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
CURRIED TOFU STIR-FRY WITH COCONUT SAUCE
Adapted from _America's Test Kitchen Family Cookbook_. I serve this with jasmine rice as a quick weeknight dinner. As written, the amount of heat in this dish is pretty low (my 8 year old daughter doesn't have much of a fire-tongue yet), so adjust the amount of red pepper flakes and curry powder to your taste.
Provided by Primordial
Categories Curries
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 17
Steps:
- For the sauce: whisk together the first five ingredients.
- For the stir-fry: Combine the garlic, scallions, ginger, water, curry and 1 Tablespoon of the oil and set aside.
- Toss the tofu with salt and pepper to taste. Heat 1 tablespoon of oil in a wok or non-stick skillet over high heat. Add the tofu and cook, turning the cubes to lightly brown on several sides, about 5 minutes. Transfer the tofu to a bowl.
- Add the last tablespoon of oil to the skillet and heat until it's shimmering. Add the carrots, onion and pepper and cook until they begin to soften - about 2-3 minutes.
- Add the peas and immediately clear a space in the center of the wok or skillet by pushing the vegetables to the side. Pour the garlic mixture into the middle and cook until fragrant - about 30 seconds. Stir to combine the garlic mixture and the vegetables.
- Return the tofu to the skillet. Whisk the coconut sauce to recombine it and add it to the skillet. Toss the ingredients together until well coated with the sauce. Adjust seasoning to taste and serve.
Nutrition Facts : Calories 682.8, Fat 36, SaturatedFat 18.3, Sodium 285.4, Carbohydrate 79, Fiber 8.1, Sugar 63.7, Protein 17.2
THAI COCONUT CURRY CHICKEN AND TOFU
Provided by Delicious Living Contributor
Yield 6 people
Number Of Ingredients 17
Steps:
- Place tofu onto a towel-lined plate. Top with another folded towel and another plate, and let sit for at least 30 minutes and up to 6 hours in the refrigerator. Dice and set aside.
- Cook rice according to package directions to make 3 cups cooked. Warm oil over medium heat in a medium pot. Add onion, carrots, bell pepper, garlic and ginger, and cook, stirring occasionally, for 4-6 minutes or until vegetables start to soften. Add chicken and broth, and bring to a simmer. Simmer for 8-10 minutes, or until chicken is cooked through and no longer pink.
- Add coconut milk, peanut butter, tamari, syrup and curry paste to a glass heat-safe bowl. Warm for 30 seconds in the microwave and stir to combine. Stir into the vegetable mixture. Gently stir in tofu and kale, and serve over cooked rice with desired garnishes.
Nutrition Facts : ServingSize 1 serving, Calories 121477 kcal, Fat 25 g, SaturatedFat 18 g, UnsaturatedFat 7 g, Carbohydrate 43 g, Sugar 13 g, Fiber 6 g, Protein 20 g, Cholesterol 27 mg, Sodium 542 mg
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
PF CHANG'S COCONUT CURRY VEGETABLES
This is a copycat recipe from PF Chang's China Bistro. It's my favorite dish there, and while my dining room lacks the ambiance...this dish is still excellent at home!
Provided by Wish I Could Cook
Categories Soy/Tofu
Time 40m
Yield 1 stir fry, 2 serving(s)
Number Of Ingredients 15
Steps:
- Drain the tofu, cube and fry in 1 tbsp canola oil until brown. Set aside. (See this thread: http://www.recipezaar.com/bb/viewtopic.zsp?t=170177) I recommend freezing the tofu first to firm up the texture.
- Separately blanch or steam the broccoli, carrots and sugar snap peas until tender-crisp in plain boiling water.
- Heat a wok or wide skillet over high heat until hot. Add 1 tbsp canola oil, swirl to glaze the pan, then add the onions and bell pepper. Stir-fry until tender-crisp, 3-4 minutes. Add the mushrooms and stir until hot, a few minutes more. Add the blanched vegetables and and tofu. Toss to mix.
- Combine the coconut-curry sauce ingredients. Taste and adjust the sugar to your liking.
- Add the sauce to the pan with the veggies. Bring to a simmer, tossing to combine.
- Dissolve the cornstarch in 1 1/2 tbsp of water and add to pan. Stir until the sauce turns glossy, about 10 seconds (a bit longer if you're doubling the sauce).
- Add the peanuts.
- Serve with rice, noodles, or a warm loaf of bread.
- Use a milder or hotter curry powder to vary the spice.
- For a really saucy dish to serve over rice or noodles, double the sauce ingredients and the cornstarch mixture.
Nutrition Facts : Calories 707.9, Fat 51.2, SaturatedFat 15.3, Sodium 1093.2, Carbohydrate 45.5, Fiber 7.4, Sugar 22.1, Protein 29.6
CHICKEN AND/OR TOFU STIR-FRY
I received this recipe from a friend, but haven't had the chance to make it yet. The best stir-fries are made with the freshest vegetables, which makes this a great choice as a "market-day" meal.
Provided by Crafty Lady 13
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, whisk together first nine ingredients and set aside.
- In large skillet over medium-high heat saute chicken in a small amount of olive oil until meat is cooked through or tofu is lightly browned. Remove from skillet and set aside.
- Add snow peas or sugar snap peas to skillet. Add soy sauce mixture and bring to a boil, stirring frequently. Reduce heat and simmer until sauce thickens, approximately 3 minutes.
- Mix in cooked spaghetti and green onions. Top with chicken/tofu and serve immediately.
- Variation: Add other vegetables according to the length of time needed to cook until crisp-tender. Add first: thinly sliced carrots. Next: sliced, peeled broccoli stems, onions, bell pepper strips, asparagus, chopped Swiss chard stems, cabbage. Next: broccoli florets, along with soy sauce mixture. Next: sliced mushrooms and summer squash. Last: fresh greens like spinach. You can use any combination of the vegetables listed above.
Nutrition Facts : Calories 670.1, Fat 23.3, SaturatedFat 5.9, Cholesterol 85.1, Sodium 984.3, Carbohydrate 77.2, Fiber 4.1, Sugar 10.6, Protein 36
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