Recipe Chicken Curry with Coconut Milk. Calorie, chemical composition and nutritional value.

An original way to serve the familiar chicken. This dish has notes of the East and Africa at the same time. This is something unusual, very tender and a little piquant. Worth a try!

Chicken in coconut milk with garlic

How to cook:

1. Wash the fillet, remove all moisture with napkins, and beat a little with a kitchen hammer on both sides.
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2. Sprinkle freshly ground spices on top of the meat, press them down a little, and leave for fifteen minutes.
3. Heat olive oil in a frying pan.
4. Remove the peel from the garlic, crush it with a knife, and put it in the oil. Fry until brown, then discard.

5. Turn the meat over and make about four cuts on it. This will help hold the sauce better.
6. Place the fillets, cut side down, into a frying pan with aromatic oil.

7. Fry for five minutes, then turn over and cook for another five minutes.
8. Chop the peeled onion into thin feathers.

9. Add it to the meat, reduce the heat to low, cover and leave for fifteen minutes. There is no need to stir all this time.
10. Then you need to distribute the onion with a spatula into empty spaces, that is, simply remove it from the meat into the oil and continue cooking for another five minutes.
11. Shake the can of milk thoroughly and pour it into the frying pan.

12. Season and let it boil. There should be no violent boiling.
13. Turn the fillet over. Add finely chopped dill to the total mass. Cover with a lid and cook for another fifteen minutes.

14. Serve the chicken, adding a little sauce, pour the rest of the gravy into a gravy boat and also place on the table.

Chicken curry in coconut milk

It will take 55 minutes to prepare.

How many calories - 151.

How to cook:

1. Rinse the meat, cut off all films and veins. Chop it into medium-sized pieces.
2. Chop the peeled garlic and onion. Mix them with grated fresh ginger. For spiciness, you can take a pinch of ground red pepper.
3. Pour some oil into the frying pan and place the root vegetables in it. Fry until translucent, then add the fillet here.
4. Cook for about five minutes, stirring frequently.
5. Add curry and turmeric, stir, then pour in milk.
6. Cut the lime in half and add all its juice to the pan.
7. Stir, cover and leave for forty minutes over medium heat.
8. Serve with unsalted rice.

Indian curry with mung beans and coconut milk

Indian curry with mung beans and coconut milk

Curry with mung beans in coconut milk is a delicious Indian version of curry, spicy, with a slight kick. This dish is vegetarian and vegan. It is very easy to prepare - simmer in a saucepan. Appetizing aromas of spices, a combination of curry flavors, coconut milk, lime juice and cilantro form the basis of a very tasty dish. A great option to cook mung beans. Nourishing, tasty, simple and at the same time very healthy. The whole family, young and old, will love this treat. These curries are usually served with boiled white basmati rice - it absorbs the spicy sauce well.

Ingredients (for 3-4 servings):

• green mung bean (mung beans) – 100 g,
• canned tomatoes – 200 g,
• coconut milk - 200 ml,
• water – 0.5 l,
• lime juice – 1-2 tbsp. (or to taste)
• olive oil – 2 tbsp.,
• garlic – 2-3 cloves,
• ginger – 3 slices,
• cumin seeds – 1/2 tbsp.,
• ground coriander - 1 tbsp,
• ground turmeric – 1/2 tsp,
• cayenne pepper – 1/2 tsp. (or to taste)
• sea ​​salt – 1/2 tsp. (or to taste).

for serving:

• boiled (or steamed) Jasmine or Basmati rice,
• fresh cilantro.

Peel the garlic and peel the ginger. Cut the ginger and garlic into small cubes and place separately from each other.

In a heavy-bottomed, non-stick saucepan (such as the Alumite Happycall Ceramic Coated Casserole, 20cm) heat the olive oil over medium heat. Add cumin seeds and stir-fry until lightly darkened, about 1 minute.

Then add the garlic and, stirring, fry until lightly browned. Approximately 2-3 minutes.

Add the canned tomatoes to the pan along with the sauce. Stir the contents of the pan and add ginger, sea salt, ground coriander, ground turmeric and cayenne pepper.

Stir the contents of the pan and cook, stirring, for about 5 minutes.

Then add the sorted mung bean to the pan.

Add water to the pan. Stir the contents of the pan. Increase heat to high and bring liquid to a boil.

As soon as the liquid boils, reduce the heat to low and cover the pan with a lid.

Cook covered for about 30 minutes. During this time, stir the contents of the pan 2-3 times.

After the time has passed, taste the mung bean. If it is already ready, then add coconut milk. Stir the contents of the pan and let the liquid boil. After boiling, cook the dish for another 1 minute. Then remove the pan from the stove. Add lime juice and cilantro to taste.

Serve the dish hot with boiled white Jasmine or Basmati rice. This dish is usually served with flatbread.

Best wishes, Your Corshop.

Thai cooking recipe

It will take 1 hour 25 minutes to prepare.

How many calories – 177.

How to cook:

1. Pour lime juice into a small bowl. Peel the ginger and grate it, add to the bowl. Stir in peeled and chopped garlic.
2. Pour in honey and soy sauce and stir well. Honey must be liquid, so it can be slightly heated in the microwave or in a water bath.
3. Cut the washed chicken into long strips, put them in the soy marinade and leave for an hour to soak.
4. Heat the frying pan and transfer the meat and marinade here. If necessary, add a spoonful of oil.
5. Fry for seven minutes, then stir in the curry.
6. After another ten minutes, pour in the milk, simmer for seven minutes under the lid, then serve with a fresh side dish.

Curry recipe with coconut milk. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of Coconut Milk Curry.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Curry with coconut milk is 116.4 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Thai soup

It will take 35 minutes to prepare.

How many calories – 150.

How to cook:

1. Pour chicken broth into a saucepan. Place it on the stove.
2. Rinse the meat, remove moisture, place in broth along with lime leaves, cilantro, and lemon grass.
3. After boiling, cook for about twenty minutes until the chicken is completely cooked.
4. Remove the chicken and strain the broth. When the meat has cooled, it needs to be cut into small pieces.
5. Boil the broth again, pour coconut milk into it and stir.
6. Finely chop the green onions and add them to the pan, and add the chopped meat here.
7. Cook for another ten minutes, then season using not only spices, but also chopped chili and ginger.
8. Heat the plates, pour the soup, and serve immediately.

Thai coconut curry soup (recipe with photos) | Thai cuisine

Recipe from the “Thai Cuisine” section

We bring to your attention one of the variants of the popular Thai soup - coconut curry soup . The taste of this dish is sweet, sour, hot, salty and piquant. Well, like many Thai dishes, by the way. Thai coconut soup is very easy to prepare. Suddenly I remembered a good Soviet film based on the story by Jerome K. Jerome “Three in a Boat and a Dog,” in which one of the heroes of the story, George (M. Derzhavin), cooked Irish stew (I hope you watched this film and remember the plot )… Well, it’s not the first time we’ve seen a wok, and we also know how to open canned food. Let's get started, please!

INGREDIENTS (serves 2): 1 can (400 ml) coconut milk; 1 tbsp. l. Thai red curry paste; 1 chicken breast, thinly sliced; 1 cup (200 ml) chicken broth; 1 small carrot; 4-5 pcs. fresh or dried kaffir lime leaves; 2 stalks fresh lemongrass or 1 tbsp. dried; 1 tbsp. fish sauce; 1 spoon of lime juice (or to taste) ; 1 small piece of fresh galangal or 1 slice of dried; 75 g green beans; 50 g soy sprouts (optional); 60 g rice noodles ; 1 tbsp. cilantro leaves (for garnishing the dish); 1-2 arrows of green onions (for garnishing the dish) .

First, let's prepare our ingredients for heat treatment - cut the chicken fillet into thin strips.

Cut the carrots into strips, pluck the ends of the soybean sprouts, tear the cilantro leaves (in English it is called silantro - beautiful, damn it!), cut the green onions into rings, mash the ends of the lemongrass stems, tear the kaffir lime leaves, cut the galangal root into rings (if using fresh spices).

Take a heaping tablespoon (such a generous spoon!) of cream from the jar. I didn’t make a mistake, it says “coconut milk” on the can, but let’s take out the cream! Because, just like in a container of regular milk, the cream collects on top of the can. These are the ones we need. Place the wok on the fire and melt this clot. Add Thai red curry paste to the wok and stir until smooth. Fry a little for 1-2 minutes.

Add the chicken fillet cut into thin strips to the wok and fry until tender, about 5 minutes. It all depends on your stove.

Add chicken broth, kaffir lime leaves, lemongrass, galangal, bean pods, carrots, remaining coconut milk, fish sauce, and lime juice to the wok. Mix everything, let it boil, reduce the heat and cook our soup for about 15 minutes.

Add soy sprouts and rice noodles. You can put the noodles either whole (and then when you eat this soup you will make wonderful sounds, sucking the noodles into yourself), or after breaking them first.

You can turn off the heat, cover the wok with a lid and let the noodle soup simmer for 5 minutes until the noodles are cooked and soft. There is no need to cook it. It will arrive in hot broth anyway.

Well, half an hour and everything is ready. You can try what we got. Place on a plate, sprinkle with cilantro leaves, green onion rings and enjoy.

A couple of tips. As written above, you can pre-break the noodles for ease of eating. Well, the second tip is that since rice noodles are very hygroscopic, that is, they absorb moisture very quickly, it is worth taking more liquid into account (if you like this dish thinner).

Bon appetit!

Best regards, Sergey Zverev.

See all recipes in the “Thai Cuisine” section

Author: Culinary portal Kungpao.ru. Materials are protected by copyright law.

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Date: 05/18/2013

Chicken drumstick in coconut milk

It will take 1 hour to prepare.

How many calories – 170.

How to cook:

1. Remove the skin from the shins, wash them, and remove moisture with napkins. Place in a frying pan and fry for seven minutes until a crust appears.
2. Finely chop the peeled garlic and mix with spices.
3. Transfer the drumsticks to a high-sided baking dish.
4. Place garlic with spices in the pan where the chicken was fried and fry a little too.
5. Then add coconut milk and stir. Boil a little until the sauce thickens. Pour it onto your shins.
6. Place in the oven for half an hour at high temperature.
7. Serve with any side dish or fresh vegetables.

How to cook pineapple breasts

It will take 40 minutes to prepare.

How many calories – 118.

How to cook:

1. Rinse the meat, blot away any moisture, cut lengthwise and then cut into strips.
2. Remove the peel from the garlic, crush it with the flat side of a knife, and put it in a frying pan.
3. Add oil here and fry. After a minute, when the garlic darkens, you can remove it and throw it away.
4. Cut the onion into small rings and place in a frying pan, and after two minutes add the chicken.
5. Fry over high heat, stirring constantly, for about four minutes.
6. Cut the pineapple into four parts. You need to cut out the stalk and remove the peel. Cut the pulp into large, identical slices so that they can cook at the same time.
7. Add chili paste to meat and stir. Immediately add the pineapple here, stir again, and cover with a lid.
8. Cook for a few minutes to soften the fruit. Remove the lid, pour in the coconut milk, reduce the heat to low, and close the lid.
9. Leave for seven to ten minutes so that all the ingredients are completely cooked and the flavors blend. Serve immediately.

If you don’t have coconut milk on hand, but want to cook chicken in an original way, then read our next article. Chicken breasts in milk - recipes for delicious and healthy eating.

And here we describe the technology for cooking chicken in sweet and sour sauce in Chinese.

Several recipes for Thai dishes with thin rice noodles will be useful for both true gourmets and simple lovers of delicious food.

Chicken with mushrooms in coconut milk

It will take 45 minutes to prepare.

How many calories - 99.

How to cook:

1. Wash and dry thighs.
2. Chop the peeled onion into half rings.
3. Clean the mushrooms and cut them into several pieces.
4. Wash the young zucchini and cut into half circles.
5. Over high heat, fry the chicken in a frying pan with oil until a crust forms. Transfer to a plate.
6. Fry the onion here, and then return the chicken, reduce the heat. Add spices and mushrooms, cook for another five minutes.
7. Then stir in the zucchini and cook for another three minutes.
8. Pour in the milk, let it boil, cover with a lid and simmer for twenty minutes.
9. Dilute the starch in two tablespoons of water, add to the rest of the products, stir.
10. After about three minutes you can serve it with lime leaves.