Add the diced red bell pepper and coconut milk. Stir and bring to a boil. Reduce the heat to low and simmer for 8-10 minutes.

Thai Green Chicken Curry: Cooked in coconut milk and spices, the real essence of the chicken is brought out by the green curry paste.

This creamy chicken congee gets a boost of aromatic flavor thanks to garlic, ginger, and turmeric. Bone-in chicken flavors ...

Stir well to coat the chicken and onions in the paste. Fry for 1–2 minutes, or until fragrant. Add the potato, chillies, stock, coconut milk ... To serve, spoon the Thai massaman curry into ...

Making your own Thai red curry paste takes time ... Reduce the heat to low and add the chicken, bamboo shoots, reserved coconut milk, lime leaves (or lemon zest), fish sauce, tamarind paste ...

A variation of the classic Thai noodle soup. This soup is made with the goodness of chicken, peanuts ... Garlic burns really fast so be careful not to burn it. 9. Add the coconut milk to the soup. And ...

combine chicken stock, coconut milk, lime juice, ginger and shallots. Bring to a boil over high heat. Slip chicken breasts into liquid and return to a simmer. Turn off heat and let chicken slowly ...

Try a fragrant Thai-inspired version ... shiitake and coconut milk to bulk up the soup before adding rotisserie chicken—perfect for using up leftovers. For something a little more traditional ...

Spice up your Thursday with tender coconut-marinated chicken, zesty Thai slaw, and crispy rice noodles. Image credit: Astral Chicken Infuse your weeknight dinner with a taste of the tropics with ...