THAI RED CHICKEN CURRY
This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!
Provided by THEKNACKEREDCHEF
Categories World Cuisine Recipes Asian Thai
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
- Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 11.2 g, Cholesterol 58.5 mg, Fat 15.8 g, Fiber 1.9 g, Protein 25.4 g, SaturatedFat 6.4 g, Sodium 147.2 mg, Sugar 3.6 g
THAI RED CHICKEN CURRY FOR BEGINNERS
This is a very simple, yet very tasty, Thai red curry recipe. All the ingredients can be found in your grocery store. Specialty Asian shops are also a good source for Thai ingredients. Serve over rice or noodles.
Provided by Duan van der Westhuizen
Categories World Cuisine Recipes Asian Thai Main Dishes Curry
Time 50m
Yield 6
Number Of Ingredients 16
Steps:
- Heat olive oil a large nonstick pan or skillet over medium-high heat. Add shallots and stir-fry until soft, 3 to 5 minutes. Add bell pepper, chile pepper, ginger, and garlic; stir-fry for 3 minutes. Pour in 1/4 of the coconut milk and stir in curry paste until well distributed.
- Add chicken, 1/4 cup Thai basil, brown sugar, lime juice, and fish sauce. Cook and stir until chicken is no longer pink in the center and juices run clear, 7 to 10 minutes.
- Add the rest of the coconut milk and diced tomato to the pan and bring to the boil. Simmer over medium heat for 10 to 15 minutes more. Serve with remaining basil and scallions on the side as a garnish.
Nutrition Facts : Calories 345.1 calories, Carbohydrate 14.1 g, Cholesterol 64.6 mg, Fat 21.1 g, Fiber 2 g, Protein 26.6 g, SaturatedFat 13.5 g, Sodium 166 mg, Sugar 5.5 g
THAI RED CURRY WITH CHICKEN
You don't need too many special ingredients on hand to make this delicious Thai red curry meal!
Provided by Jordan VanDijk
Categories Main Dish Recipes Curries Chicken
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 15 minutes. Keep warm until ready to use.
- Meanwhile, heat 1 tablespoon oil in a large saute pan over medium-high heat. Add chicken, 1/2 of the garlic, salt, and pepper. Cook and stir until chicken is browned and the juices run clear, 8 to 10 minutes. Remove chicken to a plate.
- Add remaining oil to the same pan. Saute remaining garlic and ginger until fragrant, about 1 minute. Stir in chile paste. Add coconut milk and stir until blended. Simmer for 5 minutes.
- Add chicken broth, lemongrass, lime leaves, lime juice, and fish sauce. Simmer, uncovered, for 10 minutes.
- Add chicken and broccoli, and simmer gently for 10 more minutes. Taste and season as necessary. Serve over warm rice.
Nutrition Facts : Calories 596.9 calories, Carbohydrate 51.9 g, Cholesterol 66.1 mg, Fat 31.7 g, Fiber 3.1 g, Protein 30.5 g, SaturatedFat 21 g, Sodium 532.2 mg, Sugar 2.8 g
THAI RED CHICKEN
This recipe comes from "1000 Classic Recipes for Every Cook". I found it in my search for ZWT recipes.
Provided by ddav0962
Categories Curries
Time 45m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat sunflower oil in a large preheated wok or saucepan.
- Thinly slice the chicken. Add the chicken to the pan and stir fry for 5 minutes.
- Add the garlic, curry paste, ginger, tamarind and lime leaves to the pan and stir fry about a minute more.
- Peel and dice the sweet potato. Add the coconut milk and sweet potato to the mixture in the pan and bring to a boil. Allow to bubble over a medium heat for 20 minutes, or until juices start to thicken and reduce.
- Add the cherry tomatoes and cilantro to the curry and cook for a further 5 minutes, stirring occasionally. Transfer to serving plates and serve hot with cooked rice.
Nutrition Facts : Calories 894.9, Fat 36.8, SaturatedFat 29.8, Cholesterol 72.8, Sodium 234.4, Carbohydrate 115.6, Fiber 3.3, Sugar 100.3, Protein 28.1
THAI RED CHICKEN CURRY
I re-created a favorite dish from a restaurant, and now I cook it almost weekly for my family. On a busy night, frozen stir-fry veggies really speed things up. -Mary Shenk, DeKalb, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Combine the first five ingredients in a large skillet. Bring to a boil; reduce heat and simmer 5 minutes., Stir in vegetables; return to a boil. Reduce heat and simmer, uncovered, for 9-11 minutes or until vegetables are tender and sauce thickens slightly., Add chicken; heat through. Serve with rice. Sprinkle with cilantro if desired.
Nutrition Facts :
THAI RED CURRY CHICKEN & VEGETABLES
The key to this curry chicken is getting complex flavors without heaviness. For the veggies, I like colorful pea pods, sweet red peppers and water chestnuts. -David Dahlman, Chatsworth, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Place chicken in a greased 8-in. square baking dish. In a small bowl, mix coconut milk, curry paste and salt; pour over chicken., Bake, covered, 18-22 minutes or until chicken is no longer pink. Meanwhile, cook vegetables according to package directions; drain. Serve chicken with rice and vegetables.
Nutrition Facts : Calories 511 calories, Fat 14g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 606mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 5g fiber), Protein 41g protein. Diabetic Exchanges
THAI RED CURRY CHICKEN BAKE
This baked chicken dish is an easy take on Thai red curry, made in the oven. Serve with steamed rice.
Provided by KYALALA
Categories World Cuisine Recipes Asian Thai Main Dishes Curry
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Season chicken thighs with salt and pepper and place in a roasting pan.
- Mix coconut milk, curry paste, and brown sugar in a bowl until well blended. Pour over chicken. Place onions on top of chicken and cover with aluminum foil.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 minutes to 1 hour. An instant-read thermometer inserted near the bone should read 180 degrees F (82 degrees C).
Nutrition Facts : Calories 454.1 calories, Carbohydrate 12.5 g, Cholesterol 102.6 mg, Fat 36.4 g, Fiber 1.5 g, Protein 33.4 g, SaturatedFat 21.9 g, Sodium 535.6 mg, Sugar 7.3 g
THAI RED CHICKEN CURRY WITH PINEAPPLE
Just took a general idea from other recipes and combined the bits that worked and had positive feedback for this chicken and pineapple curry dish.
Provided by Steve Cannon
Categories World Cuisine Recipes Asian Thai
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a wok over medium heat. Add curry paste, fish sauce, lemongrass, and ginger and cook and stir to release the oils, about 30 seconds. Add chicken, stir to coat, and cook until browned and no longer pink in the center, 5 to 7 minutes. Stir in bell peppers and onions and cook for 1 minute. Add coconut milk and pineapple; simmer until sauce thickens, 15 to 20 minutes.
- Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Taste and adjust seasonings in curry before serving over cooked rice.
Nutrition Facts : Calories 622 calories, Carbohydrate 92.7 g, Cholesterol 32.3 mg, Fat 18.4 g, Fiber 4.3 g, Protein 21.2 g, SaturatedFat 13.3 g, Sodium 367 mg, Sugar 11.1 g
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5/5 (184)Total Time 25 minsCategory MainsCalories 530 per serving
- Add curry paste and Extras (if using jar paste) and cook for about 2 minutes so it "dries out" (See video)
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- Heat the oil in a large pot or Dutch oven over medium heat. Add in the shallot and cook until translucent, about 3-5 minutes.
- Add in the chicken and cook until the surface turns white. Add in the curry paste and sauté, stirring constantly, until the curry paste is fragrant and has deepened in color.
- Slowly pour in the coconut milk. Stir in the lime leaves, brown sugar, and fish sauce. Cover and simmer for 15 minutes.
- Uncover, add in the red bell pepper, and simmer for another 1-2 minutes until the bell pepper is tender. Serve over rice and garnish with cilantro and a juicy squeeze of lime.
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From onceuponachef.com
Cuisine Asian, ThaiTotal Time 30 minsCategory DinnerCalories 649 per serving
- Heat the oil over medium-low heat in a large nonstick pan. Add the light scallions, garlic, and jalapeño and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown.
- Add the coconut milk, red curry paste, fish sauce, and brown sugar and whisk together. Bring to a gentle boil, then reduce heat and simmer until thickened, a few minutes. Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 6 minutes. (Do not let the sauce boil; the idea is to cook the chicken gently so that it's tender.) Stir in the lime juice, dark scallion greens, and cilantro. Taste and adjust seasoning with more lime, if necessary. Serve with jasmine rice.
- Note: As always, take care when working with jalapeño peppers. If you touch the seeds or ribs, be sure to wash your hands well and avoid touching your eyes.
- Note: It's important to wait until you're ready to eat to cook the chicken. If you want to get a head start, prepare the sauce up until the point when the chicken is added. Take it off the heat and then poach the chicken right before serving. If the chicken sits in the hot curry sauce for too long before serving, it will overcook.
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