Chicken Khao Soi

I thought this was another Ramen but really it was a thick curry soup.  It was one of the first recipes that had the right consistency (restaurant thickness) for the soup.  It was very flavorful, almost peanut-ty. 

The ingredients were a bit of a pain.  D has found dried chilies at the local bodega and sometimes Aldi.  He found Chinese Noodles (they are fresh) at H-Mart.

Chicken Khao Soi

Photo by ALB

Serves 6 to 8 Servings
A simple curry paste gives this northern Thai–inspired soup surprising depth of flavor.
From Bon Appetit

INGREDIENTS
Khao Soi Paste
4 large dried New Mexico or guajillo chiles, stemmed, halved, seeded
2 medium shallots, halved
8 garlic cloves
1 2" piece ginger, peeled, sliced
¼ cup chopped cilantro stems
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon curry powder

Soup
2 tablespoons vegetable oil
2 14-oz. cans unsweetened coconut milk
2 cups low-sodium chicken broth
1½ lb skinless, boneless chicken thighs, halved lengthwise
1 lb Chinese egg noodles
3 tablespoons (or more) fish sauce (such as nam pla or nuoc nam)
1 tablespoon (packed) palm sugar or light brown sugar
Kosher salt
Sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions or shallots, chili oil, and lime wedges (used French's Fried Jalapenos, red onion, and cilantro- not included in WW Smart Points).

RECIPE PREPARATION
Khao Soi Paste
Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25–30 minutes.

Drain chiles, reserving soaking liquid. Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 Tbsp. soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth.

Soup
Heat oil in a large heavy pot over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4–6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork-tender, 20–25 minutes. Transfer chicken to a plate. Let cool slightly; shred meat.

Meanwhile, cook noodles according to package directions.

Add chicken, 3 Tbsp. fish sauce, and sugar to soup. Season with salt or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.

21 Smart Points (my additions/subtractions at 6 BIG servings)

Brazilian Chicken with Coconut Milk

Make this with Rice. It is good.

Brazilian Chicken with Coconut Milk

Photo by ALB

4 servings
Prep: 15m
Cook: 30m
Ready In: 45m

Ingredients
1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
1 teaspoon ground coriander
4 skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons olive oil
1 onion, chopped
1 tablespoon minced fresh ginger
2 jalapeno peppers, seeded and chopped
2 cloves garlic, minced
3 tomatoes, seeded and chopped
1 (14 ounce) can light coconut milk
1 bunch chopped fresh cilantro
Add 1/2 pound of steamed green beans

Preparation
In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.

Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.

Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.

5 Smart Points (my additions/subtractions at 4 servings)

Black Pepper-Curry Chicken Sauté

This was pretty good.  As usual, it wasn't spicy enough, but chile garlic sauce fixed that right up.

Overall it had the same issues that homemade curry always has in our house.  It isn't as creamy as either of us wants.  Still it was pretty good.

Black Pepper-Curry Chicken Sauté

Photo by ALB

Active Time: 25 Mins
Total Time: 25 Mins
Yield Serves 4 (serving size: 1/2 cup rice and 3/4 cup chicken mixture)

Adding a subtle spiciness to this aromatic dish, black pepper is thought to enhance the absorption of turmeric in the curry. For the boldest flavor, go for 1 teaspoon peppercorns; crush with a mortar and pestle, or place in a small ziplock plastic bag and pound with a skillet. Other anti-inflammatory ingredients include ginger, garlic, onion, canola oil, and brown rice. Get an extra boost against inflammation by serving with a side of roasted cauliflower or broccoli.

Ingredients
1 pound skinless, boneless chicken breasts, cut into 1-in. pieces
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 tablespoon canola oil, divided (didn't use)
1 1/2 cups vertically sliced onion
2 teaspoons minced peeled fresh ginger
3 garlic cloves, minced
2 teaspoons curry powder
1 cup canned light coconut milk
2 teaspoons fresh lime juice
1/2 to 1 tsp. peppercorns, crushed
2 tablespoons chopped fresh cilantro or basil (used 1 TBSP of each)
2 cups hot cooked brown rice (used white rice)

Preparation
Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon ground pepper. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high. Add chicken to pan; cook, stirring frequently, 5 to 6 minutes or until chicken is lightly browned and almost cooked through. Remove chicken from pan.

Reduce heat to medium. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add onion; cook 4 minutes or until tender, stirring occasionally. Add ginger and garlic; cook until softened, about 1 minute. Add curry powder; cook 15 to 30 seconds or until fragrant, stirring constantly. Stir in coconut milk, lime juice, crushed peppercorns, and remaining 1/2 teaspoon salt. Return chicken to pan. Cover, and cook over medium-low until sauce is slightly thickened and chicken is done, about 5 minutes. Remove from heat; stir in cilantro or basil. Serve over rice.

Nutritional Information (original recipe)
Calories: 336; Fat: 10.6g; Sat fat: 4g; Mono fat: 3.4g; Poly fat: 1.8g; Protein: 30g; Carbohydrate: 31g; Fiber: 3g; Cholesterol: 83mg; Iron: 1mg; Sodium: 434mg; Calcium: 37mg; Sugars: 2g: Est. added sugars: 0g

Cooking Light, August 2017

7 Smart Points (my additions/subtractions at 4 servings)

Chicken in Coconut Milk with Lemongrass

D and I saw a recipe about Chicken in Milk. It looked odd, but then this recipe came up on my Pinterest page.  Twice with the milk!  We are always willing to try new things, so we put it on the food list.

It was really good.  The coconut milk cooks down, so there wasn't a lot of sauce but in the spinach it was good.  Also the lemon broke down so there was a puckerish taste which also went well.

Would have again.

Chicken in Coconut Milk with Lemongrass

Photo by ALB

From The Kitchn
Serves 4 to 6 (We got 6)

Ingredients
1 whole roasting chicken (3 to 4 pounds)
Sea salt and freshly ground black pepper
4 tablespoons (1/2 stick) butter
1 tablespoon olive oil
1 cinnamon stick
2 whole star anise (didn't use because we didn't have any, and I don't like it)
1/2 cup roughly chopped cilantro stems
1 large lemon, cut into eighths
1 stalk lemongrass, 5 inches of white part only, chopped into 1/4-inch pieces
6 to 8 cloves garlic, peeled and smashed
1 (14- to 16-ounce) can coconut milk
3 cups torn greens (spinach, kale, chard, mizuna, etc.) (used spinach)
2 green onions, chopped into 1/4-inch pieces
Chopped cilantro, to garnish
Cooked rice, to serve (2 cups)

Preparation
Pat the chicken dry and sprinkle it liberally with salt and pepper. Put the chicken, covered, in the refrigerator for up to 24 hours, or if you're going to cook it right away, set it aside while you prepare remaining ingredients.

When ready to bake the chicken, preheat the oven to 375°F.

Melt the butter in a large Dutch oven over medium heat, then add the oil. Put in the chicken, breast-side up, and let it sizzle for about 30 seconds. Carefully flip the bird and crisp the other side for another 30 seconds. Remove the pan from the heat, put the chicken on a plate, and pour off the fat in the pot.

Transfer the chicken back into the pot, breast-side up, and add the cinnamon stick, star anise, chopped cilantro stems, lemon, lemongrass, garlic, and coconut milk. Cook, uncovered, in the preheated oven for 60 to 90 minutes (depending on size). Spoon the sauce over the top of the bird to baste every 20 minutes or so. The chicken is done when an instant-read thermometer inserted into the thigh reads 165°F.

Remove chicken from the pot and put it on a plate. Pull out and discard the cinnamon stick and star anise. Put the pot with the sauce back on the stovetop over medium heat, add the spinach and stir until just wilted, about 10 seconds.

Carve the chicken and serve each piece over rice with sauce spooned over the top. Garnish with chopped scallions and cilantro leaves.

16 Smart Points (my additions/subtractions at 6 servings)

Almond Butter Chicken Satay

So I'm a little odd.  I'm not a kebab fan. It's sometimes hard to get the meat off the skewers; if the skewers are wooden, one of my dogs will get a hold of them (choking hazard); and metal ones make you have to wait until your food is cold before you finally can hold the skewer.

However, I typically like the way a kebab should be flavored so I asked D if he would make these as breasts and not skewered.  So there we are.

We went to Whole Foods for Almond Butter.  We were already going there (not our typical store) to get portobellos since Kroger didn't have any.  We found a jar of Almond Butter for $12 but on sale for $4, so there you go.

We both liked this better as the first meal, than as a leftover.  But we both still liked it.  We had with Broccoli with Red Pepper flakes, because neither of us remembered we were going to have rice with it.

Would have again.

Almond Butter Chicken Satay

Photo by ALB

You can make the dipping sauce and add the chicken to the marinade before you leave for work in the morning, so you only need to skewer the chicken and grill when you get home.

Yield: Serves 4 (serving size: 2 skewers, 3 tablespoons sauce, 6 cucumber slices, and 1 lime wedge)

Ingredients
1/2 cup plus 2 tablespoons light coconut milk, divided
4 teaspoons fresh lime juice, divided
1 tablespoon dark brown sugar
1 tablespoon fish sauce
2 teaspoons minced peeled fresh ginger
1/2 teaspoon curry powder
2 garlic cloves, crushed
1 pound skinless, boneless chicken breast halves, cut into 24 slices (we had 4 6oz breasts, not cut)
1/3 cup water
2 tablespoons almond butter
1 tablespoon hoisin sauce
3/4 teaspoon Sriracha (hot chile sauce)
Cooking spray
24 cucumber slices (forgot)
4 lime wedges

Preparation
1. Combine 1/2 cup coconut milk, 1 tablespoon juice, and next 5 ingredients (through garlic) in a large zip-top plastic bag. Add chicken; seal. Refrigerate 2 hours.

2. Bring remaining 2 tablespoons coconut milk, 1/3 cup water, almond butter, hoisin, and Sriracha to a boil in a saucepan over medium-high heat; cook for 1 minute. Stir in remaining 1 teaspoon juice.

3. Remove chicken from marinade; discard marinade. Thread 3 chicken pieces onto each of 8 (8-inch) skewers. Heat a grill pan over medium-high heat; coat with cooking spray. Add chicken; cook 2 minutes on each side or until done. Serve with sauce, cucumber, and lime wedges.

Nutritional Information
Amount per serving
Calories: 224; Fat: 8.9 g; Sat fat: 1.5 g; Mono fat: 3.5 g; Poly fat: 1.6 g; Protein: 26 g; Carbohydrate: 10 g; Fiber: 1 g; Cholesterol: 73 mg; Iron: 1 mg; Sodium: 564 mg; Calcium: 47 mg

Cooking Light, JANUARY 2015

Spicy Thai Red Curry Beef

D and I usually don't eat curry at home, because it is never creamy enough.  However, this looked good.

We made a few substitutions/additions.  We used green curry paste because we had it.  We added green beans to bulk up the recipe.  And we used sirloin instead of tenderloin because was on sale, and to be honest, I'm not going to pay for tenderloin to chop it up.  So there's that.

Anyway,  it was good.  Not terribly spicy. We would have again.  Of course we added Sambal Oelek to it.

Spicy Thai Red Curry Beef

Photo by ALB

This single-skillet supper is a quick ticket to rich, exotic flavor. Don't shake the coconut milk before opening; you want to keep the thick cream layer separated.

Yield: Serves 4 (serving size: about 1 cup beef mixture and 1/2 cup rice)

Ingredients
1 (13.5-ounce) can light coconut milk
4 teaspoons red curry paste (used green because we had it)
2 teaspoons dark brown sugar
2 teaspoons fish sauce
1/4 teaspoon crushed red pepper
1 1/2 cups sliced red bell pepper
Added 1 1/2 cup green beans
1 cup sliced onion
12 ounces beef tenderloin, thinly sliced (used 1 lb sirloin)
1 cup torn fresh basil leaves
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt
2 cups hot cooked brown basmati rice (used regular white rice)
4 lime wedges

Preparation
1. Spoon coconut cream (thick layer at top of can) into a large skillet; stir in curry paste. Bring to a boil over medium-high heat. Add remaining coconut milk, sugar, fish sauce, and red pepper; bring to a boil. Cook 2 minutes, stirring constantly. Add bell pepper and onion; reduce heat to medium, and simmer 4 minutes. Add beef; cook 3 minutes or until done, stirring occasionally.

2. Remove pan from heat; stir in basil, lime juice, and salt. Serve beef mixture with rice and lime wedges.

Nutritional Information
Amount per serving
Calories: 334; Fat: 11.2 g; Satfat: 6.5 g; Monofat: 2.6 g; Polyfat: 0.6 g; Protein: 24 g; Carbohydrate: 36 g; Fiber: 3 g; Cholesterol: 55 mg; Iron: 3 mg; Sodium: 645 mg; Calcium: 65 mg; Sugars: 6 g; Est. Added: Sugars 2 g

Cooking Light, JUNE 2016

Chicken, and Veggies in Coconut-Curry Sauce

This probably came the closest to what restaurant curry sans heat tastes like that we have had.  Creamy, not very sweet, and good.  I have no idea if it was easy.  We had because D was using left over cashews, that we had. 

I would have again.

Chicken, and Veggies in Coconut-Curry Sauce

Yield: Makes 4 to 6 servings
Cook time:10 Minutes
Prep time:17 Minutes

Ingredients
1 (14-ounce) can coconut milk
2 teaspoons curry powder

Photo by: Photo: Jennifer Davick;
Styling: Linda Hirst

1 tablespoon cornstarch
1 tablespoon brown sugar
1/2 teaspoon sea salt
3 tablespoons peanut oil or canola oil, divided (used PAM)
1 pound boneless chicken breasts, cut into thin strips
1 red bell pepper, seeded and chopped
1 pound small green beans
1 tablespoon minced fresh ginger
1/4 cup fresh basil leaves, slivered
3/4 cup whole, salted cashews, toasted
Hot cooked rice (not included in NI)
Sriracha (not included in NI)
Garnish: fresh basil leaves (not included in NI)

Preparation
1. Whisk together first 5 ingredients in a small bowl; set aside.

2. Heat wok over high heat until a few drops of water evaporate immediately. Swirl 2 tablespoons oil in pan to coat. (If using a nonstick skillet, heat oil over medium-high heat.) Add chicken, and cook 2 to 3 minutes on each side or until lightly browned. Remove from pan; cover and keep warm.

3. Heat remaining 1 tablespoon oil in wok over high heat (medium-high, if using a nonstick skillet). Add bell pepper, green beans, and ginger; stir-fry 3 to 4 minutes.

4. Whisk reserved sauce mixture, and add to wok with vegetables. Cook 1 minute or until sauce thickens. Stir in slivered basil and reserved chicken. Sprinkle with cashews; serve with hot cooked rice and sriracha. Garnish, if desired.

Coastal Living MARCH 2013

Nutritional Information (from MyFitnessPal)
Calories: 488; Carbs: 17; Fat: 30; Protein: 35; Sodium: 338; Fiber:3

Ingredients Used
Chaokoh - Coconut Milk, 1 container (1 7/10 cup (80 g) ea.): Calories: 750
Spices - Curry powder, 2 tsp: Calories: 13
Argo - Cornstarch, 1 tbsp (8 g): Calories: 30
Light Brown Sugar - Kroger, 1 tablespoon: Calories: 45
Spice - Coarse Kosher Salt, 1/2 teaspoon: Calories: 0
Fresh - Bell Pepper, Red - Large, 0.5 pepper: Calories: 26
Frozen - Green Beans, 1 cup: Calories: 33
Ginger root - Raw, 3 tsp: Calories: 5
Spices - Basil, fresh, 8 tbsp: Calories: 6
Cashews - Raw Cashews, 3 oz.: Calories: 480
Condiment - Pam "olive Oil", 5 second spray: Calories: 45
Raw, Boneless, Skinless - Chicken Breast, 16 ounces (112g): Calories: 520

Thai Peanut Chicken and Ramen Noodle Soup

So when I was in high school, I got strep throat and somehow go hooked on Ramen. Of course, we always had it in the house, but I mean I got addicted to it. I ate it every day for 3 months straight. I'm not really sure why I stopped. Probably the pesky migraines.

Anyway I still love the noodles. So I saw this recipe for Fancy Ramen and decided I should have it. D has been stressed at work so I decided I would help and cook. I could make this.

I started making it until I cut my finger, and then D cooked the rest. I really liked it but the broth was soaked up. So more like a noodle bowl than soup. D thought it was a little sweet but really that might be because I bought roasted red chile paste (I guess Snowjam 2014 Part 2 wiped the curry paste away).

Would have again.
Half-baked Harvest also has a crock-pot version on her site.

Thai Peanut Chicken and Ramen Noodle Soup

Photo by ALB

Adapted from Half-Baked Harvest
Cook Time: 25 minutes
Total Time: 30 minutes

Serving Size: 6

Ingredients
2 tablespoons peanut oil (used vegetable oil)
1 pound chicken thighs or breast or a mix, sliced
1 teaspoon fresh ginger, grated (D never measures, so I'm sure it was closer to 1 TBSP)
4 cloves garlic, minced or grated
1 sweet potato, chopped (skin removed)
2 red peppers, thinly sliced (used 1 green 1 red)
12 ounces cremini mushrooms, sliced
1/4 cup thai red curry paste
2 teaspoons smoked paprika
1 (14 ounce) can coconut milk
4 cups low-sodium chicken broth (next time using 6)
1/4 cup reduced sodium soy sauce
2 tablespoons fish sauce
1/2 cup creamy peanut butter (used crunchy)
1 lime, juiced
2 tablespoons brown sugar
4 packages Ramen noodle soup, seasoning packets discarded
chopped peanuts, for serving (didn't use)
chopped cilantro, for serving

Instructions
Heat a large pot over medium high heat. Add 1 tablespoon peanut oil and the chicken. Brown the chicken, stirring once or twice for about 10 minutes or until the chicken is cooked through. Carefully remove the chicken from the pot.

Add another tablespoon of peanut oil, the garlic, the ginger, sweet potato and peppers. Cover and cook 8-10 minutes or until the sweet potato is tender. Add the mushroom and cook 5 more minutes. Add in the curry paste and smoked paprika, stirring until the curry paste has coated the veggies.

In the meantime, add 1 cup of chicken broth to a heat safe bowl and microwave on high for 1 minute or until very hot. Carefully stir in the peanut butter until completely smooth.

Add the chicken back into the pot along with the coconut milk, remaining chicken broth, soy sauce, fish sauce, peanut butter mixture, lime juice and brown sugar. Stir until the peanut butter has been fully incorporated into the soup. Bring the soup to a boil and then add the ramen noodles and cook for 3-4 minutes (if using regular noodles you will need to cook the noodle for a longer period of time, probably about 8 minutes).

Once the noodles are ready serve soup immediately and garnish with fresh chopped cilantro and peanuts.

Tieghan from Half-Baked Harvest says: *The ramen noodles soak up a lot of the broth if not eaten right when the noodles are done cooking. You can prepare this ahead of time, just make sure to add the noodle right before you are ready to eat.

Sticky Coconut Chicken

This was pretty disappointing.  Really kind of plain.  The Thai  salad we had with it was good. And if you cut up the chicken and mixed it with the salad it was good.  I would have it with the salad, but not by itself.

Sticky Coconut Chicken

This spicy coconut chicken gets its heat from the chili glaze. You could cut back the amount of chili flakes for a milder dinner but you won't want to change a thing about the delicious flavors in this dish.

Yield: Makes 6 to 8 servings

Ingredients
6 to 8 boned, skinned chicken thighs (1 1/4 to 1 1/2 lb. total)
3/4 cup canned coconut milk (stir before measuring)
1 tablespoon minced fresh ginger
1 teaspoon fresh-ground pepper
1 teaspoon hot chili flakes
Chili glaze
4 or 5 green onions, ends trimmed, cut lengthwise into thin slivers (including tops)

Preparation
1. Rinse chicken and pat dry. In a large bowl, mix coconut milk, ginger, pepper, and hot chili flakes. Add chicken and mix; cover airtight and chill at least 1 hour or up to 1 day.

2. Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning thighs as needed to brown on both sides, until meat is no longer pink in center of thickest part (cut to test), 10 to 12 minutes, basting frequently with remaining marinade (use it all).

3. Transfer thighs to a warm platter and pour the chili glaze evenly over meat; garnish platter with green onions.

Nutritional Information
Calories: 147; Calories from fat: 48%; Protein: 17g; Fat: 7.9g; Saturated fat: 4.9g; Carbohydrate: 1.5g; Fiber: 0.3g; Sodium: 77mg; Cholesterol: 71mg

Sunset JUNE 2001

Chili Glaze

This recipe goes with Sticky Coconut Chicken.

Yield: Makes 1/2 cup

Ingredients
3/4 cup rice vinegar
1/2 cup sugar
3 tablespoons soy sauce
1 teaspoon hot chili flakes

Preparation
In a 2- to 3-quart pan, combine rice vinegar, sugar, soy sauce, and chili flakes. Bring to a boil over high heat and cook until mixture is reduced to 1/2 cup, 8 to 10 minutes. Use hot. If making glaze up to 1 week ahead, cover and chill; reheat before serving. 

Nutritional analysis per tablespoon.

Nutritional Information
Calories: 53;  Protein: 0.4g;  Carbohydrate: 0.4g;  Fiber: 0.1g;  Sodium: 386mg

Sunset JUNE 2001

Spicy Thai Coconut Chicken Soup

D made this, very quickly.  It was spicy and good.  He wanted noodles in it. I was fine the way it was.  We both wish it had been creamier, but we both would have again.

Spicy Thai Coconut Chicken Soup

Coconut milk tames the heat and combines deliciously with shredded chicken breast in Spicy Thai Coconut Chicken Soup.

Yield: Serves 4 (serving size: about 1 1/3 cups)
Hands-on:25 Minutes
Total:32 Minutes

Ingredients
2 teaspoons canola oil

Photo by: Photo: Sang An;
Styling: Philippa Brathwaite

1 cup sliced mushrooms
1/2 cup chopped red bell pepper
4 teaspoons minced peeled fresh ginger
4 garlic cloves, minced
1 (3-inch) stalk lemongrass, halved lengthwise
2 teaspoons sambal oelek (ground fresh chile paste)
3 cups Chicken Stock or fat-free, lower-sodium chicken broth
1 1/4 cups light coconut milk
4 teaspoons fish sauce
1 tablespoon sugar
2 cups shredded cooked chicken breast (about 8 ounces)
1/2 cup green onion strips
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice

Preparation
1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally. Add chile paste; cook 1 minute. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro, and juice.

Nutritional Information
Calories: 224; Fat: 9g; Saturated fat: 4.5g; Monounsaturated fat: 2.4g; Polyunsaturated fat: 1.3g; Protein: 22.7g; Carbohydrate: 15g; Fiber: 1.1g; Cholesterol: 58mg; Iron: 1.1mg; Sodium: 463mg; Calcium: 35mg

Cooking Light JANUARY 2012

Oven-Fried Coconut Chicken

So I found this recipe while looking for an Untried Recipe for Dark Meat Chicken.  I really didn't think we were going to try it because I didn't think D would go for it.  And I'm not a big Fried Chicken Fan. But we were tired of looking for recipes so we decided to try it.

Glad we did.  It was sweet but not over-powering.  It was very juicy.  Would have again.

We had with Israeli Cauliflower with Panko.

Oven-Fried Coconut Chicken

Photo by ALB

The marinade infuses dark-meat chicken with a light coconut flavor; flaked coconut in the breading heightens the nutty taste. Find panko in your supermarket's ethnic food aisle.

Yield: 4 servings (serving size: 1 thigh and 1 drumstick)

Ingredients 
1 tablespoon fresh lime juice
1 tablespoon hot pepper sauce
1 (14-ounce) can light coconut milk
4 (4-ounce) chicken thighs, skinned
4 (4-ounce) chicken drumsticks, skinned
3/4 cup panko (Japanese breadcrumbs)
1/2 cup flaked sweetened coconut
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray

Preparation 
Combine first 3 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 1 1/2 hours, turning bag occasionally.

Preheat oven to 400°.

Combine panko, flaked coconut, salt, and black pepper in a shallow dish. Remove chicken from marinade; discard marinade. Dredge chicken, 1 piece at a time, in panko mixture. Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 400° for 30 minutes or until golden brown. Carefully turn chicken over; bake an additional 30 minutes or until done.

Nutritional Information 
Calories: 256; Calories from fat: 30; Fat: 8.6; Saturated fat: 4.4; Monounsaturated fat: 1.6g; Polyunsaturated fat: 1.2g; Protein: 27.7; Carbohydrate: 15.6; Fiber: 0.8; Cholesterol: 103mg; Iron: 1.6m; Sodium: 464mg; Calcium: 18mg 

Cooking Light JANUARY 2005  

Pork and Pepper Curry

So D found this recipe on Cooking By the Seat of My Pants. I have never been impressed with green curry and to be honest, this one really didn't change that. I must not have taste buds because that is my problem with green curry. It doesn't taste like anything.

I took a bite and instantly thought that more salt was needed. Since it was an Asian Dish, D brought Sriracha to the living room (where we eat). So to get some flavor, I used Sriracha, But I think I missed the point of the dish. Oh well.

D said it was easy. He thinks it would be better with chicken. We both think left overs will pick up the flavors. He did add salt into the leftovers.

Pork and Pepper Curry

Ingredients:
2 pounds pork shank steak, cut in small cubes (used 1.5 lbs. of pork butt)
3 tbsp olive oil
1 large onion, diced
6 cloves garlic, minced
3 large bell peppers, diced
1/2 tsp curry powder
1/2 tsp turmeric
1/2 tsp cumin
1/8 tsp Adobo Seasoning (used Penzeys Adobo)
1/4 tsp ground cardamom
1/4 tsp ground coriander
1/4 tsp sweet paprika (or hot paprika, if you prefer)
32 ounces chicken stock (used 24 oz, because that's what we had)
1 – 14 ounce can coconut milk (or 8 ounces heavy cream)
Salt and pepper to taste

Method:

Heat olive oil in a large dutch oven or soup pot over medium heat. Add pork and cook, stirring occasionally, until meat is browned. (Don’t worry about doing this in batches. It’s just a flavor enhancing step.)

Add onions and cook, stirring frequently, until translucent. Add garlic and cook until fragrant. (About 2 minutes.) Stir in the peppers and cook for about another minute.

Add all spices, stirring to coat, then add stock. Bring to a boil, stirring constantly, then reduce heat to a simmer. Cook, stirring occasionally for about 40 minutes or until pork is tender.

Add coconut milk or cream and stir to combine. Check for seasoning, adjust if necessary.

Serve over cooked rice or with flatbreads.

Caribbean Pork Tenderloins

D found this recipe from EzraPoundCake.

So D was going to make this Wednesday night for Thursday night. He came to bed upset because even though we bought habeneros, they weren't in the fridge. I knew better than to go look. So Thursday morning, I found them in the vegetable drawer with the rest of the vegetables.

So the marinade had been in the fridge since Wednesday. Last night, D finished prepping the marinade and put the pork in. (He halved the recipe).

Maybe because the ingredients were open for a few days, or maybe it just isn't a good recipe, we were both disappointed. No taste. No heat, no sweet. No penetration of the meat. Very plain. We discussed retrying it, but eh.

We had with Caribbean Rice to use up the butternut squash we had from the risotto we had earlier this week.

Caribbean Pork Tenderloins

Adapted from Emeril Lagasse’s “Emeril at the Grill”

Servings: 4

• 1/2 small Vidalia onion, sliced
• 1/4 cup minced fresh ginger
• 2 tablespoons minced garlic
• 2 Scotch bonnet chiles, stemmed, seeded and minced (Substitute with habaneros, if necessary.)
• One 14-ounce can unsweetened coconut milk
• 1/2 cup dark rum
• 1/4 cup freshly squeezed lime juice (1-2 limes)
• 3 tablespoons cane or dark brown sugar
• Two 1- to 1 1/2-pound pork tenderloins, trimmed of fat
  
• Vegetable oil, for brushing
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon chopped fresh cilantro

1. In a large bowl, combine the onion, ginger, garlic, chiles, coconut milk, rum, lime juice and brown sugar. Place the tenderloins in a gallon-size resealable plastic bag, and add the marinade. Remove as much air as you can before sealing the bag, and turn the bag to make sure the meat is well-coated. Refrigerate, turning the bag occasionally, for 6 hours.

2. Preheat a grill to medium-low.

3. Remove the tenderloins from the marinade (discard the marinade), and blot them dry with paper towels. Brush the tenderloins with vegetable oil; season them with salt and pepper. Place them on the grill and cook, rotating as necessary, until an instant-read thermometer inserted into the center of the tenderloins reads 140 to 145 degrees F, about 20 to 25 minutes. Remove them from the grill, and let them rest for 10 minutes before slicing and serving. Garnish with chopped cilantro.

Chicken Curry

This was good, but missing something. I know they aren't comparable but I like Butter Chicken better. D said it was easy to make, and we had with broccoli. D thought it needed more vegetables in it.

Chicken Curry

1 tablespoon canola oil
3 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces
1/2 teaspoon salt
2 cups green bell pepper strips (about 1 large)
2 tablespoons fresh lime juice
2 tablespoons less-sodium soy sauce
2 tablespoons red curry paste
1 teaspoon sugar
1 (14-ounce) can light coconut milk
3 cups hot cooked long-grain rice
Lime wedges (optional)


1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with salt. Add chicken to pan; cook 6 minutes or until browned, turning once. Add bell pepper to pan; sauté 4 minutes, stirring occasionally. Remove chicken mixture from pan. Combine juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk. Add juice mixture and coconut milk to pan; bring to a boil. Cook 12 minutes or until slightly thick. Return chicken mixture to pan; cook 2 minutes or until thoroughly heated. Serve over rice. Garnish with lime wedges, if desired.

Yield: 4 servings (serving size: 3/4 cup chicken mixture and 3/4 cup rice)

CALORIES 402 ; FAT 10.2g (sat 5.2g,mono 2.6g,poly 1.5g); CHOLESTEROL 74mg; CALCIUM 33mg; CARBOHYDRATE 42.4g; SODIUM 806mg; PROTEIN 34.7g; FIBER 1.4g; IRON 3.1mg

Cooking Light, MARCH 2010

Chicken Baked in Coconut-Curry Sauce

This dish was digustingly bland. It reminded me of the meal that D made where he had to poach chicken in plastic and it ended up looking like condoms. But that was another recipe...

This recipe was watery. The coconut milk broke down or something. Reading the reviews at CL, most people agreed this recipe was just gross.

Chicken Baked in Coconut-Curry Sauce

The rich coconut milk, hot curry paste, and garlic create a sauce that keeps the chicken moist. Serve over basmati rice.

1/2 cup coconut milk
1/4 cup fat-free, less-sodium chicken broth
2 teaspoons minced garlic
1 to 1 1/2 teaspoons red curry paste
4 (6-ounce) skinless, boneless chicken breast halves
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 medium zucchini, halved lengthwise and thinly sliced (about 2 cups)
1 cup thinly sliced yellow squash (about 2 small)
1 cup 1/4-inch-thick red bell pepper strips (about 1 large)
1/2 cup diagonally cut green onions
4 teaspoons chopped fresh cilantro
4 lime wedges

Preheat oven to 425°.

Combine first 4 ingredients in a medium bowl; stir with a whisk.

Place chicken breast halves between 2 sheets of heavy-duty plastic wrap; pound each piece to an even thickness using a meat mallet or small heavy skillet. Sprinkle salt and pepper evenly over both sides of chicken.

Fold 4 (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil; layer 1/2 cup zucchini, 1/4 cup squash, 1/4 cup bell pepper, 2 tablespoons green onions, and 1 chicken breast half on half of each foil sheet. Spoon 3 tablespoons of coconut milk mixture over each serving. Fold foil over chicken and vegetables; tightly seal edges.

Place packets on a baking sheet. Bake at 425° for 22 minutes. Remove from oven; let stand 5 minutes. Place on plates. Unfold packets carefully, and sprinkle each serving with 1 teaspoon cilantro. Garnish with lime wedges. Serve immediately.

Yield: 4 servings (serving size: 1 packet and 1 lime wedge)

CALORIES 278 (27% from fat); FAT 8.4g (sat 5.9g,mono 0.8g,poly 0.6g); IRON 2.8mg; CHOLESTEROL 99mg; CALCIUM 57mg; CARBOHYDRATE 8.4g; SODIUM 523mg; PROTEIN 41.7g; FIBER 2.3g

Cooking Light, APRIL 2007

Thai Chicken Sauté

I made this. It was super easy. Result...spicy but good. Totally liked it.

Thai Chicken Sauté

Use less hot sauce for milder flavor.

1 (3 1/2-ounce) bag boil-in-bag rice
1 1/2 pounds chicken breast tenders
1 tablespoon cornstarch
1 tablespoon fish sauce
4 teaspoons canola oil, divided
1 cup sliced onion
2 teaspoons bottled minced garlic
1 teaspoon bottled ground fresh ginger (such as Spice World)
1/2 cup light coconut milk
2 tablespoons Sriracha (hot chile sauce, such as Huy Fong)
1 tablespoon sugar
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
4 lime wedges

Cook rice according to package directions, omitting salt and fat. Keep warm.

Toss chicken with cornstarch and fish sauce. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 5 minutes. Remove chicken from pan. Heat remaining 1 teaspoon oil in pan. Add onion, garlic, and ginger to pan; sauté 1 minute. Return chicken to pan; cook 1 minute or until done. Stir in coconut milk, Sriracha, sugar, and juice; cook 45 seconds or until thoroughly heated. Sprinkle each serving with 1 1/2 teaspoons cilantro. Serve chicken mixture over rice with lime wedges.

Yield: 4 servings (serving size: 1 1/2 cups chicken mixture, 1/2 cup rice, and 1 lime wedge)

CALORIES 403 (24% from fat); FAT 10.8g (sat 3.1g,mono 4.3g,poly 2.4g); IRON 2.4mg; CHOLESTEROL 108mg; CALCIUM 32mg; CARBOHYDRATE 31.4g; SODIUM 650mg; PROTEIN 42.6g; FIBER 0.5g

Cooking Light, MARCH 2007

Coconut Curried Chicken

Bland, bland, bland! We didn't like this dish at all. It just tasted like plain chicken.
EW! Although we each ate a portion we threw away any left overs. That never happens!

Coconut Curried Chicken

Lush coconut milk and sultry green curry paste let you enjoy authentic Thai flavor in this quick entrée. You can use cooked, peeled, and deveined shrimp instead of chicken. Just add the shrimp at the end to heat it up.

1 1/2 cups water, divided
2/3 cup uncooked couscous
1 cup light coconut milk
1 tablespoon cornstarch
1 tablespoon fish sauce
2 teaspoons sugar
2 teaspoons bottled minced garlic
2 teaspoons bottled minced ginger
1 teaspoon green curry paste
2 teaspoons vegetable oil, divided
1 pound chicken breast tenders
1/2 teaspoon salt, divided
1 cup frozen green peas
1/2 cup prechopped onion
1 (8-ounce) package presliced mushrooms
1 teaspoon lime juice
Lime wedges (optional)

Bring 1 cup of water to a boil in a medium saucepan. Stir in couscous, and cover and remove from heat. Let stand 5 minutes. Fluff with a fork.

While couscous cooks, combine 1/2 cup water, coconut milk, and next 6 ingredients (through curry paste), stirring well with a whisk.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to pan; cook 6 minutes or until done, turning once. Remove from pan; keep warm.

Add remaining 1 teaspoon oil to pan. Add peas, onion, and mushrooms; cook 3 minutes or until mushrooms are tender. Add coconut milk mixture and 1/4 teaspoon salt to pan; bring to a boil. Reduce heat, and simmer 1 minute. Add chicken and lime juice to pan; cook 1 minute or until thoroughly heated. Serve over couscous; garnish with lime wedges, if desired.

Yield: 4 servings (serving size: 1 1/2 cups chicken mixture and 1/2 cup couscous)

CALORIES 361 (18% from fat); FAT 7.2g (sat 2.6g,mono 1.8g,poly 1.2g); IRON 2.2mg; CHOLESTEROL 66mg; CALCIUM 39mg; CARBOHYDRATE 38.1g; SODIUM 778mg; PROTEIN 34.4g; FIBER 4.4g

Cooking Light, SEPTEMBER 2004

Caribbean Rice

Really good. We had to use up the coconut milk from earlier in the week, and because FFG said it was good. It needed a bit more salt. We had with Jerk Chicken.

Caribbean Rice

Photo by ALB

Ingredients
1 1/4 cups fat-free, less-sodium chicken broth

1 cup light coconut milk
1 cup long-grain parboiled rice (such as Uncle Ben's)
1 teaspoon olive oil
1 cup chopped onion
1 3/4 cups (1/4-inch) cubed peeled butternut squash
1 teaspoon chopped fresh or1/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
1 (15-ounce) can black beans, rinsed and drained


Preparation
Bring broth and coconut milk to a boil in a medium saucepan over medium-high heat; add rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; keep warm.
Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes.
Reduce heat to medium. Add squash; cook 8 minutes or until tender, stirring occasionally. Stir in thyme and remaining ingredients; cook 3 minutes or until thoroughly heated, stirring occasionally. Add rice to squash mixture, stirring to combine.


Yield: 6 servings (serving size: about 1 cup)

CALORIES 186 (14% from fat); FAT 2.9g (sat 1.5g,mono 0.7g,poly 0.1g); IRON 2.3mg; CHOLESTEROL 0.0mg; CALCIUM 32mg; CARBOHYDRATE 36.8g; SODIUM 502mg; PROTEIN 5.3g; FIBER 3.3g

Cooking Light, NOVEMBER 2002

Thai Coconut Curry Shrimp

I made this. It was pretty easy. It was pretty good. Tame in spice, but I think it is because I used green curry paste because I couldn't find the red in our fridge (we have both). I did add curry seasoning, but obviously not enough. It was pretty creamy althouhg not a lot of sauce. I liked the fact that it was only 2 servings because D and I have problems with left over seafood.

We had with Broccoli and Basmati Rice.

Thai Coconut Curry Shrimp

Red curry paste conveys plenty of spicy heat, so a little goes a long way. Feel free to add a bit more to increase the heat, or omit the paste to tame the dish. The addition of slightly sweet coconut milk smooths out the flavors.
Total time: 19 minutes.

1 teaspoon canola oil
1/2 cup chopped onion
1/4 teaspoon red curry paste (such as Thai Kitchen)--I used 1/2 tsp green curry paste and some curry powder
1 teaspoon sugar
12 ounces large shrimp, peeled and deveined--I used 16 oz because what am I going to tdo with 4 oz of left over shrimp
1/3 cup light coconut milk--I used regular coconut milk. The light was $2.00 more.
2 teaspoons fish sauce
1/4 cup chopped green onions
1 tablespoon chopped fresh basil

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and curry paste to pan, and sauté 1 minute, stirring occasionally. Stir in sugar; sauté 15 seconds. Add shrimp; sauté 3 minutes or until shrimp are done, stirring frequently. Stir in coconut milk and fish sauce; cook 30 seconds or until thoroughly heated. Remove from heat; stir in green onions and basil.

Yield: 2 servings (serving size: 1 cup)
CALORIES 255 (26% from fat); FAT 7.4g (sat 2.6g,mono 1.8g,poly 1.9g); IRON 4.6mg; CHOLESTEROL 259mg; CALCIUM 111mg; CARBOHYDRATE 10.2g; SODIUM 740mg; PROTEIN 36.1g; FIBER 1.1g

Cooking Light, SEPTEMBER 2008

Tuna Stir-fry With Coconut Thai Sauce

This was really good. Could be good with chicken too.
Will have again.
We had it because we had the coconut milk from the green curry left over.

Tuna Stir-fry With Coconut Thai Sauce

Prep Time: About 10 mins.
Cook Time: About 10 mins.
Servings: 4

Make Ahead:
Prepare sauce up to 3 days in advance. Freeze for up to 2 months. Stir-fry just before serving. Stir-fry can be frozen for up to 1 month.

SAUCE
3/4 cup light coconut milk
1/4 cup hoisin sauce
1-1/2 tbsp honey
1-1/2 tsp sesame oil
1-1/2 tbsp soy sauce
2 tsp rice wine vinegar
1-1/2 tsp minced garlic
1 tsp minced gingerroot

STIR-FRY
12 oz fresh tuna steak
1-1/2 cups sliced sweet red peppers
1-1/2 cups sugar snap peas or snow peas

GARNISH
1/3 cup chopped green onions
1/4 cup chopped fresh coriander (we used cilantro)
2 tsp toasted sesame seeds

1. To make sauce: In a bowl, mix sauce ingredients together until smooth. Set aside.
2. To make stir-fry: In a nonstick skillet or grill pan sprayed with cooking spray, cook tuna on high heat just until seared on both sides but still rare on the inside, about 3 minutes. Immediately remove from skillet; set aside. Cut into 1-inch cubes.
3. In a nonstick skillet or wok sprayed with cooking spray, stir-fry peppers and peas on high heat for 3 minutes. Add sauce and tuna; stir-fry for 2 minutes. Do not overcook tuna. Transfer to a serving platter and sprinkle with garnishes.

Nutrition:
250 calories; 22 g protein; 3 g fat, total0.6 g fat, saturated; 34 g carbohydrates; 360 mg sodium; 35 mg cholesterol; 2 g fibre

Tips:
Always use light coconut milk, which has 75 percent less fat than regular canned coconut milk.

From Rosereisman.com