Best Thai Coconut Chicken Recipes

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COCONUT CURRY THAI CHICKEN



Coconut Curry Thai Chicken image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 19

1(13.5-ounce) can light coconut milk
1 tablespoon Thai curry paste
2 tablespoons curry powder
2 teaspoons minced fresh ginger
3 cloves garlic, minced
Dash cayenne pepper
Kosher salt and freshly ground black pepper
8 ounces high-fiber whole wheat linguine, (recommended: DeCecco)
Olive oil cooking spray
1 vidalia onion, chopped
1 pound boneless skinless chicken breast, fat removed, cut into small pieces
Kosher salt and freshly ground black pepper
2 tablespoons curry powder
2 tablespoons peanut butter
1 cup thinly sliced roasted red peppers
1 cup thinly sliced water chestnuts
1 cup scallions, white and green parts, thinly sliced
Chopped fresh mint and cilantro leaves, for garnish
Lime wedges, for serving

Steps:

  • For the sauce: In a medium bowl, combine all of the sauce ingredients, whisk until thoroughly combined and set aside.
  • For the chicken: Cook the whole wheat linguine al dente according to box directions. Drain and rinse under cold water and spray lightly with olive oil cooking spray so it does not stick and set aside.
  • Coat a large nonstick skillet with cooking spray and add onions. Cook until translucent and beginning to brown, about 5 to 10 minutes. Add the chicken, season with salt and pepper and stir in curry powder. Saute chicken until lightly brown. Add the peanut butter and allow it to melt to coat the chicken.
  • Add the roasted red peppers, water chestnuts and scallions and season with salt and pepper as you like. Saute for a few minutes just to release flavor.
  • Pour the coconut curry sauce over the chicken and vegetables and stir gently. Cook just until warmed through and thickened a bit, about 3 to 5 minutes. Season with salt and pepper, as needed. Garnish with chopped mint and cilantro. Serve with lime wedges, if desired.
  • SUZY'S SERVING OPTIONS: (Serves four or more ? can be doubled easily)
  • Family Style ? Put linguine in a large deep platter or decorative bowl and pour mixture over the top. Toss gently with tongs. Garnish with fresh lime juice, and chopped scallions or herbs.
  • Low Carb Diets ? On a large dinner plate place Boston lettuce leaves in a fan covering the entire plate. Place 1/4 of the chicken mixture on top and drizzle with fresh lime juice and garnish with scallions. The sauce will form a natural salad dressing for the lettuce.
  • Individual Plates: Each serving is 2 oz. dry pasta and 1/4 of the chicken mixture. Garnish it with fresh lime juice, a lime wedge and scallions or herbs. Serve it on a small exotic plate for added presentation.
  • NOTE: You may substitute shrimp or tofu for the chicken and it is equally delicious!!

SPICY THAI COCONUT CHICKEN SOUP



Spicy Thai Coconut Chicken Soup image

For national soup month in January, I came up with a new recipe every day. This one is my favorite! It's so easy, with just a touch of special Thai flavors. For an even richer flavor, try using whole coconut milk. -Diane Nemitz, Ludington, Michigan

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 6 servings (2 quarts)

Number Of Ingredients 17

1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
3 tablespoons cornstarch
3 tablespoons peanut or canola oil, divided
1 large onion, chopped
1 small jalapeno pepper, seeded and minced
2 garlic cloves, minced
2 teaspoons red curry powder
1 teaspoon ground ginger
3/4 teaspoon salt
1/2 teaspoon ground turmeric
1 teaspoon Sriracha chili sauce
1 can (13.66 ounces) light coconut milk
1 carton (32 ounces) chicken broth
2 cups thinly sliced Chinese or napa cabbage
1 cup thinly sliced fresh snow peas
Thinly sliced green onions
Lime wedges

Steps:

  • Toss chicken with cornstarch. In a 6-qt. stockpot, heat 2 tablespoons oil over medium-high heat; saute chicken until lightly browned, 2-3 minutes. Remove from pot., In same pan, saute onion, jalapeno and garlic in remaining oil over medium-high heat until onion is tender, 3-4 minutes. Stir in seasonings, chili sauce, coconut milk and broth; bring to a boil. Reduce heat; simmer, covered, 20 minutes., Stir in cabbage, snow peas and chicken; cook, uncovered, just until cabbage is crisp-tender and chicken is cooked through, 3-4 minutes. Serve with green onions and lime wedges.

Nutrition Facts : Calories 244 calories, Fat 14g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 1017mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

THAI COCONUT CHICKEN SOUP



Thai Coconut Chicken Soup image

Provided by Tyler Florence

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 22

1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme leaves
2 bay leaves
1 teaspoon whole black peppercorns
3 kaffir lime leaves, fresh or dried, hand torn
2 small Thai chiles, halved lengthwise
2 cloves garlic, crushed
One 3-inch piece fresh ginger, peeled and cut into 4 chunks
1 stalk lemongrass (white part only), cracked open with the flat side of a knife
1 1/2 cups shredded cooked chicken
One 13-ounce can unsweetened coconut milk
One 8-ounce can straw mushrooms, rinsed
2 tablespoons Thai fish sauce (nam pla)
1 1/2 teaspoons sugar
Juice of 4 limes
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh cilantro leaves, for garnish

Steps:

  • For the chicken stock: Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
  • Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
  • Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze. Makes: 2 quarts
  • For the soup: Bring 4 cups of stock to a boil over medium heat in a soup pot. Add the lime leaves, chiles, garlic, ginger and lemongrass. Lower the heat to medium-low; cover the pot and gently simmer to let the spices infuse the broth, about 10 minutes.
  • Uncover the pot and stir in the chicken, coconut milk, mushrooms, fish sauce, sugar and lime juice. Simmer to heat the chicken through, about 5 minutes. Sprinkle with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with the cilantro. Be careful to avoid chewing the lemongrass, ginger or lime leaves.

EASY THAI CHICKEN CURRY WITH COCONUT MILK



Easy Thai Chicken Curry with Coconut Milk image

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

3 tablespoons canola oil
3 tablespoons curry powder
1 ½ teaspoons red chili paste
2 boneless, skinless chicken breasts, thinly sliced
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 tablespoon Thai fish sauce
¾ teaspoon granulated garlic
2 (14 ounce) cans coconut milk
½ cup chicken stock
1 tablespoon lemon juice
salt and ground black pepper to taste

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

TOM KA KAI (THAI COCONUT CHICKEN SOUP)



Tom Ka Kai (Thai Coconut Chicken Soup) image

This is my husband's all time favorite Thai soup - but up until now, I haven't been able to recreate it at home. I've played around with several versions to come up with this one. The authentic ingredients make a HUGE difference - although you can use substitutions, of course, it does affect the outcome. I have been able to find the galangal root (much preferred over ginger!!), the lemongrass, and the kaffir lime leaves at my local asian market. Yum yum yum, worth the extra shopping trip!

Provided by Gatorbek

Categories     One Dish Meal

Time 35m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 15

2 tablespoons vegetable oil
2 boneless skinless chicken breasts, cut into 1 inch pieces
1/4 teaspoon salt
4 ounces fresh mushrooms, sliced (I use a stir-fry mix of mushrooms with shitakes, oyster mushrooms, and portabellas)
3 green onions, sliced (divided)
1 stalk lemongrass
1 inch fresh galangal root or 1 inch gingerroot, grated
2 red chilies (more or less to desired heat level)
6 cups chicken stock (use good quality here)
1 (14 ounce) can coconut milk
1 1/2 tablespoons fresh lime juice
2 tablespoons fish sauce
1/2 teaspoon brown sugar
fresh cilantro
fresh basil leaf

Steps:

  • In the bottom of a large soup pot, heat the oil over high heat until very hot but not smoking. I often make this is a wok on the stove.
  • Salt the chicken and add to oil, tossing to brown all the pieces. Cook about 3 minutes or until outside is browned, but not necessarily cooked all the way through.
  • Add mushrooms and toss. Allow to cook until some of the moisture is cooked out and the mushrooms are soft. Turn down heat to medium-low.
  • To prepare the lemongrass, slice and mince the lower portion and reserve the stalk to flavor the soup. You can use a food processor for this, or just mince it by hand. The woody upper portion of the stalk will be removed later, so don't chop it up, simply score it by making a few superficial cuts in it to allow it to flavor the soup.
  • Add the whites of the onions, reserving the greens. Add the minced lower portion of the lemongrass, grated galangal, and chilies. Toss until just warmed through.
  • Add the lemongrass stalk, lime leaves, chicken stock, coconut milk, lime juice, fish sauce, brown sugar and remaining onions, reserving just a few for garnish. Simmer over low heat for 15 minutes to allow flavors to blend well.
  • Taste test and adjust flavors as follows:.
  • Not salty enough - add more fish sauce.
  • Too sour - add a little more brown sugar.
  • Too spicy - add more coconut milk.
  • Not spicy enough - add more chilies.
  • Ladle into 4 soup bowls and garnish with remaining onion greens, cilantro, and basil.
  • Variations:.
  • Add more vegetables such as some sliced red bell peppers with the mushrooms.
  • Serve over wide rice noodles for a main dish serving.
  • Make vegetarian by increasing mushrooms in place of chicken and substituting vegetable stock.

Nutrition Facts : Calories 478.4, Fat 34, SaturatedFat 21.2, Cholesterol 48.6, Sodium 1453.7, Carbohydrate 20.6, Fiber 0.9, Sugar 8.7, Protein 25.6

THAI COCONUT CHICKEN CURRY SOUP



Thai Coconut Chicken Curry Soup image

Chicken soup soothes the soul (not a scientific fact yet, but it may as well be). In this Thai version, we infuse the broth with coconut milk, fragrant curry paste, fresh ginger, and cilantro to wake up the senses. If you're looking to clear congestion, add a few slices of fresh jalapeno to the stock mixture while it simmers. Remember to saute the chicken just until no longer pink, otherwise the pieces may become tough in the finished soup.

Provided by Doug Mella

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Curry Soup Recipes

Time 50m

Yield 5

Number Of Ingredients 14

1 tablespoon canola oil
1 tablespoon minced fresh ginger root
2 teaspoons minced garlic
2 tablespoons green curry paste
1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
2 cups unsalted chicken stock
1 (13.5 ounce) can light coconut milk
½ cup water
1 (1 inch) piece peeled fresh ginger
2 tablespoons fresh lime juice
1 bunch cilantro, stems and sprigs separated
1 cup diagonally sliced fresh snow peas
3 ounces uncooked brown rice vermicelli noodles
1 lime, cut into wedges

Steps:

  • Heat oil in a Dutch oven over medium-high heat. Add minced ginger and garlic; saute for 1 minute. Stir in curry paste and cook for 1 minute. Add chicken and cook for 3 minutes, stirring occasionally. Add stock, coconut milk, water, ginger piece, lime juice, and 1/4 cup cilantro stems. Bring to a simmer and cook for 10 minutes.
  • Discard ginger piece. Stir in snow peas and noodles. Cook until noodles are tender, about 3 minutes. Top with cilantro sprigs and serve with lime wedges.

Nutrition Facts : Calories 282.5 calories, Carbohydrate 21.3 g, Cholesterol 48.4 mg, Fat 15.3 g, Fiber 1.6 g, Protein 23.3 g, SaturatedFat 5.3 g, Sodium 244.9 mg, Sugar 1.6 g

KHAO SOI GAI (NORTHERN THAI COCONUT-CURRY NOODLES WITH CHICKEN)



Khao Soi Gai (Northern Thai Coconut-Curry Noodles With Chicken) image

You'll find khao soi, a deeply fragrant, coconut milk-based stew, throughout Southeast Asia, but the dish is a specialty of Chiang Mai, a city in Northern Thailand. Chicken is simmered in a creamy, spicy-sweet broth, then served over boiled egg noodles and garnished with crunchy fried noodles. (When made with beef, the dish is called khao soi nuea.) This version is adapted from Noree Thai, a restaurant in Los Angeles, which Noree Pla owns with her partner, the chef Fern Kaewtathip. Ms. Pla serves the khao soi she learned from her mother, which requires more than a dozen ingredients, but once you have the ingredients prepared, the dish comes together in less than an hour. For a lighter broth, use about half of the curry paste; for a more pungent khao soi, use it all.

Provided by Daniela Galarza

Categories     dinner, curries, noodles, poultry, main course

Time 4h

Yield 4 servings

Number Of Ingredients 24

3 dried red Thai chiles (or chiles de árbol)
2 fresh or dried makrut lime leaves (optional)
15 cilantro stems with leaves (about 1/4 bunch)
2 large shallots or 1 medium yellow onion, roughly chopped
2 (1 1/2- to 2-inch) pieces fresh, unpeeled turmeric, scrubbed and roughly chopped (or 2 tablespoons ground turmeric)
1 (4-inch) piece lemongrass, from the base of the stalk, sliced
1 (3-inch) piece fresh ginger, peeled and roughly chopped
4 large garlic cloves, peeled and smashed
1 teaspoon curry powder
1 teaspoon shrimp paste or 2 teaspoons fish sauce (optional)
1/2 teaspoon grated lime zest (preferably from a fresh makrut lime)
3 cups neutral oil
1 (16-ounce) package dried, flat Chinese-style egg noodles, or dried tagliatelle pasta nests
Kosher salt
2 (13-ounce) cans full-fat coconut milk (not shaken or stirred)
2 cups chicken broth (preferably low-sodium)
Kosher salt
8 chicken leg drumsticks (about 2 pounds)
2 to 4 tablespoons fish sauce
2 to 4 tablespoons palm sugar or brown sugar
1/2 cup homemade or store-bought Yunnanese-style pickled mustard greens, for serving
1 shallot, peeled and thinly sliced, for serving
Chile paste or chile oil, for serving
Lime wedges, for serving

Steps:

  • Make the curry paste: Bring 1/4 cup of water to a boil in a small saucepan. Add the dried chiles and makrut lime leaves (if using) to a small bowl; pour the boiling water on top and let steep for 10 minutes.
  • While the mixture steeps, separate the cilantro leaves from the stems; set leaves and any tender stems aside for garnish. Roughly chop cilantro stems and add to a small food processor (or the bowl of a large mortar and pestle) along with the shallots, turmeric, lemongrass, ginger, garlic, curry powder, shrimp paste (if using) and lime zest.
  • Add the soaked chile mixture (including its liquid) and process (or crush with a pestle) until curry paste is smooth, scraping down sides of bowl as needed, about 10 minutes for either method. Curry paste can be made up to 2 weeks ahead; store in a covered container in the refrigerator.
  • Prepare the fried noodles: In a medium (2-quart) saucepan, bring 3 cups neutral oil to 325 degrees over medium-high heat. Add 4 ounces noodles and fry, flipping once or twice, until light brown, 30 to 60 seconds. Using a slotted spoon, transfer noodles to a paper towel-lined plate; set aside until ready to serve. Cool, strain and store remaining oil in a covered jar for another use.
  • Heat a large Dutch oven or pot over medium. Add about 1/4 cup coconut cream, scraped from the top of one of the cans of coconut milk, to the pot and let it melt, about 10 seconds. Add at least half of the curry paste - or more, for a more pungent khao soi - and stir until deeply fragrant, about 30 seconds. Add 1 1/2 cups chicken broth and the remaining coconut milk, and increase heat to medium-high. Bring mixture just to a low boil, about 3 minutes.
  • Use 1 tablespoon salt to season drumsticks, then add them to the boiling curry mixture. Cover, and let simmer until chicken is cooked through, 20 to 30 minutes. Uncover, lower heat, and add remaining 1/2 cup chicken stock along with 1 cup water. (It should be more like soup than stew.) Season to taste with fish sauce, sugar and salt. Turn heat to very low, and cover to keep warm.
  • Meanwhile, bring 4 quarts water to a boil in a large pot. Add 2 teaspoons salt and remaining 12 ounces noodles. Cook until al dente. Drain and portion into four bowls. Add 2 drumsticks to each bowl, and about 2 cups curry broth. Garnish with fried noodles, pickled mustard greens, sliced shallots, chile paste or oil, reserved cilantro leaves and lime wedges. Serve immediately.

THAI-STYLE COCONUT CHICKEN



Thai-Style Coconut Chicken image

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

1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon grated lime peel
1 teaspoon grated gingerroot
1 clove garlic, finely chopped
2 fresh serrano chilies or 1 jalapeño chili, seeded and finely chopped
1/4 cup finely chopped fresh cilantro
1 can (about 14 oz) coconut milk (not cream of coconut)
1 teaspoon packed brown sugar
1/2 teaspoon salt
1 tablespoon soy sauce
1 cup sugar snap pea pods
1 medium green bell pepper, cut into 1-inch cubes
1 medium tomato, chopped (3/4 cup)
1 tablespoon chopped fresh basil leaves
Hot cooked jasmine or white rice, if desired

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

THAI BASIL CHICKEN WITH COCONUT CURRY SAUCE



Thai Basil Chicken with Coconut Curry Sauce image

A classic Thai chicken curry with coconut milk and basil. Serve over jasmine rice and garnish with basil leaves.

Provided by Pietro

Categories     World Cuisine Recipes     Asian     Thai

Time 1h10m

Yield 4

Number Of Ingredients 16

2 teaspoons sesame oil
1 medium onion, chopped
4 cloves garlic, minced
1 (1 inch) piece fresh ginger, peeled and finely chopped
3 skinless, boneless chicken breasts, cut into 1-inch strips
kosher salt and ground black pepper to taste
1 tablespoon green curry paste
1 (15 ounce) can unsweetened coconut milk
1 cup chicken broth
1 cup snow peas
1 cup chopped shiitake mushrooms
1 red bell pepper, cut into strips
½ cup bamboo shoots
½ teaspoon ground cinnamon
3 tablespoons chopped fresh basil
½ lemon, juiced

Steps:

  • Heat sesame oil over medium-high heat in a large, heavy-bottomed skillet. Add onion and saute until translucent, about 5 minutes. Add garlic and ginger; saute for 2 to 3 minutes.
  • Stir chicken into the hot skillet and season with salt and pepper. Mix in curry paste. Brown chicken on both sides, about 10 minutes total.
  • Pour in coconut milk, chicken broth, snow peas, mushrooms, red bell pepper, and bamboo shoots. Season with cinnamon and stir well. Cover and reduce heat to medium-low; let simmer until chicken is no longer pink in the center and juices run clear, about 30 minutes. Remove from heat and stir in basil and lemon juice.

Nutrition Facts : Calories 389.3 calories, Carbohydrate 15.7 g, Cholesterol 50 mg, Fat 29.7 g, Fiber 4.4 g, Protein 24.3 g, SaturatedFat 21.2 g, Sodium 532.8 mg, Sugar 4.4 g

THAI COCONUT CHICKEN SOUP (NOODLE BOWL)



Thai Coconut Chicken Soup (Noodle Bowl) image

Why go out for Thai when you can make this easy, quick, and delicious noodle bowl at home?

Provided by Lux

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 15

1 (8 ounce) package dried Thai rice noodles
6 cups chicken broth
2 stalks lemongrass
1 boneless, skinless chicken breast
1 cup sliced cremini mushrooms
1 fresh red chile pepper, minced, or more to taste
1 (14 ounce) can coconut milk
2 tablespoons grated ginger
2 tablespoons fish sauce
1 tablespoon minced garlic
2 tablespoons lime juice
1 pinch white sugar, or to taste
1 lime, cut into wedges
3 green onions, sliced
1 small bunch fresh basil leaves, chopped

Steps:

  • Bring a large pot of water to a boil. Remove from heat, add noodles, and cover.
  • Peel and discard tough outer leaves from lemongrass. Roughly chop pale inner stalk and transfer to a food processor; pulse until minced, 1 to 2 minutes.
  • Bring chicken broth to a boil in another large pot. Add lemongrass, chicken, mushrooms, red chile pepper. Cook for 5 minutes. Reduce heat to medium; stir in coconut milk, ginger, fish sauce, and garlic. Simmer soup gently until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), 10 to 15 minutes.
  • Transfer chicken to a cutting board; slice thinly and return to the pot. Stir in lime juice and sugar.
  • Drain noodles and divide among serving bowls. Ladle soup on top. Garnish with a lime wedge, green onions, and basil.

Nutrition Facts : Calories 484.1 calories, Carbohydrate 58.5 g, Cholesterol 22.1 mg, Fat 22.9 g, Fiber 3 g, Protein 13.1 g, SaturatedFat 18.8 g, Sodium 2119.5 mg, Sugar 3.4 g

THAI CHICKEN AND COCONUT MILK SOUP



Thai Chicken and Coconut Milk Soup image

Provided by Food Network

Number Of Ingredients 11

6 cups chicken stock
Zest of 3 large limes
Zest of 3 large lemons
6 heaping tablespoons coarsely chopped fresh ginger root
3 hot green chiles, halved and seeded (preferably jalapeno)
3/4 cup chopped cilantro stems and roots, washed carefully
3/4 pound boneless, skinless chicken breast, half-frozen
3 tablespoons lime juice
1 tablespoon sugar
1 tablespoon Nam Pla, bottled Thai fish sauce
Finely chopped scallion and cilantro leaves, for garnish

Steps:

  • Place the chicken stock in a heavy-bottomed pot over high heat. Add the lime peel, lemon peel, ginger root, green chiles, and the cilantro stems and roots. Bring to a boil, turn down to a simmer and cook until reduced to 3 cups. Press occasionally on the solids with a wooden spoon to release flavor. Working with a sharp knife, cut the chicken breasts into broad slices, as thin as possible. Salt lightly, and reserve in refrigerator. When broth is reduced, strain into a measuring cup. Press on the solids in the strainer with a wooden spoon. Place the coconut milk in the soup pot over medium heat. Slowly stir in the reduced broth. Warm rapidly but do not allow to boil (otherwise the coconut milk will separate). When the soup is just below the boiling point, add the chicken slices. Remove from heat after 30 seconds (or when the chicken is just cooked through). Just before serving, mix together the lime juice and sugar in a small bowl. Blend in the fish sauce. Pour mixture into hot soup, season to taste and garnish soup with a little bit of chopped scallion and cilantro leaves. Yield: 6 first-course servings.
  • Optional step: If your soup has curdled a bit, or if you'd like a fluffier texture in the soup, before you add the chicken, place the soup in a blender at high speed for 30 seconds. Then return to pot, add chicken and proceed as before. As an appetizer: Looks lovely served individually in six wide, shallow soup bowls. Great starter for many kinds of meals, not just Thai. As a main course: By doubling the amount of chicken and keeping the same amount of liquid, you convert this soup practically into a stew. The six wide, shallow bowls still work well; place a half-cup of steamed white rice to one side in each bowl, then divide the soup/stew among the bowls. Serve a tomato salad on the side that has been dressed with lime juice, sugar, fish sauce, and topped with chopped peanuts and minced cilantro. If you can get the Thai ingredients: for the lime and lemon peel, substitute 3/8 cup Keffir lime leaves, 2 lemon grass stalks chopped, 3 thick slices dried galanga root.

SLOW-COOKER THAI COCONUT CHICKEN SOUP



Slow-Cooker Thai Coconut Chicken Soup image

This slow cooked dinner has it all - chicken, vegetables, coconut and Progresso® broth blended in a hearty Thai soup.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 6h

Yield 9

Number Of Ingredients 14

1 cup diagonally sliced carrots
1 large onion, chopped (1 cup)
1 medium red bell pepper, cut into strips
4 cloves garlic, finely chopped
2 tablespoons grated gingerroot
2 tablespoons fish sauce
2 tablespoons red curry paste
1 teaspoon vegetable oil
1 1/2 lb boneless skinless chicken thighs
2 cups Progresso™ chicken broth (from 32-oz carton)
1 can (14 oz) coconut milk (not cream of coconut)
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1/4 cup chopped fresh basil leaves
2 tablespoons fresh lime juice

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, onion, bell pepper, garlic, gingerroot, fish sauce and curry paste. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 6 minutes, turning once, until browned on both sides. Place chicken over vegetables in slow cooker. Pour broth over chicken.
  • Cover; cook on Low heat setting 5 hours or until chicken is tender. Remove chicken from slow cooker to plate; shred, using 2 forks. Return chicken to slow cooker. Stir in coconut milk, mushrooms and basil. Cover; cook 30 minutes longer or until mushrooms are tender. Stir in lime juice before serving.

Nutrition Facts : Calories 240, Carbohydrate 9 g, Fat 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 790 mg

THAI COCONUT PEANUT CHICKEN



Thai Coconut Peanut Chicken image

This was one of my favorite recipes from Painter's Tavern in NY state. I tracked down various versions and tested and retested until I found the taste that fit their version. Thai inspired, not truly an authentic dish. This makes a lot of sauce - in fact, you may find that you don't need quite the full amount for this recipe. It really depends on how much you like in your finished dish. I usually make the full amount and the next meal I serve the extra portion as a dip for chicken fingers or satay sticks (it also can be used as a chicken marinade). The nutritional data is assuming you are eating all of the sauce with this meal, so bear that in mind.

Provided by HeatherFeather

Categories     Chicken Breast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 17

1 cup creamy peanut butter
1 1/2 cups light coconut milk
2 tablespoons low sodium soy sauce
2 tablespoons brown sugar (brown sugar splenda is fine)
2 teaspoons garlic, minced (prebottled, or about 4-6 fresh cloves, minced)
salt, to taste
cayenne pepper, to taste
1/4-1/2 cup low sodium chicken broth
2 teaspoons ground cumin
2 teaspoons curry powder (I prefer hot, but mild is fine too)
4 (4 ounce) boneless skinless chicken breasts, cut into chunks
2 bunches green onions, chopped
1 cup carrot, shredded
1 limes or 1 lemon, juice of
1 (8 -10 ounce) box angel hair pasta, cooked and drained
1 -2 tablespoon sesame oil, to taste (or peanut oil is fine)
chopped peanuts, garnish (optional)

Steps:

  • For the Sauce: Heat coconut milk, peanut butter, and broth in a saucepan over medium heat, stirring constantly until smooth and heated through (do not let boil).
  • Add remaining sauce ingredients, seasoning to taste, stirring constantly until the sauce thickens to the consistency of thin spaghetti sauce.
  • Remove from heat and cover, if will continue to thicken off the heat.
  • To prepare the chicken:.
  • Heat some sesame oil in a large skillet over medium high heat and stir fry the chicken chunks until almost cooked through.
  • While the chicken is cooking, squeeze some lime juice into the pan to add moisture, as much as needed.
  • Set aside about 1/2 cup of the diced scallions for a garnish later, and add the rest to the chicken, along with the carrots and stir fry until the veggies are lightly browned and the chicken is fully cooked, adding even more lime juice as needed for moisture.
  • Pour some of the peanut sauce over the chicken in the pan and toss to coat (a ladleful or two).
  • Portion cooked pasta onto serving plates and ladle some more peanut sauce on top of each (or if you prefer, toss pasta with some of the sauce first).
  • Ladle chicken mixture on top of each portion, and drizzle with a bit more peanut sauce if desired.
  • Sprinkle with some cayenne pepper and some reserved scallions (and nuts if desired) as garnish.
  • You may have extra sauce, which keeps about 2 days covered in the fridge, a nice dip for chicken fingers.

Nutrition Facts : Calories 411.8, Fat 19.4, SaturatedFat 3.9, Cholesterol 32.9, Sodium 355.6, Carbohydrate 36.6, Fiber 4.5, Sugar 8.4, Protein 26.2

THAI-STYLE CHICKEN IN COCONUT SAUCE



Thai-Style Chicken in Coconut Sauce image

Categories     Chicken     Poultry     Coconut     Curry     Gourmet

Yield Serves 6

Number Of Ingredients 16

2 tablespoons vegetable oil
6 whole chicken legs (about 3 pounds), cut into drumstick and thigh sections
2 teaspoons minced peeled fresh gingerroot
2 teaspoons finely chopped garlic
1 1/2 tablespoons all-purpose flour
1/2 teaspoon curry powder
2 tablespoons dry Sherry
an 8 1/2-ounce can cream of coconut
1 1/2 cups chicken broth
1/2 teaspoon black pepper
1/4 cup finely chopped fresh coriander plus, if desired, coriander sprigs for garnish
1/4 cup soy sauce
2 1/2 teaspoons minced seeded fresh jalapeño pepper, or to taste (wear rubber gloves)
2 red bell peppers, chopped
1 tablespoon fresh lime juice, or to taste
cooked rice as an accompaniment

Steps:

  • In a large kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry, in batches, transferring it as it is browned to a plate. To the kettle add the gingerroot and the garlic and cook the mixture for 1 minute. Add the flour and the curry powder and cook the mixture, stirring, for 1 minute. Whisk in the Sherry, the coconut cream, and the broth and bring the mixture to a boil, whisking. Add the black pepper, the chopped coriander, the soy sauce, the jalapeño, the chicken, and any juices that have accumulated on the plate and simmer the mixture, covered, for 10 minutes. Add the bell peppers and simmer the mixture, covered, for 20 to 25 minutes, or until the chicken is cooled through. Transfer the chicken with a slotted spoon to a serving dish and keep it warm. Boil the liquid until it is thickened and reduced to about 2 cups, skim off the fat, and season the sauce with salt and pepper and the lime juice. Nap the chicken with some of the sauce, garnish it with the coriander sprigs, and serve it with the rice.

COCONUT BASIL CHICKEN BURGERS WITH THAI PEANUT PESTO



Coconut Basil Chicken Burgers with Thai Peanut Pesto image

Provided by Food Network

Categories     main-dish

Time 53m

Yield 6 burgers

Number Of Ingredients 21

1 tablespoon fresh lime juice
1 teaspoon sugar
1 Asian pear, peeled and cut into thin matchsticks
1 medium carrot, peeled and cut into thin matchsticks
1/2 cup roasted and salted peanuts
1/2 cup fresh basil leaves
1/4 cup fresh cilantro leaves
2 tablespoons unsweetened shredded coconut
2 tablespoons roasted peanut oil
1/4 teaspoon sea salt
1/3 cup quartered cherry tomatoes
1 (14-ounce) can unsweetened coconut milk
1 lime, zest grated
1 tablespoon fresh lime juice
1 teaspoon Thai red curry paste
2 pounds coarsely ground chicken thighs
1/2 cup chopped fresh basil leaves
1/2 cup panko (Japanese bread crumbs)
2 teaspoons sea salt
Vegetable oil, for brushing on the grill rack
6 seeded hamburger buns, split

Steps:

  • Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
  • For the slaw: Whisk together the lime juice and sugar in a medium-sized bowl to dissolve the sugar. Add the pear and carrot and toss to coat. Cover and chill until serving time.
  • For the pesto: Place all of the ingredients except the tomatoes in a small food processor; process briefly until the mixture forms a coarse paste. Transfer to a small bowl and gently stir in the tomatoes. Cover and set aside.
  • For the patties: Combine the coconut milk, lime zest, and lime juice in a 10-inch fire-proof skillet. Place the skillet on the grill rack and bring the mixture to a simmer. Continue cooking, stirring occasionally, until the mixture is thickened and reduced to 2/3 cup, about 15 minutes. Add the curry paste to the mixture and whisk until smooth. Transfer to a small bowl to cool.
  • Place the chicken in a large mixing bowl. Add the cooled coconut milk mixture, basil, panko and salt. Using a large fork, mix the ingredients together gently but thoroughly. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns, making a slight indentation in the center of each patty.
  • When the grill is ready, brush the grill rack with oil. Place the patties on the rack, cover, and cook for 4 minutes. Flip the patties, cover, and cook an additional 4 minutes, or until the juices run clear from the center of the patties when pierced. During the last few minutes of cooking, arrange the buns, cut side down, around the edges of the grill to toast lightly.
  • To assemble the burgers: Distribute an equal amount of the slaw on the bottom buns. Top each with a patty and a dollop of the pesto. Add the bun tops and serve.

THAI-STYLE COCONUT CURRY CHICKEN TACOS



Thai-Style Coconut Curry Chicken Tacos image

This weeknight chicken dish takes advantage of super flavorful jarred curry paste and pairs it with silky coconut milk to create a meal that comes together in just 20 minutes. Each step in this deceptively simple dish coaxes maximum flavor out of relatively few ingredients: Toasting the curry paste in the pan concentrates its taste, searing the chicken in the mixture ensures it's properly coated, and simmering in creamy coconut milk tenderizes the meat. A splash of lime juice and a spoonful of pico de gallo brighten and lighten the rich curry. Fold the mixture into tacos or try the curry chicken as a topping for grain bowls, cauliflower rice, sautéed broccoli or leafy greens.

Provided by Kay Chun

Categories     dinner, easy, lunch, quick, tacos, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons canola oil
3 tablespoons Thai red curry paste
1 tablespoon minced garlic
1 pound boneless, skinless chicken thighs, sliced 1/4-inch thick
Salt and pepper
1/4 cup unsweetened full-fat coconut milk
1/4 cup fresh lime juice (from approximately 2 limes), plus wedges for serving
1 large tomato, finely chopped (about 2 cups)
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro leaves and tender stems
8 (6-inch) corn tortillas
1 avocado, sliced (optional)

Steps:

  • Heat 2 tablespoons oil in a large nonstick skillet over low heat. Add the curry paste and garlic and cook, stirring occasionally, until the garlic is softened, about 3 minutes. Add the remaining 1 tablespoon oil and the chicken, season with salt and pepper, and cook over medium heat, stirring, until no longer pink, 2 or 3 minutes.
  • Stir in the coconut milk and simmer until the sauce is thickened and the chicken starts to caramelize, about 15 minutes. Stir in 2 tablespoons lime juice.
  • Meanwhile, in a medium bowl, make the pico de gallo: Toss the tomato, onion, cilantro and the remaining 2 tablespoons lime juice; season with salt and pepper.
  • Divide the chicken mixture among the tortillas. Top with the pico de gallo and avocado, if using. Serve with lime wedges.

Nutrition Facts : @context http, Calories 406, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 733 milligrams, Sugar 4 grams, TransFat 0 grams

THAI CHICKEN-COCONUT SOUP



Thai Chicken-Coconut Soup image

Replacing full-fat coconut milk with a light version reduces fat, not flavor.

Provided by Georgia Downard

Categories     Soup/Stew     Chicken     Citrus     Ginger     Mushroom     Lunch     Coconut     Spinach     Hot Pepper     Healthy     Self     Quick and Healthy

Number Of Ingredients 16

4 ounces cellophane noodles
6 cups low-sodium chicken broth
1-2 red Thai (or jalapeño) peppers, seeded and finely chopped (plus slices for garnish)
1 additional red Thai (or jalapeño) pepper slices for garnish
3 cloves garlic, chopped
1 tablespoon grated ginger
2 teaspoons grated lemon zest
1 teaspoon grated lime zest
1/4 cup fresh lemon (or lime) juice
4 tablespoons Thai fish sauce, divided
1/2 pound shiitake mushrooms, sliced (3 cups)
2 boneless, skinless chicken breasts (about 5 ounces each), cut into 2 1/2-inch-long by 1/4-inch-wide strips
1 cup light coconut milk
2 cups baby spinach
2 tablespoon chopped cilantro (plus sprigs for garnish)
1 cilantro sprigs for garnish

Steps:

  • Place noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes. Drain. Combine broth, pepper, garlic, ginger, lemon zest, lime zest, lemon juice and 3 tablespoon fish sauce in a medium saucepan. Season with salt. Bring to a simmer, add noodles and cook 3 minutes more. Using tongs, transfer noodles to a bowl and cover with foil to keep warm. Add mushrooms to broth; season with salt, if desired; simmer 3 minutes more. Add chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 3 minutes. Stir in spinach until it begins to wilt, about 1 minute. Add chopped cilantro and season with remaining 1 tablespoon fish sauce. Using tongs, divide noodles among 4 bowls. Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper.

TOM KHA KAI - THAI COCONUT/CHICKEN SOUP



Tom Kha Kai - Thai Coconut/Chicken Soup image

When my family visited Thailand a few years ago I fell in love with this soup. This is an adaptation from a recipe in the Amazing Tastes of Thailand booklet put out by the Thailand Tourism Authority.

Provided by Carolyn Haas

Categories     Chicken Soups

Time 30m

Number Of Ingredients 12

2 c chicken broth
2 c coconut milk (can use lite, just don't use coconut cream!)
6 slice galangal (can sub fresh ginger)
2 stalk(s) lemon grass
5 kaffir lime leaves
8 oz chicken breast, sliced thin
3 Tbsp fish sauce
2 Tbsp sugar
1/2 c lime juice
1 tsp red thai chili paste
1/4 c cilantro, torn
3-5 thai chilis (can use jalapeno or other hot chili instead)

Steps:

  • 1. Cut lower portion of lemon grass into 1 inch lengths and crush. Tear kaffir lime leaves in half. Combine half the coconut milk with the broth, galangal, lemon grass and lime leaves in a large saucepan and heat to boiling.
  • 2. Add the chicken, fish sauce and sugar. Simmer for about 5 minutes, or until chicken is cooked, then add remaining coconut milk.
  • 3. Heat just to boiling, add chili paste and lime juice, stir until blended. Garnish with cilantro leaves and crushed chili peppers.
  • 4. NOTE: The galangal and lemon grass are for flavoring, not to eat! When I can't get fresh kaffir lime leaves at my local Asian market, I substitute kaffir lime powder. Fresh leaves, lemon grass and galangal can all be successfully frozen. I've also used minced lemon grass in a tube from the produce section. Powdered galangal is available, too. Fresh is better, of course!

AWESOME THAI CHICKEN COCONUT CURRY



Awesome Thai Chicken Coconut Curry image

This recipe introduced me to the fantastic flavour of coconut milk and curry paste, its insane how good it is, don't even think of skimping on any of the ingredients, you need them all. Fish sauce is super cheap and you can find it in the asian food isle in your supermarket. I hope you enjoy this as much as I do.

Provided by Le Beast

Categories     Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 garlic clove, minced
1 tablespoon vegetable oil
1 teaspoon minced fresh ginger
1 -2 teaspoon red curry paste (1 for medium 2 for hot)
1 (14 ounce) can coconut milk (unsweetened, not lite)
1/3 cup water
1 teaspoon salt
1 stalk lemongrass, first outer layer removed cut in half
2 teaspoons fish sauce
1 teaspoon brown sugar
2 cups boneless skinless chicken breasts, cubed
1 (20 ounce) can pineapple chunks, drained
chopped green onion

Steps:

  • Heat the oil in a large wok, add the garlic, saute.
  • Add the curry, ginger and the thicker cream on top of the can of coconut milk to the wok, whisk.
  • Now add the rest of the coconut milk in along with everything but the chicken and pineapple, whisk.
  • Bring to a slow boil for 7 minutes, then discard the lemongrass Add the chicken and pineapple and cook till the chicken is no longer pink inside, about 7-9 minutes.
  • Serve over Jasmine rice and top with green onion.
  • Soooooooooooooo yummy!

Nutrition Facts : Calories 317.5, Fat 24.7, SaturatedFat 19.2, Sodium 832.1, Carbohydrate 26.6, Fiber 1.2, Sugar 21.7, Protein 2.8

OPRAH'S THAI CHICKEN COCONUT CURRY SOUP



Oprah's Thai Chicken Coconut Curry Soup image

Not your average chicken soup, this Thai-inspired take gets spiced up with fresh garlic, ginger, green curry, coriander, cumin, cilantro, shallots and jalapeños, if you please. Courtesy Rori Trovato

Provided by Sayster

Categories     Thai

Time 55m

Yield 4 serving(s)

Number Of Ingredients 19

4 cups chicken stock
5 garlic cloves, peeled and cut into large chunks
2 -3 tablespoons fresh ginger, peeled and cut into large chunks
1 tablespoon green curry paste
2 teaspoons coriander seeds
1 teaspoon cumin seed
1/2 teaspoon black peppercorns
3/4 cup cilantro leaves and stems, plus additional
1/2 cup chopped fresh cilantro leaves, for garnish, loosely packed
1 cup unsweetened coconut milk
3/4 cup shallot, thinly sliced
1 cup sliced mushrooms
1 boneless chicken breast, cut into 1/4-inch strips
2 tablespoons fish sauce (nam pla)
2 tablespoons fresh lime juice
2 teaspoons brown sugar
1 jalapeno, sliced into rings (optional)
1 tomatoes, small, seeded and diced, for garnish
1/2 cup coconut flakes, freshly shaved and toasted, for garnish

Steps:

  • In a large heavy-bottom pot over high heat, combine chicken stock, garlic, ginger, curry paste, coriander, cumin, peppercorns and cilantro.
  • Bring to a boil; reduce heat and simmer 30 minutes.
  • Strain broth over a bowl through a fine-mesh sieve; discard solids.
  • Return broth to pot; add coconut milk, shallots, mushrooms and chicken.
  • Return to a boil, then reduce heat to a simmer and cook until chicken is cooked through, 5 to 7 minutes.
  • In a small bowl, combine fish sauce, lime juice, brown sugar and jalapeño, if desired; stir until sugar is dissolved, then add mixture to soup.
  • Garnish with tomato, coconut shavings and cilantro; serve hot.

Nutrition Facts : Calories 361.6, Fat 21.7, SaturatedFat 15.1, Cholesterol 30.4, Sodium 1102.1, Carbohydrate 27, Fiber 1.6, Sugar 11.7, Protein 17.6

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