Thai Style Chicken In Coconut Sauce Food

THAI COCONUT MARINATED CHICKEN

Steps:

• Mix marinade in a large bowl. Add chicken and mix. Cover with cling wrap and marinate in the fridge for 24 - 48 hours (can't skip marinating for this recipe).
• Brush BBQ with oil, or heat 1 tbsp in a skillet (I used a skillet). Use Medium heat - or Medium Low if your stove/BBQ runs hot (otherwise marinade may burn).
• Remove chicken from marinade, shaking off excess. Cook the first side for around 5 minutes or until caramelised and golden. Turn then cook the other side for 4 minutes until caramelised.
• BAKING: See Note 4.
• Transfer chicken to serving plate, cover loosely with foil and rest for 5 minutes. Garnish with coriander / chilli if desired, and serve with lime wedges and Sauce.

THAI-STYLE COCONUT CHICKEN

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.

THAI COCONUT CHICKEN

Steps:

• In a 2 quart saucepan, combine water and rice. Cover, and bring to a boil over high heat. Reduce heat, and simmer for 20 minutes.
• In a medium size bowl, combine the chicken and curry powder, and toss to coat.
• Coat a large nonstick skillet with cooking spray. Cook the chicken, stirring frequently, over medium-high heat for 4 minutes. Mix in the asparagus, snow peas, carrots and green onions; cook for 3 minutes. Pour in the coconut milk , continue cooking until sauce is hot, and chicken is cooked through. Serve over the hot, cooked rice.

THAI BASIL CHICKEN WITH COCONUT CURRY SAUCE

Steps:

• Heat sesame oil over medium-high heat in a large, heavy-bottomed skillet. Add onion and saute until translucent, about 5 minutes. Add garlic and ginger; saute for 2 to 3 minutes.
• Stir chicken into the hot skillet and season with salt and pepper. Mix in curry paste. Brown chicken on both sides, about 10 minutes total.
• Pour in coconut milk, chicken broth, snow peas, mushrooms, red bell pepper, and bamboo shoots. Season with cinnamon and stir well. Cover and reduce heat to medium-low; let simmer until chicken is no longer pink in the center and juices run clear, about 30 minutes. Remove from heat and stir in basil and lemon juice.

THAI COCONUT CHICKEN

Steps:

• In a medium bowl, whisk together the coconut milk, peanut butter, chili garlic sauce, Worcestershire sauce, lime juice, brown sugar, coriander, and cumin. Set aside.
• In a large nonstick skillet, warm 2 tablespoons vegetable oil over medium-high heat. Once oil is shimmering, season the chicken with salt and pepper and add to the skillet. Cook, undisturbed for 1 minute to develop a crust. Then saute for 4 minutes. Transfer to a plate and keep warm.
• Add the remaining vegetable oil to the skillet; toss in the broccoli and carrots. Saute for about 3 minutes until vegetables are tender.
• Add the cooked chicken back to the skillet, along with any accumulated juices, and the ginger. Cook for about 30 seconds until fragrant.
• Give the sauce a stir and pour it into the skillet. Toss to coat only for 15-20 seconds to warm through. Remove from heat.
• Serve immediately with cooked white rice and a sprinkle of chopped Thai basil.

THAI-STYLE CHICKEN IN COCONUT SAUCE

Steps:

• In a large kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry, in batches, transferring it as it is browned to a plate. To the kettle add the gingerroot and the garlic and cook the mixture for 1 minute. Add the flour and the curry powder and cook the mixture, stirring, for 1 minute. Whisk in the Sherry, the coconut cream, and the broth and bring the mixture to a boil, whisking. Add the black pepper, the chopped coriander, the soy sauce, the jalapeño, the chicken, and any juices that have accumulated on the plate and simmer the mixture, covered, for 10 minutes. Add the bell peppers and simmer the mixture, covered, for 20 to 25 minutes, or until the chicken is cooled through. Transfer the chicken with a slotted spoon to a serving dish and keep it warm. Boil the liquid until it is thickened and reduced to about 2 cups, skim off the fat, and season the sauce with salt and pepper and the lime juice. Nap the chicken with some of the sauce, garnish it with the coriander sprigs, and serve it with the rice.

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 onion. 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 milk 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 4 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 ounces 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.

THAI BASIL CHICKEN IN COCONUT-CURRY SAUCE

Steps:

• ~Rinse chicken and pat dry. Place in a storage bag and toss with the curry powder and ½ teaspoon salt. Refrigerate for 30 minutes.
• ~In a 12-inch skillet, heat 1 teaspoon oil at medium-high heat. Add half of chicken and cook 2-3 minutes or till chicken is no longer pink. Remove chicken and repeat with remaining chicken. Remove chicken.
• ~Heat 1 teaspoon oil in the same skillet. Add onion and bell pepper, and jalapeno peppers. Cook for about 5 minutes. Add garlic, and ginger just until fragrant, about 30 seconds.
• ~Stir cornstarch into coconut milk. Turn heat to low and slowly add milk. Cook and stir until thickened. Turn up the heat to medium if needed. Add chicken and basil just before serving. Sometimes I add more curry if needed. Serve over hot rice and garnish with fresh basil. Steamed cauliflower goes well with this dish.

THAI COCONUT CHICKEN AND RICE

Steps:

• In the bottom of a pot, stir together the red curry paste and a little coconut milk to combine.
• Saute the chicken until cooked through.
• Add the rest of the ingredients and simmer 10 minutes or so, or until the peas are cooked and the sauce has reduced and thickened to desired consistency.
• Serve over hot cooked basmati or white rice.
• (I have added about a quart of chicken broth to this base recipe to make soup- adding thinly sliced mushrooms and scallions) Serve with wedges of lime.