Curried Chicken Siam Recipes

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.

Steps:

• Remove stems and seeds from chili peppers. Place in a medium bowl and cover with boiling water. Let stand about 15 minutes or until softened. Drain. Chop chili peppers. Set aside.
• Meanwhile, for spice mixture, in a small bowl combine cilantro, lime peel, lemon grass or lemon peel, ginger, salt, nutmeg, cumin, and coriander. Set aside.
• Cut chicken into 1-inch pieces. Set aside.
• Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add onions; stir-fry about 2 minutes or until crisp-tender. Add spice mixture; stir-fry for 2 minutes.
• Add chicken; stir-fry for 3 to 4 minutes or until no pink remains. Discard lemongrass, if used.
• Add coconut milk, bamboo shoots, sweet pepper, and the chili peppers. Cook and stir for 2 to 3 minutes more or until heated through. Stir in basil. If desired, arrange cucumber slices around the rim of a serving plate. Add meat mixture to plate. Serve immediately with hot cooked rice.

Steps:

• Stir curry powder and vinegar in small bowl to blend. Melt butter in heavy large skillet over medium heat. Add onion and garlic; sauté until onion is translucent, about 6 minutes. Add curry mixture, stir 2 minutes. Add basil and crushed red pepper; stir 1 minute. Add broth, cream and coconut extract; boil until reduced to sauce consistency, about 6 minutes. Add chicken; stir until heated through. Season with salt and pepper.

Steps:

• Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. , Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.