How to cook chicken in coconut milk. We are preparing a very tasty dish - Thai chicken in coconut milk Chicken fillet in coconut milk
Properties of coconut milk
One of the ingredients in our dish is coconut milk. Many people believe that coconut water and milk are the same thing. But that's not true. Coconut water (aka juice) is a natural liquid that forms inside the fruit.
But milk is obtained in a different way. To do this, the pulp of the fruit is rubbed, and then the resulting pulp is squeezed out. In Thai markets you can buy freshly squeezed milk. Look where there are a lot of coconuts and a large machine in the form of a juicer. By the way, I used fresh coconut to decorate the Easter bunny. It turned out very original :)
Interestingly, coconut milk is also called “Asian cream”
In principle, it is quite fair, because this product is a worthy alternative to cream. There is a lot of fat here - from 14.9 to 24 g per 100 g of milk. There are 1.8 g of proteins here, and up to 3 g of carbohydrates. The calorie content of the product is 230 kcal per 100 g.
This milky-whitish liquid contains many useful substances:
- phosphorus, potassium, magnesium, sodium and other minerals;
Coconut milk is very healthy. It is prescribed for vitamin deficiency. This product is also a proven remedy that gives strength to chronic fatigue.
Recently, Indian scientists made an amazing discovery. It turns out that those who regularly eat this product are protected from many diseases of the cardiovascular system. In addition, it has a beneficial effect on brain activity.
And this miracle liquid has a positive effect on the condition of the skin. Thanks to the proteins contained here, the skin becomes soft and velvety. It is not so easy to buy it from us. But it’s quite possible to find it in supermarkets or order it online.
Features of cooking
Chicken in coconut milk is pieces of chicken (you can have chicken fillet or other parts) in a delicate sauce with the addition of aromatic spices. The dish differs from chicken stewed in sour cream or cream. The subtle coconut flavor, glossier sauce and interesting spices in the dish will add variety to everyday family dinners.
This recipe is from Southeast Asia. True, in some countries the composition of added spices is slightly different. The main ingredients remain unchanged - chicken, coconut milk, soy sauce and chili pepper. Moreover, Asians add more of the latter.
In Asia, it’s crazy how they like to sprinkle hot pepper everywhere. Even if you say “no spices,” they nod as a sign of understanding. No red chili pepper is added. And they leave it green. But I still don’t understand what the difference is between green and red peppers. This one and this one are very fiery. And after such a dish everything in your mouth burns. Just like after a fire :) That’s why you have to drink plenty of water. But after such a meal you don’t want to eat anything for a long time.
Another ingredient in the dish is soy sauce. It is very popular in Asian cuisine. You will see it on the table of every makashnik. I'm delighted with him. For reference: soy sauce is fermented soybeans with salt. It’s very tasty and you don’t have to worry about whether the dish is salted during cooking or not. And so everyone adds it to themselves as much as they want.
Stewed chicken with coconut milk is prepared very quickly. The suggested amount of ingredients will yield 4-6 servings. And here is the promised recipe with photos. Although this is Thai chicken, I reduced the chili pepper a little. If you like it hot, add a little more. Yes, it would also make an interesting combination with curry. I tried it with and without it, it’s still very tasty :) When you cook it, write your review of the dish and share the recipe with your friends.
Ingredients
4-6 servings 60 min. Weight of the finished dish: 1200 gr.
1 PC | medium size or 6 pieces chicken fillet | |
3 | clove | |
250 ml | ||
1/2 tsp | or less | |
Recently, many gourmets have been gravitating toward Oriental and Asian cuisine. Thai cuisine is in great demand. Chicken in coconut milk is a dish with a divine taste that is prepared quite quickly. In today's article we will look at some of his best recipes.
Chicken in coconut milk: traditional recipe
Today, chicken meat appears on our tables almost every day. Whole carcasses are baked, legs or wings are fried until golden brown, fillets are boiled and steamed. In general, many interesting and incredibly tasty dishes can be made from the meat of this bird.
One of them is chicken meat stewed in coconut milk. Chicken cooked in such an unusual “company” becomes soft and aromatic. And spices add special notes of taste to the dish. Look in your kitchen cabinet for rosemary, saffron, turmeric, paprika and curry.
Compound:
- 0.7 kg chicken fillet;
- two heads of onion;
- 1 can of coconut milk;
- 1-2 pcs. garlic cloves;
- seasonings, salt and spices to taste.
Preparation:
![](https://i2.wp.com/ladyspecial.ru/images/2018/01/09/ccbe0032b305bb91812b19d9e8d42f7e.jpg)
Expanding culinary boundaries
Chicken curry with coconut milk is a dish that has already won the hearts and stomachs of millions of gourmets from all over the world. There is nothing special or supernatural in the preparation of this dish; its original and unique taste is the result of a combination of spices, herbs and the most delicate coconut milk.
On a note! The ideal complement to this chicken is boiled rice. For variety, rice cereal can be cooked with green beans, green peas, sweet peppers and corn.
Compound:
- 1-2 pcs. chicken fillet;
- one onion;
- 2 pcs. garlic heads;
- 1 tsp. chopped ginger root;
- ½ tsp. cinnamon powder;
- 1 tsp. curry seasonings;
- 2 pcs. fresh tomatoes;
- 1 tbsp. coconut milk;
- refined olive oil and salt - to taste.
Preparation:
![](https://i2.wp.com/ladyspecial.ru/images/2018/01/09/f0490cd0ebed878df4561a25ecb7e567.jpg)
Recipe from Thai housewives
Chicken in coconut milk in Thai is one of the savory dishes, so people suffering from digestive tract ailments should be careful about this dish. If you love culinary experiments, then this recipe is just for you.
Compound:
- a handful of cashew nuts;
- ground black pepper - ¼ tsp;
- freshly squeezed lime and lemon juice - 1 tbsp. l.;
- 1 tbsp. l. granulated sugar;
- cilantro - 1 bunch;
- 4 things. chicken breasts;
- 0.4 liters of coconut milk;
- chicken broth - 0.4 l;
- onion head;
- red capsicum - ¼ tsp;
- 2 pcs. sweet bell peppers.
Preparation:
- Let's prepare the vegetables first.
- Peel the onions and peppers and rinse thoroughly.
- Grind the hot capsicum into small cubes and the sweet pepper into strips.
- Chop the onion into half rings.
- Wash the chicken fillet, dry it and cut it into portions.
- Pour literally 2 tbsp into a saucepan or other thick-walled container. l. refined olive oil.
- Heat the oil thoroughly and add pieces of chicken breast to the saucepan.
- Fry until a beautiful golden crust forms.
- Place the fried chicken meat on a plate and sauté the peppers and onions in a saucepan.
- Add spices, spices, mix.
- After a few minutes, return the chicken fillet pieces to the saucepan.
- Fry for a couple more minutes, season with salt and granulated sugar.
- Pour chicken broth over everything and bring it to a boil.
- Then reduce the heat to low and simmer the chicken in a sealed container for a quarter of an hour.
- Next, add coconut milk and curry seasoning.
- Simmer for 10 minutes, then add freshly squeezed lemon and lime juice and cashew nuts.
- Before serving, sprinkle the dish with chopped cilantro.
This recipe comes from Southeast Asia. Chicken in coconut milk is one of the few Asian recipes that I like.
In our restaurants, this chicken is usually prepared with hot pepper. I don’t particularly tolerate active spiciness in dishes, so I eliminated the pepper altogether and added the usual ground black pepper I’m used to. If you cook this dish with hot peppers, add them to the onions and fry them together.
You can use any amount of coconut milk! Sometimes I want the chicken to be thicker, sometimes I want it to be thinner, so I add more/less milk accordingly.
This dish is usually served with rice.
Let's prepare the products according to the list.
Cut the chicken fillet into arbitrary pieces, mix with the marinade and place in the refrigerator for 1-2 hours. It can be overnight or even several days.
For the marinade, grate the garlic and ginger on a fine grater, add lime juice and sunflower oil.
Finely chop the onion and garlic and fry in a small amount of sunflower oil.
Add turmeric, stir.
Add meat along with marinade.
Fry, stirring, until all the pieces have lightened.
Add coconut milk.
Simmer for 10-15 minutes covered.
Add salt and pepper.
Chicken in coconut milk is ready.
Serve immediately.
Have a pleasant gastronomic experience!
![](https://i0.wp.com/img.iamcook.ru/2018/upl/recipes/zen/u-191499847dfffee93eca38e7fc272f31.jpg)
Have you ever tried chicken in coconut milk? Most likely no. And in sunny Thailand, this combination of products is considered quite common. In just a few minutes you get a flavorful and satisfying lunch or dinner. This article presents several Thai recipes that use chicken and coconut milk. We wish you success in your culinary endeavors!
Product set:
- garlic - a couple of cloves is enough;
- take 2 tbsp. l. refined oil, lime juice and fresh ginger;
- one onion;
- salt - to taste;
- turmeric - no more than 1 tsp;
- 0.6 kg chicken fillet;
- coconut milk - 200 ml is enough.
Instructions on how to prepare this dish
- First, let's make the marinade. It will consist of one crushed garlic clove, grated ginger, lime juice and 1 tbsp. l. refined oil.
- Now we need to process the chicken meat. Cut the fillet into medium pieces. Then we put it in a bowl with the marinade. Mix. This is necessary to ensure that each piece of chicken is soaked in the spicy marinade. Cover the bowl with the contents with a lid. Place on the middle shelf of the refrigerator for 1.5-2 hours.
- Chop the remaining clove of garlic and the peeled onion. Place these ingredients in a heated frying pan. Lightly fry using oil. The fire must be big. Add turmeric to the pan. Mix. Immediately add the chicken pieces along with the marinade. Fry, stirring constantly.
- Once all the pieces of meat have lightened, you can add the next ingredient - coconut milk in the right amount. We are waiting for the boiling process to begin. Now we must reduce the heat and cover the pan with a lid. The stewing time of the dish is 15-20 minutes. If desired, you can fry it a little. This will give the chicken in coconut milk a richer flavor. This dish is usually served warm. Boiled rice is suitable as a side dish. We wish you bon appetit!
Thai coconut milk soup (with chicken)
Required ingredients:
- plain water - 1 liter;
- 0.4 kg of sprouted beans;
- take 2 pcs. bell pepper and lime;
- soy sauce - 80 ml;
- 30 g each of ginger and cilantro;
- 0.8 kg chicken fillet;
- jalapeno pepper (chili) - 2 pcs.;
- 300 g coconut milk;
- 3−4 garlic cloves;
- 50 g rice noodles.
Cooking process
First you need to cut the fillet into several parts. Place the meat in a pan filled with water. Turn on high heat. We wait for the liquid to start boiling. Now carefully remove the foam.
Pour coconut milk into the pan containing the chicken pieces. We also send chopped garlic, soy sauce, and ginger there. Salt. Sprinkle with ground pepper (optional). Reduce heat to medium. Cook all these ingredients for about two hours with the lid closed.
Remove the pieces of meat. They should be chopped into cubes. Then return to the broth. Add bean sprouts, chopped peppers (jalapeno and bell pepper) and a 50-gram portion of rice noodles. Also squeeze the juice from two limes into the pan. Mix it all well. We time it for 30 minutes. Let's taste the soup. If necessary, add more salt. Before serving this dish, you need to put a chopped sprig of cilantro on each plate. We hope that you and your household will enjoy this unusual soup.
Cooking chicken curry with coconut milk (Thai housewives recipe)
Product list (for 4 servings):
- cashew nuts - a small handful;
- ¼ tsp. ground pepper (black);
- take 1 tbsp. l white sugar, lemon or lime juice;
- a bunch of cilantro;
- large pieces of chicken fillet - 4 pcs.;
- 1/8−¼ tsp. red hot pepper (cayenne and chili);
- one medium onion;
- 400 ml each of chicken broth and coconut milk;
- small bell peppers - 2 pcs.
Practical part
Step #1: Where do we start? We lay out in front of us everything that will be used to prepare chicken curry with coconut milk. The recipe involves the use of various spices. Therefore, people with a sick stomach will have to refuse this dish.
Step No. 2. Chop the peeled onion and sweet peppers using a sharp knife. Let's put it aside for now.
Step No. 3. Cut the chicken fillet into small pieces.
Step No. 4. Place a saucepan on the stove. Warm it up with 2 tbsp. l refined oil. Now we have to fry the chicken pieces in several batches. An indicator of meat readiness will be the appearance of a golden crust on both sides. One pass will take 2-3 minutes. Carefully transfer the chicken pieces to a plate.
Step No. 5. Place chopped vegetables - onions and peppers - into the empty saucepan. Reduce the heat to medium. The frying time for these ingredients is 5 minutes. Don't forget to stir the contents of the saucepan. Sprinkle with spices. Fry for another minute.
Step No. 6. Return the pieces of chicken fillet to the saucepan in which the peppers and onions are located. Add sugar in the required amount. Pour in the pre-cooked broth. We wait for the liquid to begin boiling. What's next? The fire should be set to minimum. Cover the saucepan with a lid. Simmer it all for 15 minutes.
Step No. 7. Remove the lid. Pour in coconut milk. Again we wait until the liquid begins to boil. We time it for 10 minutes. During this time, the chicken in coconut milk with curry will reach the desired consistency. Most of the liquid will evaporate, and the pieces of meat will be saturated with spices. 5 minutes before the end of cooking, add cashew nuts to the dish. That's not all. Place chopped cilantro in a saucepan. Squeeze the juice from one lime or lemon there. Mix. Now we can safely say that Thai chicken in coconut milk is ready.
Step No. 8. Let's start decorating the dish. Place boiled rice in the center of each plate. Flatten it using a round mold. Place chicken curry pieces around the rice. All that remains is to invite the household members to the table.
Multicooker recipe
Previously, we talked about how to cook chicken in coconut milk in a frying pan and in a saucepan. But what to do if you don’t want to stand at the stove for a long time and wait for coconut milk to defrost? A modern kitchen appliance - a multicooker - will come to the rescue.
Ingredients:
- frozen green peas - one glass is enough;
- garlic cloves - 3 pcs.;
- spices (dried basil, curry, pepper) - to taste;
- chicken breast - 1 pc.;
- canned corn - 1 jar;
- flour of any kind - 1 tbsp. l.;
- onions - 2 pcs.;
- 400 ml coconut milk;
- refined oil.
detailed instructions
- We find the multicooker menu and start the “Frying” mode (160 degrees). In this program, the ingredients will cook for 15 minutes. First you need to brown the crushed garlic and diced onions.
- Remove bones from chicken breast. Cut the resulting fillet into medium pieces. Place in a multi-bowl with garlic and onions. There is no need to fry the chicken for a long time. The meat should turn white and brown a little. Sprinkle it with spices. Their quantity depends on your personal taste preferences.
- Pour the pieces of chicken, onion and garlic with coconut milk. It can be in canned form. However, many housewives make such milk at home, using coconut oil as a base. In this case, it turns out to be more liquid, reminiscent of cow's milk, but odorous and fatty.
- We switch the device to the “Extinguishing” mode. How long will it take to cook chicken in coconut milk? One hour is enough. The pieces of meat will soften and simply melt in your mouth.
- 30 minutes before the end of the program, add green peas (no need to defrost them) and corn to the future dish. Lightly fry a spoonful of flour on a dry surface of a frying pan, and then dilute it with ½ cup of water. Carefully pour this mixture into the multi-bowl.
All that remains is to wait for the sound signal. We distribute the delicious chicken with sauce among plates. The ideal side dish for this dish is boiled basmati rice.
Finally
To try delicate and tasty dishes with Thai flavor, you don’t need to buy a ticket to this country. You can create culinary masterpieces in your kitchen. And your kids and husband will probably want chicken in coconut milk to appear on the table at least once a month.
What’s great about this recipe is that you can change the ingredients depending on your mood or the availability of certain products on hand. Even the main character - chicken - can easily give way to turkey, shrimp or white fish.
If you don't like it spicy, skip the chili pepper or replace it with ground paprika. No lime - add sourness in the form of a couple of drops of vinegar or soy sauce. And no one forbids you to sprinkle the finished dish with peanuts or sesame seeds, use leeks instead of onions, and generally approach the matter with imagination.
Quick chicken in coconut milk
What you need (for 2 servings):
- 250 ml coconut milk
- 2 chicken breasts, skinless, cut into medium cubes
- 1 medium onion, cut into half rings
- 1 hot red pepper, seeded, cut into rings
- 1 clove garlic, finely chopped
- 1 lime
- 1 bunch fresh cilantro
- 2 tbsp. l. vegetable oil
- 1/2 tbsp. l. ground curry
- Salt - to taste
- Cooked rice - for serving
What to do:
- Heat a frying pan with oil and quickly fry the onion over high heat until soft.
- Add the chicken and fry without turning down the heat until browned. Just don’t be lazy, we don’t need cracklings!
- Once the chicken has a golden crust, add garlic, curry powder and hot pepper to the pan, stir and pour coconut milk over everything. Reduce heat to medium and bring the dish to a boil.
- Almost ready: just simmer the curry for another 2 minutes, season with salt, check the spiciness of the dish and serve. Garnish it with cilantro leaves and lime slices right on the plates. And don't forget the rice!