JOHN'S THAI CHICKEN CURRY
The raw beansprouts add great texture to this dish and the fresh chilli adds a fiery heat. If you like it extra hot, serve with a spicy Thai chilli sauce
Provided by John Torode
Categories Dinner, Main course
Time 35m
Number Of Ingredients 16
Steps:
- 1 In a large, heavy-based pan, heat the vegetable oil with 1 tbsp of the coconut milk. When it's hot and starting to splatter, add the red curry paste. Stir and cook gently over a medium-low heat for 1-2 mins - it should start to change colour. Add the garlic, ginger, lime leaves and lemongrass, and turn up the heat a little. Stir and smell it - it will start to change from the smell of raw garlic and spices to roasted ones. As it turns dark red, add the stock cube and the palm sugar - it will melt and become even darker and richer. Add the sweet potato and the fish sauce, then stir until coated in the paste. Add the coconut milk and 200ml water . Stir, bring to the boil , then turn down to a simmer and cook for 12 mins.
- Meanwhile, mix the coriander, beansprouts and chilli. Cook and drain the noodles following pack instructions, then tip into in a large serving bowl. Taste the curry and season with some more fish sauce or sweeten with a little sugar if necessary. Turn up the heat and bring to the boil, then tip the chicken into the sauce. Return to the boil and simmer for 5-7 mins.
- Remove the lemongrass, then spoon the chicken over the noodles and sprinkle with the coriander, chilli and beansprout s to serve.
Nutrition Facts : Calories 830 calories, Fat 43 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 2.6 milligram of sodium
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
EASY THAI GREEN CHICKEN CURRY
John Torode's green curry is fresh, fragrant and hot - for a vibrant green colour, serve as soon as the chicken is cooked
Provided by John Torode
Categories Dinner, Main course
Time 55m
Number Of Ingredients 10
Steps:
- Scrape the thick, fatty part of the coconut milk into a warm wok. Cook it slowly, stirring all the time, until it starts to bubble and sizzle and just begins to split. Add the green curry paste and cook for 3-4 mins until the paste starts to release the true smell of South-east Asia.
- Add the chicken and stir well, coating it all in the paste. Add the rest of the coconut milk, lime leaves, lemongrass, galangal, palm sugar and half the fish sauce. Let the sauce bubble for about 10 mins, until the oil in the coconut milk starts to come through to the surface and the chicken is cooked. Add the pea aubergines and the rest of the fish sauce and cook for 5 mins more. Scatter on the Thai basil and serve with some jasmine rice.
Nutrition Facts : Calories 623 calories, Fat 42 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 46 grams protein, Sodium 1.7 milligram of sodium
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THAI CHICKEN CURRY - WELL PLATED BY ERIN
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4.9/5 (55)Calories 473 per servingCategory Main Course
- Place a rack in the center of your oven and preheat the oven to 375 degrees F. Season the chicken with salt and black pepper.
- In a large, ovenproof skillet, melt the coconut oil over medium-high heat. Add the chicken and sear on both sides until deeply golden brown. Transfer to a plate.
- Reduce the heat to medium low. Add the bell pepper, leek, garlic, and ginger, and stir to combine. Cook for 2 minutes, until slightly softened. Stir in the curry paste. Cook for 5 additional minutes, stirring often. Slowly pour in the coconut milk while stirring to combine. Return the reserved chicken to the skillet.
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CHEF JOHN'S 10 BEST CURRY RECIPES
From allrecipes.com
Author Carl HansonPublished Jan 3, 2020Estimated Reading Time 5 mins
- Creamy Cashew Chicken Curry. View Recipe. "Mooove over, real cream, this curry is made rich and creamy with (cow-free) cashew cream, which is remarkably similar to heavy cream in appearance, taste, and in-sauce behavior," says Chef John.
- Short Rib and Cauliflower Curry. View Recipe. The aromatic spicy-sweet sauce takes these short ribs way out of the ordinary. "This simple, braised beef short ribs recipe combines the best of our country's classic stews with the exotic spices we associate with the cuisine of Asia," says Chef John.
- Lamb Shank Vindaloo. View Recipe. Watch Chef John create an amazing curried lamb shank stew. He'll show you how to wake-up flavors and add delicious depth to the stew.
- Green Coconut Chicken. View Recipe. "The coconut milk adds a subtle sweetness and richness that makes it a great vehicle for moving around all kinds of tastes and textures," says Chef John.
- Chef John's Peanut Curry Chicken. View Recipe. "I decided to not follow any specific recipe from any particular country or culture, but instead I made a simple composite of every peanut curry I've ever come across," says Chef John.
- Chef John's Chicken Tikka Masala. View Recipe. "This is usually done with heavy cream, but I like to use coconut milk instead," says Chef John. "The subtle sweetness it provides works beautifully with the spices in the dish.
- Spring Pea Green Curry with Black Cod and Strawberry. View Recipe. Chef John makes a simple, vibrant green curry out of sugar snap peas, green curry paste, and chicken broth.
- Slow Cooker Red Curry Beef Pot Roast. View Recipe. "When you cross Southeast Asia and Midwest America, you get comfort food on the exotic side," says Chef John.
- Red Curry Butternut Squash. View Recipe. "This lovely red curry butternut squash is sweet, spicy, and mysterious," says Chef John. "If you've never worked with red curry before, be careful.
- Red Curry Flank Steak. View Recipe. "I love Thai food," says Chef John, "and in particular red curry beef, which is basically chunks of beef stew meat cooked slowly in a spicy, aromatic red curry sauce.
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