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    You are in: Home / Recipes / Coconut Thai Curry Chicken Recipe
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    Coconut Thai Curry Chicken

    Coconut Thai Curry Chicken. Photo by KateL

    1/4 Photos of Coconut Thai Curry Chicken

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    SoChic's Note:

    This was from one of the first contestants, Susannah Locketti, of Food Networks Next Food Network Star show. I would like to thank everyone who has posted such nice comments, but really Susannah deserves credit for this recipe. The green curry paste is quite hot, so you may want to adjust the curry paste for heat. I've updated the recipe to just reflect a few things noted in the comments as well as my own preparation methods that I've noticed in three years since I published this recipe. Enjoy! April 2009

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    Ingredients:

    Servings:

    Units: US | Metric

    Sauce Ingredients

    Chicken Ingredients

    Directions:

    1. 1
      Slice lime into wedges, juice half the wedges. Set aside lime juice. Set aside rest of wedges for garnish.
    2. 2
      Combine all sauce ingredients in a mixing bowl and set aside or refrigerate until ready to prepare the rest of the dish.
    3. 3
      To roast the red bell pepper:.
    4. 4
      -Cut pepper in half and remove seeds and white part. Place on broiler pan skin side up. Broil until skin just starts to char, about 5-7 minutes. Slice when cool. You could use a torch to char it if you like, or substitute jarred roasted red pepper slices.
    5. 5
      In a medium bowl, whisk the sauce ingredients until thoroughly combined (milk through black pepper) and set aside.
    6. 6
      Boil the pasta al dente according to box directions.
    7. 7
      Coat a large skillet with cooking spray and sauté chicken until browned and cooked through, above 5-7 minutes.
    8. 8
      Add the peanut butter and move around until it melts and coats the chicken.
    9. 9
      Add the roasted red peppers, water chestnuts, onions and scallions and season with salt and pepper as you like. Sauté for about five minutes, until cooked through.
    10. 10
      Pour the coconut milk mixture over the chicken and vegetables and stir gently. Leave on heat for another 3-5 minutes just to warm it all through and thicken a bit. Season with salt and pepper as needed. At the last minute, toss in cilantro & lime juice and stir through.
    11. 11
      Put linguine in a large deep platter or decorative bowl and pour mixture over the top. Toss gently with tongs. Garnish with limes and cilantro as desired.

    Ratings & Reviews:

    • on April 26, 2009

      45

      This was very good and would even better with a few changes. Next time I'll use the green part of the scallions for better color and flavor. A cup of chopped peanuts would add nice flavor and texture and a tablespoon each of corn starch and water would thicken up the sauce perfectly. I did add the juice of an extra lime to the mix and sprinkled the cilantro onto the dish at the end, thanks to the suggestions of other reviewers. Thanks for the recipe -- I'll be trying it again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 29, 2006

      55

      This dish was amazing! I have never made curry before, but it turned out wonderfully. It was declared delicious. I did not roast the peppers, instead I stir fried with the other vegetables and added to sauce. I used the red curry paste. I would definitely make this dish again. Thank you SoChic for this recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 17, 2006

      55

      Delicious, added the juice of 1 lime directly to the pan. Heated up nicely the next day for lunch.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    Nutritional Facts for Coconut Thai Curry Chicken

    Serving Size: 1 (285 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 416.8
     
    Calories from Fat 69
    16%
    Total Fat 7.7 g
    11%
    Saturated Fat 1.7 g
    8%
    Cholesterol 120.5 mg
    40%
    Sodium 750.5 mg
    31%
    Total Carbohydrate 52.2 g
    17%
    Dietary Fiber 4.9 g
    19%
    Sugars 4.8 g
    19%
    Protein 34.4 g
    68%

    The following items or measurements are not included:

    light coconut milk

    green curry paste

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