The steps. If youre used to ethnic food and flavour this will be a big miss. Add the garlic and ginger to the pan and cook for 1 minute. Like I said earlier, this soup can be made compliant with most diets. Add the rest of the ingredients, reduce heat and simmer for 10 minutes, or until bell pepper is soft. Secure the lid, close the pressure valve and cook for 5 minutes at high pressure. Directions: Preheat oven to 400 degrees F. Season chicken with salt and pepper, to taste. Turn off heat. Roasted Butternut Squash and Red Pepper Soup. Lentils - part of the creaminess of the soup comes from red lentils breaking down, along with blending half the soup. If you continue to use this site we will assume that you are happy with it. Place the chicken back into the pot and taste the soup again for seasoning, adding more salt and pepper if needed. Reduce heat and simmer, stirring occasionally, until chicken is cooked through and veggies have softened, about 10 minutes. Add the diced tomatoes, coconut cream, chicken broth, garlic, curry powder, ground ginger, paprika, and sea salt. Pour in the coconut milk, cream and honey and allow to come to a simmer. Add the red lentils and toast them off for 1-2 minutes. You will need to reduce the amount of chicken stock added in though otherwise the soup will be a lot thinner than expected. This Coconut Curry Chicken Soup with Quinoa is easy to make, healthy and ready under 30 minutes. Over high heat, heat the oil in a large dutch oven. Heat butter and olive oil on medium high heat in a large (4 to 5 quart), thick-bottomed pot. Chop into inch dice. Add the onions, celery, and carrots. Once hot, add 1 Tbsp cooking oil (or coconut oil, if you prefer). Squeeze a little lime juice over top and add a few fresh cilantro leaves and sliced green onion. I cant believe it's the end of January already?! Remove the chicken from the pan and set it aside on a plate for later. Also used fresh garlic as I have a surplus. Pat 6 bone-in, skin-on chicken thighs. Lock lid in place. Its definitely still soup season for me as it's very cold here, but to be fair I'm always cold. 3. The red Thai curry paste that I used is a store bought mix purchased in a small jar (see photos below). (Plus is it SO much more tasty than Mac n Cheese!). Remove from heat. Chicken stock - I use a chicken stock that I make with gel cubes - just be sure to check for your stocks salt content and adjust the salt if necessary. I wanted to love this, but like another commenter I found it so lacking in flavor. Stir in the chicken broth. It was delicious! Best Thai Chicken Coconut Curry Soup Small Kitchen Chronicles. Add the chicken back into the soup and reduce the heat to low. You can find it here. Give it a stir and saut for another 2-3 minutes to release their fragrance. Cook for five minutes. Just my style. Step 3: Add the sliced onion, minced garlic, and minced ginger. Then add the garlic, ginger, red bell pepper, and mushrooms, and stir to combine. ADD LIQUID: Pour in chicken stock and coconut milk, and season once again with salt and pepper (I add 1/4 teaspoon salt and 1/8 teaspoon pepper). Heat a large deep skillet or soup pot over medium heat. Filed Under: Chicken Recipes, Curry Recipes, Dinner Recipes, Gluten Free Tagged With: 30 minute meals, Chicken Curry, Chicken recipe, chicken thighs, coconut curry, Curry, curry recipe, dinner, Easy dinner, Gluten Free, low carb, Tips, tricks & simple recipes for delicious meals, Hi! What a great recipe ! *I use Better Than Bouillon to make my chicken broth. Its one of my pickiness things I dont like the metallic flavor that dried onion powder (or garlic powder) have. Transfer to a plate. I didnt change a thing. Kale is a great addition to the soup because it gets tender after simmering but holds its own much better than spinach, so it feels like youve added a lot more substance. Succulent chicken thighs cooked in a rich, aromatic coconut curry sauce with vibrant broccoli. Step 1. Transfer chicken to a plate and set aside. Welcome to the world of delicious recipes designed for small budgets. Heat a large pan or dutch oven over a medium high heat, once hot add the oil followed by the diced onion, diced butternut squash and red pepper and saut for 5-7 minutes until the onion is translucent. Learn how your comment data is processed. Melt the coconut oil in a large frying pan then fry the chicken until golden and crisp, remove and set aside. Here are the culprits: Want to enjoy the things you love about dining out while youre eating in? Have made this before but Ive got some tilapia filets that I dont know what to do with. Ive given some suggestions of sources for these ingredients but the majority if not all are available in most supermarkets. Add the cumin, coriander, turmeric, and, if using, the cayenne and cook for 1 minute. Full of chicken, carrots, and kale, this coconut curry soup is hearty enough to be a complete meal, but the broth is the star of the show. Add chicken broth and quinoa, bring to a boil. Stir in the honey and lemon juice and freshly chopped coriander just before serving up with some warm naan. Click the links below to get to where you want. Combine all the ingredients for the chicken rub, massage and coat the entire chicken thighs. Add garlic; cook 1-2 minutes longer or until chicken is browned and vegetables are tender; drain. Stir in the chicken broth and sweet potatoes. Sprinkle in the curry powder, 1 teaspoon salt, and half of the sugar. Add a 13oz. Heat coconut oil in a separate pot over medium heat. My go-to soup. Turn the heat down to low or medium-low and let the thighs simmer in the coconut sauce for 15 minutes. Add fish sauce, and then chicken stock. Stir to combine and dissolve any browned bits off the bottom of the skillet. Add the chicken and brown over a high heat. Thats fine with me, because its just as easy to make as the lemon chicken soup, and equally as pantry-friendly. For a more traditional version of this soup, you may add 2 tbsp grated fresh ginger and 1 lemongrass stalk to the broth (Remove the lemongrass before serving). I made this for dinner and it was so delicious. Heat the coconut oil in a large saucepan or frying pan, add the onions and fry over a low heat for 10 minutes until the onions have softened. Makes me miss my home country. can of full fat coconut milk 2 cups chicken broth 2 cups water 2 chicken breasts 4 cups spinach torn into pieces Instructions In a soup pot, heat butter and olive oil over medium low heat. Add the garlic and ginger and fry for a minute before adding the spices. I just wanted to add that I did actually try it with green curry paste, and didnt like it as much. Add garlic and chili paste and stir until fragrant. Bring to high pressure over high heat. Transfer chicken to a plate. slow cooker; stir in chicken. Pour in the coconut milk, juice from one lime and simmer for another 5 minutes. Working in batches, sear the chicken on all sides until the skin is crispy, about 5 minutes on each side. Reduce the heat, to medium or until the soup is at a rapid simmer (bubbling at edges). Add the chicken broth, coconut milk, fish sauce, lemongrass, 1 teaspoon salt and a pinch of sugar. If you have 30 minutes, there is no reason not to eat properly. Chicken - you cant have chicken soup without chicken! Directions. Add the chicken thighs to the sauce then turn down the heat and allow to cook for 15-20 minutes until the chicken is cooked. Easy Crispy Coconut Shrimp with Bang Bang Sauce. Yes, unfortunately, not having fresh ginger and reducing the sodium will definitely impact the flavor. Step 1: Season the sliced chicken breast generously with salt and pepper. This spice blend is so tasty, it's unreal! Thank you Caroline! Ive mentioned how easy it is just throw five things in a pot with some spices and let it simmer for a few minutes but let me just talk about how delicious it is. Cover and cook on low for 8 hours (if using the slow cooker). Don't forget these sourdough crackers for a crunchy topping! If you wish to store it for longer you will need to freeze it. Place the minced garlic, coconut milk, curry paste, garlic powder, salt, and chili powder into the slow cooker and whisk everything together until combined. Add the chopped chicken breast with salt and pepper and mix well to coat the pieces in the paste mixture. Remove the lemongrass, ginger and chili peppers from the broth with a handled sieve or slotted spoon and discard. Stir together. https://www.pinchmeimeating.com/creamy-coconut-curry-soup/ As always, I've done my best to make this as approachable as possible. 1 Tbs fish sauce. Absolutely, just store in an air tight container or a resealable freezer bag and place in the freezer for up to 3 months. xo, Your email address will not be published. Add the curry powder and mix to coat. Required fields are marked *. Remove from the pan and set aside. Step 3 Stir. This recipe come together in under 30 minutes so it is perfect for weeknight dinners. Stir to incorporate and simmer for another 2-3 minutes. Add the spices into the vegetable mix and stir to coat them. At Eat Love Eat, I work with my husband Jacob to create modern and approachable recipes that highlight the magic in simplicity; its our passion. Your email address will not be published. Notify me of follow-up comments by email. Heat oil in a dutch oven or large pot over medium-high heat. Save my name, email, and website in this browser for the next time I comment. Season with sea salt and pepper, stir well and saute for 5-7 minutes, stirring occasionally. 1 pound (uncooked) boneless skinless chicken breasts, diced into bite-sized pieces 1 tablespoon curry powder 2 teaspoons garam masala 2/3 cup frozen peas 1 (15-ounce) can full-fat coconut milk (or half and half) sea salt and freshly-cracked black pepper, to taste Instructions Saut the veggies. Heat the oil in a saut pan. It can be found in most major grocery stores in the U.S. I actually sauted onions and the carrot salad period to making the broth. This coconut curry chicken soup is so satisfying and absolutely delicious. Pour the blended soup back into the chunky side of the soup. Directions. Place half of the soup into a blender along with the coconut cream, lemon juice and honey. Directions Step 1 Bring 4 cups water to a boil in a large saucepan. Stir in the curry paste, garlic and onion powder. Cook curry paste in a large, heavy saucepan over medium-high heat until oils start to release, 1 to 2 minutes. I forgot to add the sugar as many others suggested but thought it was delicious as is. Add the cooking oil, then swirl to cover the surface of the skillet. Once soft, add 1/2 Tbsp turmeric, 1/2 tsp cumin, and a pinch of red pepper flakes. I love green curry, but I feel like the heat overpowers some of the other aromas going on in this recipe like ginger, fish sauce, lime, cilantro, and even the coconut! I used the same concept to make these tender and juicy Braised Thai Coconut Curry Chicken Thighs. Stir through the finely chopped coriander/cilantro leaves just before serving with some warm naan. Directions. The brand is Thai Kitchen, which can be found in most major grocery stores in the U.S. Ive even seen it in Walmart. Required fields are marked *. Add the chicken and saut for a few minutes before adding the garlic, ginger and dry spices. I will be making this tonight! Add one of the braised chicken thighs, then top with a ladle or two of the coconut broth. Add oil. That being said, Indian curry goes great with coconut milk and chicken, too, so I bet it wouldnt be so bad in this dish! Simmer for 5 minutes until the beans are tender. Instructions. I love seeing your creations! As food lovers and number crunchers, weve decided that cooking on a budget shouldnt mean canned beans and ramen noodles night after night. <3. Turn off the heat and add the scallions and lime juice. I will, however, make it more difficult by sauting onions first instead of using onion powder. Step 1. Add the coconut milk and spinach. This looks so good, Im a huge fan of the Asian flavors you have used in this. This dish is only somewhat spicy. Saut onion, garlic, red curry paste and sambal oelek together for 5 minutes. I serve it over steamed brown rice, with fresh Thai basil and lime juice (I forgot to mention that we live in Thailand). Before serving increase slow cooker temp to high. :). Reduce to simmer. Add the rest of the Step 1 ingredients and cook for 4 minutes, stirring often. Fry the onion in the same pan (add a little more coconut oil if needed) until soft and translucent then add the ginger, garlic and spices and fry for another 30 seconds until fragrant. Sprinkle servings with cilantro. Method. This is how I pre-cook my chicken for shredding or dicing to be super juicy its something you can do while youre making another meal and not have to pay much attention to the best kind of meal prep! Heat the coconut oil in a large skillet over medium-high heat. Melt 2 tbsp coconut oil over medium heat in a large saucepan. Submerge the chicken breast in the sauce, making sure that both sides get coated. Healthy, Gluten-Free Food for Busy People with an Active Lifestyle. Mix well and cook on high for 3 hours or on low for 5 hours. Pour in the coconut milk, honey (if using) and lemon juice and bring to a simmer. Or if you are after those curry feels check out our Roasted Butternut Squash Curry with Chickpeas. Simmer for 5 minutes until the beans are tender. Full recipe with amounts can be found in the recipe card below. Return the chicken, cover and simmer for 25 minutes until tender. See notes in blog post to modify to make gluten free, paleo, Whole30, or keto. Add in the diced zucchini and yellow squash, stir and cook 5 minutes. Often ingredient lists can be intimidating. Start by heating a large deep skillet, or soup pot, over a medium flame. It is pretty quick to make and only requires one pot. This is our version of a curry soup that we sometimes buy in for ease - I thought itd be fun to recreate it. Thank Charise! Add red pepper and onion and cook, stirring, until softened, about 5 minutes. Thai Coconut Curry Braised Chicken Thighs are rich and bold in flavor, with spicy Thai curry paste and creamy coconut milk, but crazy simple to prepare. The result is a quick, authentic-tasting Thai-style soup. I think Id probably add the fish to the sauce and let it simmer until the fish is cooked through. Saut: Warm the butter and oil over medium-high heat in a large skillet. Add in the diced chicken thigh, fine beans and coconut cream, return to a simmer and cook gently for 5 minutes until the beans are tender. document.getElementById( "ak_js_2" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. It was still a big bowl of warm delicious curry, but the red paste is so beautifully complementary to those flavors and works much better in my view. Step 1. My two cents only! The only fresh ingredients you need for this are carrots and kale. Turn the heat to medium-low, cover the pot, and simmer for 30 minutes or until the chicken is completely cooked through. Instructions. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and delicious. 1 398 ml. But if you look back at what you ate that day Might as well eat cardboard, maybe youd get more nutritional value from it. You can also substitute the squash with potato - use a waxy variety as a fluffy variety will just break down to nothing in cooking. Brown chicken pieces, in batches if necessary, until golden all over, 6 to 8 minutes per batch. Coriander and steamed rice, to serve. This post may contain affiliate links. Mix well for about a minute until the spices are fragrant. Its packed with flavor and depth. Add curry powder to the pan and saute for 30 seconds until aromatic. Thanks! Heat 1 tablespoon oil in a large Dutch oven or soup pot over medium-high heat. cup large unsweetened coconut flakes 2 limes A small handful of cilantro Basmati or jasmine rice (for serving) Preparation Step 1 Preheat oven to 300. Add the step 2 ingredients and bring to a boil. Fresh basil picked from my garden added a just the right aroma. In a large pot, combine the stock with the sugar, chile paste, tamarind, ginger, lemongrass and lime leaves and bring to a boil . Season to taste. Stir-fry over high heat for 4-5 minutes, or until the chicken is no longer pink on the outside. I bet it is great with the fresh basil in there! Add the green curry paste and the yellow curry paste, and stir to combine. 600gm sweet potato, peeled and cubed. Serve, garnished with parsley, if desired! Add chicken and carrots and simmer for about 10 minutes, or until carrots are tender. My recipes, which consist mainly of protein snacks, meal preps and clean desserts, are very simple to make. Anything that's warming and full of flavour is a win at this time of year and this coconut curry chicken soup certainly ticks those boxes! Add the mushrooms, onion, and garlic and cook for another 5 minutes. Well, yesterday I had a craving for those flavors again, but decided to do them up a little differently. Increase heat to medium high. I tried this recipe and liked it enough to cook it again. Serve with white rice. Join us for delicious recipes designed for small budgets. Id say that its effectively a low sodium stock that I use due to the dilution in the soup. Skim off fat; stir in cooked rice. Step by Step Photos. Simmer, uncovered over medium-low heat for 1 hour. All rights reserved. Lemongrass can be easily bought at supermarkets, but you may also be able to find lemongrass paste. This was a great recipe. Remove the soup from the heat and stir in the shredded chicken, cilantro, lime juice, and basil. Cook the aromatics for 30 seconds until the spices start to stick to the pan. Allow the soup to simmer on low heat for 25-30 minutes, or until the soup has reduced slightly . Remove of the soup (including the bits) into a blender and blend until completely smooth. Cook for 2-3 more minutes. Add the cooking oil, then swirl to cover the surface of the skillet. Add broth, coconut milk, jalapeo, lime zest and juice. Add the puree, coconut milk and peanut butter. Stir in red curry paste for one to two minutes, until toasted. Thai curry paste can vary quite a bit in heat level from brand to brand, so you may get a different result if using a different brand. Highly recommend it ! Elise Bauer. Is this the perfect weeknight meal, or what? low for 6-8 hours (recommended) Im a food lover, number cruncher, and meticulous budgeter. Keep stirring to avoid burning. 2 cups of shredded cooked chicken or turkey 1 cup (240ml) of coconut milk, canned Salt and black pepper freshly chopped Coriander low calorie spray Instructions Set Instant Pot to Saute Mode Spray with some spray oil Add the onion, garlic, ginger, carrot and leek and fry for 5 mins to soften. Add the cubed chicken pieces, along with the curry spice, ground ginger and salt and pepper. Thank you so much! I love science and art, and the way they come together when I cook. I used 4 skinless, boneless thighs and it was the perfect amount for this recipe. BTW, this is the curry paste Im using. Season with salt and pepper, add the cream and allow to come to a simmer. Required fields are marked *. Stir in coconut milk, and bring to a boil. See the tips below for alternatives. Add chicken, chopped shallots, sugar, and fish sauce to pan; cook for 2 minutes. Transfer the chicken to a plate. The addition of lentils, spinach and tinned tomatoes helps get some veg into them too. Hi there, Im Sasha and Im excited that youre here! Serve the Thai Coconut Curry Braised Chicken Thighs over a scoop of cooked jasmine or basmati rice, with a little more fresh cilantro, sliced green onion, and a wedge or two of lime. Directions. Preparation. You can even use pre-shredded carrots to save some time. Season chicken with salt and pepper. However, you may need to substitute a few ingredients if you are following one of the specific diets above. https://www.pinchmeimeating.com/creamy-coconut-curry-soup/. After 3 months, the soup will be fine, but the quality will start to deteriorate. * Percent Daily Values are based on a 2000 calorie diet. You want it done FAST,so you grab that instant mac n cheese box from the pantry and BOOM, done. Delicious dish, I would only suggest some palm sugar/brown sugar (a table spoon or two) depending on your curry paste, and some more fish sauce. Add the chicken, stock, and salt: How might that work in this soup? Heat vegetable oil in a large saucepan over medium heat. Simple soups are one of my favorite easy weeknight meals. Remove skin from chicken; add chicken to cooker. I thought the sauce was delicious but the meat was a little bland. Add the chicken thighs to the skillet and cook until browned on each side (about 3-5 minutes each side). 1 cup (226 g) coconut milk 1 cup (240 ml) chicken broth 1/2 cup (120 ml) minced cilantro for serving: Cooked Rice or Crusty Bread Instructions Preheat oven to 400 F (205C). Heat a large Dutch oven over medium-high heat. I didnt have fresh ginger so had to use ground, and only had low sodium chicken broth. Add the onion and garlic into the skillet and saut until slightly translucent, about a few minutes. Add the chicken back to the skillet, place a lid on top, and allow the skillet come to a simmer. Sooo cozy and so good. Simmer on a low heat about 5-7 minutes until the mixture begins to thicken. Totally different, but still good. The chicken thighs should be cooked after this time. Cook for about 3-4 minutes. Add chicken broth to pan, and bring to a boil. chicken curry, coconut curry, coconut curry chicken. Add ginger and cook until fragrant, 1 minute, then add mushrooms and cook until soft, about 6 minutes. Add the bay leaves. Add chicken broth, coconut milk, fish sauce, brown sugar, red pepper flakes, and chicken. I added an extra tbsp of the same brand curry sauce as Beth and added a bay leaf to the rice when cooking. 3 cloves garlic, crushed. Sear chicken for 2 minutes per side, starting with a skinless side. Learn how your comment data is processed. Saut the vegetables. My first recipe on this site is a shrimp and veggie variation on this soup! Slice lime into thin rings and place in your slow cooker insert or (a casserole dish) with the salt, coconut milk and chicken. Using the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4" pieces. Wow this was delicious. No, seriously. I wish I had a bowl of it right now. Simmer for 10 minutes. Whats more, it can be made in 30 minutes or less quick and easy enough for any weeknight dinner! Balancing flavour - to let all the flavours above sing you need balance, this is true of every good recipe. Add the whole chicken thighs and reduce heat to a simmer for 20 minutes. Cover the slow cooker and cook on. I made half the recipe and have had it twice and there is still enough for a third round. Cook the onions until they are soft and translucent then add the garlic, ginger and spices. Coconut curry chicken soup with carrots and kale is a rich and creamy low carb comfort food. I think the Thai basil sounds like an absolutely perfect addition. Ill have to try that next time I make this soup! Add a splash of water if necessary. Begin by heating a large pan over a medium heat, add the olive oil and the diced onion, butternut squash and red bell pepper. This recipe is inspired by the traditional Thai Tom Kha soup but I have simplified it by swapping/removing a few ingredients to make it more weeknight-friendly. Add chicken and cook for 10 minutes at a simmer until chicken is cooked through. Step 1 In a large pot over medium heat, heat oil. Cover and simmer for about 20 minutes or until cooked. For a low-carb and paleo version, replace quinoa with cauliflower rice or zoodles. King of the Thai comfort foods, this delicious red curry soup is full of veggies, gluten-free, dairy-free and can easily be made paleo, vegan and low-carb with a few simple ingredient swaps. We always have kale on hand, and carrots last for-freaking-ever. Its fragrant, creamy and full of vegetables, the best warming antidote to brighten your day. The comments here are really helpful. If coconut milk is unavailable, substitute 1 3/4 cups . This looks so good! Add curry paste, ginger, and garlic and stir until fragrant, about 2 minutes. It is lusciously rich so I think I will serve over rice the next round. Begin by dicing one onion, mincing two cloves of garlic, and grating about 1/2 Tbsp fresh ginger. Sign up for the Budget Bytes newsletter and youll get new content delivered by email weekly, helpful tips, PLUS my FREE 14 Day Pantry Meal Plan! Remove the chicken from the skillet and set aside. Cook the thighs on each side until browned (about 3-5 minutes each side), then remove them from the skillet. I will be making it again for certain. Blend until smooth. 1 1/2 tbsp mild curry powder. Step 5: Cook the rice. Your email address will not be published. Pour in broth, coconut milk and coconut cream. Taste and season with additional salt and pepper, if desired. Youll need: ground cumin, ground coriander, ground turmeric, onion powder, chilli flakes(red pepper flakes), ground fenugreek (optional if you cant find it), kosher salt and freshly ground black pepper. Mix in fish sauce and curry paste. Soften the veggies. Cook out the spices to temper them for 60 seconds. Thank you for this recipe! I made it with homemade seitan (meat substitute) instead of chicken and it worked perfectly. I froze some to see how that works fingers crossed. Immediately add in minced garlic, white part only of the green onions, sliced carrot and ginger. Im obviously pinning this for later this week. Add tomatoes, curry paste, chicken stock and chickpeas and bring to rapid simmer. hi Beth! Add onion, ginger and lemon grass and cook, stirring, until softened, about 10 minutes. For the oven cook at 180C (350F) for about an hour (or until chicken is cooked to your liking). Combine first 6 ingredients in 6- to 8-quart pressure cooker. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Your email address will not be published. Set aside and take the curry off the heat. After 20 minutes, remove the chicken thighs from the soup and dice into inch chunks. Add 2 Tbsp red Thai curry paste, 2 cloves of minced garlic, and about 1 Tbsp grated ginger to the skillet. South Asian chicken curry Cook, covered, on low 4-5 hours or until chicken is tender. Spices - youll need a selection of spices, each of which help to make this soup super flavourful. Next time however Im going to marinate the meat and maybe even use a seasoned panko to give sear it and make nice tasty crust. Thai Shrimp Soup West Via Midwest. Yes, absolutely, just be sure to cool the soup down as quickly as possible and when you want to eat, reheat it thoroughly. Add all broth ingredients to a large saucepan and bring to a boil. Drain; add noodles to spinach mixture in bowl. Reduce to simmer. Naturally release pressure (or NPR for 10 minutes, then release pressure). Season with salt and add kale/spinach. Add the Thai curry paste, minced garlic, and grated ginger to the skillet. I havent tried that, but it might be a good candidate for the slow cooker! This is an all-time favorite recipe that I have made with chicken but also tofus of pulses you absolutely cant go wrong with it, and it feels so exotic, rich, and has a depth of flavor for just a small amount of effort. They will finish cooking when they simmer in the coconut curry broth. Filed Under: 30 Minutes or Less, Dairy-Free, Egg-Free, Gluten-Free, Quick & Easy, Recipes, Soups, This sounds really tasty, as I love coconut. I used a big 12 inch stainless steel pan so I could unfold the thighs and get everything crispy. 270ml can coconut milk. Increase heat to medium and add the coconut-curry mixture, chicken and vegetable saute, broccoli, and bamboo shoots. Add the ginger and garlic paste along with the chopped lemongrass and red chilli and cook for another 1-2 minutes. Blend until smooth. Required fields are marked *. Home Recipes Chicken Recipes Easy Coconut curry chicken thighs, March 30, 2021 by Alida Ryder 44 Comments. Season both sides of chicken thighs with salt and pepper. Add the coconut milk, chicken stock, carrots, Thai curry paste, salt, pepper, and stir to combine. Add spinach and peas to pan; cook for 30 seconds. Wondering if those were my issues? Loved this. Tomato Asparagus Small Quiches Meal Prep(Gluten-Free, Vegetarian). Loved that it was so easy. I've got some lovely creamy smooth soups which are very popular but I thought Id add to my chunky soup collection. Meanwhile, add the bell peppers, mushrooms and rice to the pot. Set aside. Budget Bytes Recipes Globally Inspired Recipes Asian Inspired Recipes Braised Thai Coconut Curry Chicken Thighs. Turns out silky-smooth, full of flavor, and filling. Transfer to a plate. Cook until vegetables are softened, about 5 minutes, stirring occasionally. Ingredients. And for a very long time, our go-to soup has been this Greek lemon chicken soup with orzo and kale. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Vegetables - youll need an onion, red bell pepper and some butternut squash for the base of the soup and youll also need fine green beans to finish off the soup. They also make a green curry paste, which would probably also be awesome in this. Stir and bring up to the boil. Veggies could easily be swapped for others. How to Make Curry Chicken Soup with Coconut Milk First, saute onion and carrots in butter or oil for 4-5 minutes. Add the chopped onion, celery, carrot and potato. 1 pkt French onion soup. Melt butter in a large oven-proof skillet over medium high heat. I hope you love this delicious and creamy coconut curry chicken soup! Jools' easy chicken curry With creamy coconut milk and natural yoghurt, Jools' easy chicken curry is perfect for kids, toddlers or those who don't like a lot of spice. Heat oil in pan over medium-high. Add the bird's eye chilis and kaffir lime leaves. Add Chicken cubes to the crockpot, onion ginger garlic mixture (made above), tomato paste, Kashmiri Chilli powder, salt and coconut milk. Next add in the diced chicken thighs, stir occasionally until cooked through. I did a dry rub on the chicken thighs first (salt, freshly cracked pepper, paprika, thyme, and garlic powder as someone suggested) and let them marinate for about 30 min before cooking. 2 tsp fresh/jar ginger. The cilantro and green onions with lime at the end are the absolutely crucial in this delicious dish. Add a tablespoon of water to the pan when it starts to look dry. Another option would be to add some milk instead. Add the potatoes, sweet potato, and carrots. Step 2 Heat canola oil in pan over medium-high heat. Add in the grated garlic, grated ginger, finely chopped lemongrass or paste and red chilli. Raise heat, add chicken and stir-fry one minute. Cook until fragrant, about 2 minutes. My main focus here is to share healthy, creative recipes, which are 100% gluten-free, to help busy/active people reach their goals without having to eat boring food, ever! If you make it, be sure to leave a comment, rate the recipe and tag me on Instagram! Stir until paste is dissolved. Add ginger, garlic and curry powder; cook 3 minutes, stirring frequently. So youll need fresh lemon juice and a touch of honey. Season the chicken with lemon juice, salt and pepper and serve. Add the onion, ginger, garlic and spices and fry for a few minutes. But for a dinner you can throw together in a few minutes even if youre tired from a long day, this simple coconut curry soup with chicken is a perfect option. The flavor is sooo good! Add the onion and cook until it softens, about 5 minutes. We could easily have eaten the entire pot in one sitting. searched these 3 ingredients and this came up. SIMMER: Bring to a boil over high heat and scrape up any bits that have formed on the bottom of the pot. There seems to be a lot here, but it is mostly spices. Saute for 3-5 minutes, then add in the curry powder, coconut milk, chicken broth, thai chili paste and soy sauce. Add stock, coconut milk, diced meat and sliced carrot. It smelled so good when it was cooking I was surprised when I took a bite and found it bland. Remove the chicken from the skillet. Turn the heat off and add the spinach, cilantro, lime juice, and stir to combine. Click to email a link to a friend (Opens in new window). Cook the chicken over medium heat, stirring often, until it's no longer pink on the outside - about 7-10 minutes. Ive wanted to try a fish version of this, but I havent yet, so I cant say for sure what the best method would be. Your instructions were very clear thank you! Add fresh cilantro leaves, sliced green onion, and a wedge or two of fresh lime to each bowl. Push the onion to the side. 500ml (2 cups) Campbell's Real Stock Chicken. Love it even more because it is fast. Chop into inch dice. Instructions. document.getElementById( "ak_js_3" ).setAttribute( "value", ( new Date() ).getTime() ); Cooking on a budget shouldn't mean canned beans and ramen noodles night after night. Stir to combine and dissolve the browned bits from the bottom of the skillet. I have to credit my sister Emily over at Joyful Abode with the brilliance of this recipe. Add the chicken, and cook for about 5 minutes, or until lightly browned. 2022 Budget Bytes. Very easy and fast. Had some leftover of chicken kale and carrot . Stir the noodles into the soup and cook for about 6 to 10 minutes until done, depending on the type of noodles. Looking forward to trying it soon! Braised Thai Coconut Curry Chicken Thighs. Add in the mushrooms. Leave a comment below with how you got on and don't forget to give the recipe a rating . Add chicken and carrots and simmer for about 10 minutes, or until carrots are tender. Directions. Saute the scallion, onion and garlic and pour in the coconut milk ready to make the sauce. To serve, scoop about 1 cup of cooked rice into the bottom of each bowl. Food Blogger and Photographer behind One Clever Chef. Sometimes I add 2 tablespoons of peanut butter to make a very lazy mussamun curry. Pour in chicken broth and bring to a boil, then reduce to simmer for 15 minutes or so. Add all broth ingredients to a large saucepan and bring to a boil. :(, I tried this after falling in love with your Thai Curry Vegetable Soup. Heat oil in a medium pot over medium heat. THIS IS SO GOOD!? Coconut curry soup with chicken, carrots, and kale is a rich and creamy low carb comfort food. Prepare to roast the chicken thighs for 30 minutes until golden brown. With these recipes you can feel like youre dining out in your own home using the tools you own in the time you have! Add the rest of the ingredients, reduce heat and simmer for 10 minutes, or until bell pepper is soft. A light and creamy delicious coconut curry chicken soup packed with nutrition dense vegetables and warming spices. Reduce heat and allow to simmer for 20-30 minutes. 2 Tbs brown sugar. Beans - At the end of the recipe you will add fine beans into the soup, however for ease and depending on seasonality and availability of ingredients you could easily switch the beans out for frozen peas or any variety of bean you like. Stir in kale until wilted and tender. Step 7: Garnish and serve. Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan. Transfer the cooked chicken thighs to a plate. Could I cook it in the soup or should I spoon it over the cooked filets? Its still a great variation on this soup, if you have the time to cut up a bunch of different vegetables and saut them all before adding the broth ingredients. Once again, a fantastic recipe! I make Thai coconut curry soup and use shrimps instead of chicken, or sometimes keep it completely meatless. Add sliced onion to the pan and cook until it begins to soften, about 4 minutes. Let it come up to a simmer, then turn the heat down to low or medium-low and let the chicken simmer in the coconut broth for 15 minutes. Saut onion, garlic, red curry paste and sambal oelek together for 5 minutes. Creaminess - the second level of creaminess for this soup comes from coconut cream. Allow the mixture to gently boil for about 10 minutes, or until sweet potatoes are tender and done. Cook and stir until curry paste is . www.onecleverchef.com 2016-2017 All Rights Reserved Compensation Disclosure | Disclaimer | Privacy Policy | Terms. Save my name, email, and website in this browser for the next time I comment. So Im saying it again: Enough with Mac n Cheese! If the mix starts to stick to the bottom just add a splash of water. Add the garlic, ginger, coriander, Thai red curry paste, and cook for about 1 minute, or until fragrant; stir frequently. Oh and dont forget some finely chopped coriander/cilantro to add that citrusy freshness at the end! 1kg chicken thigh fillets, quartered. Stir in kale until wilted and tender. Then add the chicken to the pot. Step 6: Add the remaining ingredients. Season well. can of coconut milk, 1 cup chicken broth, and 1/4 tsp fish sauce. I'm Alida, mom of twins and creator of Simply Delicious. In a large oven-proof skillet, melt butter or add oil on medium high heat. fresh cilantro sprigs, kosher salt, red bell pepper, thai green curry paste and 10 more. I cant wait to try this, Caroline! Stir in the coconut cream and chicken stock. Heat oil in a large stockpot over medium-high heat. Add the whole chicken thighs to the stock and reduce the heat to a simmer. I loved her soup so much that it was actually the inspiration for the first-ever recipe on my blog, which, albeit delicious, is much more complicated than throwing five things and some spices into a pot. Pinning. Here are some customisations for those who like mixing it up: Squash - you can use any squash you prefer, I wouldnt recommend a spaghetti squash though. In a medium bowl, toss the chicken with the fish sauce. Saute the chicken for just 1 to 2 minutes per side, only to brown the outside. Add the chicken and simmer another 10-15 minutes until cooked through. Place the chicken thighs, skin facing up this time, back into the pan and reduce to a low simmer, setting a timer for 20 minutes. How to make chicken and mushroom coconut curry. Add chicken, green beans, mushrooms and carrots; cook 6 or 7 minutes, stirring frequently, until mushrooms are soft. Here, lime juice replaces the traditional lemongrass, which can be hard to find. Transfer chicken to a plate and set aside. Add carrots, onion, and bell pepper; cook until softened, 5 to 7 minutes. Creaminess - If you are unable to get hold of coconut cream on its own, you can substitute it for a can of coconut milk instead. I'm Gabriel. They wont be cook through at this point. Use a slotted spoon or strainer to scoop out and discard the onions, lemongrass, galangal, chilis and lime leaves. Add the lemongrass, fish sauce, chicken broth, and coconut milk. I know youll love this coconut chicken curry soup as much as we do, be sure to leave us a comment and a rating as it means so much to us seeing you make our recipes. You could say the chicken is also a fresh ingredient, but I like to cook a large quantity of chicken, shred or dice it, and freeze it in one- and two-cup portions for easy use in recipes like this. Tilt the skillet to distribute the oil over the surface, then add five boneless, skinless chicken thighs (about 1.5 lbs.). Ive been on a soup kick lately, and thats right up my alley. Remove chicken from the pot, cut off meat from bones, and dice. In the meantime, steam the broccoli until almost cooked through and transfer to the chicken and coconut curry sauce to finish cooking. Also, the recipe for shredded chicken in brilliant. When you get home from work that night, exhausted, the last thing you want to do is cook. Make the curry sauce: Add onions to the pan. Once the oil is hot, add the chicken thighs sear them on each side until golden brown. Does it get any better than this?? Strain cooking broth through a sieve and set aside. Remove the chicken from the skillet. Your email address will not be published. Caramelized Brussels Sprouts with Bacon and Maple Syrup, Hasselback Butternut Squash with Bacon Brown Butter, Wholesome Fall Grain Salad with Harissa Dressing, Sweet Potato Kale Salad with Maple Mustard Dressing. You might also like this variation of the soup with shrimp and other veggies, which happened to be the first thing I ever posted on this blog! Add 1/4 cup sliced shallots, curry paste, curry powder, turmeric, coriander, and garlic to pan; saut 1 minute. Have to agree with others who said this severely lacked flavour its there, a hint of it, but even after doubling everything except the chicken, oil, coconut milk, and broth it still remained a hint. Melt 2 tbsp coconut oil over medium heat in a large saucepan. And then youll have this deliciousness! Aromatics - for a delicious fragrant base to this coconut curry chicken soup youll need: fresh garlic, fresh ginger, lemongrass and a red chilli (like a serrano pepper). Remove vegetables from pan with a slotted spoon; place in a large bowl. Simmer just until the rice is cooked, about 10 minutes. Now add the partially cooked chicken thighs back to the skillet and place a lid on top. We all know how it goes: You get up early, grab a coffee and a pair of toast, drop the kids to school/daycare, trying not to be late for work. Can I make it in the slow cooker? Your email address will not be published. Cook aromatics - Saute chopped onion, minced ginger and garlic in some coconut oil, until translucent. Reduce heat to low and simmer for 15 minutes. Seriously. To the same pot, add the curry paste, curry powder, 1 shallot, 1 tablespoon ginger, and the garlic. Place half of the soup into a blender along with the coconut cream, lemon juice and honey. Add the onion, ginger, and garlic to a large soup pot with 2 Tbsp olive oil and saut over medium heat until the onions are soft and translucent. Serve, garnished with parsley, if desired! Making great food is my passion, my purpose, and my favorite thing to share with others. I go kinda crazy with the toppings when I got the munchies (black garlic seasoning, fried shallots, red onions, chopped peanuts, green onions, sliced hardboiled egg). They also make a green curry paste, which I think would be just as awesome. Heat the olive oil over medium heat in a large skillet. They also gives the soup more protein and fibre which makes it super satisfying. 2022 Pinch me, I'm eating Sage Theme by Restored 316. Instructions. I mean it. Elise Bauer. Finally add the chicken thighs to the creamy sauce and simmer for 10-12 minutes. Read More, Copyright 2022 Simply Delicious on the Foodie Pro Theme Privacy. This coconut curry chicken soup is the perfect light meal to fill you up and is packed with lots of nutritionally dense goodness. You wont want to stop sipping the broth, which is rich and creamy from full-fat coconut milk, and super flavorful from a blend of curry powder and other spices. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside. Its really so versatile! Add the coconut milk, chicken broth, and fish sauce to the skillet. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Wash and pat dry chicken thighs. Add coconut milk, fish sauce and lime juice, bring back to a simmer and allow to cook for 10 minutes. Step 2 Add broth, coconut milk, and fish . Turn off the heat and add the final step ingredients. Add in the red curry paste, cayenne and salt and stir to combine. No. Enough with Mac n Cheese. We use cookies to ensure that we give you the best experience on our website. Cook, covered, on low 15-30 minutes or until heated through. After 20 minutes, remove the chicken thighs from the soup and set aside on a chopping board. Instructions. Cover and cook over medium heat until the potato is tender about 10 minutes. Stir well. Your email address will not be published. Ive made a couple minor tweaks to the recipe, including doubling the broth, insisting on using chicken broth rather than water, and adding kale, but this is really her invention. I love to create, problem solve, and learn new things. Step 2: In a large (5-6 quart) soup pot, heat the coconut oil over high heat and add the chicken breast. Whats more, it can be made in 30 minutes or less quick and easy enough for any weeknight dinner! Add the spices into the vegetables and stir to coat them, cook for about 60 seconds. Everyone loved it. Our family thoroughly enjoyed it. Chocolate Chip Scones with Blood Orange Glaze. Add the spices and curry paste. Remember that Thai Curry Vegetable Soup that I made a while back that was like, GAH! Stir and saut the aromatics for about one minute. Increase to medium heat and add the mushrooms. Pour the chicken stock into the spiced vegetable mix and bring to the boil. Youll extract lots of flavour out of these! 1 heaped Tbs of red curry paste. So glad your family enjoyed it! Add the chicken thighs to the skillet and cook until browned on each side (about 3-5 minutes each side). Thanks for commenting! Add chicken, a few pieces at a time, and turn to coat. The flavors are bold, rich, and complex, yet the dish is ridiculously simple to make. Place the first 9 ingredients in a 4- or 5-qt. Then you work hard all day and often times the only thing you had the chance to eat is a less-than-decent sandwich you bought from a vending machine because you checked-out after making the kids lunches the night before. Check these beautiful soups out if you are still, like me, loving soup right now. Heat a large deep skillet or soup pot over medium heat. Posted in: Asian Inspired Recipes, Chicken Recipes, Chicken Thigh Recipes, Globally Inspired Recipes, Meat Recipes, Recipes, Recipes under $15, Southeast Asian, Under $3 per serving. Half a cup of lime juice is just enough to add some tang without overpowering the coconut curry flavor. Take note: Thai curry paste is not at all the same as the curry powder used in Indian cuisine. Thai Green Curry Chicken Soup KitchenAid. 1 large onion, finely chopped. Stir until spinach has wilted and is tender, about 1 to 2 minutes. Add the smooth blended soup back to the main soup pot along with the chicken and beans. While the noodles cook, shred the chicken thighs. Greek lemon chicken soup with orzo and kale, pre-cook my chicken for shredding or dicing, https://www.pinchmeimeating.com/creamy-coconut-curry-soup/, No-Bake Graham Cracker Crust with Brown Sugar, No Bake Chocolate Peanut Butter Pie with Graham Cracker Crust, Fresh Green Bean Casserole with Homemade Cream of Mushroom Soup, Southern Cast Iron Skillet Buttermilk Cornbread. Do not brown; reduce heat if necessary. Add garlic, cook 1 minute. This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you. And its color is wonderful. Reduce heat to medium-low, using the same skillet add onions, garlic, and bell peppers. Add chicken and brown, stirring once or twice until mostly browned, 6 to 8 minutes. I can never get enough of it. You can also tag. pound skinless and boneless chicken thighs. Notify me of follow-up comments by email. Add another tablespoon oil and the chicken in a single layer. Stir in the coconut milk. 400ml can coconut milk. Saut these aromatics for about a minute. Add coconut milk to pan; reduce heat, and simmer 5 minutes. Heat coconut oil in a large pan over medium-high heat. I love using some free range skinless and boneless chicken thighs, trimmed of any excess fat. Totally different set of ingredients, despite the fact that they are both called curry. Stir in chicken stock, bring back to a boil, then reduce heat to low and allow to simmer 10 minutes. Bring the mixture to a boil, then reduce the heat to a simmer and cook, uncovered, until the . Simmer for 20 minutes. Cook 8 minutes . Im enjoying my second bowl right now. But my husband Mike has just deemed this coconut curry chicken soup his new favorite, and weve made it twice in the last week or so. stems removed and torn into bite-sized pieces. 1 - 1.2kg whole chicken thighs. Didnt have kale so i used basil from the garden and added some red pepper for color. Add chicken broth and quinoa, bring to a boil. Add the red lentils and toast them off for 1-2 minutes. Add the potato and fry for another minute before pouring in the chicken stock. Add the coconut milk, peanut butter, red curry paste, chili sauce (if using) and spices to a 6 quart instant pot and mix well. Add the onion, celery, leek and carrot and fry for 10 minutes until soft and fragrant. Learn how your comment data is processed. pound skinless and boneless chicken thighs. Im addicted to a coconut curry at a Thai place near meyou might have just saved my wallet. This restaurant-style coconut curry soup is one of my favorite weeknight meals. Then, add garlic, flour, curry powder, and garam masala and continue sauteing another 1-2 minutes. Add the smooth blended soup back to the main soup pot along with the chicken and beans. Stir in coconut milk until well blended. Just be sure to write on the container when you made it and when it needs to be used by. Boil, then reduce the heat to low and simmer for 30 minutes. Cook for 5-7 minutes or until the chicken is cooked through. Saut for 5-7 minutes until the onion is translucent. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes and carrots are soft. Add noodles to pan; cook 3 minutes. Pour in the chicken stock and bring to a low boil over medium-high heat. For a vegan version, replace chicken with tofu and fish sauce with soy sauce. If youre following a low-carb diet, this soup is a great option since its all protein and veggies, without rice or pasta. I'm a self-taught home cook in Charleston, SC with a passion for good food and dining out.At Pinch Me, Im Eating, youll find simple, from-scratch recipes inspired by local restaurants in the South Carolina Lowcountry and beyond. Really simple but delish. Saute everything with oil in a large pan over medium high heat. We love all the flavors, and I think the kale would give it an incredible texture. 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