Time 35m Yield 4 Number Of Ingredients 7 Steps:
Heat coconut milk in a large saucepan over low heat. Simmer green beans in coconut milk until soft, about 10 minutes. Heat vegetable oil in a skillet over medium heat. Cook and stir chicken and onion in hot oil until the chicken pieces are no longer pink in the center, about 10 minutes. Stir chicken mixture into the green bean mixture; cook together for 2 minutes. Transfer to a serving platter. Melt coconut butter and almond butter together in a saucepan over low heat; drizzle over chicken and green beans.
Yield Makes 6 serves Number Of Ingredients 9 Steps:
Break up tamarind, then add to boiling-hot water (1/2 cup) in a heatproof bowl and soak 15 minutes. Mash tamarind with a fork until pulp is dissolved, then pour tamarind mixture through a fine-mesh sieve into a small bowl, pressing hard on solids to extract as much liquid as possible. Discard solids. Heat a dry 10-inch heavy skillet (preferably cast-iron) over moderately low heat until hot, about 2 minutes, then toast coriander and cumin seeds, stirring constantly, 2 minutes. Add 12 curry leaves and toast, stirring constantly, until leaves curl and darken, 3 to 4 minutes. Add 4 chiles and toast, stirring constantly, until a shade darker, 1 to 2 minutes. Transfer to a plate and cool completely, then finely grind in grinder. Pat chicken dry and sprinkle with 1 teaspoon salt. Heat 2 tablespoons oil in a wide 6-quart heavy pot over moderately high heat until hot but not smoking, then brown chicken in 2 batches, skin sides down first, turning over once, about 8 minutes per batch. Transfer to a plate. Pour off all but 2 tablespoons fat from pot, then cook onions over moderate heat, stirring occasionally, until edges are golden, 5 to 8 minutes. Reduce heat to moderately low, then add ground-spice mixture, garlic, turmeric, and remaining teaspoon salt and cook, stirring frequently (to prevent scorching), about 3 minutes. Add coconut milk and tamarind liquid and simmer, stirring, until any coconut-milk solids are dissolved, about 1 minute. Add chicken, skin sides up, in 1 layer (chicken will not be completely covered with liquid) and simmer, covered, until chicken is just cooked through, about 15 minutes. While chicken simmers, cook green beans in an 8-quart pot of boiling salted water until crisp-tender, 3 to 4 minutes. Drain and transfer to a bowl of ice water to stop cooking. Drain well. When chicken is done cooking, transfer with tongs to a cutting board, reserving sauce in pot, and halve each chicken breast diagonally through bone. Put chicken in a deep serving dish and keep warm, covered with foil. Add green beans to coconut sauce and simmer until just tender, about 1 minute. While beans simmer, heat remaining tablespoon oil in 10-inch heavy skillet over moderate heat until hot but not smoking. Add mustard seeds, then cover skillet and cook until seeds make popping sounds, about 5 seconds. Remove lid, then add remaining 15 curry leaves and 2 chiles and cook, stirring, until leaves crackle and chiles darken slightly, about 5 seconds. Pour hot oil mixture over coconut sauce and beans, then stir to combine. Season with salt, then spoon sauce and beans around chicken. Discard whole chiles if desired.
Time 15m Yield 4-6 Number Of Ingredients 8 Steps:
Stir together the coconut, curry powder, cayenne and 1/4 cup of water in a small bowl. Heat the vegetable oil in a large skillet over medium-high heat. Fry the cumin and garlic until fragrant, 30 seconds. Add the beans and a splash of water. Cook, stirring, until crisp-tender, about 6 minutes. Season with 1/2 teaspoon salt. Add the coconut mixture and cook, stirring, for 2 minutes more.
Time 30m Yield 4 servings Number Of Ingredients 16 Steps:
Season chicken breasts on both sides with salt. In a large (12-inch) lidded skillet, heat the oil over medium-low. Add the chicken, turn to coat with the oil, cover and cook until the thickest part feels springy to the touch, 4 to 5 minutes per side. (For best results, try not to let the chicken brown, and do not overcook; you’ll be cooking it more later.) Set the chicken aside on a warm plate, leaving any liquid in the skillet, and cover the chicken with foil. Heat the skillet over medium. Add shallot and cook until softened, 2 to 3 minutes. Add garlic, ginger and chile, and cook for 1 minute. Add stock, raise heat to high and cook, scraping the bottom of the skillet with a wooden spoon, until thick and syrupy, about 1 minute. Add the coconut milk and 1/2 teaspoon salt and bring to a boil. Stir in green beans and corn, and lower heat to medium-high for a steady simmer. Cover and cook until beans are crisp-tender but still bright, and coconut milk is slightly reduced, 3 to 4 minutes. Add chopped cilantro and grated zest of the lime (saving a bit for the top), then season to taste with fish sauce, if using, and salt. Return chicken to the sauce, turning to coat, cover and cook until warmed and cooked through, 2 to 3 minutes. Add 1 tablespoon of the lime juice. Slice each chicken breast. Serve over jasmine rice, then spoon the vegetables and sauce on top. Sprinkle with remaining lime zest, and garnish with tomatoes and cilantro leaves. Serve with lime wedges.
Time 30m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Heat oil in large pan. Add curry paste and stir until bubbling. Add onions, garlic, and hot chili sauce. Saute 1-2 minutes. Add chicken slices, brown on one side. Flip chicken and add green beans on top cooking for 2-3 minutes. Optional: Cover to help cook green beans. Completely mix in green beans. Add coconut milk and fish sauce Simmer for 5-10 minutes. Test green beans to your personal crunch preference. Mix in basil leaves right before serving. Serve over brown rice. Note: If I’m not serving this over rice I’ll mix in cornstarch to thicken the sauce.
Time 1h50m Yield 4 Number Of Ingredients 20 Steps:
Season chicken legs with salt on all sides. Heat 1 tablespoon vegetable oil in skillet over medium heat; place chicken legs in the pan and cook until golden brown on each side, about 4 minutes per side. Remove chicken from skillet and set aside. Place coconut milk, water, garlic, jalapeno peppers, cilantro, and green onion into a blender. Cover and puree until smooth. Set aside. Heat 1 tablespoon vegetable oil in a Dutch oven over medium-high heat. Stir in sliced onion and ginger; cook until sizzling, 1 to 2 minutes. Sprinkle red curry powder over onions and ginger; cook, stirring constantly, until fragrant and lightly toasted, about 1 minute. Place chicken legs in a single layer on top of onions and ginger. Pour pureed coconut mixture, lime juice, fish sauce, and brown sugar over the chicken. Bring mixture to a boil and reduce heat to low. Cover and simmer, skimming off any fat, until chicken legs are tender, about 45 minutes. Remove chicken from the Dutch oven. Stir potatoes into coconut milk mixture, increase heat to medium-high and bring to a boil. Stir in eggplant; cook until potatoes and eggplant are tender, about 20 minutes. Stir basil into coconut milk mixture; season with salt and pepper to taste. Return chicken to coconut milk mixture; reduce heat to medium-low and simmer until chicken is heated through, about 5 minutes.
More about “coconut chicken with green beans recipes”
Time 9m Yield 2 serving(s) Number Of Ingredients 4 Steps:
Heat oil in a medium skillet, add pepper flakes. Sauté green beans until cooked. Add coconut, sauté until heated (be careful not to brown).
