COCONUT CURRY CHICKEN (OR TOFU) STIR FRY
Steps:
- Whisk together first 5 ingredients in a small bowl; set aside.
- Heat wok over high heat until a few drops of water evaporate immediately. Swirl 2 tablespoons oil in pan to coat. (If using a nonstick skillet, heat oil over medium-high heat.) Add chicken, and cook 2 to 3 minutes on each side or until lightly browned. Remove the chicken from the pan; cover and keep warm.
- Heat remaining 1 Tablespoon oil in wok over high heat (medium-high, if using a nonstick skillet). Add the ell pepper, green beans, and ginger; stir-fry 3 to 4 minutes.
- Whisk reserved sauce mixture, and add to wok with the vegetables. Cook 1 minute or until sauce thickens. Stir in slivered basil and reserved chicken. Sprinkle with cashews; serve with hot cooked rice.
COCONUT CHICKEN STIR FRY
Creamy coconut milk and chicken kicked up with a strong assortment of spices. Serve over rice or pasta. I also like to use this as a filling for wraps or pita bread.
Provided by greystonecooks
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Melt butter in large frying pan over medium heat.
- Cook and stir the cumin seeds in butter until fragrant, about 1 minute.
- Stir chicken into the skillet with cumin seeds, and cook and stir until chicken is no longer pink in the center and juices run clear, 5 to 8 minutes. Drain any excess juices, if any.
- Pour vegetable oil into skillet with chicken, and heat oil until sizzling.
- Mix in onion, carrots, garlic, ginger, red pepper flakes, honey, ground cumin, cinnamon, curry powder, salt, and black pepper to the pan; cook until onions are translucent and carrots done, 5 to 8 minutes.
- Stir in coconut milk and simmer until flavors have blended, about 10 minutes.
Nutrition Facts : Calories 657.1 calories, Carbohydrate 14.2 g, Cholesterol 159.7 mg, Fat 45.3 g, Fiber 3.6 g, Protein 50.6 g, SaturatedFat 28.5 g, Sodium 156.3 mg, Sugar 5.1 g
PALEO COCONUT CURRY STIR FRY
This paleo-style stir fry uses coconut milk and curry powder. Try it with shrimp!
Provided by Chris Denzer
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Mix coconut milk, ginger, lime juice, fish sauce, oyster sauce, garlic, chile-garlic sauce, and sugar together in a small bowl.
- Heat avocado oil in a large skillet or wok over medium-high heat. Stir-fry chicken in the hot oil until no longer pink, 8 to 10 minutes. Remove from wok and keep warm. Leave remaining avocado oil in skillet.
- Stir onion and curry powder into hot oil in skillet; cook 2 minutes. Stir in broccoli; stir-fry 3 minutes. Add coconut milk mixture and bring to a boil. Reduce heat to medium and simmer sauce and vegetables for 3 minutes. Return chicken to skillet; cover and cook until chicken has heated through and vegetables are tender, about 3 minutes.
Nutrition Facts : Calories 372.2 calories, Carbohydrate 16 g, Cholesterol 58.5 mg, Fat 24.2 g, Fiber 3 g, Protein 25.8 g, SaturatedFat 17.1 g, Sodium 387.1 mg, Sugar 8.5 g
COCONUT CHICKEN FRY
Packed with spices and flavor, this chicken supper dish is surprisingly simple to prepare.
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a large pan over a medium heat. Add the cinnamon, cardamom pods, and cloves, and fry for 20 to 30 seconds, or until the spices are fragrant. Add the onion, and fry for 3 to 4 minutes, or until golden brown.
- Add the curry leaves, chiles, ginger, and garlic, and reduce the heat and cook for 2 to 3 minutes, or until the garlic has softened. Add the chicken pieces, and stir fry for 3 to 4 minutes. Season the chicken, with salt, and freshly ground black pepper.
- Add the garam masala and enough boiling water to reach halfway up the chicken pieces. Bring the mixture to a boil, cover the pan with a lid, reduce the heat to a low heat and simmer the mixture for 10 to 12 minutes.
- Remove the lid from the pan, turn the heat up to a high heat, and boil off any excess liquid, stirring continuously.
- Once the liquid has almost completely boiled away, add the grated coconut and the lemon juice, and stir well. Cover the pan again and continue to cook for 4 to 5 minutes, or until the chicken pieces are tender, and completely cooked through.
- Just before serving, stir in the chopped cilantro.
RED CURRY CHICKEN STIR-FRY
Steps:
- Heat a wok over high heat. When the wok begins to smoke, add 1 tablespoon of the peanut oil. Add the carrots and green beans and stir-fry for 1 minute. Splash in 2 tablespoons stock to facilitate cooking and stir-fry for another minute. Transfer to a plate and set aside.
- Wipe the wok dry and return to the heat. When the wok is hot, add the remaining 2 tablespoons peanut oil. Add the garlic, ginger and half the chiles and stir-fry for less than 1 minute. Add the curry paste and stir-fry for 1 to 2 minutes. Add the kaffir lime leaves and chicken and stir-fry until the chicken has browned, 2 to 3 minutes. Add the coconut milk and stir-fry for 1 minute. Stir in the remaining 1/4 cup stock, the shiitake mushrooms, scallion light parts, bean sprouts and fish sauce and cook until the chicken has cooked through, 1 to 2 minutes more. Add the green beans and carrots back in and season with salt and white pepper. Transfer to a serving plate and garnish with the remaining chilies, some bean sprouts, the scallion greens and cilantro.
FREEZER BAG CHICKEN CURRY STIR-FRY
With just a little advance prep, you can have a weeknight Indian-inspired stir-fry in a snap. Peas, cauliflower and chicken are sealed in a bag with coconut-curry sauce and frozen -- a perfect dinner after a hectic day.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk together the coconut milk, curry powder, tomato paste, chile flakes, ginger, garlic, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the peas and cauliflower and toss to coat. Cover the bowl with plastic wrap and microwave until the cauliflower is crisp-tender, about 4 minutes. Uncover and let cool to room temperature.
- Transfer the vegetables with the marinade to a large resealable plastic bag and add the chicken. Squeeze out most of the air and seal, then toss gently to coat the chicken with the marinade. Freeze until ready to use. Thaw in the refrigerator for at least 24 hours before cooking.
- Pour the chicken, vegetables and marinade into a large skillet and heat over high heat. Cook. stirring often, until the chicken is cooked through, about 12 minutes. Season with salt and pepper.
- Divide the chicken and vegetables among 4 plates. Serve each with naan and garnish with cilantro leaves and yogurt.
THAI CURRY STIR-FRY
Make and share this Thai Curry Stir-Fry recipe from Food.com.
Provided by Karen From Colorado
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Stir together broth, cornstarch, soy sauce, curry powder and red pepper flakes; set aside.
- Spray wok or large skillet with cooking spray; heat over medium high heat.
- Add onions and garlic and stir-fry for 1 minute; remove from wok.
- Add broccoli and carrot to wok; stir-fry 2 to 3 minutes or until crisp tender; remove from wok.
- Add oil to hot wok.
- Add chicken and stir-fry 2 to 3 minutes or until no longer pink.
- Stir broth mixture and add to wok.
- Cook and stir until broth mixture comes to a boil and thickens slightly.
- Return all vegetables to to wok and heat through.
- Serve with rice.
Nutrition Facts : Calories 229.7, Fat 11.1, SaturatedFat 2.6, Cholesterol 46.4, Sodium 621.4, Carbohydrate 13.8, Fiber 2.3, Sugar 2.5, Protein 20.2
CHICKEN STIR-FRY IN COCONUT CURRY
This is my own quick, flexible, inauthentic week night recipe for chicken and coconut curry. You can substitute any kind of meat or vegetables depending on preference and what you have on hand. You can also substitute tofu, but you should cook it ahead and add it at the end so that it doesn't get broken up while you cook the vegetables.
Provided by snkeith
Categories Curries
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large pan.
- Add curry paste and stir for a minute or so until it becomes fragrant.
- Add the chicken and cook, mixing frequently until it is cooked through.
- Add the frozen vegetables and cook until heated and onions are translucent.
- Add the coconut milk and cook until slightly thickened.
- Optional: dissolve the starch in 2 tablespoons of water and add to the pan. Cook about 2 minutes after the starch is added.
- Serve over rice.
Nutrition Facts : Calories 436.9, Fat 25.1, SaturatedFat 5, Cholesterol 72.6, Sodium 411.4, Carbohydrate 22.9, Fiber 7.9, Sugar 5.6, Protein 29.9
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