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
AUTHENTIC THAI RED CURRY WITH CHICKEN
I spent many months traveling in Thailand and Thai Red Curry quickly became my favorite dish. This dish is suppose to be spicy! If your sinuses aren't draining and a little perspiration isn't forming on your forehead halfway through this meal, you don't have the real thing. I know most people don't enjoy their food this spicy, so I toned it down a bit. Also, this dish is flexible and fun to cook. If you like onions, put in more. Like three kinds of peppers, add them. You get the idea. Just go with it. Enjoy!
Provided by Marc Bowman
Categories Curries
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Cut onion, bell pepper, and eggplant into bite size pieces and set aside. (I like large chunks on my spoon, so I don't cut them too small).
- Shred carrots with a vegetable peeler and set aside.
- Cut tomatoes in half and set aside.
- Cut chicken into bite size pieces and set aside.
- Pour the oil into a five-quart pot and put over medium heat.
- When the oil is hot, but not smoking, add the Thai Red Curry Paste and stir, sautéing for about 2 minutes. (I like my Thai Red Curry the same as I ate it in Thailand, very spicy. Therefore, I use about 6 to 8 tablespoons of curry paste. My guess is most people would use about five. Any less, what's the point? Use your judgment for what you like.).
- Add the coconut milk and chicken stock, then throw the chicken bullion cube in the pot and stir.
- After the liquid begins to boil, add the vegetables, carrots, and tomatoes.
- Add sugar, lemon juice, sweet basil leaves, and crushed basil, then bring to a boil again. (I usually turn the heat down and allow the vegetables to cook for about five minutes or so before adding the chicken.).
- Add the chicken and bring to a boil. Turn the heat down and simmer for about five more minutes.
- Serve with hot Jasmine rice.
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
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
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
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
THAI RED CURRY
No matter how hard I tried, I could never recreate the vivid, vivacious flavors of Thai curries at home. It wasn't until I was invited to a cooking class at the Thai Embassy in Los Angeles that I learned two of the secrets: "cracking" the coconut cream that accumulates at the top of the can of full-fat coconut milk (cooking out all the moisture so that the oil separates from the solids); and "blooming" the curry paste in the cracked coconut cream so that all those sleepy flavors of chiles and floral aromatics come back to life. With just these two techniques, my curries have gone from ho-hum to high-octane!
Provided by Aarti Sequeira
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Add 1 cup water to an electric pressure cooker and add the rack. Put the kabocha squash on the rack and follow the manufacturer's guide for locking the lid. Set to pressure cook on high for 3 minutes. Follow the guide again for releasing pressure, then carefully remove the lid. Remove the squash from the pressure cooker and set aside until ready to use.
- Heat a large skillet over medium-high heat and add the oil. Once the oil is hot, add the mushrooms and saute until lightly browned, about 10 minutes. Remove from the skillet and set aside until ready to use.
- Set the same large skillet over medium-low heat. Carefully scoop the coconut cream (the thick, almost solid white stuff) out of the can of coconut milk into the skillet. Set aside the remaining liquid in the can. Cook the coconut cream until it resembles yogurt and is sizzling around the edges, about 5 minutes. Add the curry paste, ginger and garlic. Turn the heat up to medium. Saute until the paste has deepened in color and the oil starts to separate from the paste, 3 to 5 minutes.
- Pour in the chicken broth, sugar, remaining canned coconut liquid and 1 teaspoon fish sauce. Taste; add more fish sauce if it's not salty enough. Stir well and bring to a boil. Add the squash, mushrooms and green beans. Stir well and turn the heat to low. Simmer until the green beans are cooked through, about 15 minutes.
- Finish with the lime zest, a squeeze of the lime wedge and the basil. Serve over rice.
RED CHICKEN CURRY
Steps:
- To make the paste, grind and mash all the ingredients together in a mortar until a thick, red paste is formed.
- To make the curry, first heat the wok until very hot and add the coconut cream until it begins to boil. Then, add the chicken and curry paste and fry together for a few minutes. Next, add the coconut milk, fish sauce and baby eggplant along with the fresh chilies and simmer for 10 minutes. Remove from the heat and serve with steamed rice.
RED CURRY CHICKEN
Warm up on a chilly fall evening with this Thai-inspired curry. The classic mix of sweet coconut milk and savory red curry paste are sure to liven up a weeknight meal. Instead of a traditional wok, I am using a casserole dish and letting the chicken braise in the oven.
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Whisk the coconut milk, curry paste, and fish sauce together in a 9-by-13-inch baking dish; add the onion, lemongrass, garlic, and ginger. Lightly season the chicken and add it to the baking dish, turning to coat in the sauce, then arranging it skin-side-up.
- Bake the chicken, basting occasionally with the sauce, until lightly browned on top and cooked through (an instant read thermometer inserted into the center of a breast registers 160 degrees F), 50 to 55 minutes. Sprinkle with the cilantro and basil and serve with lime wedges on the side. Serve with cooked rice or crusty bread to soak up the sauce.
RED THAI CURRY CHICKEN STIR-FRY
Not your typical soupy Thai curry. I "ad-libbed" this, just adding some red Thai curry paste to an otherwise typical stir-fry. It was hot, spicy and, for us, very yummy. I always use Mae Ploy brand curry paste - I find it the most authentic and flavoursome.
Provided by Tracy Lee
Categories Curries
Time 27m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat your pan or pot, and spray lightly with olive oil.
- Remove excess fat and skin from chicken (don't be overly diligent - a little fat is useful in the cooking!) and cut into bite-size pieces. Set aside.
- Add chopped onion and hot chili pepper to the pre-heated pan; cook on high heat until onion is slightly soft (1 to 2 minutes).
- Add carrot, cut into thick Julienne strips.
- Add the curry paste, and stir-fry well.
- Add water to help dissolve and mix the curry paste. The heat from the pan will evaporate the water quickly, but it still loosens up the paste.
- Add the chicken and bell peppers (cut lengthwise).
- Stir frequently; make sure all the paste is dissolved. The oil from the chicken should help this, too.
- Add Thai fish sauce.
- When the meat is thoroughly cooked, remove from heat.
- Serve on a bed of Jasmin or Basmati rice, or other rice of your choice.
Nutrition Facts : Calories 298.3, Fat 20.7, SaturatedFat 5.5, Cholesterol 94.5, Sodium 331.3, Carbohydrate 7.1, Fiber 1.9, Sugar 3.6, Protein 20.6
QUICK THAI CHICKEN RED CURRY
Make and share this Quick Thai Chicken Red Curry recipe from Food.com.
Provided by deinemuse
Categories Poultry
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat medium pot over medium-high heat. Add coconut milk, garlic, ginger, broth, fish sauce (or soy sauce) and brown sugar; bring to a simmer.
- Add pepper and scallions to coconut sauce while cooking chicken. Add bamboo shoots before adding chicken. Add red curry paste to taste.
- Cut chicken into 1/2 cubes or smaller. Add chicken to frying pan with non-stick oil spray and add curry powder. Cook so that it is 90% done. Add to sauce mixture. Add more red curry paste to taste.
- Let it simmer for another 10 minutes.
- Serve immediately, with jasmine or brown rice.
- Calories: 253 cal. Carbohydrates: 11 g. Dietary Fiber: 2 g. Fat: 11 g. Protein: 26 g. Sugars: 5 g.
THAI RED CHICKEN CURRY
I re-created a favorite dish from a restaurant, and now I cook it almost weekly for my family. On a busy night, frozen stir-fry veggies really speed things up. -Mary Shenk, DeKalb, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Combine the first five ingredients in a large skillet. Bring to a boil; reduce heat and simmer 5 minutes., Stir in vegetables; return to a boil. Reduce heat and simmer, uncovered, for 9-11 minutes or until vegetables are tender and sauce thickens slightly., Add chicken; heat through. Serve with rice. Sprinkle with cilantro if desired.
Nutrition Facts :
THAI RED CHICKEN CURRY FOR BEGINNERS
This is a very simple, yet very tasty, Thai red curry recipe. All the ingredients can be found in your grocery store. Specialty Asian shops are also a good source for Thai ingredients. Serve over rice or noodles.
Provided by Duan van der Westhuizen
Categories World Cuisine Recipes Asian Thai Main Dishes Curry
Time 50m
Yield 6
Number Of Ingredients 16
Steps:
- Heat olive oil a large nonstick pan or skillet over medium-high heat. Add shallots and stir-fry until soft, 3 to 5 minutes. Add bell pepper, chile pepper, ginger, and garlic; stir-fry for 3 minutes. Pour in 1/4 of the coconut milk and stir in curry paste until well distributed.
- Add chicken, 1/4 cup Thai basil, brown sugar, lime juice, and fish sauce. Cook and stir until chicken is no longer pink in the center and juices run clear, 7 to 10 minutes.
- Add the rest of the coconut milk and diced tomato to the pan and bring to the boil. Simmer over medium heat for 10 to 15 minutes more. Serve with remaining basil and scallions on the side as a garnish.
Nutrition Facts : Calories 345.1 calories, Carbohydrate 14.1 g, Cholesterol 64.6 mg, Fat 21.1 g, Fiber 2 g, Protein 26.6 g, SaturatedFat 13.5 g, Sodium 166 mg, Sugar 5.5 g
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
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
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 RED CURRY CHICKEN BAKE
This baked chicken dish is an easy take on Thai red curry, made in the oven. Serve with steamed rice.
Provided by KYALALA
Categories World Cuisine Recipes Asian Thai Main Dishes Curry
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Season chicken thighs with salt and pepper and place in a roasting pan.
- Mix coconut milk, curry paste, and brown sugar in a bowl until well blended. Pour over chicken. Place onions on top of chicken and cover with aluminum foil.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 minutes to 1 hour. An instant-read thermometer inserted near the bone should read 180 degrees F (82 degrees C).
Nutrition Facts : Calories 454.1 calories, Carbohydrate 12.5 g, Cholesterol 102.6 mg, Fat 36.4 g, Fiber 1.5 g, Protein 33.4 g, SaturatedFat 21.9 g, Sodium 535.6 mg, Sugar 7.3 g
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 THAI CHICKEN CURRY
Delicious and mildly spicy Red Thai Curry which is easy to make and good for dinner parties - colourful and appetising!
Provided by sofiewood
Time 45m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Make up the chicken stock in a measuring jug and add the fish sauce, demerara sugar, lemongrass paste, coriander paste, tumeric and kaffir lime leaves.
- In a pan add the red thai curry paste to 1 tbsp of the coconut milk and cook until sizzling - add chicken and cook until chicken is browned and coated in the thai red curry and coconut mixture then add the red chilli.
- Add the remaining coconut milk and chicken stock mixture and bring to a simmer - add the sweet potato and simmer until the chunks are tender (usually takes around 15 - 20 minutes depending of size of chunks). If using baby sweetcorn add about 5 minutes before the end. Add the spinach 2 minutes before the end to wilt through.
- Squeeze the juice of 1/2 lime over at the end and serve with sticky rice.
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