Coconut Thai Curry Chicken Recette

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!

Préparation 15 min

Cuisson 30 min

Calories 416.8 kcal

Protéines 68g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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

Questions fréquentes

Combien de temps faut-il pour préparer Coconut Thai Curry Chicken ?

Coconut Thai Curry Chicken prend environ 45 minutes du début à la fin — environ 15 minutes de préparation et 30 minutes de cuisson.

Combien de calories contient Coconut Thai Curry Chicken ?

Coconut Thai Curry Chicken contient environ 416.8 calories par portion, avec environ 68 g de protéines, 17 g de glucides et 11 g de lipides.

De quels ingrédients ai-je besoin pour Coconut Thai Curry Chicken ?

Les principaux ingrédients de Coconut Thai Curry Chicken sont Light Coconut Milk, Green Curry Paste, Curry Powder, Fresh Ginger, Fresh Garlic, Ground Red Pepper. Consultez la liste complète avec les quantités ci-dessus.