For the Coconut Chicken: Preheat the oven to 400
aste, if desired.
For Coconut Chicken Strips:
Preheat oven to
In the bottom of a pot, stir together the red curry paste and a little coconut milk to combine.
Saute the chicken until cooked through.
Add the rest of the ingredients and simmer 10 minutes or so, or until the peas are cooked and the sauce has reduced and thickened to desired consistency.
Serve over hot cooked basmati or white rice.
(I have added about a quart of chicken broth to this base recipe to make soup- adding thinly sliced mushrooms and scallions) Serve with wedges of lime.
olander or cheesecloth, squeezing coconut to get as much milk
he stove.
Salt the chicken and add to oil, tossing
ortar and pestle.
Place chicken pieces in an oiled baking
ll the ingredients except the chicken and cilantro in a food
1.\tSaute open lidded, onion for 1 minute then add chicken. Saute open lidded, chicken and onion about 3 minutes until white.
2.\tAdd all other ingredients through chilis. Set pot on high and cook for 10 minutes, then quick pressure release.
3.\tStir in mushrooms, fish sauce, sugar and lime juice. Saute an additional 5 minutes, open lid.
4. Serve hot with cilantro.
o 2 minutes.
Bring chicken broth to a boil in
mix everything for marinade
put in chicken chill overnight
grill basting with sauce
can cook down marinade for sauce.
arge Ziploc baggie along with chicken thighs. Seal baggie and massage
arge nonstick skillet, then add chicken and sprinkle with salt.
1. Combine coconut milk, curry paste, water, broth, chicken, mushrooms, ginger and lemongrass in slow cooker.
2. Cover and cook on LOW for about 4 hours, or on HIGH for about 2-3.
3. Remove lemongrass and discard.
4. Add in lime juice, to taste, and cilantro, if desired. Plenty of salt and pepper to taste. Stir and serve.
Bring 1 cup coconut milk to boil.
Add chicken, lemon grass, and Laos.
Cover and simmer til chicken is tender.
Add remaining 1 cup coconut milk, green onions and chilis.
DO NOT BOIL.
Stir in lime juice and fish sauce just before serving.
Gently simmer all but last 5 ingredients for 30 minutes.
Add chicken and mushrooms and simmer for another 5 minutes.
Add noodles, bok choi, cilantro.
Let stand 5 minutes.
Place chicken, coconut milk, ginger, lemongrass, fish sauce,
Saute the chicken in oil of your choice on medium heat until the pink is gone.
Put the chicken onto a plate with paper towel over it to drain the oil off the chicken. Wash the pan.
Put the chicken back in the clean pan on medium low heat and add coconut milk.
Stir in the soya sauce, brown sugar, and salt. Taste and add more as necessary.
Take the leaves off the sprig, chop and add to chicken.
Stir every so often and just allow to heat to desired temperature. (Best warm).
Serve with rice and \"Rosemary Vegetable Kabobs\".
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.
minute. Slowly pour the chicken broth over the mixture, stirring
br>For the coconut chicken, put the desiccated coconut in a dish and