COCONUT CURRY
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
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!)
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
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
COCONUT CHICKEN CURRY
This Creamy Coconut Chicken Curry is delicious, healthy, made in one pot and best of all ready in only 30 minutes! Forget take-out, this is about to become your new family favorite.
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Cook the chicken: Heat the olive oil in a large skillet or Dutch oven. Add the chicken to the Dutch oven and season with salt and pepper. Cook for about 5 minutes or until the chicken is no longer pink.
- Finish the dish: Add the onion, garlic, curry powder and stir. Cook for 2 more minutes then add the chicken broth, coconut milk, tomatoes, tomato paste and sugar. Stir everything together, bring to a boil then cover with a lid. Turn the heat down and simmer for another 15 to 20 minutes.
- Garnish and serve: Garnish with parsley and serve over rice.
Nutrition Facts : Calories 396 kcal, Carbohydrate 13 g, Protein 35 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 97 mg, Sodium 532 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
THAI COCONUT BEEF
My husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner that could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious! -Ashley Lecker, Green Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Sprinkle beef with salt and pepper. Place beef and pepper slices in a 5-qt. slow cooker. In a bowl, whisk coconut milk, beef stock, peanut butter, curry paste, soy sauce, honey and ginger; pour over meat. Cook, covered, on low 7-8 hours or until meat is tender., Remove beef; cool slightly. Skim fat from reserved juices. Shred beef with 2 forks. Return beef to slow cooker; stir in snap peas. Cook, covered, on low 45-60 minutes longer or until peas are crisp-tender. Stir in cilantro. Serve with rice and, if desired, toppings of your choice. Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.
Nutrition Facts : Calories 421 calories, Fat 28g fat (14g saturated fat), Cholesterol 88mg cholesterol, Sodium 731mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein.
SLOW COOKER BASIL CHICKEN IN COCONUT CURRY SAUCE
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
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 CHICKEN
A nice zippy chicken curry balanced out by the sweetness of coconut milk. This recipe is very basic and easy to customize to your taste. I have added hearts of palm, bamboo shoots, pineapple, mushrooms, onions or shallots...have fun with it!
Provided by Faith
Categories World Cuisine Recipes Asian
Time 55m
Yield 2
Number Of Ingredients 9
Steps:
- Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch. Sprinkle the chicken on both sides with salt and pepper.
- Heat the vegetable oil in a skillet over high heat, and pan-fry the chicken breasts until the meat is no longer pink, about 4 minutes per side. Transfer the chicken breasts to a plate.
- Reduce the heat to medium; stir the green onions and curry paste into the skillet, and cook for 1 minute, stirring frequently. Pour the broth into the skillet, and scrape up and dissolve any brown flavor bits in the skillet with a spoon. Bring the mixture to a full boil, and cook until the mixture has thickened into a glaze, about 10 minutes; pour in the coconut milk, bring back to a boil, and cook until thickened, about 10 more minutes. Mix the lime juice into the sauce, and stir in any juices that have collected from the chicken. Return the chicken breasts to the pan, spoon sauce over the chicken, and simmer until heated through, about 2 minutes. Sprinkle with cilantro to serve.
Nutrition Facts : Calories 306.1 calories, Carbohydrate 4.6 g, Cholesterol 61.8 mg, Fat 21.4 g, Fiber 1.1 g, Protein 24.6 g, SaturatedFat 12.4 g, Sodium 475.6 mg, Sugar 1.2 g
COCONUT BEEF CURRY
Steps:
- Season beef generously with salt. Heat oil in a large heavy pot over medium-high. Working in batches, cook beef, turning occasionally, until deeply browned all over, 8-10 minutes. Transfer to a plate.
- Pour off all but 1 Tbsp. fat from pot. Reduce heat to medium; add butter, onion, garlic, and ginger and cook, stirring often and scraping up browned bits, until onion is translucent, about 5 minutes. Add curry; cook, stirring, until it starts to stick to pot, about 3 minutes. Stir in bay leaves, coconut milk, and 1 cup water. Return beef to pot. Season with salt and bring to a simmer. Cook, partially covered, until beef is just fork-tender, 30-35 minutes.
- Add potatoes, bring to a simmer, and cook uncovered, stirring occasionally, until beef and potatoes are very tender, 25-35 minutes. Thin with water if needed; season with salt. Serve over rice, topped with cilantro, chile, and lime wedges.
THAI CHICKEN COCONUT CURRY
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
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
COCONUT CHICKEN CURRY
Curry powder is stirred into this braise only during the last minute of cooking, delivering a bright hit of spice on top of the paprika and turmeric mellowed into the slow-simmered chicken. This dish from "Burma Superstar" by Desmond Tan and Kate Leahy (Ten Speed Press, 2017), needs time on the stove but not much attention, and gets even better after resting in the fridge, making it an ideal weeknight meal that can last days. There's plenty of coconut milk broth to spoon over rice or noodles. At his restaurant, Burma Superstar in Oakland, Calif., Mr. Tan also serves this with platha, a buttery, flaky Burmese flatbread, for dipping.
Provided by Genevieve Ko
Categories dinner, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Trim the chicken thighs of excess fat and cut into 1/2- to 1-inch pieces; transfer to a bowl. Add the paprika, turmeric and salt, and use your hands to mix well. Let the chicken marinate at room temperature while you prepare the other ingredients, or cover and refrigerate overnight.
- In a large pot, heat the oil over medium-high. Stir in the onions, lower the heat to medium-low and cook gently, stirring often to prevent scorching, until tender and translucent, 8 to 10 minutes. Add the garlic and continue to cook, stirring often, until most of the water from the onions has been cooked out and a glossy layer of oil has risen to the surface, about 5 minutes more.
- Add the marinated chicken and stir to release the spices into the onion. Pour in the coconut milk and bring to a near boil. Let the coconut milk simmer briskly for about 4 minutes to thicken a bit. Lower the heat to medium-low and add the fish sauce. Stir in 1 1/2 cups water and bring to a near boil. The broth will thin out as the chicken starts to release its juices.
- Lower to a gentle simmer and cook, stirring occasionally, until the chicken is tender, 30 to 45 minutes. Droplets of paprika-red oil will rise to the surface. Stir in the curry powder and cayenne, simmer briefly and remove from the heat.
- If time permits, let the curry sit for at least 20 minutes before serving. This allows the chicken to soak in more flavors as the curry cools. Bring to a simmer again right before serving and taste, adding more salt or fish sauce if desired. Serve over rice or noodles, with bowls of cilantro and lime wedges.
COCONUT CURRY CHICKEN
Coconut Curry Chicken on your table in less than 30 minutes that tastes better than your favorite restaurant! Its lusciously creamy, loaded with flavor and super simple to make all in one skillet. This Chicken Curry with coconut milk is made with pantry friendly yellow curry powder and customizable veggies, so you can make this easy one pot wonder any night of the week. Simple, delicious and a dinner the whole family loves - are you in LOVE?!
Provided by Jen
Categories Main Course
Time 25m
Number Of Ingredients 22
Steps:
- Heat oil over medium high heat in large skillet. Add chicken, onions and curry powder and cook just until chicken is no longer pink. Add bell peppers, cauliflower, green beans, ginger and garlic, and sauté 1 minute.
- Add half of the coconut milk (eyeball it). Mix remaining coconut milk with 1 tablespoon cornstarch and add to skillet along with all remaining ingredients (expect Garnishes).
- Bring to a boil, then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach desired crisp-tenderness.
- Garnish with additional optional fresh basil, cilantro, lime zest, lime juice and chili sauce to taste. Serve with rice.
BEEF COCONUT CURRY
Make and share this Beef Coconut Curry recipe from Food.com.
Provided by currybunny
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat half of the oil in wok; stir fry beef, in batches, til browned all over.
- Heat remaining oil in wok, stir fry onion til softened. Add ginger, garlic and curry paste, stir fry til fragrant.
- Stir in coconut milk; bring to a boil. Return beef to wok with capsicum and beans; stry fry until vegetables are just tender.
COCONUT CURRY BEEF OR CHICKEN
Make and share this Coconut Curry Beef or Chicken recipe from Food.com.
Provided by melonhead
Categories Chicken Breast
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 15
Steps:
- In bowl, whisk together orange juice, fish sauce, cornstarch, and canola oil.
- Stir in beef, tossing to coat. Marinate at room temperature for 30 minutes or refrigerate up to 1 day.
- In large nonstick skillet, heat oil over medium-high heat. Cook onion and garlic for 5 minutes or until softened.
- Add curry powder and cook for 1 minute.
- Add beef and cook for 2 minutes or until browned but still pink inside.
- Stir in coconut milk, peanut butter, lime juice and sugar substitute. Cook, tossing to coat meat with sauce, for another 2 minutes.
- Garnish with coriander and peanuts.
Nutrition Facts : Calories 311.1, Fat 18.1, SaturatedFat 5.4, Cholesterol 69.2, Sodium 939.6, Carbohydrate 9.6, Fiber 1, Sugar 4.4, Protein 27.3
COCONUT CURRY THAI CHICKEN
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!!
ONE POT CURRY CHICKEN AND RICE
This Coconut Curry Chicken and Rice is a wonderfully balanced meal made with so many flavors including green curry, coconut milk, and garlic.
Provided by Lee Funke
Categories Main Meal
Time 45m
Number Of Ingredients 23
Steps:
- Preheat the oven to 350ºF.
- Add the kosher salt, garlic powder, coriander, and ground ginger to a small bowl and mix until combined.
- Pat the chicken thighs dry with a paper towel. Sprinkle the chicken thighs with the dry rub and pat the rub into both sides of the chicken thighs.
- Place the chicken thighs on a plate and slather 2 teaspoons of chili sauce over the top of the chicken thighs. Set aside.
- Add the coconut milk and broth to a large bowl with a pour spout. Whisk the two ingredients together until combined.
- Add fish sauce, curry paste, grated ginger, and lime juice to the coconut milk and broth and whisk until all the ingredients are well combined. Set aside.
- Heat a large dutch oven over medium/high heat. Add the ghee to the Dutch oven.
- When the ghee is melted and fragrant, place the chicken thighs in the Dutch oven with the chili sauce side down. Sear the chicken thighs for 2 minutes on one side and then remove them from the dutch oven (you are only searing one side of the chicken thighs).
- Turn the heat to medium and scrape the bottom of the pan with a spatula to loosen all the brown bits from the bottom of the pan. Add the onions.
- Sauté the onions in the ghee and chicken juices for 2-3 minutes.
- Add the garlic to the onions and saute for an additional minute.
- Next, pour the uncooked jasmine rice into the dutch oven and toast the rice for 2 minutes with the garlic and onion.
- Add the bell pepper, carrots, and peas to the pot and stir.
- Pour the coconut curry mixture into the pot and stir to combine all the ingredients.
- Finally, place the chicken thighs on top of the other ingredients.
- Place the lid on the Dutch oven and bake at 350ºF for 25-30 minutes or until the rice has completely cooked and absorbed most of the liquid and the chicken is 165ºF.
- Remove the Dutch oven from the oven and let it rest for 5 minutes.
- Uncover the Dutch oven and sprinkle it with cilantro, basil, and red onion.
- Enjoy!
Nutrition Facts : ServingSize 1/6, Calories 461 calories, Sugar 6, Fat 22, Carbohydrate 41, Fiber 4, Protein 24
INSTANT POT COCONUT CHICKEN CURRY (ONLY 5 INGREDIENTS!)
Healthy and delicious Instant Pot coconut chicken curry made with only 5 key ingredients. This pressure cooker chicken recipe is great for a quick and easy dinner, while travelling with the Instant Pot, if you're on a budget. It's mild so is kid-friendly and great for the whole family.
Provided by Instant Pot Eats
Categories Main
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Prep. Cut chicken into 1 to 2-inch pieces and finely chop the ginger and garlic.
- Saute. Saute garlic and ginger in a little oil on Saute setting for a minute, then add the chicken and stir for 30 seconds. Add salt, sugar and curry powder and stir. Cancel the Saute setting.
- Add about a cup of water (we added 2/3 cup as we knew that chicken would release quite a bit of juice while cooking). Stir through.
- Pressure cook. Set to Pressure Cook on High pressure for 15 minutes, with natural pressure release.
- Finish the curry. Open the lid and stir the curry. Stir in the coconut cream and taste for salt and sweetness. You can add a little more sugar or salt to balance the flavors.
- How to thicken the curry sauce if it seems a little thin:
- You can scoop out half a cup of broth to reduce the liquid.
- You can thicken the broth with a little flour. If you want to have more sauce, do the flour trick. Combine 2 teaspoons of all-purpose flour with 4 tablespoons of water or broth from the pot in a separate bowl and whisk until smooth. Stir this slurry mixture into the hot curry and see the liquid magically thicken.
Nutrition Facts : ServingSize 5-6 oz chicken with sauce, Calories 301 calories, Sugar 0.9 g, Sodium 467.6 mg, Fat 7.6 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 2.1 g, Fiber 0.8 g, Protein 34.6 g, Cholesterol 109.5 mg
More about "coconut curry beef or chicken food"
COCONUT CHICKEN CURRY - I AM A FOOD BLOG
From iamafoodblog.com
4.7/5 (38)Total Time 1 hr 30 minsCategory Main CourseCalories 809 per serving
- Crush lemongrass, garlic, shallots, ginger, and Thai chilis in a mortar and pestle (or a food processor but it'll be less tasty) until it resembles a paste. Stir in curry powder, turmeric, crushed chili flakes, and 2 tablespoons oil. Coat chicken throughly with the curry paste and let marinate for 30 minutes.
- In a large dutch oven, heat up another 2 tablespoons of oil and fry the chicken, skin side down, until golden. Flip the chicken skin side up and add the potatoes. Stir in coconut milk, chicken stock, cinnamon stick, star anise, and lime leaves.
- Bring to a gentle simmer and cook for 1 hour, or until chicken is soft and tender. Season with fish sauce and brown sugar and enjoy!
BEEF COCONUT CURRY - NISH KITCHEN
From nishkitchen.com
Cuisine IndianTotal Time 1 hr 10 minsCategory Side DishesCalories 540 per serving
- Heat 1 tablespoon oil in a large frying pan over high heat. Fry beef 4-5 minutes (in batches if required), or until browned. Remove from pan. Set aside.
- Reduce heat to medium-high. Add 1 tablespoon oil to the pan. Add bay leaves and cinnamon stick. Saute, stirring, for one minute.
- Add onions and curry leaves. Sauté, stirring occasionally, for 2-3 minutes or until onions are browned.
- Add ginger and garlic. Sauté, stirring, for a minute or until fragrant. Add curry powder. Sauté, stirring, for one minute.
COCONUT BEEF CURRY RECIPE | BON APPéTIT
From bonappetit.com
4/5 (13)Estimated Reading Time 1 minServings 4Total Time 1 hr 45 mins
- Season beef generously with salt. Heat oil in a large heavy pot over medium-high. Working in batches, cook beef, turning occasionally, until deeply browned all over, 8–10 minutes. Transfer to a plate.
- Pour off all but 1 Tbsp. fat from pot. Reduce heat to medium; add butter, onion, garlic, and ginger and cook, stirring often and scraping up browned bits, until onion is translucent, about 5 minutes. Add curry; cook, stirring, until it starts to stick to pot, about 3 minutes. Stir in bay leaves, coconut milk, and 1 cup water. Return beef to pot. Season with salt and bring to a simmer. Cook, partially covered, until beef is just fork-tender, 30–35 minutes.
- Add potatoes, bring to a simmer, and cook uncovered, stirring occasionally, until beef and potatoes are very tender, 25–35 minutes. Thin with water if needed; season with salt. Serve over rice, topped with cilantro, chile, and lime wedges.
COCONUT CURRY CHICKEN RECIPE - HOW TO MAKE ... - DELISH
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.
COCONUT CURRY BEEF - SHE WEARS MANY HATS
From shewearsmanyhats.com
4.5/5 (33)Estimated Reading Time 3 minsServings 6Total Time 3 hrs 15 mins
- Add oil to a dutch oven or oven safe pot and warm over medium-high heat. Salt beef and brown on all sides. Work in batches if necessary. Remove remove from pan, set aside, covered.
- Reduce heat to medium, add soy, garlic, ginger, curry and cayenne and cook for about 2 minutes, stirring occasionally. Watch, being careful not to burn garlic.
10 BEST BEEF CURRY COCONUT MILK INDIAN RECIPES | YUMMLY
From yummly.com
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COCONUT-CURRY BEEF RECIPE | MYRECIPES
From myrecipes.com
4/5 (15)Total Time 5 hrs 12 minsServings 6Calories 427 per serving
- In a large skillet, warm oil over medium-high heat. Sprinkle beef with salt and brown on all sides, in batches if necessary, about 8 minutes total. Transfer to slow cooker along with onions, garlic and ginger.
- Whisk together coconut milk, brown sugar, curry powder and cayenne and pour over meat. Cover and cook on low until meat is fork-tender, 4 to 5 hours. Stir in cherry tomatoes and let them warm and soften in stew for 15 minutes. Adjust seasonings and serve.
COCONUT CURRY CHICKEN {30 MINUTES!} - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
Ratings 151Calories 464 per servingCategory Dinner, Main Course
- Start by prepping ingredients: Dice the onion, mince the garlic, and mince the ginger. I peel the ginger with a spoon or vegetable peeler and then finely mince it. Thinly slice the red bell pepper into long vertical strips and then cut those strips in half horizontally.
- Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion and saute for 3-5 minutes or until onions begin to turn golden. Add the garlic and ginger; stir to coat everything with the oil. Lower the heat to low and add in the curry powder, red curry paste, and coriander. Stir often for 2-3 minutes or until lightly toasted and fragrant.
- Return the heat to medium high. Add in the remaining 1 tablespoon coconut oil and the red bell pepper. Stir for 1-2 minutes and then add in the bite-sized pieces of chicken. Sprinkle on salt and pepper to taste (I add 1 teaspoon fine sea salt and 1/2 teaspoon pepper). Cook, stirring often for about 4-5 minutes or until the chicken is browned on both sides, but not cooked through.
- Pour in the coconut milk, lime juice, and brown sugar (to taste; I start with just 1 tablespoon). Stir until chicken is cooked through (juices run clear and it is cooked to 165 degrees F) and curry is slightly thickened (See Note 1). If desired, stir in the fish sauce.
COCONUT BEEF CURRY + VIDEO - KEVIN IS COOKING
From keviniscooking.com
5/5 (32)Calories 661 per servingCategory Dinners
- Season beef all over with kosher salt. Heat oil in a large heavy pot over medium-high heat. Working in batches (you want the beef browned, not steamed), cook beef until browned on all sides, 8–10 minutes. Transfer to a plate.
- Pour off all but a tablespoon of oil from pot. Reduce heat to medium and add the butter, onion, garlic, and ginger. Cook, stirring often and scraping up browned bits, until onion is translucent, about 5 minutes.
- Add curry powder and cook, stirring, about 3 minutes. Stir in bay leaves, coconut milk, and 1 cup water.
- Return beef to pot. Season with salt and bring to a simmer. Cook, partially covered, until beef is just fork tender, 30–35 minutes.
COCONUT CURRY BEEF RECIPE (KETO & GLUTEN FREE) - DELICIOUS ...
From deliciouslittlebites.com
Ratings 5Calories 504 per servingCategory Main Dish
- Heat the olive oil in a Dutch oven over medium-high. Add the curry powder and cook, stirring often, for 1 minute.
- Stir in the garlic, tomato paste, and peppers. Cook until the peppers are just starting to soften, about 3-4 minutes.
- Season the beef with the salt and pepper and add it to the pot. Cook until it’s done through, about 5 minutes.
- Pour in the coconut milk and add the sugar. Cover, leaving one end slightly open to vent, and cook for about 30-35 minutes, stirring occasionally.
COCONUT CURRY CHICKEN - THE WOKS OF LIFE
From thewoksoflife.com
4.6/5 (8)Total Time 45 minsCategory ChickenCalories 328 per serving
- Heat the oil in a large skillet or Dutch oven over low heat, and immediately add the curry powder. Let it cook in the oil for 1-2 minutes, making sure not to burn it. In the meantime, dice the onion and smash the garlic. Add them to the pot, turn the heat up to medium, and give everything a stir.
- Stir in the coconut milk and water (or chicken broth). Bring to a boil. While you’re waiting for that, dice the tomatoes and prep the potatoes. Add them both to the pot and season with salt, then add the sugar. Cover the lid and simmer for 10-15 minutes, until the potatoes are cooked through.
- Cut the chicken thighs into chunks and season with salt and pepper. Once the potatoes are cooked through, add the chicken to the pot and give everything a stir. Cover the lid and cook for 10 minutes. Adjust seasoning to taste, and serve with rice!
ONE POT COCONUT CURRY BEEF STEW - AHEAD OF THYME
From aheadofthyme.com
5/5 (4)Total Time 1 hr 20 minsCategory BeefCalories 505 per serving
- Heat oil in Dutch oven (or large cooking pot) for 2 minutes over medium high heat until the oil starts to sizzle and shimmer. Add in cubed beef chunks and stir well to cook evenly for 6-8 minutes until the beef browns.
- Add onions, garlic, and ginger. Mix well by stirring with a spatula for about 2 minutes until fragrant. Add all the seasoning including curry powder, cumin, soy sauce, brown sugar, black pepper, and bay leaves. Continue stirring to combine for about 3 minutes.
- Stir in coconut milk to combine. Turn the heat down to medium low and cover the lid. Simmer for 25 minutes until the beef is tender, stirring occasionally to cook the beef evenly. To check the tenderness of the beef, use a fork. If you are able to insert a fork in the center of beef with little resistance, it's cooked fork tender.
- Add potatoes and carrots and bring to a simmer uncovered. Stir occasionally and cook for 15 minutes until the potatoes and carrots start to soften. Add 1/4 cup water if needed to thin out the sauce (if the sauce gets too thick). Remove the pot from heat and let rest for 20 minutes to slightly cool down. The longer it rests, the more flavorful the beef curry gets.
COCONUT CHICKEN CURRY - CAMPBELLS AUSTRALIA
From campbellsanz.com
- Heat oil in a large frying pan on high. Cook chicken for 3-4 mins or until starting to brown. Add onion and cook for 2-3 mins. Add garlic and cook for 1 min. Stir in curry powder and cook for 1 min.
- Add sweet potato, Campbell’s Real Stock and coconut milk, simmer, uncovered on low for 25-30 mins until sweet potato softens.
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