Grilled Thai Red Curry Chicken Recipes

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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



Thai Red Curry Chicken & Vegetables image

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

1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch pieces
1-1/3 cups light coconut milk
2 tablespoons red curry paste
1/2 teaspoon salt
1 package (16 ounces) frozen stir-fry vegetable blend
3 cups hot cooked brown rice

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



Thai Red Chicken Curry image

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

2 teaspoons olive oil
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon Thai red curry paste
1 cup sliced halved zucchini
1 red bell pepper, seeded and sliced into strips
½ cup sliced carrots
1 onion, quartered then halved
1 tablespoon cornstarch
1 (14 ounce) can light coconut milk
2 tablespoons chopped fresh cilantro

GRILLED THAI RED CURRY CHICKEN

I LOVE Thai Curry, but I didn't like the idea of simmering chicken in coconut milk for an hour and serving it all together...too many calories! This way you marinate to get the flavor and then cook the sauce separately to serve on the side (or not have any at all) Topping with lime slices and basil, also infuses extra flavor without adding calories. This isn't really a low-cal dish, just a LOWER calorie dish than the original. If you cannot find red curry paste look for asian chili paste and add equal amounts of that and powdered curry...it's not quite the same, but it'll do. (prep time does not include time to marinate)

Provided by CHRISSYG

Categories     Curries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14



Grilled Thai Red Curry Chicken image

Steps:

  • Pour coconut milk into 1 gal sized re-sealable bag. Add curry paste, soy, ginger, lime and juice, half the basil and chili peppers.(jalapeños can be substituted for a slightly milder dish. Mash together well and then add the chicken.
  • Allow to marinate at least 2 hours, or overnight.
  • Prepare grill to medium high. Remove chicken from marinade and shake off excess. Grill chicken until juices run clear.
  • While grilling, strain marinade into a medium sauce pan and bring to a simmer. Boil gently for about 5-7 minutes.
  • Add the bamboo shoots bell pepper green beans, and brown sugar and boil an additional 5-7 minutes until thickened.(it may have a slightly oily appearance)
  • Plate chicken with veggies and some of the sauce on top, and garnish with lime slices and remainder of the basil.
  • Serve the rest of the sauce on the side along with some cooked basmati or jasmine rice.

Nutrition Facts : Calories 553.5, Fat 37.4, SaturatedFat 23.4, Cholesterol 109, Sodium 883.3, Carbohydrate 16.6, Fiber 4.9, Sugar 5.5, Protein 42.3

1 (13 1/2 ounce) can unsweetened coconut milk
1 -2 tablespoon red curry paste
1 teaspoon fresh ginger, chopped
1 teaspoon fresh garlic, chopped
1 lime, juiced
3 tablespoons soy sauce
1 cup sweet basil (divided)
1 fresh chili pepper, cut into strips
1 1/2 lbs chicken breasts, pounded thin and even (about 4 breast halves)
1 (8 ounce) can bamboo shoots, cut into strips
1 medium bell pepper, cut into large pieces
1/2 lb green beans, cleaned and cut in 1 " pieces
1 teaspoon brown sugar
lime slice (for garnish)

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



Thai Red Curry with Chicken image

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

1 ½ cups water
1 cup jasmine rice
2 tablespoons peanut oil, divided
1 pound skinless, boneless chicken breast, cut in bite-sized pieces
2 cloves garlic, minced, divided
salt and ground black pepper to taste
1 (1/2 inch) piece fresh ginger, minced
2 tablespoons Thai red chile paste
1 (14 ounce) can coconut milk
1 cup chicken broth
1 stalk lemongrass, bruised
3 makrut lime leaves (optional)
1 medium lime, juiced
1 teaspoon fish sauce
1 crown broccoli, cut into bite-sized pieces

THE BEST THAI RED CHICKEN CURRY RECIPE

Make and share this The Best Thai Red Chicken Curry Recipe recipe from Food.com.

Provided by petlover

Categories     Curries

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 17



The Best Thai Red Chicken Curry Recipe image

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.

Nutrition Facts : Calories 906.3, Fat 42, SaturatedFat 25.6, Cholesterol 72.6, Sodium 2608.6, Carbohydrate 103.4, Fiber 4.4, Sugar 91.8, Protein 31.9

2 tablespoons oil
1 small onion, finely chopped
1 tablespoon Thai red curry paste
2 garlic cloves, finely chopped
1 cup coconut milk
1 cup chicken broth
2 tablespoons fish sauce
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 cup zucchini, cubed
2 carrots, peeled and chopped
1 red pepper, seeded and cut into small strips
1/2 cup broccoli floret, cut into small pieces
1/2 teaspoon red pepper flakes
8 ounces boneless skinless chicken breasts, cut into thin strips
1/2 lime, juice of
4 fresh Thai basil (or 1/2 tsp dried)

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