Coconut Chicken Thai Curry

Coconut Chicken Thai Curry

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

Author: Tastes Lovely

Serves: 4 servings

Ingredients

• 8 ounces boneless skinless chicken breast, chopped into 1" pieces and seasoned with salt and pepper
• 2 tablespoons coconut oil, divided
• 2 zucchini, cut into ½" x 2" spears
• 1 red bell pepper, ribs and seeds removed, sliced
• 1 cup green onions, chopped (about 8 stalks)
• half a yellow onion, sliced
• 1 teaspoon ginger paste (or 1" piece of fresh ginger, grated)
• 2 cloves of garlic, grated or finely minced
• 2 tablespoons red thai curry paste
• 1 16 ounce can coconut cream (or coconut milk or light coconut milk)
• salt and pepper
• red pepper flakes for garnish if you like it spicy
• 2 cups cooked rice (or cauliflower rice or a baked sweet potato for Paleo/Whole30), for serving

Instructions

1. Heat a wok or your largest skillet over high heat. Add 1 tablespoon coconut oil and cook the chicken breast until golden brown and cooked thru, about 8 minutes, stirring occasionally. Transfer the cooked chicken to a plate.
2. With the heat still over high, melt another tablespoon of coconut oil in the wok. Add in all the vegetables and season with salt and pepper. Cook the vegetables until starting to brown slightly on the edges, but still crisp tender, about 6-8 minutes, stirring occasionally. Add the garlic and ginger, cook for 30 seconds until fragrant. Add in the thai curry paste and stir to combine. Add in the coconut milk and stir to combine. Add the chicken back in, and cook for another few minutes until heated thru.
3. Spoon the coconut chicken thai curry over rice (or cauliflower rice) and serve warm. Top with red pepper flakes if you like more spice.
4. Leftovers will keep in an airtight container for 3 days.

Bangkok Coconut Curry Noodles

bangkok coconut curry noodle bowls

serves: 4 servings  Pinch of yum

INGREDIENTS

For the Coconut Curry Sauce:

• 1 tablespoon oil
• 2 shallots
• 1 tablespoon fresh ginger, minced (or a paste - I like this stuff)
• 2 tablespoons red curry paste
• 1 14-ounce can regular coconut milk
• ½ cup reduced sodium chicken or veggie broth (optional - see notes)
• 3 tablespoons sugar
• 1 tablespoon hot chili paste (sambal oelek)
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce

For the Bowls:

• 4 ounces rice noodles - I use brown rice noodles but they can be hard to find - so I buy these ones
• 1 tablespoon oil
• half an onion, chopped
• 1 cup chopped broccoli florets
• 1 cup shredded carrots
• 1 cup chopped asparagus
• 1 cup shredded purple cabbage
• sesame seeds for topping
• limes for serving
• a handful of fresh basil for serving

INSTRUCTIONS

1. Noodles: Soak the noodles in a bowl of cold water. Start this right away - they need at least 20 minutes or so of soaking. When they're soft, drain and rinse.
2. Sauce: Heat the oil in a large saucepan. Add the shallots and ginger; stir fry for 3-5 minutes. Add the curry paste; stir fry for 1 minute. Add the coconut milk, sugar, chili paste, fish sauce, and soy sauce. Simmer for 15 minutes or so while you prep the rest of the ingredients - it should thicken slightly. If you're adding the broth to make the sauce go farther, you might need a little extra simmer time for the sauce to thicken.
3. Vegetables and Assembly: In a large skillet, heat the oil over high heat. Add the onion, carrots, broccoli, and asparagus. Stir fry for about 5 minutes until the broccoli and asparagus are bright green. Add the noodles and toss around in the pan with the vegetables. Add the sauce and toss together until just combined (if you cook it too long at this point, the noodles might get too sticky). Serve topped with the purple cabbage and sesame seeds and a squeeze of lime or basil leaves if you want.

NOTES

If you want more of a saucy, soupy consistency to the curry, add the broth with the coconut milk. Otherwise leave it out - you won't have as much sauce and it will be more like a velvety, sticky sauce on the noodles (also yummy). The pictures here show the version WITH the broth.

For a vegetarian or vegan version, make sure your curry paste is vegetarian, or make your own, and omit the fish sauce in this recipe or use a vegan alternative (you could make up for the missing saltiness with more soy sauce).

For those who like spice, add more chili paste or anything else you like to get a touch more heat! I would rate this as mild +.

Chicken Tikka Masala – This is IT!

Chew Out Loud

RECIPE (4-6)

INGREDIENTS

Chicken
1 tsp salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper
2 lbs boneless, skinless chicken breasts – dried well, pounded evenly flat
1 cup plain (unsweetened) whole milk yogurt
2 TB vegetable oil
2 tsp ground ginger
1 TB ground garlic

Sauce
3 TB vegetable oil
1 onion, finely chopped
6 garlic cloves, minced
2 tsp grated fresh ginger (peeled)
1/4 tsp chili powder
2 TB garam masala
1 tsp ground cumin
1/2 tsp ground tumeric
1 TB tomato paste
1 (28 oz) can crushed tomatoes, undrained
2 tsp sugar
2/3 cup heavy cream
1/4 cup chopped fresh cilantro
dashes of kosher salt to taste

DIRECTIONS

For the Chicken:
Combine salt, cumin, coriander, and cayenne in small bowl.  Sprinkle both sides of dry, evenly-pounded chicken with spice mixture, pressing in so mixture sticks.  Place chicken in single layer and set aside.  Whisk yogurt, oil, ginger, and garlic together in large bowl and set aside.

For the Sauce (can be made a day or two before, without chicken):
Heat oil in large heavy pot over medium heat.  Add onion and cook until golden, about 8 minutes.  Add garlic, ginger, tomato paste, and cook about 3 minutes.  Add the rest of sauce ingredients and bring to boil.  Reduce to medium low, cover, and simmer 15 minutes, stirring occasionally.  Lastly, stir in cream and return to simmer a few minutes.  Remove from heat and cover to keep warm.

While sauce is keeping warm, place oven rack 6 inches from heat broiler.  Dip chicken well into yogurt mixture, coating with thick layer of yogurt.  Arrange each piece on wire rack lined with aluminum foil.  Broil chicken about 5-9 minutes, flip over halfway, and broil another 5-9 minutes.  The exterior will be lightly browned in spots.

Let chicken rest 5 minutes.  Cut into bite size chunks and stir into warm sauce when ready to eat.  Do not simmer chicken in the sauce.  If sauce needs warming, warm it up first and then toss the chicken in when ready to serve.  Lastly, season with kosher salt to taste, toss in fresh cilantro, and serve immediately over Basmati rice.

Coconut Lime Chicken with Chiles

Since I grew up in Tokyo I love the asian dishes.  This was delicious!  It was a little more on the sweeter side so next time I make it I think I'm going to try to find a way to add some spice.  But definitely a great meal for those of you that love the asian style but without the spice!

Coconut Lime Chicken with Chiles

Meal Planning 101

1 lb boneless, skinless chicken breasts, cut into 1-inch cubes

3 cloves garlic, minced

1-2 tsp curry powder

1 14 oz can light or regular coconut milk

1 4 oz. can diced green chiles

Zest and juice of 1 lime

1/4 cup green onion, chopped

2 tbsp fresh cilantro, chopped (optional)

Heat the oil in a large skillet over medium heat.  Add the chicken and garlic and cook until golden brown on all sides, about 5 minutes, stirring frequently. Add the curry powder and cook, stirring for 1 minute, until it is fragrant. Add the coconut milk, chiles, lime juice and zest, bring to a simmer, and simmer until the chicken is just cooked through, about 5 minutes. Season to taste with salt and pepper. Remove from the heat, stir in the green onions and cilantro.  Serve over rice.

Bangin' Good Shrimp

Okay I haven't tried this YET, but I know I will very soon. I just didn't want to misplace this recipe because look how delicious it looks!? I'll have to do another post as soon as I try this to let you all know how it was. Can't wait!

Bangin Good Shrimp
Skinny Taste - Weight Watchers Recipe

Servings: 4 • Serving Size: 1/4th of recipe • Old Points: 5 pt • Points+: 5 pt
Calories: 215.7 • Fat: 7.6 g • Protein: 23.8 g • Carb: 11.9 g • Fiber: 1.0 g • Sugar: 6.3 g
Sodium 443.9 mg

• 5 tbsp light mayonnaise
• 3 tbsp Thai Sweet Chili Sauce
• 1 tsp Sriracha (to taste)

Shrimp:

• 1 lb large shrimp, shelled and deveined (weight after peeled)
• 2 tsp cornstarch
• 1 tsp canola oil
• 3 cups shredded iceberg lettuce
• 1 cup shredded purple cabbage
• 4 tbsp scallions, chopped

In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside.
Combine lettuce and cabbage and divide between four plates. Set aside.

Coat shrimp with cornstarch, mixing well with your hands.

Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes. Remove from pan and combine with the sauce coating well.

Place shrimp on lettuce and top with scallions.

Hiroshima-Style Okonomiyaki

Okay so let me first start by saying that regardless of how this looks in the picture, I PROMISE you this is amazing. It is my absolute FAVORITE Japanese dish. I so wish there were places here in Utah that served it. The ingredients you can't find at a normal grocery store can be found at an Asian food market. Enjoy! I would love to hear from any of you that try this to see what you think. :)

For step-by-step instructions (with pictures), CLICK HERE

Hiroshima-Style Okonomiyaki

Ingredients:

• 1 cup all purpose flour
• 3/4 cup dashi soup or water
• 4 eggs
• 2 cups finely chopped cabbage
• 2 cups bean sprouts
• 12 pieces thinly sliced pork
• 4 packages pre-steamed chucka noodles for yakisoba
• Seasonings:
• yakisoba sauce or salt
• okonomiyaki sauce or Worcestershire sauce
• Toppings:
• chopped green onion
• aonori (dried seaweed powder)

Preparation:

Mix flour and dashi soup stock to make okonomiyaki batter. Heat and oil a large skillet or iron plate. Spread a scoop of the batter into a thin round over the pan. Place a handful of cabbage and bean sprouts on top of the batter. Place pork slices on top of the vegetables. Pour some okonomiyaki batter over the ingredients. Flip the okonomiyaki over with spatulas. Cook it on low heat until meats and vegetables are cooked. Meanwhile, fry yakisoba noodles on the side and lightly season with okonomiyaki sauce or salt as you like. Replace okonomiyaki with spatulas on top of yakisoba noodles and press on the top firmly. Fry an egg on the side an break the egg york with spatula. Replace the okonomiyaki on top of the fried egg and again press on the top firmly. Serve the okonomiyaki on a plate with the egg side up. Repeat this process to make more okonomiyaki. Spread okonomiyaki sauce or Worcestershire sauce and mayonnaise on the okonomiyaki. Sprinkle chopped green onion and ao-nori (dried seaweed powder) on the top.
*Makes 4 servings

*I don't use the dried seaweed powder because ... I think it's gross.

Orange Chicken

I forget where I got this recipe from, but it's delicious!

Orange Chicken

For the marinade and sauce:

¾ cup low-sodium chicken broth

¾ cup freshly squeezed orange juice

1½ tsp. finely grated orange zest

6 tbsp. white vinegar

¼ cup soy sauce

½ cup brown sugar (dark or light)

3 cloves garlic, minced

1 tbsp. fresh ginger, grated

¼ tsp. cayenne pepper

1½ lbs. boneless chicken thighs or breasts, cut into bite-sized pieces

1 tbsp. plus 2 tsp. cornstarch

2 tbsp. cold water

8 thin strips orange peel (optional)

For the coating and frying:

3 large egg whites

1 cup cornstarch

½ tsp. baking soda

¼ tsp. cayenne pepper

3 cups peanut or canola oil (I like a combination)

To make the marinade and sauce, combine the chicken broth, orange juice, orange zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne pepper in a large saucepan; whisk to blend well. Measure out ¾ cup of the mixture and transfer it to a large zipper lock plastic bag. Add the chicken pieces to the bag, pressing out the excess air and sealing well. Refrigerate and let marinate 30-60 minutes, but no longer. Place the saucepan with the remaining mixture on the stove and heat over medium-high heat. Bring to a simmer. In a small bowl, whisk together the cornstarch and water until smooth. Add the mixture to the saucepan with the sauce. Continue simmering until the sauce is thick and translucent, about 1 minute. Remove from the heat and stir in the strips of orange peel, if using.

To prepare the coating, place the egg whites in a pie plate and whisk until frothy. In a second pie plate combine the cornstarch, baking soda and cayenne pepper; whisk to blend. Drain the chicken of the marinade in a colander or large strainer; pat dry with paper towels. Place half of the chicken pieces in the egg whites and turn to coat. Transfer the pieces to the cornstarch mixture and coat thoroughly, shaking off the excess. Transfer to a plate and repeat with the remaining chicken pieces.

To fry the chicken, heat the oil in a 11- or 12-inch round Dutch oven or straight-sided sauté pan until the oil reaches 350˚ F. Carefully place half of the chicken pieces in the oil and fry until golden brown, about 5 minutes, turning the pieces halfway through cooking. Remove from the oil with a skimmer or slotted spoon and transfer to a paper towel-lined plate. Return the oil to 350˚ F and repeat with the remaining chicken pieces.

Reheat the sauce if necessary and toss with the cooked chicken pieces. Serve over rice, if desired.

Chinese Cabbage Salad

This recipe is from my mom and is absolutely delicious when you want something a little healthy with a hint of Asian in it. Definitely an A+ recipe!

CHINESE CABBAGE SALAD

1 (3 oz.) pkg of uncooked ramen noodles (discard seasoning)
1/2 cup cashews or cashew pieces

In a preheated 350 degree oven, toast the crushed noodles and cashews in a shallow baking pan (8-10 min.) until golden brown.

1/2 large head green cabbage--finely shredded
1/2 large carrot--cut into matchstick pieces
1/2 med. red bell paper--sliced into thin strips or chopped
1/2 bunch of green onions--chopped

Dressing;
1/2 cup white sugar
1/4 c. olive oil
1/8 cup white vinegar
1/8 tsp. red pepper flakes
1 T. soy sauce

Whisk together dressing

In a large bowl, combine chopped cabbage, shredded carrot, green onions, bell pepper, toasted ramen noodles and cashews. Prepare the dressing. Pour dressing over the salad, toss all ingredients well together. Chill for at least 1-2 hours, then serve.