PUMPKIN AND THAI RED CURRY CHICKEN
It only takes 25 minutes to make our simple and velvety Thai red curry with chicken and pumpkin puree. Serve over rice for a cozy fall meal.
Provided by Inspired Taste
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- In 2-quart saucepan, heat coconut milk and curry paste to simmering over medium heat. Add chicken, onion, pumpkin, fish sauce and brown sugar. Simmer 5 minutes, stirring occasionally.
- Add peas. Simmer 5 minutes longer or until chicken is no longer pink in center.
- Serve over rice; top with green onions and jalapeño slices.
Nutrition Facts : ServingSize 1 Serving
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
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
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