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Chicken Thai Red Curry Young Coconut

Thai Red Curry in Young Coconut

July 22, 2016 3 Comments

Nitsa Takhiansok

Thai Red Curry in Young Coconut

Rated 5.0 stars by 1 users

Cuisine

Thai

Servings

3-4

Prep Time

30 minutes

Cook Time

20 minutes

Calories

655

It’s a little bit special both in terms of taste and presentation and far easier to make now with the advent of fresh coconuts in supermarkets for drinking purposes. The flesh of the young coconut is just made for Thai curries so for a special occasion it’s certainly worth the time involved to hunt out some young coconuts.

Image of Thai Red Curry in Young Coconut

Ingredients

1 packet of My Thai Curry Red Curry Paste
400 ml can of coconut milk
500 g of boneless chicken thighs.
2 fresh young coconuts.
12 cherry tomatoes.
1 Sweet Red Pepper
100 g frozen peas.
1 fresh lime.
1tbs Dark Soy Sauce.
Kaffir lime leaves (optional).

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Directions

Grill the chicken thighs under a hot grill or sear in a pan for a few minutes. They will be fully cooked in the sauce later so don’t overcook at this stage. Slice them into eating sized portions and marinate for five minutes with a spoonful of dark soy sauce.
Sauté the cherry tomatoes in a little vegetable oil, they are ready when the skin starts to split. Reserve. Add the red curry paste to the pan and half the coconut milk, using the thicker part of the milk at the top of the can if possible. Heat until it bubbles.
Add the grilled chicken to the sauce followed by most of the coconut flesh reserving a few strips for later. Stir and heat through for a minute or two until once again the sauce starts to bubble. Add the remainder of the coconut milk.
Add the vegetables. Cover the pan and simmer for 10 minutes or until the chicken is cooked through.
Put curry into coconut garnishing with the reserved strips of coconut flesh and some finely chopped kaffir lime leaf if you have it. Enjoy!

Recipe Note

On your travels you may have seen coconut sellers holding a young coconut in one hand and slicing the top off it using a machete held in the other hand. Not something I would recommend! Here is a much easier way to do it. How to open a young coconut.

As always using the “right” type of coconut milk is a game-changer. See here.

Nutrition details do not include rice.

Nutrition

Serving Size bowls or small coconuts
Calories 655, Sugar 9 grams, Sodium 422 milligrams, Fat 46 grams, Saturated Fat 33.7 grams, Carbs 20.7 grams, Fiber 5.9 grams, Protein 44.3 grams, Cholesterol 121.7 milligrams

3 Responses

Andy Roker

August 26, 2019

These pastes are amazing…tried Green ones too but this Red paste is the business. Didn’t have the coconut, and added some green beans and a few bits of dried red birds eye chilli as well…guests licked the plates! Love your pastes…thank you!!

Keith Ricketts

September 01, 2018

My first try at a mythaicurry paste and it was everything I had hoped for. Very authentic tasting Thai dish and tasted delicious. I have to confess I didn’t bother with the coconut shell and it still tasted wonderful. And instead of grilling the chicken I put it in the oven at Gas mark 6 for 30 mins. Seemed to do the trick just fine. Can’t wait to try the other curry pastes I ordered.

Lucy

August 30, 2017

I cooked this for a dinner party last week and am now regarded as a culinary goddess by my guests! I knew beforehand it would taste great as I’ve used this paste to make the duck and pineapple curry and Thai fish cakes (sooo yummy) but I was a little nervous about this recipe as it seemed quite a bit more involved with hollowing out the coconut etc. I did make a bit of a hash of my first coconut but it was plain sailing after that! Really worth going for this if you want to serve something special.

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