Best 2 Coconut Curry Chicken Tacos Recipes
Indulge in a tantalizing culinary adventure with our Coconut Curry Chicken Tacos, a symphony of flavors that will transport your taste buds to a tropical paradise. Picture succulent chicken marinated in a rich blend of coconut milk, aromatic curry spices, and zesty lime, then grilled to perfection. These tender chicken morsels are nestled in warm tortillas, adorned with a vibrant array of toppings, including crunchy cabbage, juicy tomatoes, creamy avocado, and a dollop of refreshing yogurt sauce. Each bite is an explosion of flavors, textures, and aromas, sure to leave you craving more. This recipe also includes variations for vegetarians and those who prefer a milder heat level, ensuring that everyone can enjoy this delightful dish. So, gather your ingredients, put on your apron, and embark on a culinary journey that will tantalize your taste buds and leave you utterly satisfied.
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THAI-STYLE COCONUT CURRY CHICKEN TACOS
This weeknight chicken dish takes advantage of super flavorful jarred curry paste and pairs it with silky coconut milk to create a meal that comes together in just 20 minutes. Each step in this deceptively simple dish coaxes maximum flavor out of relatively few ingredients: Toasting the curry paste in the pan concentrates its taste, searing the chicken in the mixture ensures it's properly coated, and simmering in creamy coconut milk tenderizes the meat. A splash of lime juice and a spoonful of pico de gallo brighten and lighten the rich curry. Fold the mixture into tacos or try the curry chicken as a topping for grain bowls, cauliflower rice, sautéed broccoli or leafy greens.
Provided by Kay Chun
Categories dinner, easy, lunch, quick, tacos, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons oil in a large nonstick skillet over low heat. Add the curry paste and garlic and cook, stirring occasionally, until the garlic is softened, about 3 minutes. Add the remaining 1 tablespoon oil and the chicken, season with salt and pepper, and cook over medium heat, stirring, until no longer pink, 2 or 3 minutes.
- Stir in the coconut milk and simmer until the sauce is thickened and the chicken starts to caramelize, about 15 minutes. Stir in 2 tablespoons lime juice.
- Meanwhile, in a medium bowl, make the pico de gallo: Toss the tomato, onion, cilantro and the remaining 2 tablespoons lime juice; season with salt and pepper.
- Divide the chicken mixture among the tortillas. Top with the pico de gallo and avocado, if using. Serve with lime wedges.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 733 milligrams, Sugar 4 grams, TransFat 0 grams
COCONUT CURRY CHICKEN TACOS
Grilled tortillas filled with coconut curry chicken, green apple and Thai basil. Topped with mango chile sauce and crunchy peanuts.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Heat gas or charcoal grill. In 1-gallon resealable food-storage plastic bag, mix coconut milk and 1 tablespoon plus 2 teaspoons red curry paste until well blended. Reserve 1/4 cup mixture in separate container for brushing on chicken when grilling. Add chicken to bag; toss to coat. Refrigerate about 15 minutes.
- Meanwhile, in blender or food processor, place Mango Sauce ingredients. Cover; blend on high until smooth. Place in bowl until ready to serve. Place Thai Fresh Salsa ingredients in separate bowl.
- Drain chicken, keeping as much marinade as possible on meat. Place chicken on grill over medium heat. Cook chicken 5 to 8 minutes on each side until cooked through, brushing with reserved coconut milk mixture halfway through cooking. Heat tortillas on grill.
- Cut chicken into thin strips. Fill tortillas with chicken, salsa, sauce and peanuts. Serve with lime wedges.
Nutrition Facts : Calories 250, Carbohydrate 27 g, Cholesterol 25 mg, Fat 1/2, Fiber 3 g, Protein 16 g, SaturatedFat 2 1/2 g, ServingSize 1 Taco, Sodium 400 mg, Sugar 9 g, TransFat 1 g
Tips:
- Choose the right chicken. Boneless, skinless chicken breasts or thighs are both good options for this recipe. If you're using chicken breasts, be sure to pound them thin so they cook evenly.
- Don't overcook the chicken. Chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit. Overcooked chicken will be dry and tough.
- Use a good-quality curry paste. The curry paste is what gives this dish its flavor, so it's important to use a good one. Look for a curry paste that is made with fresh ingredients and has a good balance of flavors.
- Don't be afraid to adjust the spice level. This recipe is written with a medium spice level, but you can adjust it to your own liking. If you like it spicy, add more curry paste or red pepper flakes. If you prefer a milder dish, reduce the amount of curry paste or omit the red pepper flakes.
- Serve with your favorite toppings. These tacos are delicious with a variety of toppings, such as shredded cabbage, diced tomatoes, sliced avocado, and cilantro. You can also serve them with a dollop of sour cream or yogurt.
Conclusion:
These coconut curry chicken tacos are a delicious and easy weeknight meal. They're packed with flavor and can be customized to your own liking. So next time you're looking for a quick and tasty dinner, give these tacos a try!
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