Coconut Thai Curry Chicken Receta

Indulge in this vibrant and flavorful Coconut Thai Curry Chicken recipe, inspired by Food Network Star contestant Susannah Locketti! This updated version features tender chicken simmered in a creamy coconut milk sauce, bursting with aromatic green curry paste, sweet red bell peppers, crunchy water chestnuts, and fresh cilantro. A touch of heat and a hint of lime perfectly balance the rich coconut flavor. Serve over linguine for a satisfying and exotic meal ready in under 30 minutes!

Preparación 15 min

Cocción 30 min

Calorías 416.8 kcal

Proteína 68g

Valoración Sé el primero

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El equipo de cocina de Forktionary

Adaptada de Food.com y probada y estandarizada por Forktionary.

Ingredientes para Coconut Thai Curry Chicken

Light Coconut Milk
2-4 tablespoons green curry paste (adjust to taste)
Curry Powder
Fresh Ginger
Fresh Garlic
Ground Red Pepper
Salt
Black Pepper
Boneless Skinless Chicken Breast Half
Creamy Peanut Butter
1 large red bell pepper, roasted and sliced (or 1 jar (7 oz) roasted red peppers, drained)
Sliced Water Chestnuts
Onion
Green Onion
1/4 cup chopped fresh cilantro
Fettuccine
Cooking spray
1 lime, juiced (reserve half for garnish)

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Cómo preparar Coconut Thai Curry Chicken

Roast the red bell pepper: Preheat broiler. Halve the pepper, remove seeds and membranes. Place cut-side up on a broiler pan and broil 5-7 minutes, or until skin chars. Cool slightly, then slice. (Alternatively, use jarred roasted red peppers).
Prepare the sauce: In a medium bowl, whisk together the green curry paste, coconut milk, peanut butter and 1/4 cup water until smooth. Set aside.
Cook the linguine: Cook linguine according to package directions until al dente. Drain and set aside.
Cook the chicken: Coat a large skillet with cooking spray. Add chicken and cook over medium-high heat for 5-7 minutes, or until browned and cooked through.
Add vegetables: Stir in the roasted red peppers, water chestnuts, red onion, and scallions. Season with salt and pepper. Cook for 5 minutes, or until heated through.
Combine sauce and chicken: Pour the coconut milk mixture over the chicken and vegetables. Stir gently to combine and simmer for 3-5 minutes, or until slightly thickened.
Finish and serve: Stir in the lime juice and cilantro. Season with salt and pepper to taste. Serve the chicken mixture over the linguine. Garnish with lime wedges and cilantro.

Nutrition Information (Approximate per serving)

Sodium

31 g

Sugar

19g

Fat

Carbs

17g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Lunch Main Dish / Dinner Poultry Chicken Recipes Asian Thai Gluten Free Summer Recipes 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Main Dish Fruit Pasta Asian Nuts Coconut Pasta Rice And Grains

Preguntas frecuentes

¿Cuánto se tarda en preparar Coconut Thai Curry Chicken?

Coconut Thai Curry Chicken tarda unos 45 minutos de principio a fin: aproximadamente 15 minutos de preparación y 30 minutos de cocción.

¿Cuántas calorías tiene Coconut Thai Curry Chicken?

Coconut Thai Curry Chicken tiene aproximadamente 416.8 calorías por ración, con unos 68 g de proteína, 17 g de carbohidratos y 11 g de grasa.

¿Qué ingredientes necesito para Coconut Thai Curry Chicken?

Los ingredientes principales de Coconut Thai Curry Chicken son Light Coconut Milk, Green Curry Paste, Curry Powder, Fresh Ginger, Fresh Garlic, Ground Red Pepper. Consulta la lista completa con cantidades más arriba.