Bangkok Chicken Curry Recipes
THAI CHICKEN CURRY
This is a Thai chicken curry recipe I've been perfecting for many years. It is extremely flavorful, and the potatoes come out perfect, my favorite part of the dish. Serve over basmati rice.
Provided by bluremi
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 6
Number Of Ingredients 19
Steps:
- Heat sesame oil over medium heat in a large saucepan. Saute onion and garlic in the hot oil until garlic begins to brown, 3 to 4 minutes. Add potatoes, carrots, curry paste, ginger, fish sauce, chile paste, and coriander; stir until evenly coated and well mixed.
- Stir coconut milk and 1/2 cup water into the saucepan. Season with salt and pepper. Cover, reduce heat to low, and simmer for 10 minutes. Stir in chicken, zucchini, and bell pepper. Continue to simmer, covered, until chicken is no longer pink in the center, about 5 minutes more.
- Dissolve cornstarch in remaining 1/2 cup water in a small bowl; stir into the simmering mixture. Uncover, raise heat to high, and bring to a boil. Continue to boil for 3 to 4 minutes. Remove from heat. Stir in cilantro and lime juice just prior to serving.
Nutrition Facts : Calories 295.2 calories, Carbohydrate 19.2 g, Cholesterol 43.1 mg, Fat 16.9 g, Fiber 3.8 g, Protein 19.1 g, SaturatedFat 13.1 g, Sodium 352.9 mg, Sugar 4.9 g
BANGKOK CHICKEN CURRY
If you've ever wanted to make Thai food at home, you have to try this! It's a great "impress your friends" dish.
Provided by Simply Fresh Cooking
Categories Curries
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- 1. Bring a large pot of water to a boil (about 4 quarts). Add rice and boil for 40 minutes, or until rice is tender, then drain.
- 2. While rice is boiling, begin cleaning and prepping the vegetables and other ingredients. When cooking with a wok, it's important to have everything right next to the wok and ready to go because of the high cooking temps. You'll need to be prepared to be stirring constantly.
- 3. When rice has been drained and plated, heat the wok on high until it starts to smoke slightly. Then add oil and dried chilis. Next add chicken and cook stirring constantly until it's cooked on the outside. Add curry paste and stir, allowing the curry paste melt in the hot wok. After it's been mixed thoroughly with the chicken- add garlic, sriracha, and fish sauce. Continue stirring constantly and add bell peppers; cook for 1 minute then add onion and cook until fork tender, but still slightly crisp. Stir in bamboo shoots, salt and pepper. Stir in coconut milk and bring to a boil. Turn off heat, add fresh basil and serve over cooked brown rice.
Nutrition Facts : Calories 469, Fat 13.2, SaturatedFat 1.7, Cholesterol 56.6, Sodium 1405.8, Carbohydrate 63.3, Fiber 11.3, Sugar 11, Protein 28.6
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