by barbara
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h15m
Yield 4
Number Of Ingredients 13
Steps:
- Combine chicken, potatoes, bell pepper, and onion in a slow cooker.
- Stir together chicken broth, curry powder, curry paste, cumin, 1 teaspoon salt, and cayenne in a bowl and pour over ingredients in the slow cooker. Mix everything well with a wooden spoon.
- Close the slow cooker and cook until chicken is tender, 4 to 5 hours on Low or 2 to 3 hours on High. Add coconut milk 15 minutes before the end of the cooking time and continue cooking until heated through. Season with salt and pepper and sprinkle with chopped cilantro to serve.
Nutrition Facts : Calories 386.9 calories, Carbohydrate 23.9 g, Cholesterol 48.7 mg, Fat 23.8 g, Fiber 5.1 g, Protein 22.5 g, SaturatedFat 19.2 g, Sodium 1248.1 mg, Sugar 3.3 g
CHICKEN COCONUT CURRY SOUP - A.K.A. EASY MULLIGATAWNY!
This is my absolute favorite soup of all time. I've made it for friends and family from Europe to the Caribbean, haven't met anyone who could pass it up! This recipe is based on a soup I tried at an Indian restaurant in Montreal about 5 years back. It was soooo delicious and creamy. I have no idea how they made theirs, but my take is really, really close and super easy.
Provided by MTLcook
Categories Chicken Breast
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot add water, chicken stock cubes, salt pepper. Bring to a boil.
- Add chicken, reduce to medium heat. Let simmer about 10 minutes.
- Add potatoes, carrots, onions. Let simmer about 20 minutes.
- Add curry powder, ginger, garlic, salt & pepper. Reduce to low heat. Let simmer about 10 minutes.
- Once the potatoes are fully tender, remove from heat and add coconut milk.
- Puree with hand blender.
- Serve with Basmati rice and enjoy!
- *** Notes: 1. Try not to substitute the fresh ginger or garlic for powdered or paste. This will really alter the overall taste (and not in a good way.). 2. Shake the can of coconut milk before using. Most of the coconut flavor is in the bits that settle at the bottom of the can. 3. You can add chilli powder to make this spicier. It really depends on how hot the curry powder you use is. I usually use a blend of very hot Madras curry powder and very mild Caribbean curry powder.
EASY VEGAN COCONUT CURRY WITH TOFU
This vegan coconut curry is spicy and tasty! It makes your kitchen smell good. It uses no animal products. Serve with brown rice, quinoa, or noodles.
Provided by monsterclowngirl
Categories Everyday Cooking Vegan Main Dishes
Time 1h15m
Yield 4
Number Of Ingredients 16
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potatoes, cover, and steam until cooked through but slightly firm, 10 to 15 minutes.
- Heat oil in a wok or frying pan over medium-high heat. Add onion and saute until tender, about 5 minutes. Add tofu and saute until browned, 5 to 7 minutes. Add sweet potatoes and peas, followed by curry powder, brown sugar, cumin, cinnamon, and salt.
- Add basil. Pour in coconut milk, slowly, while stirring. Reduce heat and let simmer until thickened, about 20 minutes. Serve with bell peppers and cilantro.
Nutrition Facts : Calories 396.1 calories, Carbohydrate 32 g, Fat 27.8 g, Fiber 7.4 g, Protein 10.9 g, SaturatedFat 19.5 g, Sodium 102.6 mg, Sugar 10.9 g
EASY COCONUT CURRY FISH
Make and share this Easy Coconut Curry Fish recipe from Food.com.
Provided by Evie3234
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a wok or dutch oven, heat oil over medium heat, cook onion and garlic for 5 minutes or until soft.
- Add curry powder, salt and pepper and stir for 1 minute.
- Add coconut milk, tomatoes, stock and allspice, bring to boil.
- Reduce heat and simmer for 20 minutes.
- Add fish, cover and cook for 10 minutes or until fish flakes easily with fork.
- Discard the allspice, stir in lime juice and serve sprinkled with the spring onions.
EASY COCONUT CURRY TOFU
Make and share this Easy Coconut Curry Tofu recipe from Food.com.
Provided by Prose
Categories Soy/Tofu
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Drain tofu and cut into thin slices. Heat oil over medium heat. Cook tofu in a single layer without stirring about 5 minutes or until slightly browned on bottom. Stir gently. Then continue to cook, stirring occasionally, until thouroughly cooked, about 5-7 minutes.
- While tofu is cooking, prepare sauce by mixing coconut milk, cilantro, curry paste, curry powder, chili sauce, soy sauce, and garlic.
- Add veggies and sauce and cook, stirring, until veggies are barely wilted, about 1-2 minutes.
- Serve with brown rice and garnish with extra cilantro.
SUNNY'S EASY COCONUT GREEN CURRY MEATBALLS
Provided by Sunny Anderson
Time 2h5m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Add the curry paste to a slow cooker on low and slowly whisk in the coconut milk and 1 cup of the cilantro. Add the meatballs and cook until the sauce thickens slightly and the meatballs are heated through, 1 to 2 hours. When ready to serve, garnish with the remaining 1/2 cup cilantro.
EASY BELL PEPPER AND CASHEW COCONUT CURRY STIR FRY
Easy peasy stir fry recipe. Serve with couscous or rice. NOTE: You CAN add extra "heat" to this recipe (extra cayenne pepper or curry paste) to suit your own tastes. I have deliberately kept the flavors mild in this recipe in order to not overshadow the taste of the fresh peppers and cashews. I love spicy hot food, but sometimes a mild take on things is a nice change from my routine. You be the judge!
Provided by Shannon Cooks
Categories Coconut
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a wok over medium high heat.
- Stir in peppers, onion, and garlic.
- Cook vegetables 5 minutes or until vegetables are tinged golden brown at the edges.
- Add curry powder, and cook for about 30 seconds.
- Add broth; cover, and continue to cook until peppers are tender, about 4 minutes longer.
- Add coconut milk and heat until bubbling( do not boil!).
- Spoon curry over hot couscous or rice and sprinkle with cashews.
- Makes 4 generous servings.
Nutrition Facts : Calories 291, Fat 23.6, SaturatedFat 13.6, Sodium 149.7, Carbohydrate 18.8, Fiber 4, Sugar 8.6, Protein 5.6
EASY GRILLED THAI COCONUT CURRY CHICKEN
Number Of Ingredients 14
Steps:
- mix marinade: milk curry and fish sauce. Score chx and marinate for 1hr. Grill to cook chx. For peanut sauce: heat oil in a small saucepan over med. heat. Add curry paste and turmeric, stir until fragrant. Add remaining ingredients and stir until thickened. Add water as needed to reach desired consistency. As sauce sits, it will thicken so you may need to add more water if you reheat it.
EASY COCONUT CURRY
Sprinkle this Easy Coconut Curry with chopped cilantro and cashews. The colorful mixed vegetables in this Easy Coconut Curry are high in vitamin A.
Provided by My Food and Family
Categories Home
Time 20m
Yield 5 servings, about 1 cup each
Number Of Ingredients 8
Steps:
- Heat 2 Tbsp. dressing in large skillet on medium heat. Add garlic and ginger; cook and stir 1 min.
- Add remaining dressing and all remaining ingredients except rice and nuts; mix well. Cook 10 min. or until heated through, stirring frequently.
- Meanwhile, cook rice as directed on package, omitting salt.
- Serve rice topped with vegetable mixture and nuts.
Nutrition Facts : Calories 300, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g
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