Coconut Curry Food

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COCONUT CURRY SHRIMP



Coconut Curry Shrimp image

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons salted butter
1 1/2 pounds peeled and deveined raw shrimp (I used U10, but any size is fine)
4 cloves garlic, minced
1 medium onion, finely diced
1 tablespoon curry powder
One 13 1/2-ounce can coconut milk (I used A Taste of Thai brand)
2 tablespoons honey, or more to taste
1/4 teaspoon kosher salt, or more to taste
Juice of 1 lime, or more to taste
12 fresh basil leaves, chopped, plus more for garnish
Hot sauce, as needed, optional
Cooked basmati rice, for serving

Steps:

  • Heat the butter in a large skillet (I used nonstick) over medium-high heat. Add the shrimp and cook, turning them over halfway through, until fully cooked, 2 to 3 minutes. Remove to a plate and set aside.
  • Add the garlic and onions to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking, stirring, for another couple of minutes. Reduce the heat to medium low and pour in the coconut milk, stirring to combine. Add the honey, salt and lime juice, and allow the sauce to heat up until bubbling gently. Add the shrimp to the sauce, tossing to coat, and allow it to simmer until slightly thickened, 2 to 3 minutes. Taste the sauce and add more salt, lime juice or honey, depending on your taste. Stir in the basil. (Add hot sauce if you want a little kick.)
  • Serve the shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. Delicious!

PRAWN & COCONUT CURRY



Prawn & coconut curry image

Delicious curry with fresh spicy flavours - ideal for part of a relaxed curry buffet

Provided by Sara Buenfeld

Categories     Buffet, Dinner, Main course, Side dish

Time 32m

Number Of Ingredients 14

2 onions, sliced
thumb-size piece fresh root ginger, grated
4 garlic cloves, crushed
2 tbsp sunflower oil
½ tsp turmeric
1 tbsp ground coriander
400ml can chopped tomatoes in rich juice
100g creamed coconut, chopped
1 tbsp mango chutney
1 green chilli, halved, deseeded and sliced at an angle
3 x 200g bags large, raw, peeled prawn, thawed if frozen, drained
handful chopped coriander
juice 1 lemon
1 large green pepper, quartered, deseeded and sliced at an angle

Steps:

  • Fry the onions, ginger and garlic in the oil for about 10 mins. Stir in the turmeric and coriander, then fry for 1 min more. Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a purée.
  • Return to the pan with 300ml water, the chutney, chilli and pepper and simmer for 10 mins. You can freeze it at this stage.
  • Stir in the prawns and cook for a few mins more until they turn pink - take care not to overcook them or they'll become tough. Add the coriander, then season to taste with salt, pepper and lemon juice just before serving.

Nutrition Facts : Calories 163 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 0.55 milligram of sodium

COCONUT CHICKEN CURRY RECIPE BY TASTY



Coconut Chicken Curry Recipe by Tasty image

Here's what you need: chicken, medium white onion, fresh scallion, garlic, fresh cilantro, curry powder, fresh thyme, fresh parsley, salt, pepper, oil, medium white onion, garlic, curry powder, fresh scallion, coconut milk, pepper, chicken broth, fresh cilantro

Provided by Pierce Abernathy

Categories     Dinner

Yield 6 servings

Number Of Ingredients 19

3 lb chicken, cubed
¼ medium white onion, diced
¼ cup fresh scallion, chopped
2 cloves garlic, minced
1 tablespoon fresh cilantro, chopped
3 tablespoons curry powder
4 sprigs fresh thyme
2 tablespoons fresh parsley, chopped
2 teaspoons salt
½ teaspoon pepper
2 tablespoons oil
½ medium white onion, diced
2 cloves garlic, minced
2 tablespoons curry powder
¼ cup fresh scallion, chopped
13.5 oz coconut milk, 1 can
pepper, to taste
1 ½ cups chicken broth
fresh cilantro, for garnish

Steps:

  • In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper. Mix and let marinate for at least 1 hour in the refrigerator.
  • Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.
  • Add the curry powder and stir well, cooking for 3-4 minutes more.
  • Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.
  • Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.
  • Add the chicken broth to the pot and stir.
  • Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy.
  • Garnish with cilantro.
  • Enjoy!

Nutrition Facts : Calories 700 calories, Carbohydrate 19 grams, Fat 36 grams, Fiber 4 grams, Protein 72 grams, Sugar 3 grams

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!!

COCONUT CURRY



Coconut Curry image

Use this coconut curry recipe for chicken, beef, or lamb. Is is easy to make and very versatile. Curry night will never be the same!

Provided by Baje

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
1 onion, diced
2 garlic cloves, crushed
1 fresh green chile pepper, seeded and sliced
3 tablespoons curry powder
1 (1/2 inch) piece fresh ginger root, peeled and grated
1 teaspoon ground turmeric
1 pound boneless, skinless chicken thighs, cubed
1 (14.5 ounce) can diced tomatoes
2 tablespoons peanut butter
5 tablespoons coconut milk
½ teaspoon salt
½ teaspoon black pepper

Steps:

  • Heat oil in large skillet. Cook and stir onion, garlic, chile pepper, curry powder, ginger, and turmeric for 2 minutes. Add chicken and cook until slightly browned, about 5 minutes. Add tomatoes, peanut butter, and coconut milk.
  • Simmer until curry thickens, about 20 minutes. Season with salt and pepper.

Nutrition Facts : Calories 378 calories, Carbohydrate 13 g, Cholesterol 63.8 mg, Fat 26.8 g, Fiber 4 g, Protein 22.2 g, SaturatedFat 8.6 g, Sodium 548.9 mg, Sugar 5.2 g

COCONUT CURRY CHICKEN (SUPER EASY!)



Coconut Curry Chicken (Super Easy!) image

This coconut curry chicken takes less than 30 minutes - it's easy, healthy and delicious. Watch the quick video above!

Provided by Lisa Bryan

Categories     Main Meal

Time 30m

Number Of Ingredients 12

1 onion (diced)
1 red bell pepper (diced)
3 garlic cloves (finely chopped)
2 tbsp olive oil
3 boneless skinless chicken breasts (cut into 1-inch cubes)
2 tbsp curry powder (or more as desired)
1 tsp ginger powder
13.5 oz full-fat coconut milk ((1 can))
1 lime (juiced)
salt and pepper
4 cups cooked white rice or cauliflower rice
fresh cilantro (roughly chopped)

Steps:

  • Heat the oil in a large sauté pan on medium heat. Add the onion, red bell pepper and garlic cloves and cook for 3-4 minutes.
  • Add the cubed chicken and sprinkle the spices on top. Cook for 5-7 minutes or until the chicken is cooked through, stirring frequently.
  • Add the coconut milk and lime juice and simmer for an additional 5 minutes.
  • Serve with rice and garnish with fresh cilantro.

Nutrition Facts : Calories 598 kcal, Carbohydrate 58 g, Protein 25 g, Fat 31 g, SaturatedFat 20 g, Cholesterol 54 mg, Sodium 119 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

SLOW COOKER BASIL CHICKEN IN COCONUT CURRY SAUCE



Slow Cooker Basil Chicken in Coconut Curry Sauce image

This Slow Cooker Coconut Curry Chicken is one of the best curries I've ever had! It's not too spicy, but has tons of flavor!

Provided by Karen

Categories     Main Course

Time 5h15m

Number Of Ingredients 16

6 bone-in skin-on chicken thighs (skin removed* (about 2 and 1/2 pounds))
salt and pepper
1 teaspoon oil
2 13.5-oz cans coconut milk ((lite coconut milk is great too))
2 tablespoons dried basil leaves
2 teaspoons salt
3/4 teaspoon pepper
1 & 1/2 tablespoons yellow curry powder
1/2 teaspoon chili powder (or 3/4 teaspoon )
1 large red onion (chopped)
8 cloves garlic (minced)
2 jalapenos (seeded and finely chopped)
1 tablespoon cornstarch
1 tablespoon water (COLD)
1 teaspoon fresh ginger (grated or minced)
1/3 to 1/2 cup fresh cilantro (chopped)

Steps:

  • Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh.
  • Heat a large skillet to medium-high heat. Add 1 teaspoon oil (or you can use nonstick spray).
  • When the oil is hot, add 3 chicken thighs. Don't put them too close together, you want to avoid steaming.
  • Cook for about 2 minutes, until nicely browned on the bottom. Then flip the chicken over to brown the other side for about 1-2 minutes.
  • Remove the chicken to a plate.
  • Repeat searing process with the other 3 chicken thighs. If there is still enough grease in the pan then you don't need to add more oil.
  • Meanwhile, in a crock pot combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder (to taste). Stir to combine.
  • Add the chopped red onions, garlic, and jalapenos.
  • Add the browned chicken and stir to combine.
  • Cook on high for 4-5 hours, or on low for 6-8 hours.
  • Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes.
  • Add the ginger to the slow cooker.
  • In a small bowl, combine cornstarch and 1 tablespoon COLD water. Stir until it's not lumpy. Add this to the crock pot and stir.
  • Shred the chicken, removing the bones and any tough bits. It should just be falling apart.
  • Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes.
  • Season with salt and pepper to taste. Stir in the cilantro.
  • Serve with rice, cauliflower rice, or naan.

Nutrition Facts : ServingSize 1 cup, Calories 348 kcal, Carbohydrate 6 g, Protein 24 g, Fat 25 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 142 mg, Sodium 890 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 15 g

COCONUT CURRY SAUCE



Coconut curry sauce image

This coconut curry sauce makes eight portions, but that doesn't mean it has to serve eight people. If you're cooking for four, freeze half for another time. To make this sauce into a full meal, add your favourite curry ingredients such as fish and vegetables (fresh or frozen) in step three or after defrosting the sauce. Serve the finished curry with rice or naan bread.

Provided by Shivi Ramoutar

Categories     Main course

Yield Serves 8

Number Of Ingredients 10

1 tbsp vegetable oil
2 onions, finely chopped
3 garlic cloves, finely chopped
3 heaped tbsp curry powder
3 tbsp garam masala
2 tbsp ground cumin
1-2 tsp chilli powder
2 x 400g tins coconut milk
400g tin chopped tomatoes
salt and freshly ground black pepper

Steps:

  • Heat the oil in a large saucepan over a medium heat. Add the onions and cook, stirring regularly, for 10 minutes, or until softened and browned.
  • Add the garlic and spices and cook, stirring continuously, for about 20 seconds.
  • Add the coconut milk, chopped tomatoes and a pinch of salt and pepper. Bring the sauce to the boil, then simmer for a few minutes, until thickened.
  • If cooking to eat now, add your chosen ingredients (see tip below), or leave to cool and then pour the sauce into ice-cube trays to freeze.
  • To cook the sauce from frozen, place the cubes into a large saucepan with a splash of water, and cover and cook on a low heat until defrosted. Then you can add your ingredient options and simmer until cooked through.

ONE PAN TOFU COCONUT CURRY



One Pan Tofu Coconut Curry image

Wonderfully spiced with a mild curry flavour, this tofu coconut curry is a quick, easy, and delicious vegan meal made in one pan.

Provided by Marie | Yay! For Food

Categories     Vegan

Time 30m

Number Of Ingredients 17

1 tbsp vegetable oil
1 yellow (or white) onion, chopped
1 bell pepper, chopped
3 garlic cloves, minced
1-inch fresh ginger, minced
1 tbsp curry powder
½ tsp turmeric powder
½ tsp cumin powder
400 ml (14 fl. oz.) canned coconut milk
½ cup crushed tomatoes
2 tbsp tomato paste
454 g extra firm plain tofu, chopped into 1-inch cubes
2 cups baby spinach
1 lime, zest and juice
½ cup fresh cilantro, chopped
Salt and pepper, to taste
Serve with cooked rice.

Steps:

  • In a large sauté pan or skillet (I use a 12-inch skillet) at medium-high heat, add the vegetable oil, onion, bell pepper, salt, and pepper. Sauté until the onions begin to brown, about 4-5 minutes.
  • Add in the garlic, ginger, curry powder, turmeric, and cumin and stir for another minute or two, until fragrant.
  • Reduce the heat to low and stir in the coconut milk, crushed tomatoes, and tomato paste until well-incorporated. Add the tofu and gently stir to coat with the sauce.
  • Bring the curry to a boil before reducing the heat to a simmer. Cook uncovered for 5 minutes.
  • Stir in the spinach, lime zest, and lime juice, until the spinach wilts. Taste for additional salt and pepper. Top with fresh cilantro and serve over rice. Enjoy!

Nutrition Facts : Calories 258 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 10 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 136 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

COCONUT CURRY RICE



Coconut Curry Rice image

I couldn't find a recipe with both coconut milk and curry - so I came up with this. It works for our family and I hope you like it, too.

Provided by DebS 2

Categories     White Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup basmati rice or 1 cup jasmine rice
1 (14 ounce) can coconut milk
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon sugar
2 teaspoons fresh ginger, grated
1/2 teaspoon curry powder

Steps:

  • Combine all ingredients in a saucepan.
  • Bring to a boil.
  • Cover and reduce heat to low.
  • Cook about 15 minutes.
  • Stir and fluff rice.
  • Let stand 5 minutes.

Nutrition Facts : Calories 544.6, Fat 18.3, SaturatedFat 16.3, Sodium 331.9, Carbohydrate 91.7, Fiber 1.9, Sugar 54.3, Protein 4.9

WEEKNIGHT VEGETARIAN COCONUT CURRY



Weeknight Vegetarian Coconut Curry image

This Vegetarian Coconut Curry recipe is an easy Thai curry that transforms boring weeknight dinners into a meal worth getting excited for!

Provided by Sarah Bond

Categories     Main Dishes     Soups

Time 30m

Number Of Ingredients 15

1 Tbsp coconut oil (15 mL, or any high heat oil)
2 Tbsp chopped shallots
1 Tbsp freshly grated ginger
2 Tbsp Thai red curry paste
2 14-oz cans full-fat coconut milk (414 mL each)
1 tsp vegetable bouillon (the equivalent of 1 cup, no water added)
2 Tbsp soy sauce (30 mL, or tamari for GF option)
2 Tbsp honey (30 mL, or sugar for vegan option)
1 Tbsp chili garlic sauce (30 mL)
rice noodles (4 oz) or rice (1 cup dry)
1 Tbsp coconut oil (15 mL, or regular high heat oil)
1 14-oz block firm tofu (400 g)
1 cup thinly sliced carrot (50 g)
1 cup thinly sliced red cabbage (50 g)
1 cup snap peas (50 g)

Steps:

  • Curry: Heat oil in a large saucepan or wok over medium/high heat. Add shallots and ginger, cooking for a few minutes until shallots are translucent. Add curry paste and cook a few minutes more, until fragrant. Add coconut milk, bouillon, soy, honey, and chili garlic sauce. Reduce heat to medium, cover, and let simmer while you prepare the rest.
  • Starch: Prepare rice or rice noodles according to instructions on package.
  • Tofu: Drain and pat tofu as dry as possible with paper towels. Cut into bite-sized cubes. Heat oil in a large saucepan or wok over medium/high heat, then add the tofu. Cook until sides are slightly browned, then add in a few spoonfuls of your curry soup. Cook for a minute or two, until curry has evaporated, then remove tofu from pan.
  • Veggies: Add carrots, cabbage, and snap peas to the pan the tofu was just in, and stir fry over medium/high heat until colors are vibrant, about 3 minutes.
  • Serve: Combine curry soup, tofu, rice/noodles, and vegetables in a the pan, or assemble in individual serving bowls. Optionally top with Thai basil and sesame seeds.

Nutrition Facts : ServingSize 1 serving (with rice), Calories 426 kcal, Carbohydrate 41.7 g, Protein 14.8 g, Fat 23.3 g, Sodium 1107 mg, Fiber 4.6 g, SaturatedFat 15.9 g, Sugar 14.3 g

CREAMY COCONUT CHICKEN CURRY



Creamy Coconut Chicken Curry image

Creamy Coconut Chicken Curry is an easy to make and healthy weeknight curry dinner recipe. It takes only 30 minutes to make and leftovers for lunch will put a big smile on your face. It's sugar-free, dairy-free, and delicious!

Provided by Kristen Stevens

Categories     Dinner

Time 30m

Number Of Ingredients 12

2 tablespoons coconut oil
½ medium onion (finely minced)
1 head garlic (chopped (10-12 cloves))
2 tablespoons ginger (minced)
1 tablespoon each: ground cumin, coriander, and turmeric
1 teaspoon cayenne powder (optional)
3 chicken breasts (chopped into bite-sized pieces)
28 ounce can of crushed tomatoes
2 teaspoons sea salt
15 ounce can coconut milk
A few handfuls of cherry tomatoes (cut in half)
1 cup chopped cilantro

Steps:

  • Heat the coconut oil in a large skillet over medium-high heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger to the pan and cook for 1 minute. Add the cumin, coriander, turmeric, and, if using, the cayenne and cook for 1 minute.
  • Add the chicken, crushed tomatoes, and sea salt to the pan and stir well. Bring to a simmer then cover and reduce the heat to medium-low. Simmer for 15 minutes, carefully removing the lid (the curry will splatter!) to stir a few times.
  • Once the chicken pieces are cooked, stir in the coconut milk, cherry tomatoes, and cilantro. Season to taste with more salt, as needed.

Nutrition Facts : ServingSize 1 serving = ⅙ of the recipe, Calories 233 kcal, Carbohydrate 18 g, Protein 15 g, Fat 12 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 36 mg, Sodium 1083 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 2 g

30-MINUTE COCONUT CURRY



30-Minute Coconut Curry image

A vegan, gluten free 30-minute curry that's loaded with veggies and swimming in a perfectly-spiced coconut milk broth. Coconut quinoa sends this over the top. Simple, healthy, fast and so delicious.

Provided by Minimalist Baker

Categories     Entree

Time 30m

Number Of Ingredients 19

1 Tbsp coconut or olive oil
1 small onion ((diced))
4 cloves garlic ((minced // 4 cloves yield ~2 Tbsp or 12 g))
1 Tbsp fresh grated ginger*
1/2 cup broccoli florets ((diced // or sub green bell pepper))
1/2 cup diced carrots
1/4 cup diced tomato
1/3 cup snow peas ((loosely cut))
1 Tbsp curry powder
1 pinch cayenne* ((optional // for heat))
2 14-ounce cans light coconut milk ((sub full-fat for richer texture))
1 cup veggie broth (DIY or store-bought)
Sea salt and black pepper ((to taste))
1 14-ounce can light coconut milk
1 cup white quinoa ((rinsed in a fine mesh strainer*))
1 Tbsp agave nectar ((optional))
Fresh lemon juice
Cilantro, mint, and/or basil
Red pepper flake

Steps:

  • If serving with coconut quinoa, begin by washing thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add light coconut milk and 1/2 cup water (amount as original recipe is written // adjust if altering batch size). Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving.
  • In the meantime, heat a large saucepan or pot to medium heat and add coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened - about 5 minutes.
  • Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
  • Add the snow peas and tomatoes in the last 5 minutes so they don't overcook.
  • Taste and adjust seasonings as needed. I added another pinch or two of salt.
  • Serve over coconut quinoa (see other options below in notes) and garnish with fresh lemon juice and herbs.

Nutrition Facts : ServingSize 1 serving, Calories 434 kcal, Carbohydrate 41 g, Protein 10.2 g, Fat 25.8 g, SaturatedFat 21 g, Sodium 628 mg, Fiber 6.4 g, Sugar 7.2 g

THAI CHICKEN COCONUT CURRY



Thai Chicken Coconut Curry image

Thai Chicken Coconut Curry - An EASY one-skillet curry that's ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!!

Provided by Averie Sunshine

Categories     Chicken

Time 30m

Number Of Ingredients 16

2 to 3 tablespoons coconut oil (olive oil may be substituted)
1 medium/large sweet Vidalia or yellow onion, diced small
1 pound boneless skinless chicken breast, diced into bite-sized pieces
3 cloves garlic, finely minced or pressed
2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
2 teaspoons ground coriander
one 13-ounce can coconut milk (I used lite; full-fat will deliver a richer/thicker result)
1 to 1 1/2 cups shredded carrots
1 to 3 tablespoons Thai red curry paste, or to taste (curry powder may be substituted, to taste)
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
about 3 cups fresh spinach leaves
1 tablespoon lime juice
1 to 2 tablespoons brown sugar, optional and to taste
1/4 cup fresh cilantro, finely chopped for garnishing (basil may be substituted)
rice, quinoa, or naan, optional for serving

Steps:

  • To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
  • Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
  • Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
  • Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
  • Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
  • Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.

Nutrition Facts : Calories 474 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 66 milligrams cholesterol, Fat 25 grams fat, Fiber 5 grams fiber, Protein 32 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 445 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

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COCONUT CURRY CHICKEN RECIPE | CHEFDEHOME.COM
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  • Heat oil in a heavy bottom deep pan or Instant Pot. When oil is hot, add sliced white onion, minced ginger and garlic. Saute, stirring often until onions are soft. (3-4 minutes) Don't let garlic burn.
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COCONUT LAMB CURRY (PALEO, WHOLE30) - IRENA MACRI | FOOD ...
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  • Heat a tablespoon of coconut oil in a casserole pot or a large saucepan. Add the lamb and stir on high heat until lightly browned, about 3-4 minutes.
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COCONUT CURRY CHICKEN RECIPE - HOW TO MAKE ... - DELISH
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Add garlic, ginger, and curry powder and cook until fragrant, 1 minute more. Add tomato paste and cook until darkened slightly, 1 to 2 minutes more. …
From delish.com
5/5 (25)
Total Time 35 mins
  • When butter is melted, add onion and shallots and cook until tender and translucent, 6 to 8 minutes.


10 BEST INDIAN COCONUT CURRY RECIPES | YUMMLY
10-best-indian-coconut-curry-recipes-yummly image
Indian Coconut Curry Recipes 101,947 Recipes. Last updated Jan 31, 2022. This search takes into account your taste preferences. 101,947 suggested recipes. South Indian Coconut Curry Lazy Cat Kitchen. cumin seed, vegetable oil, lime …
From yummly.com


CHICKEN AND COCONUT CURRY - BBC GOOD FOOD SHOW
chicken-and-coconut-curry-bbc-good-food-show image
RecipesChicken and coconut curry Chicken and coconut curry. A rich and indulgent curry, a recipe from Tom Kerridge's Dopamine Diet. Serves 4. Cooks in . Difficulty Easy. Main. Go back. PRINT. Ingredients. vegetable oil, for cooking; …
From bbcgoodfoodshow.com


10 BEST SEAFOOD CURRY COCONUT MILK RECIPES - YUMMLY
10-best-seafood-curry-coconut-milk-recipes-yummly image
Seafood Curry Coconut Milk Recipes 214,790 Recipes. Last updated Feb 09, 2022. This search takes into account your taste preferences. 214,790 suggested recipes. Seafood Curry Receitas Da Felicidade! olive oil, coconut milk, black …
From yummly.com


VEGAN COCONUT CURRY - HURRY THE FOOD UP
Chop the spring onion, broccoli, and zucchini. Add the olive oil to a large pan and fry all the veg on a medium heat. This needs about 5-7 minutes. Next, add the curry powder and …
From hurrythefoodup.com
Ratings 130
Calories 690 per serving
Category Main Course
  • Add the olive oil to a large pan and fry all the veg on a medium heat. This needs about 5-7 minutes.


SLOW COOKER COCONUT PORK CURRY RECIPE - FOOD & WINE
Step 2. Pour off all but 2 tablespoons of the fat in the skillet. Add the onion, garlic, ginger, curry, cumin and turmeric and cook over low heat, stirring, until fragrant and the onion …
From foodandwine.com
5/5
Total Time 4 hrs 40 mins
Servings 8
  • In a large skillet, heat the oil. Season the pork with salt and pepper. Add half of the pork to the skillet and brown it over moderately high heat, about 12 minutes. Transfer the pork to the slow cooker. Repeat with the remaining pork.
  • Pour off all but 2 tablespoons of the fat in the skillet. Add the onion, garlic, ginger, curry, cumin and turmeric and cook over low heat, stirring, until fragrant and the onion is softened, about 5 minutes. Scrape the mixture into the slow cooker. Add the tomatoes and their juices, coconut milk and stock, cover and cook on high for 4 hours. Spoon off as much fat from the surface of the stew as possible. Serve the stew over rice in deep bowls, garnished with cilantro and scallions.


TOFU COCONUT CURRY - FOOD WITH FEELING
Stir in the curry powder and turmeric and cook for an additional minute. Mix in the coconut milk, broth, almond butter, soy sauce, salt, and pepper and cook for 5 additional …
From foodwithfeeling.com
5/5 (2)
Calories 364 per serving
Category Dinner
  • In a large skillet, heat the sesame oil over medium heat. Once hot, add in the tofu and saute for 15 minutes, flipping every few minutes. This is best done in a non-stick skillet. See HERE for a more detailed guide on sautéing tofu.
  • Meanwhile in a separate large skillet over medium heat, melt the coconut oil and add in the minced garlic. Cook for 2 minutes.
  • Add in the sweet potato and cauliflower and saute for 5 minutes as the veggies begin to soften a bit. Stir in the curry powder and turmeric and cook for an additional minute.
  • Mix in the coconut milk, broth, almond butter, soy sauce, salt, and pepper and cook for 5 additional minutes as the veggies continue to cook. Stir in the bell pepper and snap peas and cook for 10 additional minutes. Remove from heat and let cool for a few minutes.


JAMAICAN COCONUT CURRY SHRIMP - CANADIAN COOKING ADVENTURES
Turn up the heat to a low - medium and then add the. curry powder, cayenne pepper powder and saute till nice and fragrant. Add in the coconut milk and turn to medium …
From canadiancookingadventures.com
4/5 (1)
Total Time 15 mins
Servings 2
Calories 587 per serving


COCONUT CURRY CHICKEN RECIPE - SALU SALO RECIPES
The best kind of coconut milk to use in coconut curry chicken is a thicker variety of canned coconut milk. The trick to getting a thick sauce is to find a thicker variety of canned …
From salu-salo.com
4.7/5 (100)
Total Time 1 hr 10 mins
Category Main Course
Calories 412 per serving
  • Mix curry powder and oil. Heat a large skillet over medium-high heat and add the curry oil mixture. Heat curry oil for 1 minute.


CURRY-COCONUT SAUCE RECIPE - REAL SIMPLE
Food; Recipes; Curry-Coconut Sauce; Curry-Coconut Sauce. Rating: 4 stars. 725 Ratings. 5 star values: 347 4 star values: 158 3 star values: 116 2 star values: 62 1 star …
From realsimple.com
5/5
Calories 138 per serving
  • Place a wok or skillet over medium-high heat. Add olive oil and heat for 30 seconds. Add red pepper flakes, zest, garlic, and curry powder and stir-fry until fragrant, about 15 seconds.
  • Add the coconut-milk mixture and bring to a boil. Cook until the sauce thickens slightly, 1½ minutes. Add basil. Pour into a bowl.


COCONUT CURRY WITH CHICKPEAS {30 MINUTE MEAL} – WELLPLATED.COM
Instructions. Heat a large pot such as a Dutch oven over medium. Once hot, add the coconut oil and onion. Sauté for 2 to 3 minutes, until slightly softened. Add the garlic and …
From wellplated.com
4.9/5 (13)
Calories 383 per serving
Category Main Course
  • Heat a large pot such as a Dutch oven over medium. Once hot, add the coconut oil and onion. Sauté for 2 to 3 minutes, until slightly softened. Add the garlic and ginger and let cook 30 seconds, then add the red curry paste and red pepper flakes. Stir to combine and let cook 1 additional minute. Add the carrots and bell pepper and stir to coat with the spices and curry. Add the coconut milk, 2 teaspoons sugar, and chickpeas. Stir to combine and bring to a simmer over medium-high heat. Then reduce the heat to low and continue cooking (uncovered) for 10 to 15 minutes, until slightly thickened and the vegetables are crisp-tender.
  • Stir in the soy sauce and rice vinegar. Taste and add additional soy sauce (for more saltiness), sugar (for more sweetness), or red pepper flakes (for more heat) as desired. Stir in the peas and let cook 3 additional minutes. Serve warm over rice, garnished with fresh cilantro.


INDIAN COCONUT CHICKPEA CURRY (EASY VEGAN RECIPE ...
Add the onion and sauté for 4 minutes until softened. Add the garlic, ginger and curry powder and cook for 1 minute until fragrant. Stir in the tomatoes and coconut milk. …
From everydayeasyeats.com
4.6/5 (14)
Total Time 30 mins
Category Main
Calories 380 per serving
  • In a large saucepan, heat the oil over medium heat. Add the onion and sauté for 4 minutes until softened.
  • Reduce heat to low, cover and simmer for about 10 minutes. Season with salt and pepper to taste.


COCONUT RED CURRY SHRIMP SOUP {GUEST BLOG BY REAL FOOD ...
After the onions are translucent (about 5-6 minutes), stir in the curry paste for about 30 seconds, then whisk in the mixture of coconut milk, broth, lemongrass, fish sauce, and ½ tsp sea salt, until well combined. Turn the heat to medium low and cook for about 5 minutes, then add in the red peppers and broccoli and turn the heat down to a simmer.
From therealfooddietitians.com
4.8/5 (11)
Total Time 40 mins
Category Soup-Paleo-Whole30-Friendly
Calories 484 per serving


COCONUT CURRY - THE BEST EASY RECIPE!
Coconut Curry Ingredients. The Vegetables: Anything goes, from chopped broccoli or cauliflower, to snow peas, to spinach, butternut squash! Optional Protein: While many people will add chicken or shrimp to their Thai coconut curries, I like to keep it vegetarian by throwing in some chickpeas, lentils, black beans, or tofu. Coconut Milk: Use full-fat canned coconut milk …
From chocolatecoveredkatie.com
5/5 (46)
Total Time 15 mins
Category Main Course
Calories 208 per serving


COCONUT CHICKEN AND VEGETABLE CURRY RECIPE | THAI RECIPES ...
Add the curry powder, cauliflower, broth and coconut milk. Bring it to a boil, reduce the heat to low, and cover and simmer until the cauliflower is tender, about 15 minutes.
From pbs.org
Estimated Reading Time 50 secs


COCONUT CHICKEN CURRY - AFRICAN FOOD NETWORK
Add the coconut milk mixture and the curry powder, cover and cook for about 3 minutes. Add the mushrooms and once it boils again, chopped carrots, green & red bell pepper and green peas. Cover and once it simmers, add salt and more water if necessary. Leave to cook until the chicken is tender and the veggies are well cooked.
From afrifoodnetwork.com
Cuisine American, Indian
Total Time 45 mins
Category Sauce


ALL-PURPOSE COCONUT CURRY RECIPE | BON APPéTIT
Step 4. Add coconut milk and broth and stir to combine; season with salt. Bring curry to a simmer, then reduce heat to medium-low. Cover and cook another 10 minutes, stirring every couple of ...
From bonappetit.com
4.2/5 (43)
Servings 6


COCONUT CURRY SOUP - FOOD FAITH FITNESS
Instructions. Heat the coconut oil in a large pot on medium high heat. Once melted, add in the broccoli, carrots, onion and red pepper and cook until they begin to soften, about 5 minutes. Add in the paste, garlic, sugar, salt and ginger and cook until fragrant, about 2 mins.
From foodfaithfitness.com
Category Dinner
Calories 250 per serving


KETO COCONUT CURRY - RECIPE - DIET DOCTOR
Keto coconut curry. Instructions. Prepare the chicken and the ginger. (To julienne is to cut into fine matchsticks.) Put a thick-bottomed saucepan or a wok on the stove and heat up the oil. You can use olive oil, but for an authentic taste, we recommend coconut oil. When the oil is hot but not smoking, add in the julienned ginger. Once the ginger is sizzling, add in the …
From dietdoctor.com
4.4/5 (14)
Total Time 20 mins
Category Meal
Calories 430 per serving


COCONUT CURRY SALMON WITH GARLIC BUTTER. - HALF BAKED HARVEST
2. Place the salmon on a baking sheet and rub with olive oil, curry powder, and season with salt and pepper. Drizzle the honey over the salmon. Broil until crisping on top, 3-5 minutes, watch closely. 3. In a large skillet over medium heat, melt together 1 tablespoon butter, the curry paste, and ginger.
From halfbakedharvest.com
4.4/5 (207)
Total Time 40 mins
Servings 4
Calories 453 per serving


THAI COCONUT CURRY RICE - THE REAL FOOD DIETITIANS
Remove rice from heat and allow it to stand for 10-12 minutes covered before stirring. While rice is cooking, add 2 teaspoons coconut oil to a large skillet placed over medium-high heat. When the oil is melted, add carrots, zucchini, and red pepper. Stir fry the vegetables until crisp-tender, about 7 minutes.
From therealfooddietitians.com
5/5 (8)
Total Time 35 mins
Category Side Dish
Calories 223 per serving


VEGAN RED THAI COCONUT CURRY - ALL INFORMATION ABOUT ...
Vegan Thai Red Curry with Cauliflower and Potatoes trend www.fromachefskitchen.com. Heat canola or coconut oil over medium-high heat in a large skillet or saute pan. Add the onion and cook 4-5 minutes or until beginning to soften. Add the red bell pepper and potatoes and cook 5-6 minutes. Add the vegetable broth, coconut milk, tomatoes, red curry paste, garlic and ginger.
From therecipes.info


DISCOVER COCONUT CURRY RECIPES 'S POPULAR VIDEOS | TIKTOK
coconut curry recipes 6.2M viewsDiscover short videos related to coconut curry recipes on TikTok. Watch popular content from the following creators: Leigh Anderson(@craving_california), Ahmad Alzahabi(@thegoldenbalance), juls(@insurmountainable), halfbakedharvest(@halfbakedharvest), dorangyn(@dorangyn) . Explore the latest videos from …
From tiktok.com


"SINCE MYSPACE" HOW TO MAKE COCONUT CURRY CHICKEN - FOOD ...
Add coconut oil. Once the oil is hot add the garlic, ginger, and scotch bonnet chili pepper. Allow to cook for 1 minute. Add the fresh thyme and the remaining curry spice mix then let the seasonings infuse the oil with flavor. Add coconut milk, mix well, and then let cook at a slow simmer until the coconut curry reduces to thick gravy. This ...
From foodfidelity.com


COCONUT CURRY - KETOCUSTOMPLAN RECIPES
Directions. Place a nonstick pan over medium heat and pour oil. Add minced garlic, curry powder, green onions and sliced bell pepper. Cook for 5 minutes, stirring occasionally. Add in grated ginger. Cut chicken into pieces and add it to the pan. Cook for 12-15 minutes, stirring occasionally. Pour coconut cream and lime zest.
From recipes.ketocustomplan.com


COCONUT CURRY RECIPES | ALLRECIPES
Clean-Eating Coconut Chickpea Curry. Chef John's Peanut Curry Chicken. Chef John's Best Curry Recipes. Thai Meatballs in a Tomato Coconut Curry Sauce being stirred in a red pot. Recipes That Start with a Can of Coconut Milk. Slow Cooker Butter Chicken. Slow Cooker Butter Chicken. Rating: 4.5 stars. 670.
From allrecipes.com


KFI COCONUT CURRY SAUCE RECIPES
Directions. In a small bowl, combine the coconut milk, soy sauce, sugar, and ½ teaspoon kosher salt. Place a wok or skillet over medium-high heat. Add olive oil and heat for 30 seconds. Add red pepper flakes, zest, garlic, and curry powder and stir-fry until fragrant, about 15 seconds.
From tfrecipes.com


COCONUT CURRY - MEDICAL MEDIUM
Coconut Curry . Coconut, especially in the form of coconut water and coconut oil, has enjoyed some time in the sun in recent years. We hear stories about how coconut water was used as IV fluid for wounded soldiers in World War II, and about health miracles people have experienced by incorporating coconut oil into their diets. Everywhere you turn, it seems, …
From medicalmedium.com


PUMPKIN COCONUT CURRY | FOOD & NUTRITION MAGAZINE | VOLUME ...
Add coconut milk, vegetable broth, pumpkin puree, curry paste, pumpkin pie spice and brown sugar, plus the remaining salt and pepper. Increase heat to high and bring to a boil. Reduce to a simmer and cook for 8 to 10 minutes until …
From foodandnutrition.org


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