CHICKEN CURRY SOUP WITH COCONUT AND LIME
Chicken Curry Soup recipe with Coconut and Lime. Here, lime juice replaces the traditional lemongrass, which can be hard to find. The result is a quick, authentic-tasting Thai-style soup. If coconut milk is unavailable, substitute 1 3/4 cups half and half mixed with 3/4 teaspoon imitation coconut extract.
Provided by Sue Ellison
Categories Soup/Stew Chicken Lime Coconut Curry Bon Appétit Colorado
Yield Serves 4
Number Of Ingredients 10
Steps:
- Bring chicken broth, coconut milk, curry powder and chili to simmer in heavy medium saucepan over medium heat. Add chicken and simmer until chicken is just cooked through, stirring occasionally, about 5 minutes. Mix in lime juice. Season with salt and pepper.
- Transfer soup to bowl. Sprinkle green onion and cilantro over. Spoon rice into each bowl. Ladle soup over. Serve, passing lime wedges separately.
COCONUT-LIME CHICKEN CURRY SOUP
I created this chicken recipe to replicate the flavors of my favorite curry dish-slightly sweet with just the right amount of spicy heat. When served with a garnish of green onions and toasted coconut, the soup makes the perfect cold-weather meal. -Lisa Renshaw, Kansas City, Missouri
Provided by Taste of Home
Categories Lunch
Time 4h30m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- Place the first 9 ingredients in a 4- or 5-qt. slow cooker; stir in chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Skim fat; stir in cooked rice. Cook, covered, on low 15-30 minutes or until heated through. Sprinkle servings with cilantro.
Nutrition Facts : Calories 356 calories, Fat 16g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 455mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 2g fiber), Protein 23g protein.
CHICKEN CURRY SOUP WITH COCONUT AND LIME
Anything with coconut and lime just takes me right back to the tropics. I love this soup. It's actually a Thai recipe and is very easy and quick create. Plus, I usually have these ingredients on hand anyway, so it is also inexpensive. Enjoy.
Provided by Normaone
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring chicken broth, coconut milk, curry powder and chili to a simmer in a heavy medium saucepan over medium heat.
- Add chicken and simmer until chicken is just cooked through, stirring frequently, about 5 minutes.
- Mix in lime juice.
- Season with salt and pepper.
- Divide rice between 4 bowls.
- Ladle soup over rice.
- Sprinkle with green onions and cilantro.
- Pass lime wedges separately.
- Serve.
CHICKEN CURRY WITH LIME LEAF, LEMONGRASS & MANGO
Use a fragrant curry paste as the base for this Asian curry with tropical fruit and citrussy notes
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 14
Steps:
- Blend the chopped lime leaves with the rest of the curry paste ingredients in a food processor.
- Heat the oil in a large saucepan, add the curry paste and cook on a medium heat for 2-3 mins. Pour in the coconut milk and bring to a simmer. Add the chicken, lime zest and juice, then season and cover. Gently simmer for 30 mins until the chicken is tender.
- Remove the lid and cook for a further 10 mins. Add the green beans, mangoes and whole lime leaves and cook for 5 mins. Add the coriander leaves just before serving with hot jasmine rice.
Nutrition Facts : Calories 542 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.1 milligram of sodium
THAI COCONUT CURRY CHICKEN WITH CHILI-LIME SAUCE RECIPE - (4.9/5)
Provided by Chez_Alexander
Number Of Ingredients 14
Steps:
- 1. Open coconut milk. Scrape 2 TBS coconut solids from tops of cans. Add coconut solids and peanut oil to medium saucepan and heat over medium-high heat. Add chicken thighs and cook on both sides until brown and crispy, about 3-4 minutes per side. Remove chicken from pan and set aside. 2. Add minced garlic to skillet and saute one minute. Add curry paste, and saute 2 minutes, blending paste with garlic and oil and scraping up any browned bits. 3. Add remainder of coconut milk and solids to saucepan and mix well, scraping any browned bits. Add brown sugar, fish sauce, and 2 TBS lime juice, mixing well. Bring to a boil, and add browned chicken thighs to pan, making sure curry covers thighs. Reduce heat to low and cover pan. Simmer about 20 minutes. 4. Uncover pan and add sweet potato chunks. Cover pan and simmer another 20 minutes. 5. Remove chicken thighs from pan. Remove meat from bone and cut into large pieces. Return chicken to pan along with peas. Simmer another 5 minutes. 6. To make chili-lime sauce, combine chili-lime salt with lime juice, and put into 4 individual dipping bowls. Serve curry hot with sticky white rice and chili-lime sauce on the side (for dipping chicken pieces into). Sprinkle chopped basil or cilantro over for garnish. Makes 4 servings. Each serving = 16 Weight Watchers points.
CHICKEN BREASTS WITH LIME CURRY SAUCE
Make and share this Chicken Breasts With Lime Curry Sauce recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, melt 2 tablespoons of butter over medium-high heat.
- Add chicken, sprinkle with garlic powder and cook, turning once, until golden, 3-4 minutes per side. Remove to a plate and set aside.
- In the same skillet, melt remaining 2 tablespoons of butter.
- Add onion, curry powder, salt and pepper. Cook, stirring, 3 minutes, or until onions are tender.
- Stir in flour; cook, stirring, 1 minute.
- Stir in lime juice and light cream.
- Heat to boiling, stirring occasionally. Reduce heat to low and simmer 7-8 minutes, or until sauce has thickened. Remove from heat.
- Spoon sauce over chicken breasts and top with a sprinkling of tomatoes and lime slices. Serve with hot cooked rice.
RED CURRY-LIME CHICKEN WINGS
Steps:
- Preheat the oven to 475 degrees F.
- Spread the wings on two large rimmed baking sheets, then drizzle with olive oil, the juice of 1 lime and some salt and pepper, and toss to evenly coat. Bake the wings until browned and crisp, about 40 minutes.
- In a large bowl, mix the butter with the coconut milk, curry paste, honey, soy sauce, lime zest and the remaining lime juice. Add the wings to the butter and toss to coat. Add the cilantro, mint, peanuts and chiles, then toss to coat. Serve hot.
CHICKEN CURRY SOUP WITH COCONUT AND LIME
Steps:
- Bring chicken broth, coconut milk, curry powder and chili to simmer in heavy medium saucepan over medium heat. Add chicken and simmer until chicken is just cooked through, stirring occasionally, about 5 minutes. Mix in lime juice. Season with salt and pepper. Transfer soup to bowl. Sprinkle green onion and cilantro over. Spoon rice into each bowl. Ladle soup over. Serve, passing lime wedges separately.
LIME CURRY CHICKEN
Make and share this Lime Curry Chicken recipe from Food.com.
Provided by lazyme
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken into thin slices.
- In a large non-stick skillet, heat oil and saute shallots until softened.
- Add bell pepper and cook until tender; stir in curry powder.
- Add chicken and stir fry until chicken is no longer pink.
- Add lime juice.
- Just before serving, stir yogurt into the skillet; garnish with parsley and almonds.
- Per Serving: 185 cal, 72mg chol, 5g carb, 28g pro, 75mgNa, 6g fat Exchanges: 3 1/3 low fat meat, 1 veg %fat = 23%.
Nutrition Facts : Calories 858.4, Fat 64.2, SaturatedFat 5.4, Cholesterol 66.4, Sodium 471, Carbohydrate 29.5, Fiber 14.2, Sugar 9.1, Protein 52.6
CURRY CHICKEN WITH CILANTRO LIME SAUCE
Turmeric combined with red curry powder makes a plain breast of chicken anything but. The cilantro sauce offers a bright contrast to the turmeric-infused rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 13
Steps:
- Sprinkle chicken with curry powder, season with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-low. Add chicken and cook until golden and opaque throughout, 30 to 35 minutes, turning once.
- In a blender, combine 1 tablespoon oil, cilantro, ginger, lime juice, vinegar, sugar, and 3 tablespoons water. Puree until smooth; set aside.
- In a medium saucepan, heat remaining teaspoon oil over medium. Add shallot and turmeric; season with salt and pepper. Cook, stirring occasionally, until shallot begins to soften, 1 to 2 minutes. Add coconut milk and 1 cup water; bring to a boil. Stir in rice; return to a boil. Reduce to a simmer, cover, and cook just until rice is tender, 12 to 14 minutes. Remove pan from heat and let stand, covered, for 5 minutes. Fluff with a fork just before serving. Serve rice topped with chicken and drizzled with sauce.
ULTIMATE CHICKEN WINGS WITH CURRY-LIME BUTTER
Such a delicious and flavorful take on wings. Serve them on a big platter and just let your guests devour them. Recipe by Tyler Florence/Food Network
Provided by Daily Inspiration S
Categories Other Sauces
Time 45m
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 425 degrees. Rinse the wings under cool water and pat dry. Place the wings in a bowl and drizzle with olive oil, salt and pepper - toss to coat. Spread the wings out on a baking sheet and roast for 25-30 minutes, until the skin gets crisp and brown and the meat is tender.
- 2. While you wait, add the butter, red curry paste, lime zest, lime juice, honey and soy sauce into a blender. Season with salt and pepper and blend to mix. Scrape the curry-lime butter into a big bowl. When wings come out of the oven, add them into the bowl with the butter mixture. Give them a toss and garnish with cilantro leaves. Serve on a large platter.
CHICKEN THIGHS WITH LIME AND CURRY
The lime and cilantro and a very fresh taste to this curry. I like it served over rice. A wok works well to make this in (of course, I think a wok works well to make everything in).
Provided by ChrisMc
Categories Curries
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Blend flour and pepper, and dredge thighs in mixture.
- Brown chicken in oil.
- Remove chicken to a plate.
- Add onion, garlic, and flour, and saute.
- Add broth, curry, and pepper sauce and stir to blend well.
- Simmer mixture for 2 minutes, then bring to a boil and add chicken, lime zest and lime juice.
- Cook until chicken is cooked through.
- Add cilantro and sour cream just before serving.
CURRY CHICKEN LIME RICE BOWL
Something different. I would imagine Jasmine rice would work, too. Prep based on readied ingredients.
Provided by gailanng
Categories One Dish Meal
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, whisk chutney, lime juice, oil, salt and curry powder. Stir in chicken, bell pepper and hot cooked rice. Serve immediately.
CHICKEN KEY LIME CURRY
Provided by Melissa Roberts
Categories Garlic Tomato Quick & Easy Dinner Curry Potluck Simmer Lime Juice Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Blend 1 cup onions with ginger, garlic, and 1/2 cup water in a blender.
- Heat oil in a 12- to 14-inch heavy skillet over medium-high heat until it shimmers. Pat chicken dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Brown, skin side down, about 6 minutes (don't turn over), then transfer to a plate. Add remaining onions to skillet and cook, stirring occasionally, until softened and browned, 8 to 10 minutes. Transfer with a slotted spoon to plate with chicken.
- Reduce heat to medium and add onion-ginger paste to skillet. Cook, stirring, 1 minute. Add curry powder and cook, stirring, 1 minute. Stir in tomato paste, remaining 2 cups water, sugar, and 1/2 teaspoon salt and bring to a simmer.
- Return chicken and onions to skillet with sliced lime and simmer, partially covered, turning chicken once, until just cooked through, 25 to 30 minutes.
RED CURRY AND LIME BUTTER CHICKEN WINGS
Super easy chicken wings with great taste.
Provided by barbara lentz
Categories Meat Appetizers
Time 30m
Number Of Ingredients 8
Steps:
- 1. Preheat oven 425 degrees. Line a large baking sheet with wax paper. Line the chicken wings skin side up on the baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 20 minutes then turn on the broiler and broil about 3 to 5 minutes until golden.
- 2. Mix the ingredients together for the sauce. Throw the chicken wings in the sauce and toss until well coated in the sauce.
COCONUT LIME CHICKEN CURRY
I came up with this recipe, trying to copy my favorite from a local Indian restaurant. Adding the green chile salsa is what finally did the trick! Although they don't serve it this way at the restaurant, I stir-fried some vegetables and mixed them in before serving. Served with Cilantro Lime Rice recipe #157086.
Provided by hotdishmama
Categories Curries
Time 30m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken into 1-inch chunks and sautee in a little oil until surface is lightly brown (do not need to cook through). Remove chicken from pan. Stir in coconut milk, broth, curry paste, curry powder, and red pepper flakes, simmer for about 5 minutes.
- Add chicken back to pan and simmer about another 5-10 minutes, until the sauce is slightly thicker and chicken is fully cooked and tender.
- Add lime juice, zest and chile salsa and stir until heated through.
- Toss in stir-fried veggies if desired, and sprinkle with cilantro leaves. Serve with rice.
Nutrition Facts : Calories 203.2, Fat 10.4, SaturatedFat 3, Cholesterol 69.6, Sodium 268.9, Carbohydrate 2.6, Fiber 0.8, Sugar 0.9, Protein 23.9
PULL-APART CHICKEN WITH GREEN CURRY & LIME LEAF DRESSING
Bringing to life the vibrancy of Asian flavours, this green curry will bring a taste of Thailand to your palate
Provided by John Torode
Categories Main course
Time 2h5m
Number Of Ingredients 19
Steps:
- The night before, pierce the chicken skin all over with a skewer, place in a non-metallic dish and pour over the fish sauce. Give it a good rub, cover and leave in the fridge overnight.
- The next day, heat oven to 220C/200C fan/gas 7. Mix the coconut milk with the lemongrass, lime leaves and ginger. Drain the chicken of any excess fish sauce, pour the coconut mixture over and cover with foil.
- Cook in the oven for 15 mins, then turn down the oven to 200C/180C fan/gas 6, remove the foil and bake for 1 hr or until the juices run clear when a skewer is pushed into the thickest part of the thigh. Lift the chicken onto a board, cover with foil and leave to rest.
- Meanwhile, make the dressing. Melt the coconut cream in a pan and continue cooking until almost starting to brown. Add the curry paste and cook for 1 min until fragrant, stirring all the time. Add the coconut milk, palm sugar and fish sauce, and bring to the boil. Add the torn lime leaves, lemongrass and galangal, and cook for 20 mins, stirring frequently until the flavour intensifies.
- Take off the heat and add the sugar snap peas and beansprouts. Taste and season with more fish sauce or sugar if needed. Pour the curry dressing into a serving dish, and sprinkle over the coriander and Thai basil.
- Tear the chicken into bits and pile onto a platter. Serve with the curry dressing, Cucumber salad (right), lime wedges and rice.
Nutrition Facts : Calories 746 calories, Fat 47 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 50 grams protein, Sodium 3.1 milligram of sodium
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