CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Coconut Chicken Curry

pat's
recipe box


Printview my recipes
this recipe viewed 17 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: SOUPS/STEWS
    Prep Time:       Cook Time:       Total Time:  

3 Tbsp fish sauce, plus more for serving
3 Tbsp reduced-sodium soy sauce
3 garlic cloves, chopped
2 Tbsp grated, peeled fresh ginger
2 Tsp ground tumeric
2 pounds boneless chicken breasts, cut into
1-inch pieces
3 Tbsp olive oil
2 medium onions, chopped (2 cups)
2 tsp paprika
3 (13 1/2-ounce) cans unsweetened coconut
milk
5 cups reduced sodium chicken broth
1/2 cup chickpea or all-purpose flour
1 pound dried, thin Chinese egg noodles
(labeled "chow mein stir fry noodles")

Garnishes:
6 hard-cooked eggs, peeled and cut into 1/4- inch-thick slices
4 Tbsp roasted dried red chiles
1 large yellow onion, slivered
2 green onions, chopped
1 cup roughly chopped cilantro
2 limes, quartered

Combine fish sauce, soy sauce, garlic, ginger and turmeric in a medium bowl. Add chicken and toss to coat well. Set aside.
Heat oil in a Dutch oven over medium-high heat. Add onions and saute until soft and translucent, 3 to 4 minutes. Add paprika.
Add chicken. Cook 4 to 5 minutes. Add coconut milk and broth. Cover and simmer over low heat 20 minutes.
Place flour in a small bowl. Ladle 1/2 cup warm soup liquid from the Dutch oven into the flour. Stir until smooth. Add paste to soup. Simmer over medium-low heat until soup is thick, 5 to 10 minutes.
Cook noodles according to package directions. Drain and rinse under cold running water.
Divide noodles among 8 individual serving bowls. Ladle about 1 1/2 cups soup over noodles in each bowl. Garnish with eggs, chiles, cilantro, limes or fish sauce.

serves 8


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Thai Coconut Shrimp Curry With Red Curry Paste
   by HappyCook80



Thai Coconut Shrimp Curry with Red Curry Paste 2 tablespoons cooking oil 1 small onion, finely chopped 1 large clove garlic, finely minced 1 1/2 tablespoons red curry paste 1 13 1/2 ounce can u




Coconut Chicken Curry
   by sweetsmoto








Indonesian Chicken Coconut Curry
   by kasintahan








Mussels In Coconut Milk Curry
   by Danneegyrl








Thai Coconut Curry Shrimp
   by HappyCook80



1 pound medium raw shrimp 1 tablespoon sake or dry sherry 1 1/2 tablespoons light soy sauce 1 tablespoon plus 1 teaspoons cornstarch 3 cloves fresh garlic, minced or pressed 1 tablespoon ginger,





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.