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Thai Chicken Curry in Coconut Milk

Submitted by: NELL ROSS

This curry dish uses fish sauce, curry paste, and light coconut milk.

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Michelle's Coconut Chicken Curry

Submitted by: VANCITYGIRL

Cauliflower and chicken are cooked in coconut milk and seasoned with curry in this rich, creamy dish.

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Easy Chicken Curry

Submitted by: Aurelie Stalnaker

This simple dish of curried chicken and onion proves that even the most basic curry can still pack a punch.

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Chicken In Coconut Sauce

Submitted by: JAZZYCHAZZY

Skinless, boneless chicken breasts are simmered in a garlic-infused creamy sauce made from coconut cream, onions, and spices. Serve over hot cooked rice.

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Chicken Coconut Curry

Submitted by: Eliza

Browned breast of chicken is sauteed with vegetables in a coconut curry paste, and gently sweetened with apples and raisins. Serve over rice.

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Chicken Curry V

Submitted by: nora muhammad

Home Town: Kuala Terengganu, Terengganu, Malaysia

Living In: Ampang, Kuala Lumpur, Malaysia

This is the Malaysian version of Indian chicken curry, which uses coconut milk. It can be substituted with yogurt or low-fat milk, but the taste won't be the same.

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Kai Kang Dang (Chicken Curry with Coconut Milk)

Submitted by: Meghan

This South Asian stir-fry recipe tastes great on Basmati rice. Increase or reduce the red curry paste to your tastes.

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A hot, sweet, sour and fragrant explosion of taste on a plate. The longer you leave to infuse the tastier it gets! You wont serve a better curry. Serve with rice or naan bread. Don't worry about the other whole spices, as the cooking will soften them. Enjoy as your tongue hits all the different combination of flavors.

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Ginger-Lime Chicken with Coconut Rice

Submitted by: RuggerDucky

Home Town: Seattle, Washington, USA

Chicken breast chunks are marinated in ginger and lime, stir fried with sesame oil and honey, then served with coconut rice. A simple recipe with not too many ingredients, but the taste is an eye-opener!

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Thai Green Curry Chicken

Submitted by: laus

Make this savory chicken dish with Thai green curry paste, available in Asian markets, for a fast weeknight dinner. Tender boneless, skinless chicken pieces simmer in a sauce flavored with coconut milk, ginger, green onions, fish sauce, and soy sauce.