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Chicken, Curries, Dinner ideas, Quick and easy recipes, Skip the takeout

Creamy Coconut Curry Chicken

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This Creamy Coconut Chicken Curry can be prepare on your stove top, slow cooker or instant pot. 

Want another Indian restaurant style recipe? Try my Butter Chicken or my Lamb Curry.

Coconut Chicken Curry can be served alongside some basmati rice or some Homemade Naan Bread!

Love Indian food as much as me? Then your going to want to try my “Eggplant Curry” , BUTTER CHICKEN or my “Chickpea Curry” as well. 

BUTTER CHICKEN 

THIS “BUTTER FENUGREEK NAAN BREAD” RECIPE IS A WINNER!

IS INDIAN CHICKEN CURRY HEALTHY?

Yes in most cases it is, however it really depends on the way it is made. Some curries call for heavy cream and lots of butter.

Like the typically butter chicken recipe that we have all come to know and love.

I love butter chicken just like the rest of you. However I have learned to make it slightly healthier.

Feel free to check out my recipe here for that recipe: Butter Chicken

My recipe here calls for coconut milk and no cream. Making this a very healthy curry option for those trying to watch their calories intake. 

Your family will not believe this dish is being served straight from your kitchen, it’s that good. 

I used to order this type of dish at our local East Indian restaurant, however now I make it often at home. 

You can find the pre-made curry package that I used to make this curry in the AMAZON link below or you can just add in each spice individually if you prefer.

 

This simple curry will impress even the pickiest of eaters.

And will have your family thinking that you either

a) ordered this from your local Indian restaurant or

b) have taken some cooking lessons because it tastes so amazing! 

WHAT TYPE OF CURRY SHOULD I USE TO MAKE COCONUT CHICKEN CURRY

Curry powder is a blend of up to 20 different herbs and spices.

And there are many different type of curries available. Whenever I am making any Indian dish, I like to use a “mild indian curry” or for a hotter curry I will opt for “Madras Curry”.

Both can be found in the ethnic aisle in the Indian spice section!

LEARN MORE HERE ABOUT CURRY: All About Curry Powders

HOW TO MAKE INDIAN CHICKEN CURRY WITH COCONUT MILK

Cooking methods:

  • Simmer on a low-medium heat for 30 minutes on the stovetop
  • Cook in the pressure cooker around 10 minutes or depending on your instructions
  • Cook in the slow cooker from 8-10 hours.

Today, I used my pressure cooker because I was in a hurry to have dinner on the table so I could watch my favorite recorded show on the PVR. 

However this type of dish can be made either way.

This delicious curry is made with boneless chicken breast and simmered in a rich tomato, yogurt, coconut sauce that you’re sure love time and time again.

WHAT IS INDIAN CHICKEN CURRY

Indian chicken curry is the ultimate comfort food for a lot of Indian people.

Typically it is served over a bed of Jasmine rice and is made with chicken, spices, tomatoes and some type of cream. 

As you may know if you have been to my blog before, I LOVE Curry.

So if you like curried foods as much as me then you are going to love this simple recipe too. 

Guaranteed! 

Plus it is a tad different than the average chicken curry recipes.

Feel free to add some cubed mini potatoes to this curry if you like, just omit the rice if you choose to do that. 

Either way this dish will turn out amazing!

SPICES USED IN COCONUT CHICKEN CURRY

  • 1 tbsp Garam masala
  • 1 tbsp Curry powder
  • 1 tbsp Turmeric powder
  • 1 tsp Coriander
  • 1 tsp Cumin
  • 1 tsp Sugar
  • 1 tsp Cayenne pepper powder
  • 1 tbsp or tsp of Salt, according to taste
  • 1 tbsp Kasoori Methi” = “Dried fenugreek” , optional

The green seasoning you see on top of this dish is called “Kasoori Methi” which is basically dried fenugreek” leaves.

It can be found in almost any international isle at your local grocery. See below!

If you cannot find “dried fenugreek” leaves you can just omit it. 

However I find it adds an extra element to the dish that is really nice.

I have shared a few other curry recipes here on my blog, however this is the first one with coconut milk vs cream/milk. So if your lactose intolerant than this dish may be right up your ally. 

WHAT GOES WITH COCONUT CHICKEN CURRY

Be sure to make some basmati rice to serve alongside or if you really want to make it extra special go ahead and make some homemade Naan Bread.

If you end up giving it a try, do let me know in the comments below. I would love to know what you think 🙂

LOOKING FOR AN AWESOME NAAN BREAD RECIPE TO SERVE ALONGSIDE THIS CURRY? Then look no further, I got you covered! My Garlic Naan Bread Recipe is a sure WINNER!

If your a CURRY lover like me… Then you will definitely want to try these other curry  dishes from this website!

DID YOU MAKE THIS RECIPE?

If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Curries, Dinner ideas, Quick and easy recipes

Vegan Thai Coconut Green Curry

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This Vegan Thai Coconut Green Curry is definitely on my list of all time favorite vegan meals. It’s super simple to make and is absolutely delicious. 

Now of course you can add some chicken or shrimp to this if you’d like.

But why would you? when you have this amount of flavors coming from an already AMAZING dish.

You can make it more like a soup, like I do or you can make it more of a dry dish. To make it more like a soup you will want to add in more liquid than just the coconut milk.

I stuck with vegetable stock to keep with the vegan theme. Also if you want to keep it purley vegan, be sure to omit the fish sauce, but keep in mind the taste will be slightly different from most Green Thai tastes. 

The amazing flavors in this dish come from the Green Thai Curry paste which has the traditional ingredient of “Lemongrass”, “Galangal” and “Kaffir lime leaves” in it.

You can add a few Thai bird’s eye chili slices into this also if your wanting additional heat.

However that is something I don’t always recommended because they are very hot and if not handled correctly can burn the hands and eyes.

So instead, I would recommend just a pinch of some Red Chili Paste instead. The Thai basil and cilantro is used at the end for a garnish and added flavor.

Even though we use the premade “Green Thai Curry paste” in this recipe, which has crushed Kaffir lime leaves, I also like to add a few kaffir leaves too.

Plus I always have them on hand in my freezer for when I am cooking anything Thai.

I find they really enhances the dish, however you do not have to add any kaffir lime leaves if you don’t have them. Because like I said before the s“Green thai curry paste” already has them crushed inside.

Oh and be sure not to forget to squeeze  some lime juice in at the end. It will adds that extra element of tang that is needed to create an authentic thai dish.

Once you get familiar with the basic ingredients of thai cooking, you will be shocked at how easy it is to prepare these Thai dishes at home.

Literally you can have almost any thai recipe on the table in under 30 minutes.

Our favorite “Green Thai Curry paste”.

One of our favorite Coconut Milks or look for an Organic Kind

Keep in mind a good coconut milk, will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic varieties or Thai have the best products.

Notes: 

  • “Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai Green Curry Paste” can be found in most Supermarkets, Thai Green Curry paste has all the above ingredients in it needed to make this dish.
  • Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
  • If your wanting to use fresh “Lemongrass”, “Galangal” and “Kaffir lime leaves” do not eat them. There just for flavoring, if you’re going to use these for added flavor, make sure to bruise each item before adding to the pot.
  • Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes so proceed with caution.

If you love Thai food as much as me, then you will want to try my other thai dishes! All are AMAZING and really are some of the best ways to make Thai at home in a fraction of the time. 


I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Curries, Dinner ideas, Quick and easy recipes, Skip the takeout, Vegetarian

Chickpea Curry

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Today I’m sharing with you one of my newest fusion dishes. What makes this a fusion dish is the combination of the “Thai Green Curry Paste” and “Indian spices”. 

I ALWAYS have Indian and Thai ingredients on hand so this dish will be really easy to make if you do to.

This recipe is definitely one of those top vegan/vegetarian recipes that we like to enjoy in our home often. 

Made with coconut milk, chickpeas, roma tomatoes, canned tomatoes, onions and an array of spices.

You are sure to enjoy the amazing flavors in this dish!

Actually it’s my partners favorite curry dish right now and he is more of a meat eater, so trust me when I say, it’s that good.

In our home we eat vegetarian at least 3x per week and that is if I am cooking. “Which 95% of the time I am. So I hold all the power in deciding what goes in our meals. Thank God!

Otherwise we probably would be eating takeout every night. Which is fine and dandy when your in your 20’s but we are now in our 30’s and try to watch what we eat.

So what are you waiting for? You can have this absolutely delicious and healthy curry on the table tonight in under 30 minutes.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Chicken, Curries, Quick and easy recipes, Skip the takeout, Soups & Stews

Thai Chicken Noodle Soup with Mushrooms

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This Thai Chicken Noodle Soup with Mushrooms is absolutely delicious. I tend to make this soup more over the traditional chicken noodle these days. So if you like all those Thai flavors too then your sure to like this soup.

There is a possibility you where searching for a basic chicken noodle soup recipe and accidently stumbled upon this recipe.

Now you may be thinking… “Thai Chicken Noodle” never heard of it? but that sounds good.

Well don’t let the name scare you, even if your not feeling so great this soup is sure to make you feel just as good as the traditional chicken noodle soups out there.

Because it has all the same elements of any chicken noodle soup, with the addition of coconut milk, red Thai curry paste (see below my favorite kind) and a few other elements.

Packed with immune boosting ingredients this soup will leave you feeling good and craving more.

 
I can literally eat this for days, it’s that good! So if you like Thai food as much as me then you are sure to enjoy this soup. Don’t forget those limes it just works, trust me.

 

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear how it turned out! You can post a review/picture below or via Instagram and let me know. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

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Chicken, Curries, Dinner ideas, Quick and easy recipes, Skip the takeout

Green Thai Curry with Chicken, Peppers and Bok Choy

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Today I’m sharing with you a recipe for an excellent Green Thai Curry, which has chicken, pepper and bok choy in it. 

I could eat Green Thai curry each and every day, I’m not kidding I love it that much. 

And the good thing is it’s also very healthy and quick to make. 

Today I’m sharing with you a recipe for this chicken, pepper and bok choy curry.

For this soup you will want skinless chicken breasts, red and yellow peppers and fresh bok choy.

And of course the green thai curry paste which has the traditional ingredient of “Lemongrass”, “Galangal” and “Kaffir lime leaves” in it.

I like to also add a few frozen kaffir lime leaves to the curry, even though there is some in the paste I find it adds a nice touch. However if you prefer, you can squeeze the juice of half a lime in at the end instead.

So I will leave that up to you, frozen kaffir lime leaves can be purchased in bulk at many asian groceries.

One bag typically lasts me well over 50 different curry meals, so it’s wise to pick up a frozen bag for whenever the thai curry craving hits.

Now there are plenty different ways to make Thai curry, and that is because you can add just about any type of vegetable or meat protein to it. 

However the techniques are always the same and the main ingredients always consists Coconut milk along with “Green Thai Curry Paste”, which already has the traditional ingredients of “Lemongrass”, “Galangal”, and“Kaffir lime leaves” and Bird’s Eye Thai chilies in it.

If you want more heat you can add more Bird’s eye thai chilies to the soup, however I recommend not to as it will be very hot. I just did in this dish for added color, and to make it pretty.

Now if you are not familiar with all those ingredients, Bubba says don’t fret, you can find them all at your local asian grocer or right in the international aisle at your local grocer which will sell it in packages and or jars (see picture) below for our favorite Green Thai Curry paste”.

Even though we use the premade “Green Thai Curry paste” in this recipe, which has crushed Kaffir lime leaves, I also like to add a few more kaffir leaves and I always keep them on hand in my freezer for whenever I am making anything Thai.

I find it really enhances the dish, however you do not have to since they are in the “Green thai curry paste” already and the lime squeezed in at the end adds that element of tang that is needed.

Once you get familiar with the basic ingredients of thai cooking, you will be shocked at how easy it is to prepare these Thai dishes at home. Literally you can have them on the table in under 30 minutes.

Bubba recommends picking up this paste at your local grocer, it’s our favorite and goes a long way.

Keep in mind a good coconut milk, will be half solid a half watery.

One that is all watery does not work as well for this dish, typically organic varieties or thai have the best products. 

Optional ~ for extra heat add 1/2 a Bird’s eye chili to step 6.

WHAT IS IN GREEN THAI CURRY

  • Keep in mind a good coconut milk, will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic or traditional thai milk varieties have the best products.
  • “Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai Green Curry Paste” can be found in most Supermarkets, Thai Green Curry paste has all the above ingredients in it needed to make this dish.
  • Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
  • Do not eat the “Lemongrass”, “Galangal” and “Kaffir lime leaves” there just for flavoring, if you’re going to use these for added flavor, make sure to bruise each item before adding to the pot.
  • Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes so proceed with caution.


I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Curries, Soups & Stews, Vegetarian

Creamy Cashew Butternut Squash Soup

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This hearty and healthy Creamy Cashew Butternut Squash soup will warm you up fast on any of those colder nights. 

I like to make large batches of this soup whenever these squash are in season, then I will store them in meal prep freezer bowls in my freezer for whenever im craving it.

PLUS it’s just an easy way for me to enjoy another Vegetarian/Vegan dish since I’m aiming to be a vegetarian at least 3 days a week.

This soup is sure to impress even the most fussiest eaters, as each bite is so creamy and satisfying.

Squash soup is a part of the cuisine of North Africa and the cuisines of Mozambique and Namibia to be specific,both of which are located in Southern African.

However it is now becoming very popular in North America, with different various available out there to try. This is definitely my favorite way to make it, if you give it a try do let me know in the comments below how you like it. Till next time… see you in the kitchen. 

Inspired by: Cookie and Kate’s Roasted Butternut Squash.

 


 

 

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

 

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Chicken, Curries, Date Night, Dinner ideas, Quick and easy recipes, Skip the takeout, Soups & Stews

Authentic Thai Red Curry Recipe

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This Authentic Thai Red Curry Recipe also has orange peppers and asparagus in it and is absolutely delicious!  

This recipe is authentic because it has all the elements of a Red Thai Curry that you would find in your favorite Thai restaurant.

Now, your probably saying to yourself! Asparagus is not an authentic thai vegetable. And you would be right!

But the orange pepper is, so that mean’s you can omit the asparagus “but why would you” its delicious!

And use more peppers instead, such as yellow peppers. 

I felt like experimenting a little today and so instead using just peppers, I added the asparagus!

Being I adore Thai food, I had 3 bowls to myself this time so it worked out.

Over the course of two days that is and my partner had one the night I made it for dinner.

AUTHENTIC RED THAI CURRY

Is made up of a quality thick coconut milk and ingredaints such as “Kaffir lime leaves”, Lemongrass”, and “Galangal” among other special Thai spices.

Finding these ingredients can be hard if your in North America, so buying a pre-made paste is ideal.

That is because we are using a product that contains all those Thai ingredients already in it.

Such a the one you will see below and is the only brand I will use. It is the best I have found, others are either to sweet or to spicy!

The ONLY brand I will use!!

How to Make Authentic Thai Red Curry Recipe

  • Start by washing and cutting up your vegetables and slice all according to the size you want.
  • Wash the chicken breasts, and slice them into thin pieces.
  • In pot, wok or pan, heat up the oil on medium high and in your “RED THAI CURRY PASTE” saute for 2 minutes till blended.
  • Next add in the coconut milk and cook for another 2 minutes on medium-high.
  • Add in your ginger/garlic paste and cook for 2 minutes all together.
  • Next add in the Chicken and allow it to simmer all together on medium-high for 10 minutes.
  • Then add in your fish sauce, and simmer for another 2 minutes over low heat.
  • Add your remaining vegetables. “Asparagus first” then the “Orange Bell Pepper” cook to tender around 6 minutes over medium heat.
  • Serve with fresh lime juice and a sprig of fresh basil over jasmine rice if desired.

The nice thing about cooking Red Thai curry is how simple it really is. I’m confident that when you prepare it once, you will then have all the necessary ingredients and know how to prepare it again.

Before you know it you will be a TOP CHEF in your kitchen, cooking Thai dishes like a Pro. 

So you have two options when preparing this dish, either you can make the Red Thai Curry from scratch with the traditional Thai ingredients.

By crushing it all together in a mortar or you can buy the premade “Red Thai Curry Paste” which has all this in the paste, and is much easier.

This is the method we recommend, as it’s much easier. We hope you give it a try,  and let us know how it turned out for you. 

To make this popular curry you will want to get your hands on some fresh “Lemongrass”, “Galangal” and “Kaffir lime leaves” which can be found in most Asian stores.

Or purchase the pre made “Thai Red Curry Paste” which can also be found in most Supermarkets, Thai Red Curry paste has all the above ingredients in it needed to make this dish.

Then you will want to add in the lime last, you do not want to cook the lime because it will ruin the flavor.

Also if using fresh “Lemongrass”, “Galangal” and “Kaffir lime leaves” you will want to remove it before consuming the curry.

Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes.

Note: Want more heat, simply add in more Thai Red Curry Paste.

I’m thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Quick and easy recipes, Slow Cooker recipes, Soups & Stews, Vegetarian

Creamy Thai Pumpkin Soup

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This Creamy Pumpkin soup is healthy and easy to make. If is also sure to fill the air and kitchen with a nice aroma too. 

Just make sure before making this soup that you are using “Pumpkin puree” not “filling” for this one as there is a BIG difference in how this will turn out.

Also you can use any type curry for this kind of soup, however we do recommend this brand of “Thai Red Curry paste” below.

Because it has the flavorful spices of lemongrass, galangal and kaffir leaves in it that puts this soup into the Thai cuisines category.

Red Thai Curry paste can be found in pretty much any asian aisle in your local grocery store. So if you have not cooked with it before, we encourage you to give it a try.

The pumpkin works so well in this recipe, not to mention Looking for a purely vegetarian soup, just omit the chicken stock and use vegetable. Easy eh 🙂 Enjoy

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!