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This soup is one of the most popular dishes in Thai restaurants, and it's always a favourite whenever I make them for my friends and family! Homemade Stock Recipe: http://youtu.be/PV__ThYw6VI For written recipe: http://hot-thai-kitchen.com Get my cookbook: http://hot-thai-kitchen.com/htk-cookbook/ Connect with me: http://facebook.com/HotThaiKitchen http://instagram.com/HotThaiKitchen http://twitter.com/HotThaiKitchen To donate: http://hot-thai-kitchen.com/support-htk/ About Pai: Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen. Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco. After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com
The main ingredient in this fast, delicious and versatile curry, is Coconut milk with chunks of veggies and chicken or fish slow cooked over stove top. It is very aromatic, sweet and savory and goes well with steaming rice. You can totally skip chicken and increase the quantity of vegetables. You can add any vegetables like, carrots, spinach, mushrooms etc. To get detailed recipe go to: http://poojascookery.com/authentic-thai-red-chicken-curry-easy-thai-curry-recipe/ YouTube Channel: https://www.youtube.com/channel/UCGOxvNbSXBdj1bQD9Cv-fsA Pinterest: https://www.pinterest.com/poojanadkarni/quick-and-easy-recipes/ Facebook Page: http://www.facebook.com/poojascookery
Brazilian Style Coconut Chicken - This dish is very easy to make and it is very flavorful. We are going to simmer chicken breast in coconut milk with turmeric, ginger, garlic, cumin and coriander. The end result will be a tender and delicious chicken. You can serve this on pasta or rice. We chose pasta. Exquisite! SUBSCRIBE HERE! - http://full.sc/LQTHYV Share, like and comment. Follow me : Twitter :https://twitter.com/thefrugalchef Facebook :https://www.facebook.com/pages/The-Frugal-Chef/245282282242 Vea este video en español - http://youtu.be/I7V3IbDv8q4 Serves eight 4 half chicken breasts Salt and pepper 2 TBS coconut or olive oil + 1 tsp. 1 medium white or brown onion -- finely chopped 2 tsp. turmeric powder 1 tsp. ground coriander 2 tsp. ground cumin 5 garlic cloves -- finely chopped 1 TBS fresh minced ginger 1 chili pepper -- finely chopped (optional) 1 cup (8 oz; 250 ml) chicken stock 1 -- 14 oz. (400 grams) can of coconut milk 3 tomatoes -- seeded and chopped ¼ cup chopped parsley Cooked rice or pasta for serving Rinse and pat dry the chicken. Butterfly each breast by cutting through the thickest part of the middle with a very sharp knife and making two fillets out of each one. Season both sides with salt and pepper. Place 2 TBS of oil in a skillet and heat it. Once it is hot start browning the chicken on both sides. Work in batches and move onto a paper towel lined plate. Set aside. Add the onion to the skillet. Cook the onion for about 5 minutes until it is softened and translucent. Make a well in the middle and add the remaining 1 tsp. oil. Add the turmeric, cumin and coriander and mix well. Allow the spices to cook for a couple of minutes. Add the garlic, ginger and chili pepper. Mix and add the chicken stock, coconut milk and tomatoes and mix. Return the chicken to the pan and taste for salt. Adjust if needed. Simmer for 15 to 20 minutes until the chicken is completely cooked through. Serve the chicken over pasta or rice. Garnish with the chopped parsley or if you would like add the parsley to the skillet once you have turned off the heat and mix it in. Serve and enjoy. Chicken no rice or pasta - CALORIES 382.79; FAT 24.48 grs (sat 13.49; mono 5.78; poly 2.94); PROTEIN 30.60 grs ; FIBER 1.51 grs; CARBS 9.38 grs; CHOLESTEROL 60.90 mg; IRON 2.33 mg; SODIUM 678.19 mg; CALCIUM 49.22 mg Print your recipe here - http://thefrugalchef.com/2014/06/chicken-in-coconut-milk/ Audio files from "audiomicro.com"
Guam corn soup is rich with the luscious flavors of coconut milk. Lots of chicken is included along with the corn of course. Chamorro corn soup is very popular at rosaries and nobenas.
Recipe here: http://sweetpotatosoul.com/2015/06/vegan-creamy-corn-chowder-video.html
Vegan Vegetable Coconut Milk Soup Recipe - Easy Soup Recipe - Best Soup Ever - Welcome to Easy Recipes, We make short cooking videos that are about 2 mins and under. Each video is designed for you to pause and cook. They are all easy to follow and give great results.
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