THAI CHICKEN THIGHS WITH COCONUT MILK RECIPES

Name: Chicken Curry with Coconut Milk
Total time: 45 min
Yield: 6
Cuisine: Indian
Ingredients: 1/2 tbsp olive oil; 1/2 tsp roasted cumin; 1-1/2 tsp garam masala; 2 tsp curry powder; 1/2 onion (minced); 5 cloves garlic (minced); 1 large tomato (chopped); 2 tbsp fresh cilantro (chopped); 1/2 cup light coconut milk; 2/3 cup water; 8 oz 1 large potato, peeled and diced small; 6 skinless chicken thighs; kosher salt to taste

CHICKEN CURRY WITH COCONUT MILK - SKINNYTASTE

Chicken Curry with Coconut Milk - Skinnytaste image

Great over basmati rice for a complete meal (also great with naan or cauliflower rice to keep the carbs low or Whole30 compliant).

Provided by Gina

Categories Dinner

Total Time 45 minutes

Yield 6

Number Of Ingredients 13

Ingredients

1/2 tbsp olive oil
1/2 tsp roasted cumin
1-1/2 tsp garam masala
2 tsp curry powder
1/2 onion (minced)
5 cloves garlic (minced)
1 large tomato (chopped)
2 tbsp fresh cilantro (chopped)
1/2 cup light coconut milk
2/3 cup water
8 oz 1 large potato, peeled and diced small
6 skinless chicken thighs
kosher salt to taste

Steps:

Heat oil in a large deep skillet, over medium heat.
Add onion and garlic and sauté 1 minute. Add cumin, masala and curry powder and mix well, cooking 1 minute.
Place chicken in the pan and season with 1 teaspoon salt.
Add tomatoes, cilantro, coconut milk and water.
Stir all ingredients and cover pan, simmer on medium-low until chicken is cooked through, about 30 minutes.
Add potatoes, 1/2 teaspoon salt and simmer, covered an additional 10 minutes, or until the potatoes are tender.
Pressure Cooker Directions: Reduce water to 1/2 cup and cook the chicken after step 4 on high pressure for 15 minutes, quick release then add potatoes, high pressure 5 minutes. Let it release naturally.

Nutrition Facts : ServingSize 1 thigh with sauce and potato, Calories 213 kcal, CarbohydrateContent 12 g, ProteinContent 24 g, FatContent 7 g, SaturatedFatContent 1.5 g, CholesterolContent 108 mg, SodiumContent 392.5 mg, FiberContent 1.5 g, SugarContent 0.5 g

SLOW COOKER THAI CHICKEN CURRY RECIPE - BBC GOOD FOOD

Slow cooker Thai chicken curry recipe - BBC Good Food image

Don't slave over a hot stove – our no-fuss Thai chicken curry is quick to prepare, then let your slow cooker do the work. Serve with rice and Thai basil

Provided by Elena Silcock

Categories Dinner, Main course

Prep Time 10 minutes

Cook Time 8 hours

Yield 4

Number Of Ingredients 10

Ingredients

3 tbsp Thai green curry paste
400ml coconut milk
800g skinless and boneless chicken thighs, halved
1 aubergine, chopped
2 fresh lemongrass stalks, sliced
thumbsized piece root ginger, sliced
6 lime leaves
1 tbsp brown sugar
1 tbsp fish sauce
cooked rice and fresh Thai basil leaves

Steps:

Gently fry the Thai green curry paste in a dry non-stick frying pan until fragrant, then pour in the coconut milk. Mix well until smooth then take off the heat.
Put the chicken thighs into a slow cooker along with the aubergine, lemongrass stalks, sliced ginger, lime leaves, brown sugar and fish sauce.
Pour over the curried coconut milk, give everything a good stir with a wooden spoon then cook on low for 6-8 hours.
Serve with rice and Thai basil scattered over.

Nutrition Facts : Calories 473 calories, FatContent 25 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 5 grams fiber, ProteinContent 49 grams protein, SodiumContent 1.6 milligram of sodium

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