Coconut Thai Curry Chicken
"This was from one of the first contestants, Susannah Locketti, of Food Networks Next Food Network Star show. I would like to thank everyone who has posted such nice comments, but really Susannah deserves credit for this recipe. The green curry paste is quite hot, so you may want to adjust the curry paste for heat.
I've updated the recipe to just reflect a few things noted in the comments as well as my own preparation methods that I've noticed in three years since I published this recipe.
Enjoy!
April 2009"
photo by KateL
- Ready In:
- 30mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
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Sauce Ingredients
- 14 ounces light coconut milk (1 can)
- 1 tablespoon green curry paste (use red if preferred)
- 1 teaspoon curry powder
- 1 teaspoon fresh ginger, minced
- 1 -2 teaspoon fresh garlic, minced
- 1⁄4 teaspoon ground red pepper (optional)
- 1 teaspoon salt
- 1 teaspoon black pepper
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Chicken Ingredients
- 1 lb boneless skinless chicken breast half, fat removed, cut into small pieces
- 1 tablespoon creamy peanut butter
- 1 red bell pepper, roasted and sliced
- 4 ounces sliced water chestnuts, drained
- 1⁄2 cup onion, chopped
- 1⁄2 cup chopped green onion (white part only)
- cilantro, washed and chopped
- 1⁄2 lb fettuccine, look for high-fiber
- cooking spray
- 1 lime
directions
- Slice lime into wedges, juice half the wedges. Set aside lime juice. Set aside rest of wedges for garnish.
- Combine all sauce ingredients in a mixing bowl and set aside or refrigerate until ready to prepare the rest of the dish.
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To roast the red bell pepper:
- -Cut pepper in half and remove seeds and white part. Place on broiler pan skin side up. Broil until skin just starts to char, about 5-7 minutes. Slice when cool. You could use a torch to char it if you like, or substitute jarred roasted red pepper slices.
- In a medium bowl, whisk the sauce ingredients until thoroughly combined (milk through black pepper) and set aside.
- Boil the pasta al dente according to box directions.
- Coat a large skillet with cooking spray and sauté chicken until browned and cooked through, above 5-7 minutes.
- Add the peanut butter and move around until it melts and coats the chicken.
- Add the roasted red peppers, water chestnuts, onions and scallions and season with salt and pepper as you like. Sauté for about five minutes, until cooked through.
- Pour the coconut milk mixture over the chicken and vegetables and stir gently. Leave on heat for another 3-5 minutes just to warm it all through and thicken a bit. Season with salt and pepper as needed. At the last minute, toss in cilantro & lime juice and stir through.
- Put linguine in a large deep platter or decorative bowl and pour mixture over the top. Toss gently with tongs. Garnish with limes and cilantro as desired.
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Reviews
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This was very good and would even better with a few changes. Next time I'll use the green part of the scallions for better color and flavor. A cup of chopped peanuts would add nice flavor and texture and a tablespoon each of corn starch and water would thicken up the sauce perfectly. I did add the juice of an extra lime to the mix and sprinkled the cilantro onto the dish at the end, thanks to the suggestions of other reviewers. Thanks for the recipe -- I'll be trying it again! -
This dish was amazing! I have never made curry before, but it turned out wonderfully. It was declared delicious. I did not roast the peppers, instead I stir fried with the other vegetables and added to sauce. I used the red curry paste. I would definitely make this dish again. Thank you SoChic for this recipe! -
Delicious, added the juice of 1 lime directly to the pan. Heated up nicely the next day for lunch. -
I made this for dinner tonight. I wasn't able to eat it, as I'm sick, but my DH and DS (age 2) loved it. I did take a taste of it, and I thought it was really yummy--I wish I could have joined them. I used yellow curry paste, as it didn't specify, and I didn't roast the red peppers--I sliced them into strips and used them, raw, as a garnish. I also used the cilantro as a garnish instead of stirring it in. Finally, I served it over steamed jasmine rice instead of noodles. This was very easy and fairly quick to make--much of it I was able to do in advance, so that when DH got home, the actual cooking didn't take too long. I'm sure I'll be making this often, as we love both Thai food and curries! -
Made this for dinner the other night--it was sooo good! I didn't roast the peppers, just sliced them, and then sauted them with the chicken. The curry paste added a wonderful bite to the smoothness of the peanut butter and coconut milk. Will definitely make again and again and...
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Tweaks
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A keeper! Great flavor, beautiful colors. I used turkey instead of chicken and fried the pepper as other reviewers suggested. Served with jasmine rice. Thanks for posting. -
Fantastic recipe! I doubled this for a party of 7. Barely a lick left. (Note to self: ommited cilantro and water chestnuts and subbed onion powder for chopped onions) <br/><br/>Thank you for posting, I'll make this again and again!
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I made this for dinner tonight. I wasn't able to eat it, as I'm sick, but my DH and DS (age 2) loved it. I did take a taste of it, and I thought it was really yummy--I wish I could have joined them. I used yellow curry paste, as it didn't specify, and I didn't roast the red peppers--I sliced them into strips and used them, raw, as a garnish. I also used the cilantro as a garnish instead of stirring it in. Finally, I served it over steamed jasmine rice instead of noodles. This was very easy and fairly quick to make--much of it I was able to do in advance, so that when DH got home, the actual cooking didn't take too long. I'm sure I'll be making this often, as we love both Thai food and curries!
RECIPE SUBMITTED BY
I am a mom of two girls - a terrible two and a terrible teen! I live and work in the midwest.
