THAI-STYLE COCONUT CURRY CHICKEN TACOS
This weeknight chicken dish takes advantage of super flavorful jarred curry paste and pairs it with silky coconut milk to create a meal that comes together in just 20 minutes. Each step in this deceptively simple dish coaxes maximum flavor out of relatively few ingredients: Toasting the curry paste in the pan concentrates its taste, searing the chicken in the mixture ensures it's properly coated, and simmering in creamy coconut milk tenderizes the meat. A splash of lime juice and a spoonful of pico de gallo brighten and lighten the rich curry. Fold the mixture into tacos or try the curry chicken as a topping for grain bowls, cauliflower rice, sautéed broccoli or leafy greens.
Provided by Kay Chun
Categories dinner, easy, lunch, quick, tacos, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 733 milligrams, Sugar 4 grams, TransFat 0 grams
THAI CHICKEN TACOS
Inspired by a Vietnamese banh mi sandwich, this recipe is an awesome way to use leftover chicken. If you have a little extra time, let the carrot and cucumber marinate in some rice vinegar before taco time. -Melissa Halonen, Spokane, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Heat taco shells according to package directions. Meanwhile, in a large skillet, combine chicken and 1/2 cup peanut sauce; heat through., In a small bowl, mix cucumber, carrot and cilantro. Serve chicken in taco shells with cucumber mixture and remaining peanut sauce.
Nutrition Facts : Calories 434 calories, Fat 21g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 589mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 1g fiber), Protein 29g protein.
THAI PORK TACOS
Spicy and sweet Thai pork and peppers, served taco-style in a buttered Naan wrapper with tamarind tempura onions and Thai curry peanut slaw. With inspiration from Timothy Delaghetto.
Provided by Food.com
Categories Thai
Time 50m
Yield 6 tacos
Number Of Ingredients 38
Steps:
- PORK FILLING:.
- Heat oil in a large skillet. Add garlic and thai chilies and cook about 1 minute or until softened. Add onions and bell peppers, cook for 2 minutes, stirring frequently until peppers and onions are just tender. Add ground pork. Sauté pork and vegetables until the pork is fully cooked, about 5 minutes. Add ginger, chili flakes and sugar. Stir to combine. Deglaze the pan with soy sauce, lime juice and fish sauce, stirring for another minute to combine. Remove the pan from heat and add basil. Toss to combine.
- TAMARIND TEMPURA ONIONS:.
- Soak onions slices in ice-cold water for 15 minutes. Drain on paper towels. In a deep saucepan, heat oil to about 360 degrees.
- Fill a large bowl with ice. In a medium bowl combine flour, cornstarch, salt, and baking powder. Combine ice water and tamarind sauce, then add to the flour mixture, whisk to create batter. Put the batter bowl inside the large bowl of ice. Batter onion slices shaking off excess batter and placing the onion rings into the hot oil. Fry for about 3 minutes until golden brown and crispy. Drain on paper towels.
- THAI CURRY PEANUT SLAW:.
- Heat oil in a large saucepan. Add garlic and sauté until the garlic is translucent, about 1 minute. Add curry paste, peanut butter, hoisin sauce, brown sugar, chili powder, cayenne and fish sauce. Reduce to a simmer and cook for 10 minutes. To finish, whisk in coconut milk and bring to a boil. Reduce to a simmer for about 30 minutes till the sauce thickens.
- In a large bowl, combine Napa and red cabbage, green onion and ginger root. Add soy sauce, peanuts and cilantro. Add 3/4 cup of Thai Curry dressing, toss to combine. Cover and refrigerate until serving.
- FOR TACO ASSEMBLY:.
- Toast naan on a large, buttered skillet until golden brown and slightly crispy. Fold the naan to resemble a taco and add 1 large scoop of pork filling. Top with 1-2 tempura onion rings and Thai curry peanut slaw.
Nutrition Facts : Calories 2060.9, Fat 178.4, SaturatedFat 42.4, Cholesterol 60.3, Sodium 1873.3, Carbohydrate 94.1, Fiber 8.6, Sugar 43, Protein 34.9
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- In a large bowl or freezer bag, whisks the Thai Peanut Chicken marinade ingredients together. Add chicken and marinate at room temperature for 30 minutes.
- Meanwhile, chop ingredient for Pineapple Slaw, add to a large bowl and toss to combine. Cover and refrigerate until ready to use.
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