Coconut Curry Marinade Recipes

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COCONUT CURRY CHICKEN



Coconut Curry Chicken image

A nice zippy chicken curry balanced out by the sweetness of coconut milk. This recipe is very basic and easy to customize to your taste. I have added hearts of palm, bamboo shoots, pineapple, mushrooms, onions or shallots...have fun with it!

Provided by Faith

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 2

Number Of Ingredients 9

2 skinless, boneless chicken breast halves
salt and ground black pepper to taste
1 tablespoon vegetable oil
2 green onions, chopped
1 tablespoon curry paste, or more to taste
⅓ cup chicken broth
½ cup coconut milk
1 tablespoon fresh lime juice
2 teaspoons chopped fresh cilantro

Steps:

  • Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch. Sprinkle the chicken on both sides with salt and pepper.
  • Heat the vegetable oil in a skillet over high heat, and pan-fry the chicken breasts until the meat is no longer pink, about 4 minutes per side. Transfer the chicken breasts to a plate.
  • Reduce the heat to medium; stir the green onions and curry paste into the skillet, and cook for 1 minute, stirring frequently. Pour the broth into the skillet, and scrape up and dissolve any brown flavor bits in the skillet with a spoon. Bring the mixture to a full boil, and cook until the mixture has thickened into a glaze, about 10 minutes; pour in the coconut milk, bring back to a boil, and cook until thickened, about 10 more minutes. Mix the lime juice into the sauce, and stir in any juices that have collected from the chicken. Return the chicken breasts to the pan, spoon sauce over the chicken, and simmer until heated through, about 2 minutes. Sprinkle with cilantro to serve.

Nutrition Facts : Calories 306.1 calories, Carbohydrate 4.6 g, Cholesterol 61.8 mg, Fat 21.4 g, Fiber 1.1 g, Protein 24.6 g, SaturatedFat 12.4 g, Sodium 475.6 mg, Sugar 1.2 g

COCONUT CHICKEN CURRY RECIPE BY TASTY



Coconut Chicken Curry Recipe by Tasty image

Here's what you need: chicken, medium white onion, fresh scallion, garlic, fresh cilantro, curry powder, fresh thyme, fresh parsley, salt, pepper, oil, medium white onion, garlic, curry powder, fresh scallion, coconut milk, pepper, chicken broth, fresh cilantro

Provided by Pierce Abernathy

Categories     Dinner

Yield 6 servings

Number Of Ingredients 19

3 lb chicken, cubed
¼ medium white onion, diced
¼ cup fresh scallion, chopped
2 cloves garlic, minced
1 tablespoon fresh cilantro, chopped
3 tablespoons curry powder
4 sprigs fresh thyme
2 tablespoons fresh parsley, chopped
2 teaspoons salt
½ teaspoon pepper
2 tablespoons oil
½ medium white onion, diced
2 cloves garlic, minced
2 tablespoons curry powder
¼ cup fresh scallion, chopped
13.5 oz coconut milk, 1 can
pepper, to taste
1 ½ cups chicken broth
fresh cilantro, for garnish

Steps:

  • In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper. Mix and let marinate for at least 1 hour in the refrigerator.
  • Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.
  • Add the curry powder and stir well, cooking for 3-4 minutes more.
  • Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.
  • Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.
  • Add the chicken broth to the pot and stir.
  • Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy.
  • Garnish with cilantro.
  • Enjoy!

Nutrition Facts : Calories 700 calories, Carbohydrate 19 grams, Fat 36 grams, Fiber 4 grams, Protein 72 grams, Sugar 3 grams

SPICY COCONUT CURRY SAUCE



Spicy Coconut Curry Sauce image

This is part of the recipe Chicken Wings Five Ways.

Provided by Alexis Touchet

Categories     Sauce     Super Bowl     Backyard BBQ     Tailgating     Simmer     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 10

3/4 cup minced onion
4 large garlic cloves, minced
1/4 cup Thai red curry paste
1/4 cup vegetable oil
2 1/4 cups well-stirred unsweetened coconut milk (from 2 cans)
3 tablespoons lime juice
1 1/2 tablespoons Asian fish sauce
1 1/2 teaspoons sugar
1/4 to 1/2 teaspoon cayenne
1/2 cup chopped cilantro sprigs (optional)

Steps:

  • Cook onion, garlic, curry paste, and 1/4 teaspoon salt in oil in a wide 2-quart heavy saucepan over medium-low heat, stirring frequently, until onion is softened, 6 to 8 minutes.
  • Add coconut milk and gently simmer, stirring frequently, until reduced to 2 cups, 20 to 30 minutes.
  • Remove from heat and stir in lime juice, fish sauce, sugar, cayenne, cilantro (if desired), and salt to taste.

MARINATED CHICKEN BREAST WITH COCONUT CURRY SAUCE



Marinated Chicken Breast With Coconut Curry Sauce image

This is different from any other curry I've made in that the chicken is first marinated, and not cooked in the curry sauce itself. The contrasting yet complementary flavors of the marinade and sauce make for an unusual and attractive dish. This pairs especially well with the "Cardamon and Fennel Flavored Rice" recipe which I've posted as well. Preparation time includes 2 hour marinating time. Do not marinate this overnight as the lemon juice will break the fibers of the chicken down too much.

Provided by FlemishMinx

Categories     Curries

Time 2h55m

Yield 2 serving(s)

Number Of Ingredients 16

2 boneless skinless chicken breasts
4 tablespoons plain yogurt
1 lemon, juice of
1/2 teaspoon garam masala
1/2 teaspoon turmeric
1 tablespoon olive oil
salt and pepper
1 red chile, seeded and chopped (or leave seeds in if you like it spicier)
1 lemon grass root, white only,chopped
1/2 teaspoon coriander seed
1 lime, juice of
1 shallot, finely chopped
1 clove garlic, peeled and finely chopped
1 tablespoon fresh ginger, peeled and finely chopped
1 tablespoon peanut oil
200 ml coconut milk

Steps:

  • Prepare marinade by mixing in a shallow dish the yogurt, lemon juice, garam masala,and turmeric.
  • Add the chicken breasts and coat them well with the marinade.
  • Cover, and refrigerate for 2 hours.
  • Pre-heat oven to 400°F.
  • Heat the olive oil in a frying pan and brown the chicken on both sides.
  • Season with salt and pepper to taste.
  • Transfer chicken to a small roasting pan and cook in the oven for 20 to 30 minutes, or until juices run clear.
  • As this is cooking, place the chili, lemon grass, coriander seeds, lime juice, shallot, garlic and ginger in a small food processor and blend into a paste.
  • Heat the peanut oil in a small sauce pan.
  • Add in the paste and gently fry for 5 minutes, stirring often.
  • Add in the coconut milk and mix well.
  • Bring to a boil, stirring, then reduce the heat and simmer until the sauce reduces and thickens.
  • Remove the chicken to the serving plate and spoon the sauce over the top.
  • Serve with rice.

ONE PAN TOFU COCONUT CURRY



One Pan Tofu Coconut Curry image

Wonderfully spiced with a mild curry flavour, this tofu coconut curry is a quick, easy, and delicious vegan meal made in one pan.

Provided by Marie | Yay! For Food

Categories     Vegan

Time 30m

Number Of Ingredients 17

1 tbsp vegetable oil
1 yellow (or white) onion, chopped
1 bell pepper, chopped
3 garlic cloves, minced
1-inch fresh ginger, minced
1 tbsp curry powder
½ tsp turmeric powder
½ tsp cumin powder
400 ml (14 fl. oz.) canned coconut milk
½ cup crushed tomatoes
2 tbsp tomato paste
454 g extra firm plain tofu, chopped into 1-inch cubes
2 cups baby spinach
1 lime, zest and juice
½ cup fresh cilantro, chopped
Salt and pepper, to taste
Serve with cooked rice.

Steps:

  • In a large sauté pan or skillet (I use a 12-inch skillet) at medium-high heat, add the vegetable oil, onion, bell pepper, salt, and pepper. Sauté until the onions begin to brown, about 4-5 minutes.
  • Add in the garlic, ginger, curry powder, turmeric, and cumin and stir for another minute or two, until fragrant.
  • Reduce the heat to low and stir in the coconut milk, crushed tomatoes, and tomato paste until well-incorporated. Add the tofu and gently stir to coat with the sauce.
  • Bring the curry to a boil before reducing the heat to a simmer. Cook uncovered for 5 minutes.
  • Stir in the spinach, lime zest, and lime juice, until the spinach wilts. Taste for additional salt and pepper. Top with fresh cilantro and serve over rice. Enjoy!

Nutrition Facts : Calories 258 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 10 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 136 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

COCONUT CURRY THAI CHICKEN



Coconut Curry Thai Chicken image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 19

1(13.5-ounce) can light coconut milk
1 tablespoon Thai curry paste
2 tablespoons curry powder
2 teaspoons minced fresh ginger
3 cloves garlic, minced
Dash cayenne pepper
Kosher salt and freshly ground black pepper
8 ounces high-fiber whole wheat linguine, (recommended: DeCecco)
Olive oil cooking spray
1 vidalia onion, chopped
1 pound boneless skinless chicken breast, fat removed, cut into small pieces
Kosher salt and freshly ground black pepper
2 tablespoons curry powder
2 tablespoons peanut butter
1 cup thinly sliced roasted red peppers
1 cup thinly sliced water chestnuts
1 cup scallions, white and green parts, thinly sliced
Chopped fresh mint and cilantro leaves, for garnish
Lime wedges, for serving

Steps:

  • For the sauce: In a medium bowl, combine all of the sauce ingredients, whisk until thoroughly combined and set aside.
  • For the chicken: Cook the whole wheat linguine al dente according to box directions. Drain and rinse under cold water and spray lightly with olive oil cooking spray so it does not stick and set aside.
  • Coat a large nonstick skillet with cooking spray and add onions. Cook until translucent and beginning to brown, about 5 to 10 minutes. Add the chicken, season with salt and pepper and stir in curry powder. Saute chicken until lightly brown. Add the peanut butter and allow it to melt to coat the chicken.
  • Add the roasted red peppers, water chestnuts and scallions and season with salt and pepper as you like. Saute for a few minutes just to release flavor.
  • Pour the coconut curry sauce over the chicken and vegetables and stir gently. Cook just until warmed through and thickened a bit, about 3 to 5 minutes. Season with salt and pepper, as needed. Garnish with chopped mint and cilantro. Serve with lime wedges, if desired.
  • SUZY'S SERVING OPTIONS: (Serves four or more ? can be doubled easily)
  • Family Style ? Put linguine in a large deep platter or decorative bowl and pour mixture over the top. Toss gently with tongs. Garnish with fresh lime juice, and chopped scallions or herbs.
  • Low Carb Diets ? On a large dinner plate place Boston lettuce leaves in a fan covering the entire plate. Place 1/4 of the chicken mixture on top and drizzle with fresh lime juice and garnish with scallions. The sauce will form a natural salad dressing for the lettuce.
  • Individual Plates: Each serving is 2 oz. dry pasta and 1/4 of the chicken mixture. Garnish it with fresh lime juice, a lime wedge and scallions or herbs. Serve it on a small exotic plate for added presentation.
  • NOTE: You may substitute shrimp or tofu for the chicken and it is equally delicious!!

COCONUT CURRY SAUCE



Coconut Curry Sauce image

If you frequently order curry dishes, this blender sauce just might rival your favorite takeout.

Provided by Lisa Holderness Brown

Time 15m

Number Of Ingredients 13

2 tablespoon ground cumin
2 teaspoon ground coriander
2 teaspoon garam masala
2 teaspoon salt
2 teaspoon dry mustard
1 teaspoon crushed red pepper
2 cup chopped sweet onion
8 garlic cloves, sliced
0.25 cup chopped fresh ginger
2 tablespoon vegetable oil
1 14.5 ounce can fire-roasted diced tomatoes, undrained
1 13.5-14 ounce can unsweetened coconut milk
0.5 cup lime juice

Steps:

  • In a dry medium skillet, toast cumin, coriander, garam masala, mustard, crushed red pepper, and 2 teaspoons salt 1 minute over medium, stirring spices constantly. Transfer toasted spices to a blender.
  • In the same skillet, cook onion, garlic, and ginger in 2 tablespoons hot oil. Cook 4 minutes or until onion just starts to brown on the edges. Add to blender with spices. Add undrained fire-roasted tomatoes, coconut milk, and lime juice. Cover; blend mixture until smooth.
  • Divide sauce into three 2-cup freezer containers (or 1-quart resealable freezer bags). Cover and freeze up to 6 months. Use sauce portion(s) in Pork Coconut Curry and/or Cauliflower & Chickpea Coconut Curry. Makes three 1 2/3-cup portions.

Nutrition Facts : Calories 452 kcal, Carbohydrate 30 g, Protein 7 g, SaturatedFat 25 g, Sodium 1888 mg, Sugar 10 g, Fat 38 g, UnsaturatedFat 10 g

30-MINUTE COCONUT CURRY



30-Minute Coconut Curry image

A vegan, gluten free 30-minute curry that's loaded with veggies and swimming in a perfectly-spiced coconut milk broth. Coconut quinoa sends this over the top. Simple, healthy, fast and so delicious.

Provided by Minimalist Baker

Categories     Entree

Time 30m

Number Of Ingredients 19

1 Tbsp coconut or olive oil
1 small onion ((diced))
4 cloves garlic ((minced // 4 cloves yield ~2 Tbsp or 12 g))
1 Tbsp fresh grated ginger*
1/2 cup broccoli florets ((diced // or sub green bell pepper))
1/2 cup diced carrots
1/4 cup diced tomato
1/3 cup snow peas ((loosely cut))
1 Tbsp curry powder
1 pinch cayenne* ((optional // for heat))
2 14-ounce cans light coconut milk ((sub full-fat for richer texture))
1 cup veggie broth (DIY or store-bought)
Sea salt and black pepper ((to taste))
1 14-ounce can light coconut milk
1 cup white quinoa ((rinsed in a fine mesh strainer*))
1 Tbsp agave nectar ((optional))
Fresh lemon juice
Cilantro, mint, and/or basil
Red pepper flake

Steps:

  • If serving with coconut quinoa, begin by washing thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add light coconut milk and 1/2 cup water (amount as original recipe is written // adjust if altering batch size). Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving.
  • In the meantime, heat a large saucepan or pot to medium heat and add coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened - about 5 minutes.
  • Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
  • Add the snow peas and tomatoes in the last 5 minutes so they don't overcook.
  • Taste and adjust seasonings as needed. I added another pinch or two of salt.
  • Serve over coconut quinoa (see other options below in notes) and garnish with fresh lemon juice and herbs.

Nutrition Facts : ServingSize 1 serving, Calories 434 kcal, Carbohydrate 41 g, Protein 10.2 g, Fat 25.8 g, SaturatedFat 21 g, Sodium 628 mg, Fiber 6.4 g, Sugar 7.2 g

THAI CHICKEN COCONUT CURRY



Thai Chicken Coconut Curry image

Thai Chicken Coconut Curry - An EASY one-skillet curry that's ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!!

Provided by Averie Sunshine

Categories     Chicken

Time 30m

Number Of Ingredients 16

2 to 3 tablespoons coconut oil (olive oil may be substituted)
1 medium/large sweet Vidalia or yellow onion, diced small
1 pound boneless skinless chicken breast, diced into bite-sized pieces
3 cloves garlic, finely minced or pressed
2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
2 teaspoons ground coriander
one 13-ounce can coconut milk (I used lite; full-fat will deliver a richer/thicker result)
1 to 1 1/2 cups shredded carrots
1 to 3 tablespoons Thai red curry paste, or to taste (curry powder may be substituted, to taste)
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
about 3 cups fresh spinach leaves
1 tablespoon lime juice
1 to 2 tablespoons brown sugar, optional and to taste
1/4 cup fresh cilantro, finely chopped for garnishing (basil may be substituted)
rice, quinoa, or naan, optional for serving

Steps:

  • To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
  • Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
  • Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
  • Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
  • Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
  • Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.

Nutrition Facts : Calories 474 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 66 milligrams cholesterol, Fat 25 grams fat, Fiber 5 grams fiber, Protein 32 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 445 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

COCONUT CURRY MARINADE



Coconut Curry Marinade image

Make and share this Coconut Curry Marinade recipe from Food.com.

Provided by The Real Yeff The C

Categories     Asian

Time 10m

Yield 3/4 cup, 2 serving(s)

Number Of Ingredients 6

150 ml coconut milk
10 ml curry powder
10 ml lime juice
1 minced garlic clove
5 ml granulated sugar
5 ml dry crushed red pepper

Steps:

  • Mix all items together.

Nutrition Facts : Calories 161.7, Fat 16.6, SaturatedFat 14.4, Sodium 11.7, Carbohydrate 4.6, Fiber 0.9, Sugar 0.3, Protein 2

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