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
EASY CHICKEN CURRY WITH VEGETABLES
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.
COCONUT CURRY THAI CHICKEN
Steps:
- For the sauce: In a medium bowl, combine all of the sauce ingredients, whisk until thoroughly combined and set aside.
- For the chicken: Cook the whole wheat linguine al dente according to box directions. Drain and rinse under cold water and spray lightly with olive oil cooking spray so it does not stick and set aside.
- Coat a large nonstick skillet with cooking spray and add onions. Cook until translucent and beginning to brown, about 5 to 10 minutes. Add the chicken, season with salt and pepper and stir in curry powder. Saute chicken until lightly brown. Add the peanut butter and allow it to melt to coat the chicken.
- Add the roasted red peppers, water chestnuts and scallions and season with salt and pepper as you like. Saute for a few minutes just to release flavor.
- Pour the coconut curry sauce over the chicken and vegetables and stir gently. Cook just until warmed through and thickened a bit, about 3 to 5 minutes. Season with salt and pepper, as needed. Garnish with chopped mint and cilantro. Serve with lime wedges, if desired.
- SUZY'S SERVING OPTIONS: (Serves four or more ? can be doubled easily)
- Family Style ? Put linguine in a large deep platter or decorative bowl and pour mixture over the top. Toss gently with tongs. Garnish with fresh lime juice, and chopped scallions or herbs.
- Low Carb Diets ? On a large dinner plate place Boston lettuce leaves in a fan covering the entire plate. Place 1/4 of the chicken mixture on top and drizzle with fresh lime juice and garnish with scallions. The sauce will form a natural salad dressing for the lettuce.
- Individual Plates: Each serving is 2 oz. dry pasta and 1/4 of the chicken mixture. Garnish it with fresh lime juice, a lime wedge and scallions or herbs. Serve it on a small exotic plate for added presentation.
- NOTE: You may substitute shrimp or tofu for the chicken and it is equally delicious!!
THAI CHICKEN & VEGETABLE CURRY
Thai massaman curry with chicken, potato and squash.
Provided by mattreid
Time 1h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Par-boil potatoes until tender, and place to one side
- Heat sunflower oil in wok and add shallots, cook until soft then add massaman curry paste and mix
- Add one tin of coconut milk and mix with the paste and shallots until uniform colour. Bring to a simmer and then add butternut squash. Cook for 10-15 min, stirring occasionally, until squash chunks are tender
- Add second tin of coconut milk, and mix until uniform colour. Bring back to a simmer and then add thai aubergine and chicken. Cook for about 5 mins until the chicken is just cooked through.
- Add potatoes, kaffir lime leaves, whole red chilis and fish sauce to taste. Cook for a further 5 mins and then take off the heat. Add thai basil and mix well. Serve with thai fragrant rice.
THAI CHICKEN CURRY
This is a Thai chicken curry recipe I've been perfecting for many years. It is extremely flavorful, and the potatoes come out perfect, my favorite part of the dish. Serve over basmati rice.
Provided by bluremi
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 6
Number Of Ingredients 19
Steps:
- Heat sesame oil over medium heat in a large saucepan. Saute onion and garlic in the hot oil until garlic begins to brown, 3 to 4 minutes. Add potatoes, carrots, curry paste, ginger, fish sauce, chile paste, and coriander; stir until evenly coated and well mixed.
- Stir coconut milk and 1/2 cup water into the saucepan. Season with salt and pepper. Cover, reduce heat to low, and simmer for 10 minutes. Stir in chicken, zucchini, and bell pepper. Continue to simmer, covered, until chicken is no longer pink in the center, about 5 minutes more.
- Dissolve cornstarch in remaining 1/2 cup water in a small bowl; stir into the simmering mixture. Uncover, raise heat to high, and bring to a boil. Continue to boil for 3 to 4 minutes. Remove from heat. Stir in cilantro and lime juice just prior to serving.
Nutrition Facts : Calories 295.2 calories, Carbohydrate 19.2 g, Cholesterol 43.1 mg, Fat 16.9 g, Fiber 3.8 g, Protein 19.1 g, SaturatedFat 13.1 g, Sodium 352.9 mg, Sugar 4.9 g
THAI CURRY CHICKEN
This stir-fry dish is both spicy and aromatic. Add more curry paste if you dare. Substitute shrimp or scallops for a change.
Provided by SAJA2003
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Place the rice noodles in a bowl. Pour the boiling water over the noodles; set aside.
- Heat the oil in a large wok or skillet over medium-high heat. Cook and stir the onion, zucchini, and mushrooms until softened; remove from skillet, reserving the oil, and set aside.
- Reheat the remaining oil in the skillet. Cook and stir the chicken in the hot oil until no longer pink, about 5 minutes. Return the vegetable mixture to the skillet and add the fish sauce, curry paste, and sugar; stir to coat the chicken and vegetables with sauce.
- Drain the rice noodles and add to the mixture. Pour the coconut milk into the skillet and stir to combine. Sprinkle with cilantro to serve.
Nutrition Facts : Calories 501.7 calories, Carbohydrate 62 g, Cholesterol 69.2 mg, Fat 15.2 g, Fiber 3.1 g, Protein 30.2 g, SaturatedFat 8 g, Sodium 1022.3 mg, Sugar 11.1 g
VEGETARIAN THAI GREEN CURRY
Our easy veggie version of a classic Thai curry is ready in under an hour and contains 3 of your 5-a-day
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 12
Steps:
- Heat the oil in a large flameproof casserole dish with a tight-fitting lid. Add the shallots with a generous pinch of salt and fry for 7-10 mins over a medium heat until softened and beginning to caramelise. Add the curry paste and chilli to the dish and fry for 2 mins. Tip in the squash and pepper, then stir through the coconut milk along with 200ml water. Add the lime leaves, cover and cook for 15-20 mins or until the squash is tender.
- Stir the mangetout and baby corn through the curry, then re-cover, cooking over a medium-low heat for a further 5 mins or until the veg is just cooked. Season and stir through half the coriander. Remove the lime leaves and discard. Spoon the curry into deep bowls, scatter with the remaining coriander and serve with rice and lime wedges for squeezing over.
Nutrition Facts : Calories 339 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
THAI CHICKEN AND VEGETABLE STIR-FRY
This recipe has been adopted and edited by me in February 2005. You can easily make this dish a little hotter by adding more fresh ginger. I hope you will enjoy this newly edited recipe.
Provided by - Carla -
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Thinly slice the lemon grass (or lemon rind).
- Peel and chop the ginger and garlic.
- Heat the oil in a large wok style pan over high heat.
- Add the lemon grass (or lemon rind), ginger and garlic and stir-fry for 30 seconds, or until brown.
- Add the chicken and stir-fry for 2 minutes.
- Then add the vegetables and stir-fry for 4 to 5 minutes, or until the chicken is cooked through and the vegetables are almost cooked.
- Finally stir in the oyster sauce, a pinch of sugar and seasoning to taste and stir-fry doe another minute for flavors to blend.
- Serve immediately, sprinkled with the crushed peanuts and freshly chopped cilantro leaves on top accompanied with cooked rice or Asian noodles.
- Enjoy!
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