Chicken & mushroom coconut curry

Active: 50 minutes; Total: 1 hour; Yield: 4 servings 

Coconut oil, unrefined	2 tablespoons
Chicken legs, skin on, bone-in; pat dry	4
Salt, kosher	1 ½ teaspoons
Mushrooms, cremini; quartered	1 cup
Shallot; finely chopped	1 large
Garlic; finely chopped	3 large cloves
Curry powder	1 tablespoon
Turmeric, ground	1 teaspoon
Coconut milk; well shaken and stirred	13.5 ounces
Water	1/3 cup
Fish sauce	1 tablespoon
Coconut milk, evaporated	½ cup
Cilantro, freshly chopped	Garnish
Chile oil	Garnish

1. Heat the coconut oil in a high-sided medium skillet over medium-high heat. 
2. Sprinkle the chicken evenly with salt. 
3. Place the chicken in the skillet skin side down; cook, undisturbed, until the skin is golden brown and crispy, about 8 minutes. 
4. Transfer to a plate, reserving the rendered fat in the skillet; set aside. 
5. Add the mushroom to the skillet; cook over medium-high heat, stirring occasionally, until golden brown, 6 to 8 minutes. 
6. Add the shallots; cook stirring often, until softened, abut 3 minutes. 
7. Add the garlic, curry powder, and turmeric; cook, stirring constantly, until fragrant, 30 seconds. 
8. Stir in the coconut milk, water, and fish sauce until combined. 
9. Return the chicken to the skillet, skin side up. 
10. Bring to a simmer over medium-high heat. 
11. Reduce heat to medium-low; cook, uncovered, swirling the pan occasionally, until the sauce is thickened and a thermometer inserted in the thickest portion of the chicken registers 165°F, 20 to 25 minutes. 
12. Transfer the chicken to a shallow serving bowl. 
13. Add the evaporated coconut milk to the skillet, and stir to combine; pour the curry evenly over the chicken. 
14. Garnish with cilantro and chile oil, and serve with rice. 

Recipe from Food & Wine Annual 2025.

Thai salmon bake

Active: 10 minutes; Total: 45 minutes; Serves: 4

Garlic, crushed	2 cloves
Ginger, peeled, finely chopped	¾-inch piece
Coconut milk,	14 ounces
Sugar, coconut	1 tablespoon
Thai 7 Spice seasoning	1 ½ teaspoon
Fish sauce	2 tablespoons
Lime juice, freshly squeezed	1 tablespoon
Shallots, finely chopped	3 large
Cilantro, finely chopped	2 tablespoons
Salmon fillets, skin on	20 ounces
Asparagus, cut into ¾-inch piece	9 ounces
Rice, basmati, cooked

1. Preheat your oven to 400°F. 
2. Place the garlic, ginger, coconut milk, sugar, seasoning, fish sauce, and lime juice in a medium-sized bowl, and mix together; then add the shallots and cilantro. 
3. Place the salmon, skin side down, and the asparagus on a sheet pan; pour the sauce over the top. 
4. Cover with foil, and bake for 35 minutes; serve with rice. 

Recipe from Sheet Pan Dinners by Jenny Tschiesche & Liz Franklin.

Chicken khao soi

Chiles, African Bird’s Eye, whole, dried	3 or 4
Shallots, halved	2 medium
Garlic, chopped	8 cloves
Ginger, peeled, chopped	2-inch piece
Turmeric, peeled, chopped	2-inch piece
Cilantro stems, chopped	¼ cup
Coriander, ground	1 tablespoon
Curry powder	1 teaspoon
Oil, vegetable	2 tablespoons
Coconut milk, unsweetened	28 ounces
Chicken broth, low-sodium	2 cups
Chicken thighs, boneless, skinless, halved lengthwise	1 ½ pounds
Noodles, bean threads, cooked	1 package
Fish sauce	3 tablespoons
Sugar, light brown	1 tablespoon
Salt, kosher
Onions, red, sliced
Lime, cut into quarter sections	1

1. In a small bowl, add the chiles with enough boiling water to cover (or float); cover with a small plate, let steep for at least 30 minutes, reserve the water and chop the chiles. 
2. In a food processor, purée the chiles, shallots, garlic, ginger, turmeric, cilantro stems, coriander, curry powder, and 2-tablespoons of the soaking liquid; add more soaking liquid by tablespoonful, if needed, until smooth. 
3. Heat the oil in a large heavy pot over medium heat. 
4. Add the khao soi paste; cook, stirring constantly, until slightly darkened, about 4 to 6 minutes. 
5. Add the coconut milk and broth; bring to a boil, and add the chicken. 
6. Reduce heat, and simmer until the chicken is tender, about 20 to 25 minutes. 
7. Transfer the chicken to a plate; let cool slightly, then shred the meat. 
8. Return the meat to the pot with the fish sauce and sugar, season with salt or more fish sauce to taste. 
9. In a small skillet, heat some oil and fry half of the sliced onions. 
10. Divide the cooked noodle among bowls, ladle the soup over, and then sprinkle with cilantro, give it a dash of chili oil, top with slices of fried and raw onion, and a spritz of lime juice.

Recipe adapted from Bon Appetit

Thai green chicken curry

Vegetable oil	1 tablespoon
Shallot, finely chopped	1 large
Ginger, grated	1 ounce
Thai green curry paste	6 tablespoons
Chicken thigh, cut into bite-sized pieces	1 pound
Coconut milk	3 ½ cups
Chicken stock	1 cup
Soy sauce	1 tablespoon
Thai fish sauce	3 tablespoons
Snow peas	2 cups
Bean sprouts	2 cups
Cilantro leaves, chopped	1 bunch
Rice, cooked
Spring onions, thinly sliced	5 to 6
Lime, cut into wedges	1

1. Combine the oil and shallot in the pressure cooker, press Sauté, and cook for 3 to 5 minutes, until just golden. 
2. Stir in the ginger and curry paste, and cook for 1 minute. 
3. Add the chicken, and cook for 1 to 2 minutes, stirring to coat well. 
4. Add the coconut milk and stock. 
5. Lock the lid, bring to high pressure, and cook for 10 minutes; let cool naturally. 
6. Stir in the soy sauce, fish sauce, snow peas, and beansprouts, and cook for 2 to 3 minutes, until the vegetables are hot but still slightly crisp. 
7. Taste and adjust the seasoning as needed. 
8. Stir in half of the cilantro, and spring onions. 
9. Spoon onto warmed plates, and sprinkle with the remaining cilantro and onions. 
10. Serve with lime wedges. 

Recipe from The Pressure Cooker Cookbook by Laura Washburn