I don't think you can get any easier than this recipe I found.

If you've not used coconut milk before, it's a bit sweet. So you might want to add some heat to counter act that with the chicken.

I love coconut milk. I use it as "creamer" in my coffee. I add it to smoothies for my boys. I use alot of coconut products in my kitchen.

Here is a link that might be useful: Coconut Milk Chicken with Spinach

Aaaack! I took a look to see what the nutritional benefits were and I'm stunned! I knew that coconut milk had quite a bit of fat, but I had no idea that it had 57 gms!

Here is a link that might be useful: Coconut milk nutritional facts

I've made this using chicken that I had cut into chunks then seared before adding to the sauce. I've also doubled the recipe without a problem. It's delicious!

Shrimp Curry
Gourmet : March 2005
Makes 4 servings

1 large onion, quartered
1 (2-inch-long) piece fresh ginger, peeled
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup vegetable oil
1 1/2 teaspoons curry powder (preferably Madras)
1 to 2 fresh serrano chiles, halved lengthwise
1 cup water
1 (14-oz) can unsweetened coconut milk (not low fat)
1 tablespoon fresh lime juice
1 lb large shrimp in shell (21 to 25 per lb)

Pulse onion and ginger in a food processor until finely chopped. Cook onion mixture with salt and sugar in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until onion begins to brown, about 5 minutes. Stir in curry powder and chiles and cook, stirring frequently, 2 minutes. Stir in water, coconut milk, and lime juice and simmer, stirring occasionally, until thickened, 5 to 8 minutes.

While sauce simmers, peel shrimp (devein if desired) and season with salt and pepper. Add shrimp to sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Add salt to taste and serve immediately.

Lori

Those sound really good! If you want even easier, 1 cup of coconut milk mixed with a few tablespoons of peanut butter (nuke the peanut butter so it's runny, then mix). (If you feel like taking a few extra minutes, though, I do think some sauteed aromatics would add a lot.)

On that note, here's an easy one I posted a few days ago. I use it for dipping rice paper spring rolls or on noodles.

THAI PEANUT SAUCE

1 3/4 cup coconut milk (14 oz can)
2 tablespoons red curry paste (start with less, dissolve and taste)
1/4 cup soy sauce
1 cup peanut butter (I prefer the unsweetened kind)

Combine all and simmer for 15 minutes.

I will often add a little fresh ginger as well. I also like to toss this on noodles with any combo of shredded carrots (raw), cabbage (raw or lightly sauteed), green onions, hot peppers, cilantro, shrimp, left over steak, etc.

*If it seems too thick just add a little water.

*Fresh lime juice is good squeezed over at the end.

*Go easy with the red curry paste and add a little at a time if you are sensitive to heat.

*The original recipe called for fish sauce, not soy. I can't stand fish sauce so I use soy instead.

I have a recipe for Thai Chicken and Noodle Soup if you want it. Just let me know and I'll type it out. Can't copy and paste that one...

Compumom,
If you get the "lite" version it only has 3 grams of fat and it tastes just as good.

We were shocked at how much fat it had, too!

J.

Oh yea, I use lite coconut milk in most of my cooking but only use the full fat stuff to make ice cream. It's good fat, so having a bit now and then won't hurt.

Here's another good Thai curry recipe - I've also used shrimp in this instead of chicken.

Becky

* Exported from MasterCook *

Panang Chicken Curry with Basil

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can light coconut milk -- (14-ounce)
2 tablespoons panang curry paste (1.75-ounce package)
1 tablespoon , plus 2 teaspoons, fish sauce
1 tablespoon , plus 2 teaspoons, dark brown sugar
1 tablespoon creamy peanut butter
1 tablespoon fresh lime juice
2 medium red bell peppers -- seeded and sliced
into 1/4-inch wide strips
1 red onion -- peeled and cut in
1/4-inch wedges
1 rotisserie chicken -- skin removed,
shredded (about 3 cups)
1/4 cup chopped fresh basil
4 cups cooked jasmine or basmati rice

1. Heat a large sauté pan over medium heat. Add coconut milk, curry paste, fish sauce, brown sugar, peanut butter and lime juice; whisk well. Add red pepper and onion; stir to coat. Bring to a simmer, reduce heat, and cook, uncovered, until vegetables are crisp-tender, about 8 minutes. 2. Add chicken, cover, and simmer until thoroughly warm, about 5 minutes. Stir in basil; simmer 2 minutes. Serve over rice. Serves 8.
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