Thai Style Coconut Curry Chicken Tacos Food

COCONUT CURRY CHICKEN TACOS

Steps:

• Heat gas or charcoal grill. In 1-gallon resealable food-storage plastic bag, mix coconut milk and 1 tablespoon plus 2 teaspoons red curry paste until well blended. Reserve 1/4 cup mixture in separate container for brushing on chicken when grilling. Add chicken to bag; toss to coat. Refrigerate about 15 minutes.
• Meanwhile, in blender or food processor, place Mango Sauce ingredients. Cover; blend on high until smooth. Place in bowl until ready to serve. Place Thai Fresh Salsa ingredients in separate bowl.
• Drain chicken, keeping as much marinade as possible on meat. Place chicken on grill over medium heat. Cook chicken 5 to 8 minutes on each side until cooked through, brushing with reserved coconut milk mixture halfway through cooking. Heat tortillas on grill.
• Cut chicken into thin strips. Fill tortillas with chicken, salsa, sauce and peanuts. Serve with lime wedges.

THAI-STYLE COCONUT CURRY CHICKEN TACOS

Steps:

• Heat 2 tablespoons oil in a large nonstick skillet over low heat. Add the curry paste and garlic and cook, stirring occasionally, until the garlic is softened, about 3 minutes. Add the remaining 1 tablespoon oil and the chicken, season with salt and pepper, and cook over medium heat, stirring, until no longer pink, 2 or 3 minutes.
• Stir in the coconut milk and simmer until the sauce is thickened and the chicken starts to caramelize, about 15 minutes. Stir in 2 tablespoons lime juice.
• Meanwhile, in a medium bowl, make the pico de gallo: Toss the tomato, onion, cilantro and the remaining 2 tablespoons lime juice; season with salt and pepper.
• Divide the chicken mixture among the tortillas. Top with the pico de gallo and avocado, if using. Serve with lime wedges.

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!!

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 CHICKEN CURRY

Steps:

• Place a rack in the center of your oven and preheat the oven to 375 degrees F. Season the chicken with salt and black pepper.
• Melt the coconut oil over medium-high heat in a large, ovenproof skillet. Add the chicken and sear on both sides until deeply golden brown. Transfer to a plate.
• Reduce the heat to medium-low. Add the bell pepper, leek, garlic, and ginger, and stir to combine. Cook for 2 minutes, until slightly softened.
• Stir in the curry paste. Cook for 5 additional minutes, stirring often. Slowly pour in the coconut milk while stirring to combine. Return the reserved chicken to the skillet.
• Place the skillet in the oven and bake for 25 minutes. The chicken will be fully cooked when a thermometer inserted in the thickest part of the chicken registers 165 degrees F, and the juices run clear. (Note: Smaller chicken breasts may be done closer to the 15-minute mark.)
• Top with cilantro. Serve with rice and fresh sourdough bread for mopping up the sauce if desired.

THAI RED CURRY CHICKEN

Steps:

• Heat the oil over medium-low heat in a large nonstick pan. Add the light scallions, garlic, and jalapeño and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown.
• Add the coconut milk, red curry paste, fish sauce, and brown sugar and whisk together. Bring to a gentle boil, then reduce heat and simmer until thickened, a few minutes. Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 6 minutes. (Do not let the sauce boil; the idea is to cook the chicken gently so that it's tender.) Stir in the lime juice, dark scallion greens, and cilantro. Taste and adjust seasoning with more lime, if necessary. Serve with jasmine rice.
• Note: As always, take care when working with jalapeño peppers. If you touch the seeds or ribs, be sure to wash your hands well and avoid touching your eyes.
• Note: It's important to wait until you're ready to eat to cook the chicken. If you want to get a head start, prepare the sauce up until the point when the chicken is added. Take it off the heat and then poach the chicken right before serving. If the chicken sits in the hot curry sauce for too long before serving, it will overcook.

THAI-SPICED CHICKEN TACOS | MARION'S KITCHEN

Steps:

• Step 1.Preheat the oven to 180°C.
• Step 2.In a large bowl whisk together the THAI GREEN CURRY PASTE, COCONUT MILK and the DRIED THAI HERBS & CHILI. Add chicken pieces and stir to coat.
• Step 3.Place chicken and sauce into a roasting tin that fits all pieces in one layer. Roast for 1 hour. Shred chicken meat.
• Step 4.Drain the BAMBOO SHOOTS and roughly chop them. Add them into a bowl along with the fresh tomato salsa ingredients. Mix well. Heat tortillas following packet instructions.
• Step 5.Layer lettuce, pulled chicken, salsa and avocado onto tortillas. Drizzle with sriracha and top with coriander. And enjoy!
• Notes: - You can also use my Thai Red Curry Kit here too!

THAI COCONUT CHICKEN A LEAN AND GREEN RECIPE

Steps:

• Pour coconut milk into the slow cooker. Add Thai seasoning and whisk together.
• Add chicken breasts, put the lid on the slow cooker and cook on low for 8 hours until chicken is thoroughly cooked and tender.
• Working one piece of chicken at a time, place chicken into a bowl and using two forks, shred the meat.  Place back in the slow cooker when finished.
• From here you have a few options.  If you want to serve chilled, put all the chicken in an airtight container and then put in the fridge.  Will keep up to 3 days in the fridge and as you'd expect, will taste even better day 2! If serving hot, proceed with the next steps.
• If making wraps or tacos, take 6 ounces of chicken and divide over 3 lettuce leaves.  Sprinkle with a little cilantro and 1/4 C of diced red pepper.  Drizzle with 2 Tablespoons of sauce from the slow cooker and away you go!
• If making a salad, place 6 ounces of chicken over mesclun greens (or other preferred greens) and sprinkle with a little cilantro, 1/4 C of diced red pepper.  Drizzle with 2 T of sauce from the slow cooker and toss to combine. Serve immediately.
• If making a stuffed pepper, cut a small bell pepper in half.  Stuff 6 oz of chicken in the pepper, sprinkle with some cilantro and 2 T of sauce from the slow cooker.  You can serve this with the pepper raw and crunchy (my fave) or you can microwave the pepper by itself for 1-2 minutes before stuffing to soften it.

THAI CHICKEN COCONUT CURRY

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.

THAI CHICKEN CURRY IN COCONUT MILK

Steps:

• Heat the oil in a large skillet over high heat; heat the curry paste in the oil about 30 seconds. Add the chicken and cook another 3 minutes. Stir in the onion, bell pepper, lemon zest, coconut milk, fish sauce, and lemon juice; bring to a boil; cook until the chicken is cooked through, 5 to 7 minutes. Sprinkle cilantro over the dish; stir. Serve hot.

THAI-STYLE TACOS

Steps:

• For the slaw: In a medium bowl, combine the cabbage, green papaya and cucumber. Toss with the vinegar, sugar and lime juice. Season with salt and pepper; set aside.
• For the chicken and sauce: In a separate bowl, combine the scallions, peanut butter, soy sauce, mirin, hot sauce, ginger, lime zest and juice, garlic and about 2 tablespoons water; add more or less water depending on how thick you want the sauce. Season with salt and pepper. Toss a small amount of the sauce with the chicken to moisten.
• For serving: Top the toasted tortillas with the chicken, followed by some of the sauce and slaw. Garnish with the peanuts, cilantro, basil, chile and lime wedges.

EASY THAI CHICKEN CURRY

Steps:

• Prep the onion, carrots (slice them very thin so they cook fast), and bell pepper.
• Add the oil and onion to a skillet over medium-high heat. Sauté the onion for 5 minutes.
• Meanwhile, cut up the chicken into bite size (about 1") pieces and season them with salt & pepper (just doing this on the cutting board is fine).
• Add in the chicken and cook it, stirring occasionally, for 5 minutes. Transfer chicken to a plate and set aside.
• Stir in the garlic and curry paste and cook for 30 seconds.
• Add the fish sauce, coconut milk, sugar, sliced carrot, and peppers to the skillet. Let it come to a boil and then reduce the heat and simmer for 6 minutes or so.
• Add the chicken back to the skillet and cook it for a few more minutes, letting it heat through (but don't overcook).
• Add the lime juice (start with my suggestion and add more to taste if you like) and salt & pepper as needed.
• Stir in the cilantro, basil, and scallions just prior to serving (use a clean cutting board to chop them!). Serve immediately over cooked rice or noodles.

THAI CHICKEN CURRY

Steps:

• Heat 1 tablespoon oil in a large stockpot over medium-high heat. Season the chicken generously with a few pinches of salt and pepper, then add it to the stockpot and sauté for 5 to 7 minutes, stirring occasionally, until browned and cooked through. Transfer the chicken to a clean plate and set aside. (I recommend prepping the other veggies while the chicken cooks, to save time.)
• Add the remaining tablespoon of oil to the stockpot. Add the onion and sauté for 3 minutes, stirring occasionally. Add the bell peppers, carrots and mushrooms and sauté for 5 minutes, stirring occasionally, until slightly softened. (I prefer my veggies to stay slightly crispy, but you can cook yours longer if desired.) Add the garlic, ginger and Thai curry paste and sauté for 2 minutes, stirring often.
• Add in the coconut milk and stir until the curry paste has evenly dissolved in the broth. Continue cooking until the curry just barely reaches a simmer. Lower heat to medium-lower to maintain the simmer, then cook for 3 to 5 more minutes, until the veggies reach your desired level of softness.
• Add in the cooked chicken and the juice of one lime. Then give the curry a taste and season with extra salt, pepper, curry paste and/or lime juice, if needed.
• Serve warm with rice, rice noodles, bread, or on its own. Garnish with lots of chopped fresh herbs on top plus extra lime wedges if desired. Enjoy!

COCONUT CURRY CHICKEN

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.

COCONUT CURRY CHICKEN SOFT TACOS

Steps:

• Heat oil in wok or 10-inch skillet over medium-high heat. Add onions, gingerroot and garlic; stir-fry about 5 minutes or until onions and garlic are golden brown.
• Stir in tomato sauce, ground coriander, ground cumin, salt, ground red pepper and turmeric; reduce heat. Partially cover and simmer about 5 minutes or until a thin film of oil starts to form on surface of sauce. (The longer sauce simmer, the more oil will form.) Remove from heat; cool 3 to 4 minutes.
• Place sauce in blender. Cover and blend on medium speed until smooth. Return sauce to saucepan.
• Stir chicken into sauce. Simmer uncovered 3 to 5 minutes, stirring occasionally, until chicken is partially cooked.
• Stir in vinegar and coconut milk. Simmer uncovered 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center.
• Beat yogurt with wire whisk until smooth; stir into chicken mixture. Cook uncovered 1 minute, stirring occasionally, just until yogurt is warm. Serve warm with torillas.

THAI CURRY CHICKEN

Steps:

• Season the chicken with salt. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until it is just cooked through, about 5 minutes. Transfer the chicken to a large bowl.
• Add the remaining tablespoon of oil to the pan, then add the shallots, green beans and bell pepper and cook, stirring, until the vegetables are crisp-tender, about 3 minutes. if the pan seems dry while cooking the vegetables, add a splash of the chicken broth. Transfer the vegetables to the bowl with the chicken.
• Add the chicken broth, coconut milk, curry paste and the fish sauce to the skillet and bring to a gentle boil, whisking until the curry paste is dissolved. Simmer over medium heat until the sauce is reduced to about 1¼ cups, about 6 minutes. If using pre-cooked packaged rice, follow the directions on the package for heating it up.
• Once the sauce is reduced, return the chicken and vegetables to the skillet and cook until warmed through, about 2 minutes. Stir in the spinach and lime juice and cook until the spinach is just wilted, 30 seconds. Serve in bowls over the rice, garnished with the cilantro.

RED CURRY BEEF TACOS WITH COCONUT CREMA

Steps:

• Heat 1 teaspoon olive oil over medium high heat in a large skillet. Brown beef and onions until beef is no longer pink. Add red curry paste, ginger and garlic and saute for 30 seconds. Add remaining Taco Ingredients, cover and turn heat to low. Allow flavors to meld, stirring occasionally while you prepare Coconut Crema and Toppings, approximately 10 minutes..
• Add coconut yogurt, mayonnaise and honey to a medium bowl and whisk until well combined OR for extra silky Crema, mix in your blender.
• To assemble, line tortillas with meat followed by cheese, desired toppings and top everything with Coconut Crema.

THAI CHICKEN TACOS RECIPE

Steps:

• For Chicken
• Combine the coconut milk, soy sauce, brown sugar, lime juice, garlic, and ginger in a large resealable bag.
• Add the chicken and toss to coat. Marinate in the refrigerator for at least one hour, up to 8 hours.
• Heat the skillet over medium-high heat. Season the chicken on both sides with salt and pepper, place on the skillet, and cook for 5 to 6 minutes on each side or until done.
• Cut the cooked chicken into cubes.
• For Peanut Sauce
• Combine all of the ingredients in the food processor and process until smooth. Add salt and pepper to taste.
• For Assembly
• Warm the tortillas in the microwave. Place the tortillas in a row.
• To each tortilla add shredded cabbage, shredded carrots, cucumber, and chicken.
• Top with a generous drizzle of peanut sauce and a few cilantro leaves. Serve immediately with lime wedges if desired.

THAI RED CURRY CHICKEN TACOS

Steps:

• For The Tacos
• Heat a skillet over medium heat.
• Butterfly each chicken breast, so that they cook quickly, and season them with salt and pepper.
• Add the olive oil to the pan, and add the chicken breasts, cooking for about 5 minutes each side.
• Meanwhile, in a small bowl, combine the coconut milk, red curry paste, and fish sauce.
• When the chicken is cooked through, reserve to a plate to cool.
• Add the jalapeño and garlic to the pan, cooking for about one minute, then add in the curry sauce mixture, and stir until combined. Turn the heat down to low, and simmer.
• Once the chicken breasts are cool enough to handle, shred, then add to the sauce mixture.
• For the Peanut Dressing
• Taco Assembly
• Wrap the tortillas in a damp cloth, and warm in the microwave on high for 30 - 45 seconds.
• Divide the chicken mixture among the 12 tortillas, about ¼ cup for each taco.
• Top the tacos with the radish and carrots, drizzle with about a teaspoon of peanut sauce, and top with cilantro.
• Put three lime wedges per plate of tacos, and serve.

THAI CHICKEN AND COCONUT NOODLE CURRY

Steps:

• Prepare the rice noodles first by pouring over boiling water in a bowl, covering and leaving to stand for 15-20 minutes, by which time they'll have softened.
• Make the sauce by processing the garlic, ginger, coriander, chilli, sesame oil and tomatoes in a small food processor until combined. Bring this to a simmer in a saucepan and cook for 5-7 minutes.
• Add the coconut milk, stock, star anise, lime leaves, fish sauce and chicken. Simmer for 7-10 minutes or until the chicken is cooked through. Taste and season with salt and more chilli if needed.
• Ladle into small bowls over the noodles. Top with limes, sprouts and thin rice noodles.