Let me just say that this amazing Chicken Recipe with Coconut Milk and Curry is here to change your nights off. It’s ready in just 30 minutes. A spicy sauce of red curry paste, coconut milk, garlic, and lime juice is used to cook tender pieces of chicken. With aromatic rice that soaks up the curry, you can have a tasty meal on the table in less than 30 minutes.

There are recipes that I’ve been wanting to cook for the blog for ages. And then they’re gone so quickly each time that a proper shoot is out of the question.

Chicken curry is a perfect example of culinary excellence. During our time in Thailand, we ate a lot of curries, and Thai Chicken Soup was one of our favorites. But a really authentic chicken curry never made it onto our cooking list. Well, that’s about to change, my dear friends, because now is the perfect time to embrace this delicious dish!

What you need for Chicken Recipe with Coconut Milk and Curry

• Chicken breast fillet.
• Coconut milk.
• Onion.
• Good red curry paste.
• Lime.

Gradually add everything to the pan, sear the ingredients, and let them simmer until they’re done. Served with a generous amount of rice, you’ll be fulfilled and extra thrilled with this scrumptious meal.

Difference between Indian and Thai curry.

Indian curries are often thick and creamy, like the chickpea curry with coconut milk or the coconut curry with spinach and tomatoes. Thai curries are more reminiscent of soup in consistency and consist of a super tasty and usually quite hot sauce with inserts.

Why you’ll love this recipe

Wonderfully spicy: This recipe delivers a pleasant kick of heat, perfect for those who enjoy bold flavors and an extra spice in their meal.

Intense flavor: The blend of fragrant curry spices and rich coconut milk makes a highly satisfying and unique flavor profile that you’ll want again and again.

Hot and coconutty: The perfect combination of warm curry spices and creamy coconut milk makes for a comforting, well-balanced plate that will leave a lasting impression.

Packed with juicy chicken pieces: Tender, juicy chicken pieces are the star of this dish, bathing up the lovely sauce and delivering a satisfying protein component.

On your table in 30 minutes: This recipe is ideal for dynamic weeknights or any time you want a scrumptious meal without spending hours in the kitchen.

Chicken Curry with Coconut Milk Tips

The curry can be perfectly prepared and reheated, and It will keep in the refrigerator for 2 – 4 days.

Instead of the red curry paste, you can also go for a yellow or green one. This only changes the sharpness a little bit.

You want some delicious veggies? No problem, add paprika, mushrooms, zucchini, spinach, or whatever else you can think of to the pan.

Chicken Curry with Coconut Milk Recipe

This delicious recipe for Chicken Curry with Coconut Milk is a culinary treat. Experience how rich, creamy coconut milk and warm, fragrant curry spices go together to make an irresistible meal that’s sure to please everyone.

Ingredients

• 1.1 Lbs of chicken breast fillet
• 1 garlic clove
• 1 onion
• 2 tablespoons of coconut oil
• 17 oz of coconut milk
• 1-3 large tablespoons of red curry paste, depending on spiciness
• 1/2 lime pressed
• salt, pepper, and chili
• Rice to serve with

Instructions

• Prepare the chicken: Cut the chicken breast into bite-sized cubes.
• Prepare the aromatics: Peel and finely chop both the onion and the garlic, which will add to the dish’s flavor base.
• Sear the chicken: Heat the coconut oil in a large pan, season the chicken with salt, and sear it on all sides for about 10 minutes, turning it often to get an even browning.
• Cook the aromatics: Add the finely chopped onion and garlic to the pan and cook for another 2 to 3 minutes, letting their flavors blend with the chicken.
• Add the sauce ingredients: Pour in the coconut milk, curry paste, and lime juice, and stir well to combine and make a smooth, flavorful sauce.
• Simmer and season: Let the mixture simmer for 10 minutes to let the aromas blend and the chicken cook through. Add salt, pepper, and chili for more heat.
• Serve the dish with fluffy rice to soak up the flavorful sauce and relish a mouthwatering meal.

Greetings, curry lovers! If this delicious recipe for Chicken Curry with Coconut Milk made your mouth water, don’t be shy! Pin the picture below to your Pinterest board. Sharing is caring, and your followers will appreciate you for introducing them to this tasty party.

Video Instructions

This Peanut Free Pad Thai Recipe is as tasty as the version that includes peanuts. Keeping all the flavors of original Pad Thai Recipe, is a treat to all that have allergy to peanuts, as well as for those that don’t.

Peanut Free Pad Thai

When I asked the question to some of my friends “If you’re not limited by any food allergies, what meals would you order from Asian restaurants?” A lot of them responded with a peanut-free Pad Thai. I believe many would agree and it’s my personal favorite dish to order at a Thai restaurant.

However since my of my kids has a history of reacting to peanuts, Thai food generally was a rare treat in our home, so rare that I can barely remember when I made it last time.

I’ve made a lot of Thai recipes before, even on this site I have a recipe that is very popular. However, with my present situation, i must adjust. So I’ve decided to make it taste even better than the version that includes peanuts. Before that, I would like to talk about the analysis of Pad Thai Allergens because I’ve mastered the subject and feel obligated to share my findings with you.

Ingredients

For the Sauce

• 3 Tbsp fish sauce

• 2 Tbsp brown sugar

• 2 Tbsp lime juice

• 1 tsp sriracha sauce (optional, to taste)

• ¼ cup hot water

For the Stir-Fry

• 1 Tbsp olive oil (or vegetable oil)

• ½ medium yellow onion, chopped

• 3 garlic cloves, minced

• 4 scallions, cut into 1–2 inch pieces (white parts separated from green)

• 1 boneless, skinless chicken thigh, diced

• 8 large shrimp, peeled and deveined

• 4 oz firm tofu, pressed, pan-fried, and cubed

• 2 cups mung bean sprouts

• ½ lb fresh rice noodles (or dried, soaked for 1 hour in cold water)

• 2 eggs

• Extra oil as needed

For Serving

• Fresh lime wedges

• Extra bean sprouts and green scallions for garnish

Instructions

Step 1: Prep the Noodles

• If using dried rice noodles, soak them in cold water for about 1 hour until pliable. Drain well.

• If using fresh noodles, separate gently by hand.

Step 2: Make the Sauce

• In a small bowl, whisk together fish sauce, brown sugar, lime juice, sriracha, and hot water. Set aside.

Step 3: Start the Stir-Fry

• Heat a wok (or large skillet) over medium-high heat until a drop of water sizzles. Add 1 Tbsp oil.

• Add the onion, garlic, and white parts of the scallions. Stir-fry 30 seconds, until fragrant.

Step 4: Cook the Protein

• Add the diced chicken and cook 2 minutes until about halfway done.

• Add shrimp and stir-fry another 2 minutes until just pink.

• Add the tofu cubes and toss to combine.

Step 5: Add Noodles & Sauce

• Add noodles, half the bean sprouts, and half the green scallions.

• Pour in the sauce and stir-fry 3–5 minutes, tossing constantly until the noodles absorb most of the liquid and turn glossy.

Step 6: Scramble the Eggs

• Push noodles to one side of the pan. Add a drizzle of oil, crack in both eggs, and gently scramble until set.

• Fold the eggs into the noodles.

Step 7: Serve

• Plate the Pad Thai and top with remaining bean sprouts and scallions.

• Serve immediately with lime wedges for squeezing.

Tips & Notes

• Tofu: Pan-fry until golden before adding; it keeps its shape better.

• Heat level: Adjust sriracha or add dried chili flakes if you prefer spicier Pad Thai.

• Make-Ahead: The sauce can be prepared 3 days in advance and stored in the fridge.

• Freezer: Pad Thai is best fresh, but cooked chicken, shrimp, and tofu can be frozen separately and added when reheating noodles.

Homemade Pad Thai That is Both Allergy Friendly and Authentic

The nature of cooking for anyone with food allergies involves substitutes and modified recipes. But I’ve wanted to be cautious not to change it to the level of making something different and calling it Pad Thai.

Some individuals may want to substitute the crunch and flavor of peanuts with crushed sunflower seeds. Which really is a great alternative for those for folks who aren’t allergic to sunflower seeds. But when you use sunflower seed butter, then it becomes a recipe similar to sesame noodles. Or like dan dan mein, both that use peanut butter in the sauce and taste awesome but certainly not pad thai.

Within my quest to master why is Pad Thai authentic and resembles what is made and served from the street carts in Thailand, I’ve found that the reddish color is more of an American style. And using tomato ketchup to give Pad Thai a red color is critiqued.

Pad Thai gets its slightly red colorization when prepared with whole shrimp. When you take of the shell and the top, leave the juicy guts which turn red when you cook. Maybe shrimp heads and guts may appear unpleasant to the Americans, but whole shrimp is actually really tasty.

If utilizing the “nasty parts” from shrimp is really a deal-breaker, then try using paprika or sriracha. To supply the noodles a reddish color with only a little spicy kick. I bought my first bottle of sriracha sauce produced by|created by Huy Fong Foods, top 8 allergen free, gluten free, and certified Kosher with this recipe.

These Keto Chicken Wings are oven-baked yet so crispy and taste as if you got them from your favorite restaurant.  I first made them for several of our friends, and these keto crispy chicken wings were gone in minutes.  I bet you and your loved ones and friends will enjoy them too!

Break Down of Chicken Wings

If you’re buying chicken wings initially, you could be surprised cause they look different than you receive them at a restaurant.  You’ll simply need to break them down yourself, which will be very easy.

Chicken wings are composed of three parts:

• Drumette – This part is attached to the wing of the chicken and seems like a tiny drumstick.
• Flat (or wingette) – in the middle area of the chicken wing, and appears like a flat oval.
• Tip – This is actually the very end of the chicken wing, and it is pointy.

It’s hard to think that chicken wings could ever get crispy without the aid of flour or several other carb-rich ingredients, but with this specific keto chicken wings recipe, you will be pleasantly surprised.

Ingredients

For the Wings

• 3 lbs chicken wings

• 4 Tbsp melted butter (or ghee for paleo)

• 2 Tbsp olive oil

• 2 garlic cloves, minced

• 1 tsp salt

• ⅓ tsp black pepper

• ⅓ tsp cayenne pepper

• ½ fresh chili pepper, finely chopped

• 1 tsp ground ginger

• 1 Tbsp brown sugar substitute (like Swerve)

• Juice of 1 lemon

• 1 Tbsp soy sauce (or tamari for gluten-free)

• Juice of 1 lime

• ½ tsp fresh parsley, chopped

For the Keto BBQ Sauce

• 1 cup sugar-free ketchup (homemade or store-bought)

• 2 Tbsp apple cider vinegar

• 1 Tbsp Worcestershire sauce (sugar-free if available)

• 1 Tbsp brown sugar substitute

• 1 tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt & pepper, to taste

Instructions

1. Preheat the Oven

• Set oven to 400°F (200°C). Line a baking sheet with parchment paper. For extra flavor, lay lemon slices under the wings as they bake.

2. Prep the Wings

• Pat wings dry with paper towels — the drier they are, the crispier they’ll get.

• In a large bowl, toss wings with melted butter, olive oil, garlic, salt, black pepper, cayenne, chili pepper, ginger, sweetener, lemon juice, soy sauce, and lime juice until coated.

3. Bake the Wings

• Arrange in a single layer on the baking sheet.

• Bake 45–50 minutes, flipping once or twice, until golden and crisp.

4. Make the BBQ Sauce

• While wings cook, add ketchup, vinegar, Worcestershire, sweetener, paprika, garlic powder, and onion powder to a saucepan.

• Simmer over medium heat for 10–15 minutes, stirring occasionally, until slightly thickened.

5. Serve

• Transfer wings to a platter. Drizzle with BBQ sauce or serve it on the side for dipping.

• Garnish with parsley and serve with lime wedges for a bright finish.

Tips & Make-Ahead

• Crispier Wings: Place the wings on a wire rack set over the baking sheet so air circulates while baking.

• Make Ahead: Sauce can be made up to 3 days in advance and stored in the fridge. Reheat gently before serving.

• Freezer Friendly: Cooked wings freeze well. Reheat in a 375°F oven until hot and crispy.

If you like these Chicken wings, please check out this:

Cheesecake Factory Nashville Hot Chicken Nuggets (Copycat)

KFC Chicken Littles Recipe (Copycat)

Homemade McDonald’s Chicken McGriddles (Copycat)

Popeyes Chicken Sandwich Recipe

How to Make Chick-Fil-A Chicken Minis