Chickenthaicurry Recipes

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.

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.

Steps:

• Place the rice noodles in a bowl. Pour the boiling water over the noodles; set aside.
• Heat the oil in a large wok or skillet over medium-high heat. Cook and stir the onion, zucchini, and mushrooms until softened; remove from skillet, reserving the oil, and set aside.
• Reheat the remaining oil in the skillet. Cook and stir the chicken in the hot oil until no longer pink, about 5 minutes. Return the vegetable mixture to the skillet and add the fish sauce, curry paste, and sugar; stir to coat the chicken and vegetables with sauce.
• Drain the rice noodles and add to the mixture. Pour the coconut milk into the skillet and stir to combine. Sprinkle with cilantro to serve.

Steps:

• Combine cocnut milk, potatoes, nam pla, curry powder, and cloves.
• Simmer 15 minutes.
• Add chicken; cover, increase heat and cook until chicken and potatoes are tender, about 8 minutes.
• Stir occasionally.
• Serve with rice.

Steps:

• Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.

Steps:

• For the sauce: In a medium bowl, combine all of the sauce ingredients, whisk until thoroughly combined and set aside.
• For the chicken: Cook the whole wheat linguine al dente according to box directions. Drain and rinse under cold water and spray lightly with olive oil cooking spray so it does not stick and set aside.
• Coat a large nonstick skillet with cooking spray and add onions. Cook until translucent and beginning to brown, about 5 to 10 minutes. Add the chicken, season with salt and pepper and stir in curry powder. Saute chicken until lightly brown. Add the peanut butter and allow it to melt to coat the chicken.
• Add the roasted red peppers, water chestnuts and scallions and season with salt and pepper as you like. Saute for a few minutes just to release flavor.
• Pour the coconut curry sauce over the chicken and vegetables and stir gently. Cook just until warmed through and thickened a bit, about 3 to 5 minutes. Season with salt and pepper, as needed. Garnish with chopped mint and cilantro. Serve with lime wedges, if desired.
• SUZY'S SERVING OPTIONS: (Serves four or more ? can be doubled easily)
• Family Style ? Put linguine in a large deep platter or decorative bowl and pour mixture over the top. Toss gently with tongs. Garnish with fresh lime juice, and chopped scallions or herbs.
• Low Carb Diets ? On a large dinner plate place Boston lettuce leaves in a fan covering the entire plate. Place 1/4 of the chicken mixture on top and drizzle with fresh lime juice and garnish with scallions. The sauce will form a natural salad dressing for the lettuce.
• Individual Plates: Each serving is 2 oz. dry pasta and 1/4 of the chicken mixture. Garnish it with fresh lime juice, a lime wedge and scallions or herbs. Serve it on a small exotic plate for added presentation.
• NOTE: You may substitute shrimp or tofu for the chicken and it is equally delicious!!

Steps:

• Make up the chicken stock in a measuring jug and add the fish sauce, demerara sugar, lemongrass paste, coriander paste, tumeric and kaffir lime leaves.
• In a pan add the red thai curry paste to 1 tbsp of the coconut milk and cook until sizzling - add chicken and cook until chicken is browned and coated in the thai red curry and coconut mixture then add the red chilli.
• Add the remaining coconut milk and chicken stock mixture and bring to a simmer - add the sweet potato and simmer until the chunks are tender (usually takes around 15 - 20 minutes depending of size of chunks). If using baby sweetcorn add about 5 minutes before the end. Add the spinach 2 minutes before the end to wilt through.
• Squeeze the juice of 1/2 lime over at the end and serve with sticky rice.

Steps:

• Cut onion, bell pepper, and eggplant into bite size pieces and set aside. (I like large chunks on my spoon, so I don't cut them too small).
• Shred carrots with a vegetable peeler and set aside.
• Cut tomatoes in half and set aside.
• Cut chicken into bite size pieces and set aside.
• Pour the oil into a five-quart pot and put over medium heat.
• When the oil is hot, but not smoking, add the Thai Red Curry Paste and stir, sautéing for about 2 minutes. (I like my Thai Red Curry the same as I ate it in Thailand, very spicy. Therefore, I use about 6 to 8 tablespoons of curry paste. My guess is most people would use about five. Any less, what's the point? Use your judgment for what you like.).
• Add the coconut milk and chicken stock, then throw the chicken bullion cube in the pot and stir.
• After the liquid begins to boil, add the vegetables, carrots, and tomatoes.
• Add sugar, lemon juice, sweet basil leaves, and crushed basil, then bring to a boil again. (I usually turn the heat down and allow the vegetables to cook for about five minutes or so before adding the chicken.).
• Add the chicken and bring to a boil. Turn the heat down and simmer for about five more minutes.
• Serve with hot Jasmine rice.

Steps:

• Heat oil over medium-high until hot.
• Stir in 5 spice powder, garlic powder, ginger, peppers, soy sauce and salt.
• Add chicken, cook and stir for 5-8 minutes or until coated with spices and no longer pink.
• Add chicken broth, curry, vinegar and coconut milk. Stir.
• Bring to a boil.
• Reduce heat and simmer uncovered for 20-25 minutes, stirring occasionally.
• Add vegetables to skillet and bring to a boil.
• Cook for 3-5 minutes or until vegetables are tender - crisp.
• Serve over rice.

Steps:

• Heat the oil in a large saucepan over medium and cook the onion for 5 minutes.
• Add the curry paste and garlic then cook, stirring, for about 1 minutes.
• Add the coconut milk, chicken broth, fish sauce, sugar, red pepper flakes and salt then bring to a boil.
• Add the vegetables and reduce heat and simmer until vegetable are soft.
• Squeeze lime juice over chicken then add chicken and basil to the pot.
• Cook until chicken is completely cooked.
• Serve over Jasmine Rice.

Steps:

• Toss chicken with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir 2-3 minutes or until outside surface of chicken is no longer pink. Add green onions and garlic; cook 1 minute longer., In a small bowl, mix cornstarch and stock until smooth; stir into pan. Add coconut milk, lime juice, curry paste and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until sauce is slightly thickened. Serve with rice; sprinkle with coconut.

Steps:

• Peel shallots or onion and cut in half from top to root. Lay the cut sides flat on a board and thinly slice. Very finely slice the lemongrass, starting at the thinner end, stopping towards the base when it gets tough (often described as 'woody' and white in the centre).
• Heat the oil in a wok or large saucepan for a couple of minutes until the oil separates (it looks more liquid at this point). Add the shallots or onion. Fry for 3-5 mins, until soft and translucent. Stir in the curry paste and cook for 1 min, stirring all the time.
• Add chicken pieces and stir until they are coated. Add the lemongrass, fish sauce, sugar, lime leaves and coconut milk. Bring slowly to the boil, then reduce heat and simmer, uncovered, for 15 mins until the chicken is cooked. Stir the curry a few times while it cooks, to stop it sticking and to keep the chicken submerged.
• While the chicken is cooking, strip the leaves from the coriander stalks, gather into a pile and chop very roughly. Taste the curry and add a little more curry paste and salt if you think it needs it. Stir half the coriander into the curry and sprinkle the rest over the top. Serve with Thai jasmine or basmati rice.

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.

Steps:

• Heat the oil in a large wok, add the garlic, saute.
• Add the curry, ginger and the thicker cream on top of the can of coconut milk to the wok, whisk.
• Now add the rest of the coconut milk in along with everything but the chicken and pineapple, whisk.
• Bring to a slow boil for 7 minutes, then discard the lemongrass Add the chicken and pineapple and cook till the chicken is no longer pink inside, about 7-9 minutes.
• Serve over Jasmine rice and top with green onion.
• Soooooooooooooo yummy!

Steps:

• Heat oil in a large heavy pot over medium heat. Add curry paste and cook, stirring, until fragrant, about 1 minute. Add carrots, onion, and pepper and cook, stirring occasionally, until onion is translucent, about 10 minutes.
• Add potatoes, chicken, coconut milk, and 1 1/2 cups water and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 minutes. Divide curry among bowls and top with herbs.

Steps:

• Put 225g new potatoes, cut into chunks, in a pan of boiling water and cook for 5 minutes.
• Add 100g trimmed and halved green beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.
• In a wok or large frying pan, heat 1 tbsp vegetable or sunflower oil until very hot, then drop in 1 chopped garlic clove and cook until golden, this should take only a few seconds. Don't let it go very dark or it will spoil the taste.
• Spoon in 1 rounded tbsp Thai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.
• Next, pour in a 400ml can of coconut milk and let it come to a bubble.
• Stir in 2 tsp Thai fish sauce and 1 tsp caster sugar, then 450g bite-size chicken pieces. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
• Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add 2 finely shredded lime leaves (or 3 wide strips lime zest).
• Add a good handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.
• Scatter with lime to garnish and serve immediately with boiled rice.