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Recipes with coconut milk - 26 recipes

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Preheat oven to 375F degrees

  • Ingredients
  • 4 pounds of chicken pieces (I used boneless chicken thighs and drumsticks)
  • salt and fresh ground pepper, to taste
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 6 thyme sprigs
  • 1 whole garlic bulb, separated into individual cloves and peeled
  • 2 cups coconut milk
  • Instructions
0/5 (0 Votes)

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Pour oil into pot. Turn on the Sauté mode

  • 2 tablespoons oil
  • 1 small onion, chopped
  • 8 oz sliced mushrooms (I use Baby Bella)
  • Red pepper flakes to taste
  • 2 lbs skinless and boneless chicken breast, cut into cubes
  • 2 T Thai red curry paste
  • 4 cups chicken stock
  • Salt to taste
  • 1 heaping tablespoon brown sugar
  • 1 12-oz can coconut milk (not “light”, use full fat)
0/5 (0 Votes)

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Bring the stock to a boil over medium heat in a soup pot

  • 4 cups chicken stock
  • 3 kaffir lime leaves, fresh or dried, hand torn
  • 2 small Thai chiles, halved lengthwise
  • 2 cloves garlic, crushed
  • One 3-inch piece fresh ginger, peeled and cut into 4 chunks
  • 1 stalk lemongrass (white part only), cracked open with the flat side of a knife
  • 1 1/2 cups shredded cooked chicken
  • One 13-ounce can unsweetened coconut milk
  • 2 tablespoons Thai fish sauce ( nam pla)
  • 1 1/2 teaspoons sugar
  • Juice of 4 limes
  • Kosher salt and freshly ground black pepper
  • 1/4 cup chopped fresh cilantro leaves and lime wedges, for garnish
  • Jasmine rice, cooked
0/5 (0 Votes)

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THIS RECIPE FEEDS LIKE 20! I've never made it

  • 4-5 chicken breasts
  • 2 T salt
  • 3-4 T sugar
  • 1 pkg Golden Curry Sauce Mix (Hot gives best flavor and is not very hot)
  • 2 or 3 Cans Coconut milk – adjust to taste
  • 1 or 2 (4 oz) jars Red Curry Paste – adjust to taste; Panang curry paste is better if you can find it
  • 1/3 of 1.5 oz (little bottle) Hot Madras Curry Powder (optional)
  • 3 T. (or more) flour to thicken if needed (place flour in container with cold water and shake for no lumps)
  • Topping choices for curry
  • Chinese noodles (I use 2 cans)
  • Green onions (I use 3 bunches)
  • Diced celery (I use 2 cups)
  • Water chestnuts (3-4 cans)
  • Coconut (1 pkg)
  • Almonds, slivered (some)
  • Raisins (some)
  • Grated cheddar cheese (2 cups)
  • Crushed pineapple (1-16 oz can drained)
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Any burning questions? Our chefs answer!

Arden's Chicken Curry (for 20+ people) Coconut Milk and Thyme Braised Chicken