COCONUT THAI RECIPES

EASY THAI CHICKEN CURRY WITH COCONUT MILK RECIPE | ALLRECIPES

Easy Thai Chicken Curry with Coconut Milk Recipe | Allrecipes image

This chicken curry is so good I'll never need to order takeout again!

Provided by Laurie Davis

Categories World Cuisine Asian

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

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, CarbohydrateContent 11.3 g, CholesterolContent 23.1 mg, FatContent 36.8 g, FiberContent 3.5 g, ProteinContent 12.3 g, SaturatedFatContent 25.8 g, SodiumContent 317 mg, SugarContent 2.7 g

THAI COCONUT FISH RECIPE | LAND O’LAKES

Thai Coconut Fish Recipe | Land O’Lakes image

Thai flavors of coconut and curry come together in this fish recipe.

Provided by Land O'Lakes

Categories Fish Coconut Main Course Savory Cooking Fruit Seafood Meat, poultry, and seafood

Total Time 0 minutes

Prep Time 10 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

Topping
1/2 cup sweetened flaked coconut, toasted
1 tablespoon chopped fresh cilantro leaves
1 teaspoon freshly grated lime zest
Thai Fish
2 tablespoons Land O Lakes® Butter
1/4 cup finely chopped shallots
2 tablespoons red curry paste
2 tablespoons fish sauce
1 (13-ounce) can coconut milk
2 tablespoons finely chopped fresh lemongrass
2 teaspoons finely chopped gingerroot
1 pound fresh or frozen cod fillets, * thawed if frozen, cut into 1-inch chunks
3 cups hot cooked rice

Steps:

Combine all topping ingredients in bowl; set aside.
Melt butter in 12-inch skillet until sizzling. Add shallots; cook over medium heat 3-5 minutes or until tender. Add curry paste; continue cooking, stirring, 1 minute or until heated through. Stir in fish sauce, coconut milk, lemongrass and gingerroot. Bring to a boil.
Reduce heat to medium-low; cook 4-6 minutes or until slightly thickened. Add cod; continue cooking 5-7 minutes or until fish is opaque and flakes easily.
Divide rice evenly among serving bowls. Spoon fish mixture over rice. Top with coconut mixture.

Nutrition Facts : Calories 590 calories, FatContent 34 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 65 milligrams, SodiumContent 1090 milligrams, CarbohydrateContent 46 grams, FiberContent 3 grams, SugarContent grams, ProteinContent 27 grams

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THAI COCONUT FISH RECIPE | LAND O’LAKES

Thai flavors of coconut and curry come together in this fish recipe.
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Total Time 0 minutes
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Calories 590 calories per serving

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