Menu Enter a recipe name, ingredient, keyword...

Making chicken with coconut milk: our best recipes - 4 recipes

Chef Tips and Tricks

VIDEO: Rainbow Shrimp Pasta

This multi-colored Rainbow Shrimp Pasta is utterly delicious, and sure to impress when you serve it up!

Ingredients

  • 2 oz red spaghetti
  • 2 oz green spaghetti
  • 2 cups shrimp
  • Pepper
  • Salt
  • Paprika
  • 1/2 cup cream cheese

Method

  1. Boil the red and green spaghetti separately in salted water until al dente.
  2. Fry the shrimp in a pan with plenty of salt, pepper and paprika.
  3. Add 1/2 cup of cream cheese, and stir through until combined.
  4. Arrange the cooked spaghetti in an alternating pattern on a plate.
  5. Top with the creamy shrimp sauce
  6. Garnish, and serve!

Top rated Chicken with coconut milk recipes

By

Chicken in spicy pepper masala

  • chicken - 1/2 kg (with bone / bone less)
  • pepper powder - 2 and 1/2 tea spoons
  • salt - as per taste
  • Onions -2 medium
  • Tomato - 2 medium
  • Green chili - 1 medium
  • turmeric powder - 1/4 tea spoon
  • Garlic - 3-4 cloves (crushed or finely chopped)
  • Ginger - 1 inch (crushed or finely chopped)
  • Ghee - 1 tea spoon
  • coconut milk - 1/4 cup(thick one)
  • Coriander leaves - a handful
4.2/5 (16 Votes)

By

simple and yummy, from Jeana

  • 1 Tbsp oil
  • 1 or 2 chicken breasts
  • 1 onion
  • 2 cloves garlic
  • 1 tsp or more of minced ginger
  • 1/2 tsp curry
  • 1 tsp fish sauce
  • 1/3 cup chicken stock
  • 1 can coconut milk
  • 3 seeded chilies
2.6/5 (13 Votes)

By

FOR THE RICE: Combine all ingredients in a rice cooker

  • Rumbi Rice:
  • 2 1/2 cups water
  • 1 (14oz) can coconut milk (about 1 1/2 cups; I used light coconut milk)
  • 1/2 Tbsp sugar
  • 2 cups long grain white rice
  • 1 (15oz) can red beans, drained and rinsed
  • Spicy Hawaiian Teriyaki Sauce:
  • 3/4 cups Mr. Yoshida’s teriyaki sauce (found in the grocery store by the BBQ sauces; I actually used Kikkoman Original Teriyaki Sauce.)
  • 1 tsp soy sauce
  • 2 tsp chili garlic sauce (in the Asian section of the grocery store; I used the one in the clear plastic jar with the green lid.)
  • 1 tsp fresh ginger
  • pinch of salt
  • 1 Tbsp of brown sugar
  • 1 Tbsp cornstarch (if needed)
  • 2 Tbsp COLD water (if needed)
  • Vegetables & Chicken:
  • 2 chicken breasts (about 2 cups, cubed)
  • Salt & Pepper
  • 1 Tbsp canola oil
  • 4 carrots, peeled and grated (approximately 1 1/2 cups)
  • 3 celery stalks, washed and sliced (approximately 1 1/2 cups)
  • 1 zucchini, chopped into small cubes (approximately 1 1/2 cups)
  • 1 1/2 cups chopped broccoli florets (approximately 1/2-3/4 large head of broccoli)
0/5 (0 Votes)

By

This is better than restaurant Thai food, because not only do YOU control the ingredients, but it takes about 30 mi...

  • 2 teaspoons coconut oil
  • 1 pound organic, free range chicken breasts, sliced very thin with a sharp knife
  • 1 tablespoon Thai red curry paste (you can make your own or purchase store-bought but check ingredients! You don’t want any sugar hidden in there. )
  • 1 cup organic zucchini, sliced (remember, this is one of the Dirty Dozen- you need to go organic)
  • 1 red bell pepper, sliced into strips (another dirty dozen veggie)
  • 1/2 onion, chunked
  • 1 can full fat coconut milk
  • 1 avocado, cut into chunks
  • 2 tablespoons fresh cilantro (optional)
0/5 (0 Votes)

Any burning questions? Our chefs answer!

Organic Thai Red Curry Chicken Pepper Chicken Masala