ell incorporated, stir in the coconut milk and the half-and half
oriander. Place the chicken in the bowl, season with salt and pepper
Pat the chicken pieces dry and season generously with salt and pepper.
Saute onion, garlic, jalapeno peppers, cilantro and tomatoes in olive oil over a medium-low heat for 8 to 10 minutes.
Add chicken and stir in chicken stock.
Simmer gently until chicken is tender (approximately 20 minutes).
Remove chicken with a slotted spoon and set aside.
Add coconut milk to the pan and heat slowly until consistency is thick.
Add chicken; stir and heat throughout (about 10 minutes).
Serve with rice.
Combine chicken, tomatoes, coconut milk, carrots, onion, garlic, curry paste,
Saute chicken in butter until browned.
Add onion, garlic, curry powder and saffron. Saute for 5 minutes.
Add coconut milk or broth, thyme, green onions, parsley, salt and pepper.
Mix well, cover and simmer for 20 minutes.
Serve.
ob; add to the pot with coconut milk. Cook an additional 5 minutes
Slice each chicken breast lengthwise into 3 or
oz coconut milk and season with salt. Submerge the chicken in the mixture
coop 1/4 cup of coconut cream from the top of
oil, and add the chicken and coconut milk.
Bring back to the
Cook the pasta in boiling salted water according to package directions. Drain.
Meanwhile, heat the oil in a large skillet on high heat. Saute chicken for 4-5 mins. Season then remove from the pan. Add the carrots, onions, garlic and ginger to the pan and saute for 4-5 mins. Mix in the peanuts and chicken.
Deglaze the pan with coconut milk and season. Add the pasta and toss to combine. Serve sprinkled with parsley.
ix in peanut oil. Add chicken and turn to coat. Cover
Place coconut milk, lime leaves, galangal and lemongrass in a large saucepan on high heat. Bring to a boil.
Add chicken; reduce heat to low. Simmer, uncovered, until the chicken is tender. Stir in lemon juice, sugar, fish sauce, chili pepper and onion. Return to a boil. Simmer, uncovered, for 3 mins.
Soak chicken pieces in lemon juice for
large pot and fill with water. Bring to a boil
n a medium bowl. Cover with water and let stand at
Heat the oil in a Dutch oven on high heat. Cook the beef, turning, until browned. Add the onions, garlic, ginger and pepper and cook for 2 mins. Stir in the red pepper flakes, cumin and cinnamon.
Add the coconut milk, soy sauce and stock and bring to a boil. Reduce heat to low; cover and simmer for 1 1/4 - 1 1/2 hours, until the beef is tender. Stir in the cornstarch mixture. Bring to a boil and simmer for 2 mins. Season with salt and black pepper and sprinkle with cilantro.
Bring 1/2 cup coconut milk to a boil in a heavy saucepan. Whisk in the curry paste and cook until fragrant, about 5 minutes. Add the chicken and cook until browned, about 5 minutes. Stir in the 2 cups coconut milk, fish sauce, sugar, vegetables, bamboo shoots, and basil; simmer until the chicken is cooked through, about 15 minutes. Pour the lime juice over the dish and remove from heat. Serve warm.
In a glass bowl, mix chicken breast cubes with lime juice, lime zest