Coconut Curry Thai Chicken

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Coconut Curry Sauce:
  • 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
  • Chicken:
  • 8 ounces high-fiber whole-wheat linguine, (recommended: DeCecco)
  • Olive oil cooking spray
  • 1 Vidalia or other sweet 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
Directions

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 onion. 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 milk 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 4 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 ounces 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!


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    NICE AND SPICY JUST THE WAY WE LIKE IT!!! TASTED JUST LIKE A DISH WE HAVE AT OUR FAVORITE THAI RESTAURANT. VERY EASY TO MAKE.
    I loved this recipe! I used a panang curry paste, as that is my favorite. I must admit that I used slightly less curry in the recipe than called for because I ran out. The amount of Ginger seemed just fine. If you want to cut down the heat then reduce or eliminate the red pepper. But I like hot, so I loved this dish. Linguini or rice, this dish is satisfying and I think it's the peanut butter that makes it!
    Indian and Thai are my favorite cuisines so I tried this with much anticipation. Just plain wrong. Didn't have the freshness of Thai and wasn't Indian. Being single, I ate half of it and didn't get back to the second half - strange behavior for me and Asian food. Was somewhat relieved to see that it picked up some mold so I could send it down the food disposal. While I'll retry cooking most dishes, this one doesn't seem to have the basics for me to even consider retrying it. Oh well. . .
    Waaaay too much curry for mine and my boyfriends tastes...Next time I will cut it down a bunch!! I think cutting it down will allow you to taste the sweetness of the peanut butter and the coconut milk. I also used diced tomatos and halved mushrooms instead of a red bell pepper and liked that. Overall I think this one needs imrovement. Now time for a shower...all I smell is curry!
    The issue is this recipe tries to combine a peanut sauce with a curry sauce and the two don't belong together. They should be two separate dishes. Also, this needs to be served with rice, not pasta. On the plus side, it's not too spicy, a one star for thai take out. And the flavors aren't the worst I've ever had, we just won't be eating this for leftovers nor will I make it again. There are excellent curry recipes and excellent peanut sauce recipes out there, this isn't one of them.
    loved the whole idea of this recipe... but when i sat down to try the finished product, it was missing something, and i can't figure it out. and, my entire house smelled for a whole week. think i'll just order it out next time!
    good
    I liked the tastes and easy procedures that the recipe yielded, but the finished product was intensely spicy, and this made all the other tastes go beneath recognition. I would suggest using no curry on the chicken when sauteeing with the onions. It's way too much. Other than that, it was good.
    So delicious! My husband loved it...just watch out...it's spicy!
    I adjusted the curry to half the called for tablespoons and this dish is delicious! My husband and I love Thai, but don't care for fish sauce and loved having this recipe. Thanks.
    I love spicy.... but this was hard to handle after a couple bites. I love the idea, though, so I will try again, omitting some of the curry and curry paste.
    ...but I always de-spice recipes so I spotted it ahead of time. My only quibble is that coming from Suzy Howzyafinga, I would have hoped for a calorie count.
    Love the versatility and flavors in this dish.
    Did not care for this recipe much, and neither did my family. The curry and ginger were too much. I would of added some fish sauce to round it out.
    Too much curry & ginger which has overpowered the dish.
     
    Missing something, too. I think it is fish
     
    sauce or oyster sauce.
     
    I'll have to try making it again to see if that is what is missing.
     
    But, definitely too much curry & ginger.
     
    Just going by this recipe, I would not make it again.
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