Best 2 Coconut Curry Chicken Tacos Recipes

Coconut curry chicken tacos are an exquisite culinary fusion that blends the vibrant flavors of Southeast Asia with the beloved Mexican street food staple. With their creamy, flavorful sauce, tender chicken, and crisp taco shells, these tacos are a delightful symphony of taste and texture that will tantalize your palate. Whether you're a seasoned home cook or a novice in the kitchen, this article will guide you through the process of creating the perfect coconut curry chicken tacos, ensuring that every bite is an explosion of delightful flavors.

Check out the recipes below so you can choose the best recipe for yourself!

THAI-STYLE COCONUT CURRY CHICKEN TACOS

Thai-Style Coconut Curry Chicken Tacos image

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

Ingredients

3 tablespoons canola oil
3 tablespoons Thai red curry paste
1 tablespoon minced garlic
1 pound boneless, skinless chicken thighs, sliced 1/4-inch thick
Salt and pepper
1/4 cup unsweetened full-fat coconut milk
1/4 cup fresh lime juice (from approximately 2 limes), plus wedges for serving
1 large tomato, finely chopped (about 2 cups)
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro leaves and tender stems
8 (6-inch) corn tortillas
1 avocado, sliced (optional)

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

Coconut Curry Chicken Tacos image

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

Ingredients

1 cup coconut milk (not cream of coconut)
1 tablespoon plus 2 teaspoons red curry paste
1 lb uncooked chicken breast tenders (not breaded)
1 ripe medium mango, seed removed, peeled
1 jalapeño chile, seeded, diced
1/2 teaspoon red curry paste
1 Granny Smith apple, julienned
1/4 cup torn fresh Thai basil leaves
8 Old El Paso™ tortillas for soft tacos & fajitas (6 inch)
1/2 cup dry-roasted peanuts, roughly chopped
1 lime, cut into wedges

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:

Use a variety of vegetables: Don't be afraid to experiment with different vegetables in your curry. Some good options include bell peppers, carrots, zucchini, and broccoli.
Don't overcrowd the pan: When cooking the chicken, make sure not to overcrowd the pan. This will prevent the chicken from cooking evenly.
Use a good quality curry paste: The curry paste is what gives the curry its flavor, so it's important to use a good quality paste. Look for a paste that is made with fresh ingredients and has a good balance of flavors.
Simmer the curry for at least 30 minutes: This will allow the flavors to develop and meld together.
Serve the curry with your favorite toppings: Some popular toppings for coconut curry chicken tacos include cilantro, lime wedges, and chopped peanuts.

Conclusion:

Coconut curry chicken tacos are a delicious and easy-to-make meal that is perfect for a weeknight dinner. The curry is flavorful and creamy, and the chicken is tender and juicy. The tacos are also very versatile, and can be made with a variety of different vegetables and toppings. So next time you're looking for a quick and easy meal, give coconut curry chicken tacos a try. You won't be disappointed!