Coconut Chicken Strips with Sweet Chili Sauce

Talk about addictive! Once you try one of these crispy Coconut Chicken strips dipped in tangy sweet chili sauce you’re going to want to make them on a weekly basis. Because the chicken is sliced nice and thin and then cooked quickly in hot oil, the chicken stays juicy and tender on the inside, while developing […]

The post Coconut Chicken Strips with Sweet Chili Sauce appeared first on Budget Bytes.

Talk about addictive! Once you try one of these crispy Coconut Chicken strips dipped in tangy sweet chili sauce you’re going to want to make them on a weekly basis. Because the chicken is sliced nice and thin and then cooked quickly in hot oil, the chicken stays juicy and tender on the inside, while developing a perfectly golden brown and crispy exterior. Pair that with a bowl of cool, sweet, and tangy Thai sweet chili sauce for dipping and I’m in absolute heaven. So if you love chicken tenders, chicken strips, boneless wings, or anything along those lines, I think you’re going to love these Coconut Chicken Strips.

Originally posted 1-18-2010, updated 5-10-2021.

Overhead view of a plate full of coconut chicken strips with one being dipped into a bowl of sweet chili sauce

What Kind of Chicken to Use

I’ve tried this recipe with both chicken breast (boneless, skinless) and chicken tenders. Chicken tenders ended up being too large when used whole, so while they are an option you’ll probably still want to slice them into thinner pieces before breading and cooking. 

Another option would be to use boneless, skinless chicken thighs cut into chunks, so you’ll have something more along the lines of coconut chicken “bites” than strips. I think that would be awesome! The dark meat of chicken thighs will be extra tender and juicy.

Cooking Options

Frying – I chose to shallow fry my coconut chicken strips in a skillet because I don’t have a deep fryer and I don’t deep fry often enough to warrant using as much oil as deep-frying requires. Shallow frying will still get you that great super crispy exterior without allowing the inside to dry out.

Baking – While you can bake these, the results won’t be as awesome as frying. Baking takes longer and the hot air causes more evaporation, which results in drier chicken. You also won’t get as much browning as you will with frying. To help the browning issue, you can try adding a tablespoon or two of oil into the panko and coconut breading mixture, similar to the technique used in my Homemade Chicken Nuggets. I suggest using the baking temperature and technique used for the chicken nuggets as well, but increasing the bake time by a few minutes.

Air Frying – I do not own an air fryer, so unfortunately I can’t offer suggestions for cooking times and temperature, but I suspect these chicken strips would be a good candidate for air frying. Because this appliance uses hot air, similar to an oven, I would suggest either spritzing the strips with a little spray oil or mixing a tablespoon or two of oil into the panko and coconut mixture to help with browning.

What to Serve with Coconut Chicken Strips

Don’t skip that sweet chili sauce! You can find sweet chili sauce in the international aisle of most major grocery stores, or you can try making your own with my Homemade Sweet Chili Sauce recipe. For side dishes, you can pair this with something like Crunchy Cabbage Salad with Sesame Dressing, Cucumber Mango Salad, or Savory Coconut Rice

What Oil is Good For Frying?

It’s really important to use the right kind of cooking oil for frying. Every type of cooking oil has a different “smoke point,” which is the temperature that the oil begins to smoke and burn. And obviously, we want to avoid that because burned oil does not taste good (and it’s a fire hazard!). So, you’ll want to choose an oil that can withstand the high temperature of frying and an oil that doesn’t have a strong flavor of its own. Some good oils to choose from are canola oil, vegetable oil, safflower oil, refined coconut oil, corn oil, peanut oil, soybean oil, safflower oil, refined olive oil, or refined avocado oil.

Close up of a coconut chicken strip being dipped into sweet chili sauce

A plate of coconut chicken strips with a bowl of sweet chili sauce in the center, a hand dipping one chicken strip into the sauce

Coconut Chicken Strips with Sweet Chili Sauce

These tender and crispy homemade Coconut Chicken Strips are perfect for dipping in a tangy and sweet chili sauce.
Total Cost $10.95 recipe / $2.73 serving
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 4 strips each
Calories 873.13kcal

Ingredients

  • 1.3 lbs. boneless, skinless chicken breasts $7.70
  • ¼ tsp salt $0.01
  • 2 Tbsp all-purpose flour $0.02
  • 2 large eggs $0.42
  • 1/4 cup coconut milk $0.25
  • 1 cup panko breadcrumbs $0.22
  • 1 cup sweetened flaked coconut $0.56
  • 1/2 cup cooking oil, divided* $0.32
  • 1 cup sweet chili sauce $1.43

Instructions

  • Slice the chicken breasts into ½-inch wide strips, slicing diagonally to maintain a more even length among the strips.
  • Sprinkle the salt and flour over top of the sliced chicken. Toss the chicken until they're evenly coated.
  • Whisk together the eggs and coconut milk in a bowl. In a separate wide shallow bowl, stir together the breadcrumbs and flaked coconut.
  • To bread the chicken, dip each chicken strip into the egg wash, allow the excess to drip off, then dip it into the breadcrumb mixture until it's fully coated. Place the breaded chicken strips on a clean plate or tray until they're all breaded.
  • Once they're all breaded, it's time to fry. Heat ¼ cup cooking oil in a skillet over medium heat. To test the heat of the oil, drop a breadcrumb into the oil. It should begin to sizzle immediately. If the oil begins to smoke at anytime, remove it from the heat and allow it to cool down.
  • Once the oil is hot, add the chicken strips, several at a time, leaving a little space between each one. Cook the chicken strips for about three minutes on on each side, or until they're deeply golden brown. Transfer the cooked chicken to a paper towel lined plate to drain, then repeat with another batch of chicken. Remove any burned pieces of coconut before beginning the next batch, and add more oil as needed, making sure to wait until it is hot before adding more chicken.
  • After frying all of the chicken, it's time to serve! Serve hot with a bowl of sweet chili sauce for dipping.

Notes

*Use a high heat cooking oil. Good options include: canola oil, vegetable oil, safflower oil, refined coconut oil, corn oil, peanut oil, soybean oil, safflower oil, refined olive oil, or refined avocado oil. 

Nutrition

Serving: 1Serving | Calories: 873.13kcal | Carbohydrates: 82.7g | Protein: 39.45g | Fat: 42.1g | Sodium: 1313.3mg | Fiber: 3.15g

Close up of coconut chicken strips on a plate with a bowl of thai sweet chili sauce

How to Make Coconut Chicken Strips – Step by Step Photos

Sliced chicken breasts

Start with about 1.3 lbs. of boneless, skinless chicken breast. Cut them into ½-inch wide strips. I like to do this sort of on a diagonal to keep them more even in length. If your chicken breasts are very large, you might want to cut the length of the strip in half as well. Cutting the chicken strips thin enough is important because this allows it to cook through quickly. 

Chicken strips coated in flour and salt

Sprinkle ¼ tsp salt and 2 Tbsp flour over the chicken strips, then toss until they’re evenly coated.

Egg and coconut milk mixed in a bowl

Whisk together two large eggs and ¼ cup full-fat coconut milk in a bowl. Make sure to use the type of coconut milk that is in a can, not the type in a carton that is meant to be a dairy milk substitute.

Coconut and panko breadcrumbs mixed together in a bowl

Combine 1 cup sweetened coconut flakes and 1 cup panko breadcrumbs in a wide, shallow bowl.

Breading station with chicken, egg wash, coconut and breadcrumbs

Set up your breading station with the bowl of coconut egg wash, the bowl with coconut and breadcrumbs, and a plate or tray for the breaded chicken. I’m using a parchment lined baking sheet to hold the breaded chicken just for easy cleanup. Dip each chicken strip first into the eggwash (let excess drip off), then into the breadcrumb mixture. Make sure the breadcrumbs and coconut fully coat all sides, then place the chicken strip on your holding tray.

Breaded chicken strips on a baking tray

Once all of the chicken strips are breaded, it’s time to start cooking. Add ¼ cup cooking oil to a skillet and heat over medium. Wait until the oil is very hot, but not smoking. If you drop one of the panko breadcrumbs into the hot oil, it should immediately begin sizzling. If it doesn’t sizzle right away, the oil is not hot enough. If at any point during the cooking process the oil begins to smoke, remove it from the heat immediately and wait for it to cool down. 

Browned chicken strips in the skillet

Once the oil is good and hot, add several of the chicken strips, leaving a little space between each. Cook for about 3 minutes on each side, or until they are deeply golden brown on each side. Transfer the cooked chicken to a paper towel lined plate to drain. Scoop out any loose pieces of coconut, add a little more oil if needed, wait for it to get hot again, and then cook a second batch of chicken strips. You should be able to cook them all in 2-3 batches. 

Finished Coconut Chicken Strips on a paper towel lined plate

Once they’re all cooked, it’s time to serve! 

Overhead view of a plate full of coconut chicken strips with a bowl of sweet chili sauce in the center

Pour about one cup of sweet chili sauce into a bowl and place that in the center of the coconut chicken strips. I sprinkled the chicken strips with a little cilantro for color, but that’s not needed for flavor. Sliced green onions are another optional garnish idea. Enjoy!

The post Coconut Chicken Strips with Sweet Chili Sauce appeared first on Budget Bytes.

Chocolate Peanut Butter Granola

No Bake Cookies are one of my all-time favorite cookies. If you’ve had one, you know they are super delicious. If you haven’t had one, you are for sure missing out. Think chocolate, peanut butter, and oats combined in one little cookie. YUM…

No Bake Cookies are one of my all-time favorite cookies. If you’ve had one, you know they are super delicious. If you haven’t had one, you are for sure missing out. Think chocolate, peanut butter, and oats combined in one little cookie. YUM! Well, this Chocolate Peanut Butter Granola reminds me of my favorite no…

The post Chocolate Peanut Butter Granola appeared first on Two Peas & Their Pod.

Creamy Coconut Margarita

This coconut margarita recipe is the cocktail you didn’t know you were missing! It’s zingy and creamy, pairing lime and tequila with coconut. Here’s a drink that’s creamy, cool, refreshing and an absolute must for any margarita lover: this Coconut Margarita recipe! After trying 30+ margarita variations, this one rose to the top because it’s not like any other margarita variation you’ve tried! Tropical coconut pairs perfectly with the zing of lime and bite of tequila. The best part? The toasted coconut drink rim gives you a crunchy, tropical infusion to each sip. We love all our margarita recipes, but this one…this one is special. Ingredients in a coconut margarita The margarita was invented in Mexico in the 1930’s, and today remains one of the most popular classic cocktails of all time. The Classic Margarita has just 3 ingredients: tequila, triple sec and lime juice. For the coconut spin, add cremHere are the ingredients you’ll need for a raspberry margarita: Tequila Triple Sec (or Cointreau) Lime juice Cream of coconut (not coconut cream) Sweetened shredded coconut, for the rim Buy cream of coconut, not coconut cream The most important thing about this coconut margarita is making sure to buy the right coconut product. Buy […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This coconut margarita recipe is the cocktail you didn’t know you were missing! It’s zingy and creamy, pairing lime and tequila with coconut.

Coconut margarita

Here’s a drink that’s creamy, cool, refreshing and an absolute must for any margarita lover: this Coconut Margarita recipe! After trying 30+ margarita variations, this one rose to the top because it’s not like any other margarita variation you’ve tried! Tropical coconut pairs perfectly with the zing of lime and bite of tequila. The best part? The toasted coconut drink rim gives you a crunchy, tropical infusion to each sip. We love all our margarita recipes, but this one…this one is special.

Ingredients in a coconut margarita

The margarita was invented in Mexico in the 1930’s, and today remains one of the most popular classic cocktails of all time. The Classic Margarita has just 3 ingredients: tequila, triple sec and lime juice. For the coconut spin, add cremHere are the ingredients you’ll need for a raspberry margarita:

Buy cream of coconut, not coconut cream

The most important thing about this coconut margarita is making sure to buy the right coconut product. Buy cream of coconut, not coconut cream! A good rule of thumb? Opt for the squeeze bottle, not the can. Here’s more about what to know:

  • Cream of coconut is a sweetened syrup used for cocktails. It’s made with coconut cream and sugar. It’s sold in handy squeeze bottles to make it easy to add to drinks. Cream of coconut is easy to find online or at your local liquor store. A popular brand is Coco Real.
  • Coconut cream is unsweetened! It’s thick with a strong coconut flavor and sold in cans next to the coconut milk. Coconut cream is made from chilling coconut milk and then skimming off the layer of cream that floats to the top.

Want help using up the cream of coconut bottle? Try the Piña Colada, Painkiller or Bushwacker.

Coconut margarita recipe

What if you accidentally buy coconut cream?

You can save your coconut margarita if you buy the wrong one. Here’s what to do: Use 1/2 ounce coconut cream and 1/2 ounce simple syrup in place of the 1 ounces cream of coconut.

How to make a toasted coconut rim!

The best part of this coconut margarita recipe? The toasted coconut rim! Drink rims are not just fun visually: they add a textural element and pop of flavor to each sip. Here’s what to know about making this drink rim:

  • Toast the coconut. Here’s how to toast coconut — we used the stovetop instructions which takes just a few minutes. Just make sure to keep an eye on it: coconut can go from raw to burned in a flash!
  • Use the cream of coconut to adhere the coconut. Alex had a stroke of genius with this drink: he used the cream of coconut to stick the coconut to the glass. It works like a charm!
  • Dip the rim in cream of coconut, then a plate of toasted coconut. You’ll just want the outer edge of the glass to be covered. It takes a little time, but it’s worth it for the flavor!
Coconut margarita

Make a coconut margarita pitcher (8 servings)

Serving a crowd? Mix up a coconut margarita pitcher instead! A pitcher is more efficient because it makes 8 servings in just 5 minutes! Here’s what to mix:

  • 2 cups tequila
  • 1/2 cup triple sec
  • 1/2 cup lime juice
  • 1 cup cream of coconut
  • 3 handfuls ice

Throw them in a pitcher, mix, and enjoy! Let us know what you think of this tasty drink in the comments below.

More unique margarita recipes

Coconut margarita

When to serve a coconut margarita

The coconut margarita is creamy and impressive! It works as a:

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Coconut margarita

Creamy Coconut Margarita


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 drink
  • Diet: Vegan

Description

This coconut margarita recipe is the cocktail you didn’t know you were missing! It’s zingy and creamy, pairing lime and tequila with coconut. 


Ingredients

  • Sweetened shredded coconut, for the rim
  • 2 ounces tequila blanco
  • 1/2 ounce triple sec (or Cointreau)
  • 1/2 ounce fresh lime juice
  • 1 ounce cream of coconut (not coconut cream)
  • Ice, for serving (try clear ice)

Instructions

  1. Toast the coconut. Remove it from the heat and place it in a single layer on a plate. 
  2. Add a bit of extra cream of coconut to a separate plate and dip the edge of the rim of the glass into it. Then dip the rim into the plate of toasted coconut.
  3. Place the tequila, triple sec, lime juice, and cream of coconut in a cocktail shaker and add one handful ice. Shake until cold. Strain the margarita into the glass with the coconut rim. Fill the glass with ice and serve.
  4. For a pitcher: add 2 cups tequila, 1/2 cup triple sec, 1/2 cup lime juice, and 1 cup cream of coconut to a pitcher. Add 3 handfuls ice and stir. 
  • Category: Drink
  • Method: Shaken
  • Cuisine: Cocktails

Keywords: Coconut margarita, coconut margarita recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Golden Milk Granola

We have a serious thing for golden milk — the traditional Indian beverage that has its roots in Ayurveda and is most traditionally known as haldi ka doodh. In its simplest form, it’s a combination of warmed milk and ground turmeric, which may sound lik…

Golden Milk Granola

We have a serious thing for golden milk — the traditional Indian beverage that has its roots in Ayurveda and is most traditionally known as haldi ka doodh. In its simplest form, it’s a combination of warmed milk and ground turmeric, which may sound like an interesting combination, but once you try it, you just get it. It’s not only comforting but also incredibly anti-inflammatory and delicious. This granola is an homage to golden milk.

Golden Milk Granola from Minimalist Baker →

Almond Joy Stuffed Dates

True story: I used to hate Almond Joys. I had a weird thing with the texture of coconut as a kid, so Almond Joys were a no-go for me. But something switched in adulthood, and coconut became one of my favorite ingredients. And when you combine a love of…

Almond Joy Stuffed Dates

True story: I used to hate Almond Joys. I had a weird thing with the texture of coconut as a kid, so Almond Joys were a no-go for me. But something switched in adulthood, and coconut became one of my favorite ingredients. And when you combine a love of coconut with a serious affection for dates and chocolate, good things are bound to happen. Introducing our latest easy dessert obsession: Almond Joy Stuffed Dates!

Almond Joy Stuffed Dates from Minimalist Baker →

Monstera Cake Roll with Pandan Whipped Cream & Kaya

Hello, springtime! This springy, spongy, stenciled cake roll is filled with a layer of rich kaya (coconut jam) and fluffy pandan whipped cream. If your piping skills aren’t up to snuff, stencils make for gorgeous prints and patterns with minimal effort… like screen printing, but with cake batter. This monstera leaf design is achieved with […]

The post Monstera Cake Roll with Pandan Whipped Cream & Kaya first appeared on Love and Olive Oil.

Hello, springtime! This springy, spongy, stenciled cake roll is filled with a layer of rich kaya (coconut jam) and fluffy pandan whipped cream.

If your piping skills aren’t up to snuff, stencils make for gorgeous prints and patterns with minimal effort… like screen printing, but with cake batter. This monstera leaf design is achieved with 3 different colors of green batter for a water-color like effect, on a pale pink background that’s perfectly on trend.

Pink cake roll with stenciled monstera leaf design, sliced to show the spiral of green pandan whipped cream filling

This recipe is the product of months of dreaming and weeks of testing. It’s something I’ve been planning for quite a long time (I actually bought the monstera stencil before the wood-grain stencil from my holiday cake roll), but ended up waiting until spring when the design would better match the weather.

The idea for the design popped into my brain and has remained pretty much unchanged (and the fact that the final result matches my vision so closely… well, I’m pleased as punch).

But that still left me with the question of… what do I fill it with?

I knew I wanted something green, to match the monstera leaf design. And I also wanted something a bit different than my usual green-go-to’s (aka matcha and pistachio). The perfect solution came in the form of Pandan: a grass-like leaf native to Southeast Asia which is often used in flavoring sweets and desserts.

I also added a thin layer of Kaya, a coconut-egg jam popular in Southeast Asia (especially Malaysia and Singapore), to give it an extra kick of flavor and sweetness and again, to make it a little bit different from my previous cake roll recipes. The punch of coconut is a perfect pairing for the subtle vanilla notes of the pandan. I simply adore this combination and couldn’t be more delighted with how the final product turned out (although, I’d maybe be slightly more delighted if it didn’t take me 5 rolls to get it just right…)

Two slices of Monstera Stenciled Roll Cake on rectangular plate

As is the case with this recipe, I am often inspired by Asian ingredients, flavors, and techniques, and I try my best to show my appreciation for the origins and cultural histories of these amazing and diverse foods. I truly believe we can all enjoy these unique recipes and ingredients, while still appreciating the cultures from which they hail and without laying claim to them as our own (there is a fine line between appropriation and appreciation, and I try very much to fall under the later with my recipes).

I simply didn’t feel comfortable posting a recipe like this one, inspired by Japanese techniques and Southeast Asian flavors, without addressing the increasing violence and hateful rhetoric directed towards Asian Americans in this country. Sadly, it is nothing new: Asian-Americans have been discriminated against in this country since before it was a country, even. This Twitter thread is rather eye-opening; did you learn about any of this in history class? Because I sure didn’t.

Talk is good and all (the more we can create awareness about what’s happening, the better), but I’m committed to putting my money where my mouth is, as they say. So I’ve committed to donating 100% of the ad revenue from this post to the AAPI Community Fund, which aims to address the urgent issues that face the AAPI community as well as broader, systemic problems through grants issued to trusted AAPI organizations working to rectify the racial inequalities in our society.

(more…)

Coconut Tofu Curry

This tofu curry recipe is a family favorite! Coconut and red curry paste pack a punch in this quick healthy dinner idea. Here’s a dinner that takes just 30 minutes and results in so much flavor…you’ll put it on your regular rotation immediately. Try this Tofu Curry recipe! The brilliant red broth is flavored with coconut milk and red curry paste, with the zing of lime and a hint of spicy sweetness. The Thai-style flavors are the perfect way to introduce tofu to those wary of it. And if you’re already a lover (like us!), you’ll appreciate this delightfully colorful way to serve it. Here’s what to know! What’s a curry, anyway? The word “curry” is actually a Western invention to poorly describe the nuance of what colonizers observed in foreign cuisines (see Bon Appetit). Today, the word is used to describe a dish with a spiced sauce and meat or vegetables, often eaten with rice or flatbread like naan. “Curry” is made in many countries, including India, Thailand, Cambodia, Malaysia, Indonesia, and England. In this recipe, we honor the flavor traditions of a Thai-style red curry. After traveling in Southeast Asia and experiencing the flavors of the region, we […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This tofu curry recipe is a family favorite! Coconut and red curry paste pack a punch in this quick healthy dinner idea.

Tofu curry

Here’s a dinner that takes just 30 minutes and results in so much flavor…you’ll put it on your regular rotation immediately. Try this Tofu Curry recipe! The brilliant red broth is flavored with coconut milk and red curry paste, with the zing of lime and a hint of spicy sweetness. The Thai-style flavors are the perfect way to introduce tofu to those wary of it. And if you’re already a lover (like us!), you’ll appreciate this delightfully colorful way to serve it. Here’s what to know!

What’s a curry, anyway?

The word “curry” is actually a Western invention to poorly describe the nuance of what colonizers observed in foreign cuisines (see Bon Appetit). Today, the word is used to describe a dish with a spiced sauce and meat or vegetables, often eaten with rice or flatbread like naan. “Curry” is made in many countries, including India, Thailand, Cambodia, Malaysia, Indonesia, and England.

In this recipe, we honor the flavor traditions of a Thai-style red curry. After traveling in Southeast Asia and experiencing the flavors of the region, we were impressed by the way Southeast Asian curries capture a wide rainbow of flavors. Coconut milk, ginger, garlic, galangal, lemongrass, chili peppers, sugar, and lime are traditional in Thai and Cambodian curry. Together these flavors make an irresistibly tasty broth! While we don’t have Thai or Cambodian heritage, but this tofu curry recipe honors some of the flavor combinations typical in recipes of that region.

Tofu coconut curry

Ingredients in this tofu curry recipe

This tofu curry recipe is modeled after a Southeast Asian red curry, using red curry paste and coconut milk. It’s also packed with veggies that are typical of this style of curry: that happen to pack a big nutritional punch, too. Here’s what you’ll need:

  • Tofu: look for firm or extra firm for this recipe
  • Yellow onion
  • Bell pepper: A medium red bell pepper provides 169% of your daily vitamin C (source)
  • Garlic
  • Fresh green beans: You can find long fresh green beans in the produce section in bulk or packaged
  • Bamboo shoots: Look for them in the canned section! They add a tangy flair that’s uniquely tasty
  • Red curry paste: The flavor maker! See below for more about this special ingredient
  • Brown sugar, soy sauce and lime: these make the perfect tangy sweet combination; substitute tamari if desired
  • Coconut oil: Coconut oil adds a nice coconut scent; we typically use refined but unrefined also works
  • Coconut milk: Use only full-fat or regular here for the right richness and body
  • Sambal oelek: Customize your heat level with this hot sauce

More about red curry paste: what to look for & brands

Red curry paste is a jarred paste that takes all the flavor of a Thai curry and concentrates it into a paste. It’s a shortcut for Western kitchens: In traditional Thai cooking, you’d make it with the real ingredients! Curry paste is made with chili peppers, garlic, lemongrass, ginger, kaffir lime leaves, cumin, coriander, and more. It brings incredible flavor and lasts for months in the fridge. This tofu coconut curry is a red curry, so you’ll need red curry paste. A few notes on this ingredient:

  • It ranges from mild to medium spicy, based on the brand. We like Thai kitchen curry paste because it’s very mild but brings big flavor. But there are many great brands to try. Make sure to taste your curry paste before using it! If it’s very spicy, use less than the recipe specifies.
  • Find it near the Thai products in most grocery stores. It keeps for months in the refrigerator and you can use it in lots more recipes. You can also buy it online: Thai Kitchen red curry paste.
Tofu curry recipe

Add back the heat with sambal oelek or Sriracha

The base of this tofu curry recipe is pretty mild. If you love Thai food, you know: it can be very spicy. We love the heat over here, but more of a medium level. Because we’re always cooking for a 4 year old too, we generally keep our base curry recipe mild and then add hot sauce at the table. Here are some notes about the heat in this tofu red curry:

  • Use hot sauce to taste! The 1 teaspoon hot sauce in this recipe adds a mild amount of heat. If you’d like medium, double it. For very spicy, use as much as you’d like! As we mentioned, it’s nice to do this in your bowl vs the entire pan: but it’s up to you.
  • Hot sauces that work well here include:
    • Sambal oelek, an Indonesian chili sauce made of chili peppers, garlic, ginger and lime. It has a chunky texture and little to no sugar.
    • Sriracha, a smooth hot sauce that originated from Thailand made of chile peppers, vinegar, garlic and sugar
    • Garlic chili sauce, similar to Sriracha with a chunkier texture, made with chilies and lots of garlic. It tastes a little brighter than Sriracha and has more nuance.

What to serve with tofu curry: jasmine rice and more

This tofu curry is a Thai-style red curry, so it’s most authentic to serve it with rice. Don’t add naan: that’s for an Indian-style curry! Here’s the best type of rice to serve alongside:

  • Jasmine rice (best fit): Jasmine rice is also called Thai fragrant rice: because of its beautiful popcorn-like nutty flavor. Try Stovetop Jasmine Rice or  Instant Pot Jasmine Rice.
  • Basmati rice (also works): Basmati rice also works, but it’s less fragrant and more often used for Indian curries. See Stovetop Basmati Rice and Instant Pot Basmati Rice.
  • Jade rice (for fun!): Jade rice is a fun option: it’s naturally dyed green using bamboo extract and has a fluffy texture almost like couscous. We served the squash curry this way and it was excellent. 

And that’s it! Let us know what you think of this tofu coconut curry. It’s become a favorite around here, and we hope you love it too!

Tofu red curry

Is tofu healthy?

Last up: let’s clear up one thing. There’s a lot of misinformation around tofu! But eating tofu several times per week is part of a healthy diet. Per to the Harvard School of Nutrition, soy is a nutrient-dense source of protein that can safely be consumed several times a week. It’s likely to provide health benefits, especially when you eat it as an alternative to red meat and processed meat. For more, go to Straight Talk About Soy and Is Tofu Good for You?

More great tofu recipes

While we used to avoid tofu, but it’s now one of our favorites for quick and easy plant based meals! This tofu curry recipe is a whole food plant based dinner that’s full of huge flavor and lots of nutrients. Here are some of our other favorite ways to eat tofu:

This tofu curry recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free

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Tofu curry

Coconut Tofu Curry


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Diet: Vegan

Description

This tofu curry recipe is a family favorite! Coconut and red curry paste pack a punch in this quick healthy dinner idea.


Ingredients

  • Jasmine rice, for serving
  • 1 block extra firm tofu
  • 1/4 cup coconut oil, divided 
  • Kosher salt
  • 1 yellow onion
  • 2 garlic cloves
  • 1 red bell pepper
  • 2 cups long green beans
  • 1/2 cup canned bamboo shoots, drained
  • 3 tablespoons Thai red curry paste
  • 15-ounce can full fat coconut milk
  • 1 tablespoon brown sugar
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon lime juice 
  • 1 teaspoon Sambal oelek, Sriracha, or chili garlic sauce (optional), plus more to taste

Instructions

  1. Start the jasmine rice (use Stovetop Jasmine Rice or Instant Pot Jasmine Rice).
  2. Pan fry the tofu: Pat the tofu dry with a towel. Cut it into large cubes (about 1/2 inch x 1 inch). Melt 2 tablespoons coconut oil in a large non-stick skillet over medium high heat. Add the tofu cubes and 1/4 teaspoon kosher salt, and cook 5 to 6 minutes until lightly browned on the bottom. Briefly remove the pan from the heat to reduce spitting and flip the tofu with a spatula. Return the heat to medium high and cook another 5 to 6 minutes until browned. Remove the tofu to a bowl and set aside. 
  3. Prep the veggies: While the tofu cooks, mince the onion. Mince the garlic. Thinly slice the bell pepper
  4. Cook the curry: In the same skillet, heat the remaining 2 tablespoons oil over medium heat. Add the onion and saute 5 minutes, until it is translucent. Add the garlic, red pepper and green beans and saute for 3 minutes. 
  5. Add the bamboo shoots, red curry paste, coconut milk, brown sugar, soy sauce, lime juice, 1/2 teaspoon kosher salt, and Sambal oelek (if using). Bring to a simmer. Once simmering, add the tofu and cook about 5 to 8 minutes until the sauce is thickened and the veggies are tender. Taste and add additional Sambal oelek to your desired spice level.
  6. Serve: To serve, spoon the tofu and sauce over rice. Store refrigerated for up to 3 days.
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Thai inspired

Keywords: Tofu curry, Tofu curry recipe, Tofu red curry, tofu coconut curry

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Vegan Gluten-Free Samoas

What kind of Girl Scout cookies are your favorite? While we’re quite fond of Thin Mints and Tagalongs around here, Samoas are in the top three! What’s not to love? Buttery shortbread cookies covered in rich caramel sauce and toasted coconut, dunked and…

Vegan Gluten-Free Samoas

What kind of Girl Scout cookies are your favorite? While we’re quite fond of Thin Mints and Tagalongs around here, Samoas are in the top three! What’s not to love? Buttery shortbread cookies covered in rich caramel sauce and toasted coconut, dunked and drizzled in melted chocolate. SWOON. It’s the salty, sweet, gooey, crispy, melty cookie of our dreams. 

Our inspired version requires just 9 ingredients and tastes just like the real thing despite being entirely vegan and gluten-free!

Vegan Gluten-Free Samoas from Minimalist Baker →

Mocha Coconut Bread

Mocha Coconut Bread

Several years ago, Starbucks offered a Mocha Coconut Frappuccino on the menu as one of their summer blended drinks. Anyone who is a regular reader knows that I’m a big coconut fan, so it’s probably not a surprise to learn that the combination of coffee, chocolate and coconut really worked for me …

The post Mocha Coconut Bread appeared first on Baking Bites.

Mocha Coconut Bread

Several years ago, Starbucks offered a Mocha Coconut Frappuccino on the menu as one of their summer blended drinks. Anyone who is a regular reader knows that I’m a big coconut fan, so it’s probably not a surprise to learn that the combination of coffee, chocolate and coconut really worked for me on hot days that summer. It has been years since that drink was on the menu and I don’t see the combination of mocha and coconut all that often, even though it is a good one.

This Mocha Coconut Bread is a great way to enjoy these flavors no matter what the weather outside is like! The easy-to-make quick bread has plenty of flavor and is sure to become a staple if you are partial to mocha, to coconut or to both! The bread is moist and tender, with a tight crumb that is flecked with pieces of shredded coconut. You can taste the coconut, which adds a slight chewiness to the bread, in each bite, but the flavor of mocha dominates the loaf with a blend of both chocolate and coffee.

I recommend using instant espresso powder in this recipe, as it adds a more distinct coffee flavor than traditional instant coffee will. If you only have instant coffee, double the amount I’ve given below to get a similar flavor.  Although the loaf has a deep chocolate color, the bread is not overly rich or overly sweet, so you won’t feel one bit guilty for pairing a generous slice with a cup of coffee for breakfast. The bread keeps very well when stored in an airtight container and should stay fresh for a few days after baking.

As is the case with the majority of the coconut recipes on Baking Bites, you can use either sweetened or unsweetened shredded coconut in this recipe. I typically use sweetened coconut because I like a touch of extra sweetness to contrast with the bittersweet cocoa powder. If you want even more coconut flavor, opt for coconut milk (the light canned milk is always a good choice for baking). I finished my loaf with a sprinkle of coarse sugar to bring a little texture to the bread, however it is completely optional. The bread is excellent when eaten plain, but it can also be paired with butter, cream cheese or a smear of Nutella.

Mocha Coconut Bread
2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 cup unsweetened cocoa powder
1 cup + 2 tbsp sugar
2 cups shredded coconut (sweetened or unsweetened)
2 large eggs
1 1/4 cups milk (pref. whole or low fat)
2 tsp instant espresso powder
2 tsp vanilla extract
1/3 cup butter, melted and cooled

Preheat oven to 350F. Lightly grease a a 9-5-inch loaf pan.
In a large mixing bowl, sift together flour, baking powder, salt and cocoa powder, making sure no large lumps of cocoa powder remain in the mixture. Stir in sugar and shredded coconut.
In a large bowl or microwave-safe measuring cup, warm 1/4 cup of milk in the microwave and dissolve espresso powder into it. Combine with the rest of the milk, then whisk in the eggs and vanilla until smooth. Make a well in the center of the dry ingredients and pour in egg mixture. Stir until just combined and only a few streaks of flour remain.
Add in melted butter and stir until batter is smooth and no streaks of butter remain.
Pour into prepared loaf pan and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
Turn loaf out onto a wire rack to cool completely before slicing.

Makes 1 loaf

The post Mocha Coconut Bread appeared first on Baking Bites.

Perfect Coconut Rice (with a Secret Ingredient!)

It’s no secret that we’ve got a thing for curries, soups, bowls, and beyond! So it was only a matter of time before we shared a recipe for their perfect sidekick: coconut rice!
Just 1 pot, 30 minutes, and 3 ingredients required for this versatile side…

Perfect Coconut Rice (with a Secret Ingredient!)

It’s no secret that we’ve got a thing for curries, soups, bowls, and beyond! So it was only a matter of time before we shared a recipe for their perfect sidekick: coconut rice!

Just 1 pot, 30 minutes, and 3 ingredients required for this versatile side dish. Let us show you how it’s done!

Origins of Coconut Rice

Coconut rice is enjoyed in many regions around the world, especially in tropical areas where coconuts are grown.

Perfect Coconut Rice (with a Secret Ingredient!) from Minimalist Baker →