Thai Curried Chicken Thighs 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
CURRIED CHICKEN THIGHS
Steps:
- Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown. Flip chicken and continue to cook until golden brown. Remove chicken to a plate.
- Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots and toss to coat. Add chicken stock and bring to a simmer.
- Place chicken thighs back into skillet and stir in broccoli. Cover and simmer for 15 minutes to cook chicken.
- Stir in cream and peas. Season to taste. Serve with basmati rice.
THAI CURRIED CHICKEN THIGHS
This is from "Just Cook This" on Discovery Channel. A great, easy marinade/sauce that comes together in a few minutes, and really gives chicken a spicy, limey and coconutty flavor you always look for in Thai food. Seve with white rice and top with chopped peanuts and cilantro.
Provided by kjshay
Categories Asian
Time 30m
Yield 8 thighs, 4 serving(s)
Number Of Ingredients 6
Steps:
- Trim chicken of any extra fat. Zest and juice the lime. In a large bowl, combine coconut milk, cumin, curry, chili paste, lime zest and juice, mix well.
- Reserve about 1/3 of the sauce for after, but add the chicken to the rest. Mix well, cover and marinate-anywhere from 15 minutes to overnight.
- Heat bbq or grill pan and cook chicken on both side until cooked though-those cool grill marks are perfect here. While the chcken cooks, simmer the extra sauce in a small pot to thicken.
- Slice into strips, serve on top of rice with a little extra sauce and a sprinkle of cilantro.
Nutrition Facts : Calories 375.3, Fat 24.2, SaturatedFat 17.7, Cholesterol 114.5, Sodium 173.1, Carbohydrate 11.5, Fiber 3.2, Sugar 6.7, Protein 30.3
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