What's On Parker's Plate
  • Home
  • About Me
    • About Parker Wallace
    • Press
  • Recipes
    • Main Dishes
    • Appetizers
    • Breakfast
    • Salads and Sides
    • Drinks
    • Vegetarian
    • Low Carb
    • Desserts
    • Gluten Free
    • Dude Food
    • Entertaining
    • Seafood
    • Tailgating
  • Videos
  • Work With Me
    • Additional Services
  • Products
    • Parker’s Products
    • Cookbook
  • Contact
    • Conversions/Substitutions
    • Cookbook
    • Parker’s Products
    • Sites I Love
  • Privacy Policy

What's On Parker's Plate

Banner
  • Home
  • About Me
    • About Parker Wallace
    • Press
  • Recipes
    • Main Dishes
    • Appetizers
    • Breakfast
    • Salads and Sides
    • Drinks
    • Vegetarian
    • Low Carb
    • Desserts
    • Gluten Free
    • Dude Food
    • Entertaining
    • Seafood
    • Tailgating
  • Videos
  • Work With Me
    • Additional Services
  • Products
    • Parker’s Products
    • Cookbook
  • Contact
    • Conversions/Substitutions
    • Cookbook
    • Parker’s Products
    • Sites I Love
  • Privacy Policy
Main Dishes

Thai Green Curry with Chicken and Coconut Milk

written by parkersplate December 28, 2017
Thai Green Curry with Chicken and Coconut Milk

Let’s “THAI” one one, shall we?  I am obsessed with the flavors of Thai cuisine because it usually combines my favorite elements– spicy, sweet, savory, creamy and fresh.  In this dish, all 4 elements are represented…Spicy: Green Curry Paste.  Sweet: A bit of brown sugar.  Savory: Shiitake Mushrooms. Creamy:  Full fat, unsweetened coconut milk.  Fresh: Thai Basil from my garden.  This is easy to make and you can find all of the ingredients at your local grocery store in the International or Asian section.

Make sure when you buy the coconut milk, you don’t get the kind that’s sold in the dairy aisle– like Silk Coconut that you would put on your cereal.  The consistency is too thin.  You need to get the can of coconut milk– and make sure it’s the full fat, unsweetened version.  And don’t freak out when you look at the fat content.  Coconuts provide fat that is mostly in the form of medium chain saturated fatty acids (MCFA’s) that serve as an antiviral and antibacterial in the body.  MCFA’s are also used up more quickly by the body and less likely to be stored as fat.  Translation– you can still fit into your skinny jeans with regular coconut milk consumption.  Just don’t throw back the Pina Coladas and think you’re on a diet— those cocktails are loaded with sugar!

You can serve this dish over rice or rice noodles, or even thin out the coconut milk with a bit of chicken stock and turn it into a spicy soup.  Whatever your pleasure, lovelies!  To save time, I picked up a rotisserie chicken and chopped it up instead of cooking chicken myself.  If you can’t find Thai basil, regular basil works fine, or cilantro— or even a combination of the two.

Enjoy!

Thai Green Curry Chicken

Combining all of the best textures and flavors of Thai cuisine: Spicy, sweet, savory, creamy and fresh!

Ingredients

  1. 2 cloves garlic chopped
  2. 1 Tb canola oil
  3. 1 Tb butter
  4. 1 cup shiitake mushrooms, stems removed and sliced
  5. 1 jalapeno chopped (seeds removed) *You can omit if you don’t like it hot
  6. 1/2 red bell pepper
  7. 1 Tb Thai Green Curry paste (add more for super spicy!)
  8. 1 can full-fat coconut milk
  9. 1 Tb fresh ginger
  10. 1 Tb soy sauce or Tamari
  11. 1 Tb brown sugar (you could use honey or agave as well)
  12. 1 cup chopped, cooked chicken
  13. palmful of fresh Thai (or regular basil) chopped

Instructions

  1. In a large saucepan, saute garlic in butter and oil on medium heat until it’s fragrant, about 30 seconds. Add shiitakes and stir until water from the mushrooms is released about 5 minutes. Add chopped jalapeno and red pepper and saute for another 3 minutes.
  2. Add Green Curry paste and continue to stir until combined, about another minute. Then add the coconut milk, ginger, soy sauce and brown sugar. Let simmer on low to thicken.
  3. Fold chicken into the sauce right before serving.
  4. Serve over jasmine rice or rice noodles. Top with fresh basil

You Might Also Like:

Salmon in Puff Pastry with Whipped Dijon Cream

7 Layer Turkey Bake

Cowboy Casserole aka “Tots of Delish”

Chocolate Chipotle Chili

chickencoconutcurryThai
0 comment
0
Facebook Twitter Google + Pinterest
mm
parkersplate

By day, I do cooking segments for TV shows around the country….by night, I’m a culinary goddess who gets her groove on in a kitchen that should have a dang disco ball spinning, there are so many ‘happy dances’ going on at meal time!

previous post
7 Layer Turkey Bake
next post
Charred Lemon Chicken Piccata

Subscribe

Subscribe for new blog posts, tips & new photos from Parker's Plate!

Search This Site

This error message is only visible to WordPress admins

Error: No feed found.

Please go to the Instagram Feed settings page to create a feed.

STAY UPDATED

Subscribe for new blog posts, tips & new photos from Parker's Plate!

This error message is only visible to WordPress admins

Error: No feed found.

Please go to the Instagram Feed settings page to create a feed.

  • Facebook
  • Twitter
  • Instagram
  • Pinterest
  • Youtube
  • Email

@2017 Parker's Plate


Back To Top