Coconut Milk Braised Chicken

 

Ingredients

2 SERVINGS

1

cup unsweetened coconut milk

1

Tbsp. Thai curry paste

1

lemongrass stalk, tough outer layer removed, lightly crushed

1

1" piece ginger, peeled, smashed

4

garlic cloves, peeled, smashed

2

chicken legs (thigh and drumstick; about 1½ lb. total)

Kosher salt

Toasted unsweetened coconut flakes, cilantro leaves with tender stems, cooked rice, and lime wedges (for serving)

Preparation

Step 1

Place a rack in top third of oven; preheat to 400°. Stir coconut milk and curry paste in a 2-qt. baking dish to combine (or, use a medium skillet if that’s what you’ve got). Add lemongrass, ginger, and garlic. Season chicken with salt (hold back a bit since curry pastes often have a lot of salt). Place in baking dish and spoon some liquid over. Bake, occasionally spooning liquid over, until chicken is browned, tender, and cooked throughout (the joint should be reasonably easy to flex), 60–75 minutes.

Step 2

Divide chicken between plates. Top with coconut flakes and cilantro. Serve with rice and lime wedges alongside.

Thai Chicken and Vegetable Curry

 

Ingredients

• 2 teaspoons olive oil
 
• 12 ounces skinless, boneless chicken breasts, cut into 1-in. pieces
 
• 1/2 teaspoon black pepper
 
• 1/4 teaspoon kosher salt
 
• 1 pound diced peeled sweet potatoes (about 3 cups)
 
• 1 cup chopped yellow onion
 
• 1 cup chopped red bell pepper
 
• 1 tablespoon minced garlic
 3
• 3 tablespoons Thai red curry paste
 
• 1 (5-oz.) pkg. baby kale (about 5 cups)
 
• 1 cup light coconut milk, well stirred
 
• 1 cup unsalted chicken stock (such as Swanson)
 
• 2 cups hot cooked quinoa
 
• 3 tablespoons fresh cilantro leaves
• • Step 1

    Heat the oil in a large Dutch oven over medium-high. Sprinkle chicken with black pepper and salt; cook, turning to brown on all sides, 5 minutes. Place chicken in a bowl (do not wipe out pan).

    Step 2

    Add potatoes, onion, and bell pepper to pan; cook, stirring occasionally, 3 minutes. Add garlic; cook 1 minute. Stir in curry paste and kale; cook until kale wilts, about 2 minutes. Stir in coconut milk and stock; bring to a boil. Reduce heat, cover, and cook until potatoes are tender, about 15 minutes. Return chicken to pan; cook 5 minutes.

    Step 3

    Divide quinoa among 4 shallow bowls. Top evenly with chicken mixture and cilantro leaves

Thai Green Curry

 

Ingredients

Ingredient Checklist

• 4 small baby bok choy, halved
• 1 ½ cups green beans, trimmed
• 1 medium zucchini, cut lengthwise into 8 pieces
• 3 tablespoons toasted sesame oil, divided
• Pinch of salt
• 1 small lime
• 3 scallions, sliced, white and green parts separated
• 3 tablespoons reduced-sodium tamari or soy sauce (see Tips)
• 2 tablespoons Thai green curry paste (see Tips)
• 1 teaspoon brown sugar
• ¼ teaspoon ground coriander
• 1 (14 ounce) can coconut milk
• 1 cup low-sodium no-chicken broth
• 8 ounces stir-fry rice noodles
• ¼ cup unsalted roasted peanuts, chopped
• Fresh Thai basil and/or cilantro sprigs for garnish

Directions

Instructions Checklist

• Step 1

  Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil. Put a large pot of water on to boil.

• Step 2

  Toss bok choy, green beans and zucchini with 2 tablespoons oil and salt in a large bowl. Transfer to the prepared pan. Broil, stirring once, until lightly charred, about 6 minutes. Keep warm.

• Step 3

  Zest and juice lime. Whisk the zest with the remaining 1 tablespoon oil, scallion whites, tamari (or soy sauce), curry paste, brown sugar and coriander in a large saucepan. Heat over medium heat until starting to sizzle, about 2 minutes. Cook, stirring constantly, until very fragrant, about 1 minute. Whisk in coconut milk, broth and the lime juice. Cook, stirring occasionally, until heated through, about 2 minutes.

• Step 4

  Cook noodles in the boiling water according to package directions. Drain and rinse well under cold water. Divide among 4 large soup bowls. Top with the curry, the vegetables, scallion greens and peanuts. Garnish with basil and/or cilantro, if desired.

Thai Green Chicken Soup

Ingredients

2 (1-in.) pieces peeled fresh ginger, divided

1 tablespoon canola oil

2 teaspoons minced garlic

2 tablespoons green curry paste

1 pound skinless, boneless chicken breasts, cut into bite-size pieces

3 cups unsalted chicken stock

1/2 cup water

2 tablespoons fresh lime juice

1 (13.5-oz.) can light coconut milk

1/4 cup fresh cilantro stems

1 cup fresh snow peas, diagonally sliced

3 ounces uncooked brown rice vermicelli noodles (or udon)

1/2 cup fresh cilantro sprigs

Lime wedges

Mince 1 piece of ginger to equal about 1 tablespoon. Heat oil in a Dutch oven over medium-high. Add minced ginger and garlic; sauté 1 minute. Stir in curry paste; cook 1 minute. Add chicken; cook 3 minutes, stirring occasionally. Add remaining piece of ginger, stock, 1/2 cup water, juice, coconut milk, and cilantro stems; bring to a simmer, and cook 10 minutes.

Discard ginger piece. Stir in peas and noodles; cook 3 minutes or until noodles are tender. Top with cilantro sprigs and serve with lime wedges.

Green Curry Chicken

Ingredients
2 tablespoons vegetable oil
1 medium onion, cut in 8 wedges
1 green bell pepper, cut in 8 wedges
1 stalk lemongrass, white bulb only
1 tablespoon coarsely chopped fresh ginger
3 tablespoons Thai green curry paste, recipe follows
1 tablespoon grated lime zest
1 14 oz can of unsweetened coconut milk
3/4 cup chicken broth
1 1/2 pounds skinless, boneless chicken thighs, cut in 1-inch strips
Sea salt
1 lime, juiced
Fresh cilantro leaves
Lime wedges, for garnish

Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes.

Next, pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice and shower with basil and cilantro.

Serve in dinner bowls with lime wedges.