Spicy chicken and coconut curry recipe
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- Meat and poultry
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- Spicy chicken
This spicy curry tastes as good as it smells, is easy to make and has a delicious smooth sauce that's full of flavour. Enjoy with a cold beer and friends.
Wiltshire, England, UK
1 person made this
- 1 (2cm) piece dried galangal
- 1 stick dried lemon grass
- 4 kaffir lime leaves
- 1 tin coconut milk
- 2 teaspoons garlic puree
- 1 to 2 teaspoons chilli paste, depending on preferance
- 1/2 tablespoon Thai fish sauce
- 2 chicken breast fillets, diced
MethodPrep:10min ›Cook:30min ›Ready in:40min
- In a spice grinder, grind the galangal, lemon grass and kaffir lime leaves into a powder.
- Empty the tin of coconut milk into a pan and place on a medium heat. Add the garlic puree, chili paste and Thai fish sauce. Mix well.
- Add the ground spices, mix well then add the chicken. Bring to the boil then reduce the heat, cover and simmer for 30 minutes.
- Ensure the chicken is no longer pink at the centre and serve with rice, noodles or chips.
If you don't have a spice grinder you can add the spices whole to the pan, remember to remove them before serving.
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- 1 pound skinless, boneless chicken breast halves, cut into bite size pieces
- 2 onions, chopped
- 4 green chile peppers, chopped
- 4 tablespoons vegetable oil
- 2 tablespoons ginger garlic paste
- 1 tablespoon poppy seeds
- 2 tablespoons chili powder
- 2 cups water
- 1 tablespoon garam masala
- 1 pinch ground turmeric
- salt to taste
Rinse chicken pieces and pat dry. Set aside. Grind poppy seeds into a paste.
In a large skillet, saute onions and green chiles in oil until golden brown. Add ginger garlic paste and continue to saute. Add poppy seed paste and reserved chicken pieces, continuing to saute. Stir all together after chicken is well mixed with the 'gravy', add the red chili powder and pour 2 cups of water over the mixture. Cover skillet and let simmer about 12 to 15 minutes, until chicken is cooked through.
After chicken is 'well-boiled' (the oil should be floating on top of the skillet liquid), add the garam masala and turmeric powder and turn off the stove. Stir all together and serve.
What Are Rice Noodles?
Rice noodles are a Thai noodle made with, well, rice flour…They’re similar to traditional pasta but whiter in color and more delicate. They cook in about 3-4 minutes in boiling water. When using rice noodles in stir-fry dishes, you want to be careful not to over boil the noodles as they will continue to cook and soften within the stir fry. You can use regular pasta for this recipe if you prefer, it’s just less authentic.
How to Make Extra Spicy Ghost Pepper Chicken Curry &ndash the Recipe Method
First, heat a large pan or wok to medium heat and add 1 teaspoon coconut oil.
Add your chopped chicken along with chopped jalapenos, ghost peppers and onion. Cook them down about 5 minutes, until the peppers and onions have softened and the chicken is cooked mostly through. It&rsquos a good idea to cook in a well-ventilated room with ghost peppers.
Next, add in the garlic and most of the green onions. Cook another minute, stirring, until the garlic is fragrant.
Add in the ginger powder, curry powder and paprika. Give it a stir.
Stir in the red curry paste and cook it for a minute.
Next, add your coconut milk and stir. Bring to a quick boil and reduce the heat. Simmer about 15 minutes or more to let the flavors develop, and the chicken to cook through.
Serve the spicy chicken curry over prepared white rice, then squeeze a bit of fresh lime juice over the top.
Top with extra green onions, parsley or cilantro, and lime slices or wedges.
That&rsquos it, my friends! GREAT STUFF! I love my spicy food! I&rsquom sure you do, too.
If it gets TOO spicy, serve it alongside this Traditional Indian Raita recipe, which is made from spiced yogurt. It has a nice cooling effect.
I recently discovered an Indian restaurant nearby that makes the most amazing Chicken Coconut Curry! I am obsessed with it and find myself craving it often. Unfortunately I can’t eat there as often as I would like, so I did some research and tried to make one at home that would fill my cravings. Today I am excited to share this Coconut Curry Chicken Recipe with you!
It’s pretty darn tasty. But I like that it is pretty easy to make. It can literally be on your dinner table in about 30 minutes. I need recipes my family will love and meals that I love to cook! With the kids busy schedules this fall, this is very important to me when it comes to dinner time. I love home cooked meals, but don’t want to be in the kitchen all day long!
- 1 tablespoon olive oil
- 4 whole chicken legs (about 3 pounds total)
- Coarse salt and ground pepper
- 1 can (14.5 ounces) light coconut milk
- 1 1/2 cups canned reduced-sodium chicken broth
- 1 to 2 teaspoons Thai red curry paste
- 1 cup jasmine rice
- 2 red bell peppers (ribs and seeds removed), cut into 1-inch pieces
- 8 ounces green beans (stem ends removed), cut into 1-inch lengths
- 1/2 lemon, cut into wedges, for serving
In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper. Working in two batches, cook chicken until browned, 6 to 8 minutes transfer to a plate (chicken will cook more in step 2).
To pot, add coconut milk, broth, 1/2 cup water, and curry paste bring to a boil, and stir in rice. Add chicken (with any juices), arranging pieces in a single layer. Cover, and reduce heat to medium-low. Cook, without stirring, until rice is almost tender, 15 minutes.
Scatter bell peppers and green beans on top of chicken mixture cover, and cook until vegetables are crisp-tender, 8 to 10 minutes. Serve with lemon wedges on the side.
Spicy Coconut Ground Chicken
This 20-minute recipe pairs ground chicken with spices, hot chili paste, honey, and coconut milk to make a protein option that&rsquos loaded with flavor. With 27 grams of protein and just 230 calories per serving, this chicken is perfect for meal prep.
And as an added bonus, there&rsquos no vegetable chopping or prep required! Just throw everything in the pan, give it a stir every now and then, and get ready for a treat!
I&rsquoll run you through the recipe below and answer a few ingredient substitution questions along the way. You can find a printable recipe card at the bottom of the post and a comment section below that. If you have any additional questions about this recipe, drop &rsquoem there.
Step 1: Cook the ground chicken with paprika, garlic powder, ground ginger, salt, and optional ground coriander.
There&rsquos not much to say about step 1. I opted for dry spices for convenience but if you want to use fresh garlic and ginger (you little show pony), I say go for it. You could also skip the ground coriander and add some fresh cilantro when serving.
A little bonus tip for this recipe is to be sure and brown your ground chicken. Like I mentioned in my turkey sausage breakfast skillet recipe, browning the meat creates an extra layer of flavor. And speaking of ground turkey, it will work fine for this recipe.
If you&rsquore having trouble finding ground chicken in your grocery store, you may be able to ask the meat department to grind you some from fresh chicken breast. It&rsquos worth a shot! You could also go with whole chicken breast or thighs by using my spicy coconut pressure cooker pulled chicken recipe.
Step 2: Add gochujang (or a hot chili paste) and honey to the cooked ground chicken.
Gochujang is a spicy and slightly sweet chili paste that&rsquos common in Korean dishes (like my Korean-Style Ground Beef). You can find gochujang in most grocery stores these days but if you&rsquore having trouble finding it, other hot chili pastes should work okay.
If you want to wing it without any chili paste, you&rsquoll probably want to add some more spice via chili flakes and something like soy sauce for the umami. While I&rsquove been told sriracha is not a viable replacement (and I totally agree), it&rsquos better than nothing if you want to try this recipe without a grocery run. You could also try something like Swerve brown sugar + a hot sauce like I used for my low carb firecracker ground chicken.
As for the honey, substitutions might include brown sugar (or zero-calorie Swerve Brown like with my Nashville Hot chicken nuggets), maple syrup, sugar free pancake syrup, or worst case&mdashgranulated sugar.
I wouldn&rsquot recommend omitting the honey (or some type of sweetener) altogether as it will help balance out the spice level and flavor profile.
Final Step: Add coconut milk and cook until magical.
This step is entirely up to you and how you plan to serve your ground chicken. As you can see in the photos, I went with a thicker mixture to serve over rice. If you wanted to reserve some liquid, you could remove from the heat after 4-5 minutes (top right photo below).
There&rsquos no right or wrong here. Though if you&rsquore tracking your nutrition intake, the weight of your four servings will vary slightly with more/less liquid remaining.
If you need accuracy, I always recommend weighing your finished recipe and dividing the total weight by the number of servings you&rsquod like. You can learn more about this in my guide on how to use a food scale for cooking.
How to Serve Your Ground Chicken
I&rsquom curious to see how creative readers get with this recipe but until then, the easiest pairing will be some type of rice. If you wanted to reduce the carbs, I have a few ideas to spruce up boring cauliflower rice.
- You can mask the cauliflower-ness by mixing half cauliflower rice with a &ldquoreal&rdquo rice like in my Tex-Mex ground beef and rice skillet.
- Since lime and cilantro go great with the chili and coconut, you could use the cilantro lime cauliflower rice from my burrito bowls recipe.
- Use a bit more coconut milk to make a coconut cauliflower rice.
- Swap the rice for quinoa like in my sesame ground beef and quinoa bowls.
And then there&rsquos always the option of slightly lower carb rice products like Right Rice or Banza&rsquos chickpea rice. In fact, I used the cilantro lime Right Rice in my ground chicken and rice enchiladas. Be sure to let me know what you come up with for pairing ideas. That&rsquos all the notes I have for you. Bone apple tea!
Local Asian Markets
When I go to the Asian market, I usually stock up on panang curry paste, the thickest coconut milk I can find, and kaffir lime leaves.
Fresh kaffir lime leaves can be frozen for longevity. They do turn dark in the freezer, but retain their vibrant flavor.
Panang curry paste is a type of red curry specific to Thailand and Laos.
It is less spicy and more aromatic than standard red curry paste. In a pinch you could substitute red curry paste, but the flavor will not be quite the same.
This was so good! It needed garlic and the chicken cut up into bite sized pieces upon returning it to the pan was helpful. I served this with plain short grained white rice and plain steamed broccoli. Absolutely delightful! But next time I shall put the green onions to the end of the cooking process. Too delicate for long term cooking of more than a few minuets.
Super easy! I doubled the sauce recipe and I'm glad I did! Delicious. It's my new go to when I have chicken and don't know what to make for dinner.
This was super easy and the ingredients were easy to find and keep handy. It turned out really well and I will be making it again.
Simple and tasty recipe. Made with turkey breasts and came out great. Served with lemongrass coconut rice.
The combination of the chicken broth and the coconut milk gave the Thai Red Curry Base a perfect balance for the heat in this recipe. The lime smoothed out the edges of the sauce.
Very tasty - I used green curry paste from a local food market that specializes in ethnic cuisine. Because we love sauce, I doubled the sauce ingredients and added a red bell pepper to the onions/curry paste. Served with steamed vegetables and rice, with sauce over everything. The sauce is very similar to the jade green curry we get at our local Thai restaurant, but I prefer the chicken breasts cooked at home over the few little tidbits of chicken they serve us. Extremely easy to make I am sure that this recipe can be modified in many ways to please different palates, but as is, it is quite good.
Wonderful recipe! I used Patak's curry paste. The sauce was thin due to my addition of a whole can of chicken broth, but the overall taste was great. I will make this again and again!!
Great basic curry recipe! Doubled the lime juice, added most of the coconut milk from the can, and added some extras: whole red chili peppers (1 chili=mild 2=medium 3=spicy!), bamboo shoots, 1 or 2 lime leaves, little bit of lemongrass, two onions. Also marinated the chicken (which we diced) in the curry paste beforehand. Served over jasmine rice.
I love this recipe I make it for my boyfriend all the time. I also took tips from other reviewers and add garlic and cinnamon for more complexity. It's an easy dish for a curry fix :)
these were very good. I used a green curry paste and it went well with the chicken.
Tasty. I cooked the chicken in raw coconut oil and I use "thai kitchen red curry paste" - It comes in a small jar. I also added extra ground coriander, cumin, garlic, and lime leaves, and shredded a carrot into the mix.
This was my first experience making a curry of any type.My Wife however loves the stuff.She ussually uses an Indian recipe.However she went back for seconds of this recipe.I used this recipe for a baseline,sauteing celery,carrot and onion.Then adding bamboo shoots and some peanut butter. Love food and love to cook this was a wonderful change. Thank you Glen
This was terrific. I ɽoctored' it up with some freshly grated ginger in the saute and used shallots instead of scallions. At the end, I threw in a handful of fresh cilantro.
I want to thank all the previous reviewers for their seasoning suggestions. I added bay leaf, cinnamon, ground ginger and garlic - and a handful of Trader Joe's Jumbo Raisin Medley. I used Trader Joe's Light Coconut Milk, which is thick as whipping cream. The sauce thickened up nicely but it took more than the two minutes specified. Served it over green tea soba. This would probably be good with any tasty hot Indian Relish, such as vindaloo, garlic pickle, or hot tomato relish. Browse at pateks.com and see what ideas come to you. Next time I might add whole cashews to the dish as well.
I made this and everyone raved. Following advice from other cooks, I added garlic and lots of fresh cilantro.
Based on the recipe given this dish is nothing special. It does however give you a great base to work with. I used many of the suggestions given by other reviewers such as: more coconut milk, use cinnamon stick, bay leaf, ginger, garlic, lime juice and zest and definately use dark meat, like chicken thighs. I also used Yellow curry paste and curry powder and it came out great. After all of these modifications, the final dish is wonderful, you can also adjust the heat as needed. Served it with jasmine rice and sauteed baby bok choy - excellent. This sauce would also be wonderful on a piece of fish.
I would make this again with the same modifications but on it's own it is pretty plain. I sliced the chicken added and when the sauce thickened I added chopped chilies, mint, basil and cilantro and fresh coconut. I definitely don't think 2 tsp of chili paste is too much. I served with stir fried veg. in peanut sauce and steamed rice. A fast and delicious Tuesday meal.
In the case of this recipe, it is a great boon to read the comments before making the dish. Just reading the recipe, you might not understand that this recipe functions best as a base recipe for Thai-style red curry chicken. As such, it's a great base, but it definitely wants something if you make it according to the recipe and don't add anything special. I added freshly grated ginger (1 inch) and peanut butter (2 tbsp) and made a double recipe of sauce. I cut the amount of chicken stock by about half because my coconut milk was pretty thin. The sauce wasn't quite spicy enough so I added more red curry. (I found my red curry at a regular supermarket in an area with a high percentage of Asian residents - maybe one from an actual Asian food market would have been better/stronger.) I wished I had some fish sauce to add when I finished, but it was still a pretty good product. Next time, I won't add the peanut butter (or will cut in half the ratio maybe) and will add fish sauce, steamed & cubed butternut or acorn squash, julienned bamboo shoots, julienned carrots, and Thai basil. Overall, this is a good recipe as long as you remember to personalize it.
I make Thai curry dishes all the time, and it always amazes me when I read recipes that call for 2 tsps of curry paste (and most recipes do) because it's just too much. I always cut way back, using 1/2 to 1 tsp. curry paste, with 1 large can of coconut milk. Then it's fine, just the right amout of heat and flavor. I hope other people will try this recipe, which is actually quite good, but just cut way back on the curry paste.
A memorably bad meal--way too hot for my friends and me to eat. You know there's a problem when your guests are digging into the plain steamed broccoli and leaving the chicken on their plates! I agree with the person below who said that it must all come down to the brand of red curry paste used. If I were ever to make this again (and let's face it, I won't) Iɽ start with much less curry paste.
This is a THAI curry NOT an Indian curry. They are completely different!
Thai food is our very favorite dinner-out meal. I made this recipe exactly as printed. Let me tell you, the two teaspoons of curry paste nearly blew my head off. I added the rest of the can of coconut milk, then added an additional can of coconut milk. We just spent a month in Thailand and I can tell you this original recipe is definitely NOT a Thai dish by any stretch of the imagination. I threw out the recipe - it simply cannot be saved by any amount of tweaking.
I would make this again, but I would change it a bit. It definitely doesnt make enough sauce, especially if you simmer it like one cook suggested. Up the quantities for the sauce so you use the whole can of coconut milk. I simmered with potatoes as suggested and therefore dont recommend browning the chicken first. It would stay more tender and pick up more flavor if just simmered until done in the sauce. I also added red pepper and some finely chopped serrano chilies and it was still on the bland side.
I am thrilled that I can cook Thai cuisine! I am definitely glad I decreased the curry paste though as even with the smaller amount, it definitely had quite a quick. Oh, and I also added cooked cauliflower as an additional ingredient.
Although very easy and quick, the onion flavor overpowered, next time I will lighten up on the onion and sautee them much longer. I still can't get the flavor out of my mouth.
Coconut Milk Chicken Thighs
After adding the spices to the garlic, we&rsquoll give it a quick stir or two, and then add our liquid. For this curry we were craving a coconut milk style curry, so in goes the coconut milk along with some broth. Then add any other flavoring elements desired ginger, lemongrass, bay leaves, etc&hellip
If you want to make it even more over-the-top, add in your favorite veggies before you bake. The sky&rsquos the limit here as to what you can add. Carrots, sliced onions, zucchini, potatoes, celery, water chestnuts, bamboo shoots, sugar snap peas, green beans, bell peppers. There&rsquos nothing fussy about a good curry and a ton of was to adapt it to your own preferences.
drench the chicken in curry sauce and devour
The second factor in this recipe is the baked milk chicken thighs. When we first started cooking the milk chicken thighs we were enamored. Juicy, easy to throw together, and put in the oven and forget about it until the timer goes off. Well the love hasn&rsquot faded.
This curry dish combines the two together perfectly. Season and sear the chicken, remove and make the curry in the same pan. And then add back in the chicken, place it in the oven and an easy 30 minutes later you have a perfect meal.