Ultimate Coconut Curry Thai Chicken

Ultimate Coconut Curry Thai Chicken is a much-loved dish all over the world and is a great way to use boneless chicken. There are lots of different kinds of chicken curry dishes including Indian, Thai , Chinese and more. Curry can be a lot of fun to experiment with and you can vary the balance of spices or try different spices. You can use different meats or vegetables or add fruit and nuts if you want.  In India, a curry is a meal with a soup-like consistency. It is made with spices, chickpea flour, clarified butter, and yogurt. The word curry, when used in Thailand, means vegetables, fish, or meat cooked in a spiced sauce.

Different regions make their curries with different ingredients. For example, a Malay will have bay leaves and coconut milk in it. A Tamil will be a combination of shallow fried fish or meat and vegetables cooked with dry spices. A Punjabi will have a lot of butter and cream and use wheat instead of rice. A lot of curry powder mixes feature turmeric which gives curry a yellow color. Ginger, coriander, pepper, cinnamon, tamarind, cumin, cardamom, nutmeg, garlic, and chilies are also used in a lot of curry recipes. Indian and Thai curries can be red, green, or yellow. Red curries are made from red chilies and green curries are made from green chilies. Yellow curry is made mostly with cumin and turmeric but it might include hot peppers too.

A boneless chicken dish might be described as hot and spicy, fragrant or fruity, depending on the ingredients and spices used. So how do you go about making a delicious meal out of some boneless chicken, some vegetables, and some spices? You should always try to use authentic spices rather than a ready made paste or powder. It is easy to find chicken curry ingredients in Asian grocery stores or large general stores. Feel free to experiment with different blends. It is one of the most experimented spice combinations throughout history and it is a good idea to become familiar with spices so you can make your own tasty recipes. In addition, if you run out of a spice, you will know which other spice is similar in aroma and flavor.

Curry Thai Chicken is usually served with jasmine rice, but you can serve it with Indian bread such as roti or naan or with Indian spiced potatoes if you want a change. You can also make a dry curry coating for a boneless chicken recipe rather than a sauce. Then you can eat the curried chicken cold the next day or use it for a packed lunch or picnic. No wonder curry is loved all over the world. Its great flavor and versatility make it a surefire winner. Cooking chicken curry is a great way to use boneless chicken and there are many more ways to combine chicken, vegetables and delicious herbs and spices. Take a look at www.bonelesschickenrecipe.com, and you will find a comprehensive collection of delicious chicken recipes to inspire and delight you. You will find a variety of healthy chicken recipes including, such delights as butter chicken recipe and a delicious and easy chicken parmesan recipe.

ULTIMATE COCONUT CURRY THAI CHICKEN

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.