Coconut Curry Thai Chicken

Total Time:
50 min
Prep:
15 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

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 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 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!!

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.


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4.1 61
I love curry and this recipe looked quick and easy. I used fresh red & green peppers and added carrots. After following recipe for the sauce, I tasted and it was too bland. I added twice as much paste and more spice. After doing onions & chicken I added peanut butter, peppers, carrots & sauce. Even after it had time to heat through it was still bland. I added more peanut butter and more curry powder. The flavor just was not there, it seemed to be missing something essential. I will try to tweak so the left overs are not wasted, but I don't think I'll make this again. item not reviewed by moderator and published
Great recipe, very simple. Its easy to cater to your needs. If you like the peanut taste, add a bit more peanut butter. If you are afraid of it being too spicy, reduce the curry paste/powder. No matter what, i suggest using fresh red AND green peppers (i also avoided the water chestnuts). item not reviewed by moderator and published
I followed the suggestions to cut down the amount of curry paste and curry powder, to about half on each ingredient. Also added a bit of fish oil, though not sure that was necessary. Added brown sugar, also per suggestions here. It needed that sweetness. I think next time, I would add another can of coconut milk for extra sauciness. Served over jasmine rice, which, I think absorbed a lot of the sauce. The chopped mint, cilantro and lime wedges are a must. item not reviewed by moderator and published
This was excellent! I used Pad Thai noodles instead of pasta and added broccoli and mushrooms. I also added salted peanuts as a garnish. Family LOVED this! Don't skip the cilantro and mint-- these herbs are a must for Thai food lovers. Will definitely make again. item not reviewed by moderator and published
I don't know what happened here. I actually put way more peanut butter and nearly twice the amount of spices into this and it was so bland. What little flavor was present didn't make me want to try it again. item not reviewed by moderator and published
Very good. I sauté the curry paste in peanut oil or coconut oil for one minute or so and then add the remaining curry sauce ingredients on a medium low heat while preparing the chicken. item not reviewed by moderator and published
Wow, this was a fantastic find! I did modify if quite a bit, out of necessity. I will never make this any other way, it was that great. First, I had no breasts, so I used bone-in thighs. I also reduced the curry powder to 2 tsp. total, 1 in the sauce and 1 sprinkled over the chicken thighs. Per another reviewer suggestion, I also added 1 t. fish sauce and 1 T. natural sugar to the sauce. I whisked it with the garlic and ginger, (generous amounts I did not measure). One thing I overlooked is the length of time thighs need to cook. I figured that out after the onion was cooking. So I put 5 thighs on top of the onions and let them brown, turning once or twice. The onion began to carmelize. After I added the fresh red bell pepper (not roasted pepper! different taste entirely), the sauce deglazed the brown bits of onion. I covered the pan and reduced the heat to the barest simmer, about 30 - 40 minutes. Served with brown rice and a spritz of lime jiuce over top. Spectacular meal! item not reviewed by moderator and published
Excellent meal! Very tasty! Better then a restaurant. item not reviewed by moderator and published
Very easy, cheap, and delicious! The coconut flavored rice recipe that goes with this is delicious as well. item not reviewed by moderator and published
This recipe was wonderful. My family loved it and it is very easy to make. item not reviewed by moderator and published
Delish...any thoughts re adding a coconut flavoring to enhance the milk? item not reviewed by moderator and published
Okay.... Take my advice- squeeze a whole lemon or lime in and and mmmmmm..... I had to add about a cup of chicken broth and simer the chopped cilantro in the mix with a squeezed lemon... It made all the difference in the world. item not reviewed by moderator and published
This recipe was delicious! Careful though, it's spicy! We needed to water it down a bit with extra coconut milk for our unsuspecting guests. We served it over rice - yumm! item not reviewed by moderator and published
I was easy to follow the instructions and it turned out so tasty. My friends asked for the recipe and I shared it with them. item not reviewed by moderator and published
This is the best Thai dish I've made yet and was far superior to the average Thai restaurant offering (i.e. most) and almost as good as the really good Thai restaurants serve. I didn't have cilantro or mint on hand and substituted with fresh basil which i did have. Next time i will prepare it with mint and cilantro which i think will be better then basil. I also nixed the curry powder and stuck with red curry paste item not reviewed by moderator and published
For me, this turned out FABULOUS, but I'm used to making a lot of Asian recipes. I added some cream sherry to the peanut butter after mixing it w/chicken and veggies. Plus, I added a tablespoon of brown sugar to the curry mixture as a mild sweetener. Put it all together over some brown rice, and it was a sublime Thai dish! Just as good as an entree in a top-notch Thai restaurant, I was proud of it! item not reviewed by moderator and published
This was the best meal I've ever made in my LIFE! I took the advice of the other reviewers and halved the amount of curry paste and powder and it was perfect. I also added a tspn of sriracha just for a little more of a kick. I served it over riced and used portobello mushrooms, red onion and roasted red peppers as my veggies. Unreal. My husband and brother in law didnt believe that I made it. I can't wait to make it again! item not reviewed by moderator and published
I made this with shrimp and chicken and served it over rice- it turned out great! The sauce is really rich from the peanut butter. I only had green curry paste on hand and it worked quite well item not reviewed by moderator and published
I also made a few substitutions with the veggies and added 2 tablespoons of curry paste. I like my curry slightly sweet, so I added a tablespoon of sugar to the pan after I added the sauce. It was just the right hint to counter the spice. I used noodles because it is what I had but will try with brown rice next time. Very easy and I believe it took about 30 min. from start to finish. YUM YUM!! item not reviewed by moderator and published
This is one of the best recipes I have found on this site. I don't even know who Susannah Donnelly is but she sure created a fantastic dish. By the way, this dish is even better 2 days later. YUMM-O! item not reviewed by moderator and published
We added fresh green beans, bamboo shoots, and zuchinni to the last few minutes of cooking time. A hit with the family. item not reviewed by moderator and published
I wish I had read the other reviews before I put in all the curry powder. Next time I will cut that in half, as others suggested. Another problem is that I kept adding salt wherever it said to add salt - I even had some in my white rice, so the entire meal was extremely salty. But from now on I'm going to keep coconut milk and curry on hand so I can whip this up anytime! item not reviewed by moderator and published
We took the advice of other reviewers and cut the amount of the curry powder & paste to half of what the original recipe called for & used jasmine rice instead of the noodles. Also, since we're not big fans of corriander, we omitted that & just used fresh parsley (for the color). The result was delicious! It had a spicy kick but was not too hot at all. All the flavors worked together really well. It was such a treat to know we could easily whip up a very authentic tasting Thai dish like this. This is one of the best meals I've had in a long time and we will definitely be making this again. Maybe next time, we'll even try adding mangoes either in the dish or maybe just as a side. item not reviewed by moderator and published
AMAZING!!!!!!! I changed a few vegetables. I used baby red potatoes and carrots, red bell and mushrooms with chicken. AMAZING AND EASY. item not reviewed by moderator and published
This recipe was delicious and came together very quickly. It is not for the faint-of-heart who don't like spice. Instead of linguine, I used brown rice. Perfect! item not reviewed by moderator and published
Great recepie! super easy to make! item not reviewed by moderator and published
A friend recently introduced me to Thai food and I'm quickly becoming an addict. Based on the reviews I did make a few adjustments, halved the amount of curry powder in both the sauce and main dish, doubled the amount of curry paste, added a tablespoon of fish sauce to the sauce. Also used canned roasted red peppers (so easy) and added some sliced mushrooms. Super easy dish and so delicious!!! item not reviewed by moderator and published
I am confused by the other reviews. People saying it is too hot, hello... buy mild curry paste and powder if you can't hang, and too thin..huh? It's has the perfect creamy cocunut consistency of most good thai curry. I have a peanut problem so I left that out. Some excellent additions are fresh pineapple chucks, fresh tomatoes, and fresh thai basil, and or fresh sugar snap peas. I also chose jasmin rice to serve instead of noodles. I do something very similar when I make curry, I came across the recipe while searching for a tofu curry recipe. Make this with fried tofu or fish. I don't think roasted red peppers are good for this, I saw someone recommend that on another review, not for this you want them to stay a little crisp and keep thier fresh flavor. I do recommend and it is a good one to serve for a casual dinner with friends. item not reviewed by moderator and published
This was incredibly good! It was so easy, the kids got to help and they loved it too. We took the advice of others who've tried this recipe and cut down on the curry powder...I thik they're right any more may have been overpowering, just one tablespoon in the sauce is all you'll need. Also, we skipped the waterchestnuts, not big fans of them. Anyway, the result was excellent just like what you get in your favorite Thai restaurant! This will be a regular for us. item not reviewed by moderator and published
I made this during a blizzard so I didn't have all of the ingredients - I omitted the water chestnuts, green onions, mint, and lime and also the ginger, and added about a cup and a half of frozen peas to the final stage. It was delicious. I made it with chicken and orange roughy (in separate pans!!!) item not reviewed by moderator and published
This is just the right amount of creamy and spicy. I added a Korean Chili Paste for more spice but it would be great without it. I also added a lot more vegetables that I had, carrots, snow peas, grean beans. This is my favorite dish at a local restaurant. I had been looking for a recipe and this is it! item not reviewed by moderator and published
This dish was great! I substituted rice noodles for whole wheat linguine and that worked out well. I also went without the water chestnuts, which we just don't care for. item not reviewed by moderator and published
We LOVE this recipe in fact everytime I make it, I wind up with several extra folks at my house for dinner. We found it to be not spicy enough so I add crushed red chiles...YUM! I do take out one Tablespoon of the curry just because I think too much curry makes it taste like bananas...I also serve it over jasmine rice and I make it with VERY thin pieces of beef...DELICIOUS! item not reviewed by moderator and published
First time I made it, it was a great success. Be careful with the curry paste though, its hot. I made Jasmine rice for mine, much better than noodles IMHO> item not reviewed by moderator and published
I have made this dish with shrimp and chicken....it is great with both...easy to do, spicy but not too much and I use the hot red curry paste....I make it at least once a week, its very good. item not reviewed by moderator and published
This was a fantastic dish! It is quite spicy if you use red curry paste (I did) but if you like your curry thai hot, it's a great amount of heat, if not then cut down on the curry. I did change the recipe a bit adding fresh fresh peppers and mushrooms in place of roasted peppers and cutting down on the curry powder and it was as good as anything I can get going out. My only complaint is that the curry taste inhibits the taste of the coconut milk. Overall, a great recipe. item not reviewed by moderator and published
This recipe was great with tofu. Though I did make a few changes: bake the tofu for about 15 minutes before adding it to the mixture otherwise it takes forever. I liked it better with a little less curry and a little more ginger and I like much better with white or brown rice instead of noodles. Lots-o-lime juice!! Hope it's enjoyed as much as it was in my house!! item not reviewed by moderator and published
I served this with Fragrant Jamine Rice intead of the pasta and add finely chopped cilantro for an extra splash of flavor, just delicious. item not reviewed by moderator and published
I was very disappointed in this recipe. I agree with many of the other reviews: way too much curry. I am not impressed with food network for displaying this recipe and I am shocked that a few users actually enjoyed this. I guess I need to go to an actual Thai restaurant to get edible Thai food. item not reviewed by moderator and published
I used my own variation of the ingredients but the whole idea was a great recipe. item not reviewed by moderator and published
This was not only easy but so good my husband and I were in total awe of the taste. I used a mix of regular curry powder and hot madras curry powder to avoid a trip to the store, and it was SUPERB. I am keeping this recipe in my personal book. We only wish we know who created it so we can try more of their recipies. item not reviewed by moderator and published
I use food network often and my husband and i were looking forward to this recipe. It was very easy to put together but it would take less than half the curry it calls for. I followed the recipe and after the money and work, my husband and I couldn't eat it. What a waste! It's a great idea but if you make it, wait to add the curry at the end when you can add to your taste. item not reviewed by moderator and published
Although this is a great recipe, for a family dinner it was way to spicy/hot for any of us to eat. I would cut the curry powder and paste portions in half. This way the heat will not over ride the other great flavors present. item not reviewed by moderator and published
A really tasty recipe, easy to prepare and impressive enough for company. However, I do agree with those who found it too spicy. The recipe doesn't specify what kind of curry paste to use, so I used green curry paste instead of red (red is hotter). I also toned down the curry powder, the amount they are asking for is way too much and would overpower the entire dish. Instead of 2 tbsp, I used 1 tsp, this added just the right hint of flavour without drowning out other elements. Also, I ommited the curry powder when preparing the chicken, you don't need it here because the peanut butter is a nice flavour on its own. Everything else I kept the same. When serving this dish, I sprinkled some chopped roasted peanuts right on top. Also is great with thai rice. It turned out great - my family loved it. item not reviewed by moderator and published
I've only had Thai food at restaurants and this was my first shot at home. It was do-able and delicious. item not reviewed by moderator and published
These are flavors that should go together well, but the quantities of spices have to be mistaken. 4 Tablespoons of curry powder? This is way too much for 1 lb. of chicken. 4 teaspoons? Maybe. The chicken was also bland tasting, hidden behind the molten lava of overpowering hot curry flavor. Used mostly green curry paste, with a dash of red. The recipe on the jar of Thai kitchen curry paste calls for ?- 1 TBL of curry paste, brown sugar, and chicken stock- I?m sure this will taste better. Be warned. item not reviewed by moderator and published
Easy to fix, and this is something that the whole family will love. If you find it's a little to spicy, add a little less spice. I found that it was perfect the way it was! item not reviewed by moderator and published
Couldn't even hardly taste the peanut butter or coconut milk, the curry just over-powered the dish and was way too spicy. item not reviewed by moderator and published
the only thing i followed on the recipe was using coconut milk, curry powder, salt, pepper, and chicken...it was spicy but still flavorless and bland, so i added 2 cubes of chicken boullion to it, which helped it alot. if anything, you shouldn't have to follow the recipe exactly, but make it your own and customize it with things you think you'd like in it : i put carrots, bamboo shoots, and red bell pepper, and it tastes just like my favorite thai restaurant's chicken curry. item not reviewed by moderator and published
I believe that it should be one TEASPOON instead of one TABLESPOON of curry paste. I think this is a misprint. I've made alot of curry recipes and I've never seen one with more than an entire tablespoon of curry paste. You can always add more if it's not spicy enough. item not reviewed by moderator and published
I made the sauce for this dish the night before and marinated the chiken in it overnight. I read the reviews regarding spiciness the next day and was worried my dish would be too spicy since I not only used the specified amounts of curry paste and ginger but added some more! My dish came out really good and not at all spicy, I barely felt a tingle on the back of my throat. I say make it as is unless you are really overly sensitive to spice. item not reviewed by moderator and published
I didn't have any coconut milk so i decided to add coconut cream. It ended up being as sweet therefore i finished it with a little bit of light whipping cream. I realized that it was a little runny so I added a little bit of corn starch (which I hate doing since its really not part of my diet). My husband loved it very much, I would definatley do it again but maybe cut down on the sweetness. item not reviewed by moderator and published
My familly absolutely loves this dish!! We are huge Thai food fans and this is better than what we find in our local Thai resteraunts. I agree with others that you need to cut down the curry paste and the curry powder, at least by half. Also, I add some chicken stock to the sauce if it gets too spicy! item not reviewed by moderator and published
Several reviews mentioned that this is way too spicy. I think this is because the recipe makes no mention of WHICH style of curry paste to add. Most often, authentic Thai dishes do not require or use curry powder. Instead, a distinction should be made between a green curry paste and a red one. Given the recipe's ingredients and the other reviews, my guess is that people used RED curry paste in addition to the curry powder. Red is fiery hot. GREEN curry paste is designed to be used in milder dishes, including many coconut-based recipes. Substituting that style for the red and getting rid of the curry powder (in the sauce and chicken itself) tames this considerably, and the result is much more authentic-tasting. item not reviewed by moderator and published
Having read the other reviews I cut down on the curry powder both in the sauce and when cooking the chicken. It was still pretty spicy but delicious. My husband loved it and ate every bite! item not reviewed by moderator and published
Does not taste like Thai curry - too much curry powder, I guess. And it was too spicy for me, even though I like spicy food. item not reviewed by moderator and published
it was ok item not reviewed by moderator and published
OK - I'll be honest. I'm low carb rather than low fat so I used skinned/bones thighs and legs and coconut cream rather than milk. But those were the only two changes made and it was delish!!!!! I'm sure it would taste great prepared as written. item not reviewed by moderator and published
My family loves thai food and this recipe is one of our favorites. The only thing that kept me from rating this a 5-star was that the recipe as written was too spicy for us (and we like spicy food) so would recommend for first-timers making this recipe that you start with just a "little" curry paste and then add to your liking. item not reviewed by moderator and published
Tasty but way to hot even for people who like hot food. On a scale of 1 to hot this is cartoon hot! item not reviewed by moderator and published
Really liked the recipe. Used mild curry paste (should have added extra for flavor, we like the extra curry flavor) and used Hot Curry Powder (added just the right amount of spice to not shock your taste buds, but become hotter as you go). Over all a very good Thai version. item not reviewed by moderator and published

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