Healthier Easy Thai Chicken Curry Chiang Mai Style Recipes

CHIANG MAI CURRY NOODLES (KAO SOI)

In Northern Thailand, kao soi is a meal for one, served up in an enormous bowl and garnished with a playful tangle of crunchy egg noodles fried crisp for a contrast in texture to the tender noodles and smooth, sunny-colored sauce. The standard condiments include Chinese-style ground chilies in oil, chopped pickled cabbage and wedges of lime. *** To make crispy noodle nests, you'll need about ½ lb thin fresh egg noodles. Heat about 2 cups vegetable oil in a wok or small, deep skillet to about 375 F. Carefully add a handful of noodles, let it sizzle and brown a few seconds, turn gently with tongs, and transfer the "nest" to a platter to cool. Serve in individual soup bowls with chopsticks or forks for the noodles, and big spoons for the delicious curry sauce. Recipe courtesy of Nancie McDermott.

Provided by Sandi From CA

Categories Curries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

Chiang Mai Curry Noodles (Kao Soi) image

Steps:

Heat the vegetable oil in a medium saucepan over medium heat, and then add the garlic. Toss well and add the red curry paste, mashing and stirring to soften it in the oil, about 1 minute. Add the chicken and cook 1 to 2 minutes, tossing now and then to brown it evenly and mix it with the curry paste.
Add the coconut milk, chicken broth, turmeric, soy sauce, sugar and salt and stir well. Bring to a gentle boil and adjust heat to maintain a lively simmer. Cook about 10 minutes until meat is cooked through.
Stir in lime juice, remove from heat and cover to keep curry warm while you prepare the noodles.
Cook the noodles in a large pot of rapidly boiling water until tender but still firm, as little as 2 minutes for fresh noodles and 7 minutes or more for dried. Drain, rinse well in cold water, drain again and divide the noodles among individual serving bowls. Ladle on hot curry, and sprinkle each serving with the shallots, cilantro and green onions. Serve hot and garnish with crunchy noodle nests as noted in description if using.

Ingredients

2 tablespoons vegetable oil
1 tablespoon finely chopped garlic
2 tablespoons red curry paste or 2 tablespoons panang curry paste
3/4 lb boneless beef such as tri-tip steak or 3/4 lb flank steak, thinly sliced crosswise into 2-inch strips
2 cups unsweetened coconut milk
1 3/4 cups chicken broth
2 teaspoons ground turmeric or 2 teaspoons curry powder
2 teaspoons dark soy sauce or 2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon salt
2 tablespoons freshly squeezed lime juice
1/2 lb angel hair pasta or 1/2 lb spaghetti
1/3 cup coarsely chopped shallot
1/3 cup coarsely chopped fresh cilantro
1/3 cup thinly sliced green onion

CHIANG MAI CHICKEN CURRY

A peanut curry from Thailand and Myanmar (Burma). Can be made with pork. As an option, add a few tablespoons of diced fresh chillies with the onion and ginger for some heat.

Provided by Da Huz

Categories Curries

Time 1h10m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

Chiang Mai Chicken Curry image

Steps:

Dice the chicken into 1/2" cubes.
Heat the oil, fry the garlic for 1 minute.
Add curry paste and fry for 2 minutes.
Add the rest of the ingredients as well as 2 cups of water. Bring to the boil, then simmer for 1 hour (if using pork, simmer 1 1/2 hour).
Serve with steamed rice (jasmine or basmati).

Nutrition Facts : Calories 385, Fat 28.5, SaturatedFat 6.3, Cholesterol 95.5, Sodium 795.5, Carbohydrate 9.8, Fiber 1, Sugar 7.6, Protein 22.6

Ingredients

1 lb chicken thigh
2 tablespoons vegetable oil
2 garlic cloves, crushed
2 tablespoons Thai red curry paste
1/2 onion, finely diced
2 inches ginger, grated
4 tablespoons peanuts, coarsely chopped
3 tablespoons tamarind puree
2 tablespoons fish sauce
2 tablespoons palm sugar

HEALTHIER, EASY THAI CHICKEN CURRY- CHIANG MAI STYLE

I love this dish. It's called Chiang Mai Curry with Chicken. I learnt this when I was at the 'Chiang Mai Thai Cookery School'in Thailand. The reason it is healthier than the other Thai curries is that it doesn't contain coconut milk. I usually whip this dish up when friends come a-calling and they love it! It can be a tad spicey- it all depends on the type of red curry paste you use. It's really easy to prepare (takes about 10 minutes, the rest of the time is the marinating time.

Provided by zoukncook

Categories Curries

Time 55m

Yield 2-4 serving(s)

Number Of Ingredients 10

Healthier, Easy Thai Chicken Curry- Chiang Mai Style image

Steps:

Mix chicken with curry paste, fish sauce, palm sugar and curry powder. Mix well. And leave for 30minutes (or longer).
Put oil in a wok and saute the chicken and marinade until the outside of the chicken starts to turn white.
Add water and bring it to the boil.
Add 3/4 of the peanuts, 3/4 of the ginger and tamarind juice. Simmer for 10 minutes until the sauce becomes thick (add more water if the sauce is too thick).
Garnish with remaining slices of ginger and peanuts.
Serve with steaming rice.

Nutrition Facts : Calories 319.7, Fat 24.3, SaturatedFat 3.5, Sodium 1565.1, Carbohydrate 22.6, Fiber 2.5, Sugar 14.6, Protein 6.4

Ingredients

2 cups chicken breasts, -cut into 1 inch pieces
2 tablespoons fish sauce
2 tablespoons palm sugar (or dark brown sugar)
1 teaspoon normal curry powder
2 tablespoons oil
3 tablespoons Thai red curry paste
1 cup water (less if you like a thicker sauce, more if you like a watery sauce)
3 tablespoons roasted peanuts
1/2 cup fresh ginger, -skin removed and cut into strips
3 tablespoons tamarind juice

THAI STYLE CURRY WITH CHICKEN THIGHS AND CAULIFLOWER

This sweet and spicy dish will warm you right up on a dreary night! My best friend taught me how to make this for when her Thai godsons came to visit. I don't know if its terribly authentic, but its "picky young thai boy" approved! Serve with rice, naan, pita or by itself. Some other veggies you might like to add or substitute can include: sugar peas, baby corn, bok choy, whole button mushrooms, bean sprouts (rinsed very thoroughly), green beans, sliced lotus pod, & peanuts.

Provided by garden_cook

Categories Curries

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

Thai Style Curry With Chicken Thighs and Cauliflower image

Steps:

Start by prepping all your veggies while your skillet comes to temperature on low, with a drop of oil or butter just enough to coat the pan.
Add the chicken and keep turning over. If your chicken browns your pan is too hot. Bring to temperature and add your chopped garlic when most of the raw pink is no longer visible. Simmer together until the pink is completely gone.
Use 1 tbs of curry and sprinkle in over the chicken with your other spices, minus sugar. Add the other tbs to the cauliflower which is still off to the side.
Add your coconut milk, sugar, and and other veggies minus the cauliflower and pineapple. Bring to a simmer.
Now you can add the cauliflower and pineapple. Simmer covered until the cauliflower breaks down and looks almost like rice; this will take 20-30 minutes. Stir occasionally.

Nutrition Facts : Calories 433.4, Fat 21.1, SaturatedFat 14.2, Cholesterol 125.5, Sodium 487.6, Carbohydrate 29.6, Fiber 5.5, Sugar 18.5, Protein 36

Ingredients

2 lbs skinless chicken thighs, chopped to 3 inch cubes
1 head cauliflower, coarsely chopped
2 carrots, peeled and sliced into rounds
6 large baby portabella mushrooms, sliced
3 garlic cloves, chopped
1 medium yellow onion, chopped
1 lb pineapple chunk
1 (14 ounce) can unsweetened coconut milk
1 chili pepper, of your choice whole or unseeded
1 teaspoon kosher salt, to taste
1 teaspoon black pepper
1/2 teaspoon chili powder, to taste
2 teaspoons sugar
2 tablespoons jamaican style curry powder, or homemade paste with fish oil

THAI CHICKEN CURRY PASTRIES

A consistant hit for me at house parties which can be made ahead of time and thrown in the oven. This is a result of tweaking and combining two recipes that produce an excellent appetizer or finger food. Phyllo dough can be a little messy/flaky to deal with but I find easier and healthier than deep frying with regular dough; just work quickly with the dough as it'll dry out.

Provided by Dr. Sessions

Categories Lunch/Snacks

Time 38m

Yield 6-8 pastries, 4-6 serving(s)

Number Of Ingredients 11

Thai Chicken Curry Pastries image

Steps:

Heat oil in wok or frying pan, add in onion and garlic, cooking over low medium heat until golden.
Raise heat to medium high and add in chicken, stir frying until it changes color.
Add oyster sauce and pepper, stir and cover, reducing to low heat for 5 minutes.
Stir in potatoes, sugar, and curry powder, cover and cook 5 more minutes.
Remove from heat and allow to cool.
Lay out phyllo dough strips, three strips thick, lightly coat with melted butter, and place filling in the middle. Fold into triangle or square shape, or whatever shape you like.
Bake in oven at 375 for 10 minutes on baking sheet, or until lightly browned.

Nutrition Facts : Calories 546.3, Fat 15.5, SaturatedFat 4.6, Cholesterol 95.1, Sodium 902.3, Carbohydrate 65.6, Fiber 3.2, Sugar 10.8, Protein 34.2

Ingredients

1 tablespoon oil
2 teaspoons garlic, finely chopped
500 g ground chicken
1/4 teaspoon ground black pepper
2 teaspoons curry powder
1 cup potato, cooked and cubed
3 tablespoons white sugar
3 tablespoons oyster sauce
1/2 cup onion, finely chopped
1 tablespoon butter, melted
18 phyllo pastry sheets

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