Green Coconut Chicken – This Could Be a Curry Recipe

I was calling this green coconut chicken recipe a curry all the way up until I started writing the post. The problem with calling something a curry is that people expect it to taste like a curry, and that could mean a whole bunch of things, not all of them good. So, I decided to call it something that wouldn’t necessarily recall a strong taste memory.

While there is a nice dose of red curry powder in the braise, it's certainly not the dominate flavor. For something that may seem quite exotic and boldly spiced, this a surprisingly mellow dish. If you've never cooked with coconut milk, this would be a nice recipe to change that.

The coconut milk adds a subtle sweetness and richness that makes it a great vehicle for moving around all kinds of tastes and textures. I've used this same exact procedure for countless versions using beef, pork, lamb, duck, and seafood, with great results. It's not low in fat, but my sources deep inside the coconut industry tell me the fat is quite unique and healthful.
Regarding the red curry powder: I decided to use a standard supermarket brand as to make this as accessible as possible. I went with the McCormick Gourmet Collection Red Curry Powder, which contains coriander, cumin, chili pepper, red pepper, and cardamom.

This blend does have some heat to it, but if you like your green coconut chicken on the spicy side I suggest a little extra blast of sambal or sriracha. Enjoy!