FIVE-INGREDIENT RED CURRY CHICKEN
Five-ingredient red curry chicken with noodles is easy, quick, and inexpensive to make. Sweetened with coconut milk for unbelievable flavor! Top with chopped cilantro, green onions, and red chile peppers if desired.
Provided by Culinary Envy
Categories World Cuisine Recipes Asian
Time 29m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oil in a large skillet on high heat. Add chicken cubes; cook until browned, about 2 minutes per side. Reduce heat to medium-high and add coconut cream and curry sauce. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 4 to 5 minutes. Drain.
- Reduce skillet heat to simmer. Add the noodles and let simmer until flavors are absorbed, about 5 minutes. Divide chicken and noodles among individual serving bowls.
Nutrition Facts : Calories 531 calories, Carbohydrate 67.4 g, Cholesterol 42.9 mg, Fat 19.5 g, Fiber 1.2 g, Protein 20.4 g, SaturatedFat 15 g, Sodium 238.3 mg, Sugar 33.8 g
RED CURRY CHICKEN WITH SNAKE BEANS (LONG BEANS)
Make and share this Red Curry Chicken With Snake Beans (Long Beans) recipe from Food.com.
Provided by PanNan
Categories Curries
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat a tablespoon of vegetable oil in a wok over medium-high heat. As the oil is heating (before it gets to full heat), add curry paste, and 1 cup of the broth, stirring until smooth. (Reserve the remaining broth to add to the wok if mixture becomes dry and curry begins to sizzle on the bottom of the wok.) Continue heating and stirring until the curry becomes fragrant and the wok has reached full heat, 1-2 minutes.
- Add chicken and stir fry until just cooked through, about 4 minutes.
- Add green beans, peppercorns, kaffir lime leaves, shallots, palm sugar, fish sauce and stir quickly to combine. Continue cooking for 2 minutes. If mixture becomes dry, add additional broth, ¼ cup at a time. (Mixture should be smooth but should thick enough to coat the other ingredients.).
- Add basil and cook just until basil begins to wilt, about 1 minute. Remove from heat and serve immediately.
Nutrition Facts : Calories 281.4, Fat 15.1, SaturatedFat 3.3, Cholesterol 46.4, Sodium 474.3, Carbohydrate 15.7, Sugar 6.8, Protein 21.8
CHICKEN AND GREEN BEANS IN RED CURRY
I really enjoy Thai food. This recipe is so easy and flavorful. In the Thai dishes I've eaten green beans are usually served very crisp. I generally don't leave mine crisp but in Thai cooking it just seems to work. I use this recipe to use up leftover vegetables too; steamed broccoli is a great addition.
Provided by jrusk
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large pan.
- Add curry paste and stir until bubbling.
- Add onions, garlic, and hot chili sauce. Saute 1-2 minutes.
- Add chicken slices, brown on one side. Flip chicken and add green beans on top cooking for 2-3 minutes. Optional: Cover to help cook green beans.
- Completely mix in green beans.
- Add coconut milk and fish sauce Simmer for 5-10 minutes.
- Test green beans to your personal crunch preference.
- Mix in basil leaves right before serving.
- Serve over brown rice.
- Note: If I'm not serving this over rice I'll mix in cornstarch to thicken the sauce.
Nutrition Facts : Calories 404.2, Fat 27.2, SaturatedFat 19.3, Cholesterol 75.5, Sodium 542.1, Carbohydrate 14, Fiber 3.6, Sugar 5.1, Protein 29.9
SZECHUAN LONG BEANS
i love finding these beans in the local vietnamese market, but if you can't get them you can substitute green beans
Provided by chia2160
Categories Beans
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- heat wok on high.
- add oil, until hot.
- add long beans in batches and stir fry until softened, set aside.
- drain all but 2 tbsp oil in wok.
- add all ingredients until sauce thickens.
- add long beans and serve.
RED THAI CHICKEN CURRY WITH PUMPKIN AND BEANS
I am very pleased with this recipe and is one of my favourite dishes, hence the publication! It is spicy and tasty, Perfect for a cool winter evening or a hot summer night! Serve on hot steamed Jasmin rice and garnish with lots of coriander leaves. Enjoy!
Provided by Oliver
Categories Curries
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Remove all excess fat from chicken thighs.
- Dice chicken into 2-3 cm pieces.
- Peel pumpkin, dice into 2X3 cm pieces.
- Wash beans, cut off tail ends.
- Cut beans into 4-5cm pieces (typically just halve them).
- Heat oil in wok then add the curry paste and shallots, cook, stirring for about 2 minutes or until fragrant.
- Add chicken, stir in fish sauce, stir-fry until just starts to be tender. You may add a little water, but you'll find that the chicken pieces release enough water to cook them.
- Chicken should be nearly cooked when you add the pumpkin pieces and 100 ml water. Simmer for 3-5 minutes covered, then add green beans. Simmer for a further five minutes. Make sure neither the pumpkin, nor the beans become too soft. The beans should stay slightly crunchy.
- Stir in coconut milk/cream. Raise heat until just to boil. Simmer uncovered until the mixture is heated through.
- Shred some coriander leaves -- place some on the surface of the red curry, save the rest for garnish on serving.
Nutrition Facts : Calories 857.2, Fat 61.5, SaturatedFat 26, Cholesterol 210, Sodium 567.6, Carbohydrate 31.9, Fiber 5.4, Sugar 6.3, Protein 48.5
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THAI-STYLE RED CHICKEN CURRY - ONCE UPON A CHEF
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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