Thai Chicken Vegetable Curry Recipes
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
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
THAI CURRY CHICKEN & VEGETABLES
No idea where I got this recipe, but it is one of my favorites. Use your favorite vegetables. I tend to use mushrooms, carrots, and zucchini, but anything will work. I'm guessing on number of servings. I'm not crazy about really spicy dishes, so I always leave out the cayenne pepper.
Provided by karen
Categories Curries
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 664.4, Fat 19.6, SaturatedFat 12.2, Cholesterol 72.6, Sodium 744.4, Carbohydrate 88.8, Fiber 3.1, Sugar 37.4, Protein 31.7
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