THAI COCONUT CHICKEN RECIPES RECIPES

Name: Thai-Style Coconut Chicken
Prep time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Thai
Ingredients: 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

THAI-STYLE COCONUT CHICKEN RECIPE - BETTYCROCKER.COM

Thai-Style Coconut Chicken Recipe - BettyCrocker.com 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 Betty Crocker Kitchens

Total Time 35 minutes

Prep Time 25 minutes

Yield 4

Number Of Ingredients 16

Ingredients

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 , CarbohydrateContent 14 g, CholesterolContent 85 mg, FatContent 2 , FiberContent 4 g, ProteinContent 35 g, SaturatedFatContent 17 g, ServingSize 1 Serving, SodiumContent 650 mg, SugarContent 8 g, TransFatContent 0 g

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

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