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

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