THAI RED CHICKEN CURRY
Use this recipe for easy red curry paste for an authentic, fragrant Thai chicken curry and you'll never go back to the stuff in jars.
Provided by delicious. magazine
Yield Serves 4
Number Of Ingredients 24
Steps:
- To make the paste, put the cumin and coriander seeds in a small dry frying pan and toast over a medium heat for 30 seconds until fragrant. Transfer to a heavy pestle and mortar and grind as finely as possible.
- Meanwhile, roughly chop the red chillies, leaving the seeds in (they add vital heat to the dish) and put in a mini food processor with the soaked dried chillies and 1 tbsp of the soaking liquid. Blend to a purée and set aside.
- Add the rest of the paste ingredients to the pestle and mortar, one by one, making sure each ingredient has been pounded to a paste before adding the next. Finally, pound in the puréed chillies. (Alternatively, put all the paste ingredients into a small food processor and whizz to a paste.)
- To make the curry, heat the oil in a wok or frying pan and fry the shallots for 5 minutes until softened. Add the garlic and fry for 30 seconds more. Add 4 heaped tbsp of the curry paste and fry for 1 minute, then add ½ tbsp fish sauce, the palm sugar, lime leaves, coconut milk, 150-200ml water and the aubergines. Bring to the boil, then reduce to a gentle simmer and cook for 5-10 minutes. Add the chicken and cook for another 10 minutes. Add the beans and cook for a further 5 minutes until tender.
- Remove from the heat, taste and add more fish sauce if needed, then stir in the herbs and serve with steamed or coconut rice and lime wedges to squeeze over.
Nutrition Facts : Calories 388kcals, Fat 24.5g (16.5g saturated), Protein 33g, Carbohydrate 9.6g (4.4g sugars), Fiber 2.8g
THAI RED CURRY
Forget ordering takeaway and make your own Thai red curry at home. This classic dish takes just 15 minutes to prep and it's bursting with flavour.
Provided by Elena Silcock
Categories Dinner, Main course
Time 35m
Number Of Ingredients 13
Steps:
- Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 800ml coconut milk.
- Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
- Add 8 skinless, boneless chicken thighs, cut into chunks, and lime leaves, and simmer for 12 mins or until the chicken is cooked through.
- Add 1 tbsp of the fish sauce and a pinch of brown sugar, then taste - if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
- Bring to the boil, take off the heat and add ½ small pack Thai basil.
- Spoon the curry into four bowls and top with 1 red chilli, a thumb-sized piece of ginger and a few extra basil leaves. Serve with jasmine rice.
Nutrition Facts : Calories 425 calories, Fat 32 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 2.4 milligram of sodium
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.
THAI RED CURRY WITH CHICKEN
Recipe VIDEO above. A Thai Red Curry with Chicken is one of the world's most popular curries! Make this with store bought curry paste (we give it a freshness boost) OR homemade red curry paste (the fresh flavour can't be beaten!). SPICE Level: Mild to hot BUT if using store bought paste, depends on what brand you use (Note 5).
Provided by Nagi
Categories Mains
Time 25m
Number Of Ingredients 18
Steps:
- Heat oil in a large heavy based skillet over medium high heat.
- Add curry paste and Extras (if using jar paste) and cook for about 2 minutes so it "dries out" (See video)
- Add chicken broth and stir to dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half.
- Add coconut milk, lime leaves, sugar and fish sauce. Stir, then add chicken.
- Spread chicken out, bring to simmer, then turn heat down to medium. Simmer for about 8- 10 minutes or until Sauce reduces, the chicken is cooked and the sauce is almost at the thickness you want.
- Do a taste test. Add more fish sauce (or even shrimp paste) to add more saltiness, sugar for sweetness.
- Add pumpkin and beans, stir. Cook for 3 minutes or until pumpkin is just cooked through and Sauce is thickened - see video for Sauce thickness.
- Remove from heat. Stir through a handful of Thai basil leaves.
- Serve over jasmine rice, garnished with fresh red chilli slices and fresh coriander/cilantro leaves, if desired.
Nutrition Facts : Calories 530 kcal, ServingSize 1 serving
RED CURRY CHICKEN WITH BAMBOO SHOOT
Here is an authentic Thai recipe using bamboo. If you want, slice your bamboo into little matchsticks, as is common in Thai restaurants in America. Usually in Thailand the dish will be made with the sliced bamboo sold by ImportFood.com, not cut into smaller matchsticks. For a similar recipe see: Kaeng Kua Sour Bamboo Shoot with Shrimp.
Yield 4 Person(s)
Number Of Ingredients 10
Steps:
- Drain bamboo shoots from the jar. In a medium pot, bring 5 cups of water to a boil then add bamboo shoot. Let boil for 15 minutes, drain and cut in to smaller size pieces (to your preference). Set aside. In a medium pot, heat half of the coconut milk, and cook until it boils. Add the red curry paste, and stir until fragrant. Reduce the heat, and continue to stir while cooking until a thin film of oil apppears on the surface. Add the chicken, stir until it starts to cook. Add remaining coconut milk slowly. Bring to a boil then add bamboo shoots and water. Season with fish sauce and palm sugar, when bring it up to a boil again. Add lime leaves, fresh red chili and basil. Stir well, remove from heat. Serve with steamed Thai jasmine rice. Enjoy!
AUTHENTIC THAI GREEN CURRY RECIPE (แกงเขียวหวาน) - BEST TASTE!
In this Thai green curry chicken recipe (แกงเขียวหวานไก่) you'll find step by step instructions about how to make authentic home style Thai green curry. We'll first pound the green curry paste by hand, clean and chop the chicken, and boil it with rich coconut cream. The result of making your own Thai green curry is amazing!
Provided by Mark Wiens
Categories Thai recipes
Time 2h30m
Yield 1 pot
Number Of Ingredients 21
Steps:
- The first step is to prepare your ingredients to pound your green curry paste. Remove the stems of the Thai green chilies, peel the garlic and shallots, thinly slice the galangal, cilantro roots, and lemongrass. For the kaffir lime, delicately slice off all the green bumpy peel. For the cumin and coriander seed, dry roast them in a hot skillet for 30 seconds to bring out the aroma.
- Pound all the green curry paste ingredients in a stone mortar and pestle, apart from the shrimp paste, which you'll add at the very end. Pounding can take 1 - 2 hours, and you're looking for a smooth pureed paste. One good measure of a Thai curry paste is that you shouldn't see any chili seeds remaining in your paste, they should all be pounded out.
- Once your paste is finished, add the shrimp paste, and mix and mash until it's evenly mixed in. Set your green curry paste aside.
- Prepare your whole chicken by gutting and cleaning it. Chop the entire chicken into bite sized pieces. Alternatively, you could use typical pieces like drumsticks and thighs, or boneless chicken breast.
- In a pot, add 2 cups of water, the green curry paste, your pieces of chicken, and toss in about 10 kaffir lime leaves broken in half (this is for a citrusy fragrance).
- Boil the chicken for about 10 minutes, or until the chicken is tender and most of the water has evaporated, leaving mostly the thick curry paste and chicken at the bottom of the pot.
- While the chicken is boiling, prepare the Thai eggplant by cutting them into quarters. Pluck the Thai sweet basil off the stems so you just have the leaves and set them aside. And finally julienne the red spur chilies.
- After about 10 minutes of boiling the chicken, add in the coconut cream, and bring to a boil, stirring delicately. At this stage you can taste test your curry to see if it needs more salt. Add salt accordingly, I added in about ½ tsp. of salt.
- Next add the Thai eggplant and red spur chilies and boil for just 2 - 3 minutes.
- The final step is to toss the the Thai sweet basil, turn off the heat, and just let the sweet basil wilt into the curry.
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 CURRY
Easy Thai chicken curry with coconut milk. With simple ingredients and fast prep, this ONE PAN Thai curry recipe will become an instant fave.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Place a rack in the center of your oven and preheat the oven to 375 degrees F. Season the chicken with salt and black pepper.
- Melt the coconut oil over medium-high heat in a large, ovenproof skillet. Add the chicken and sear on both sides until deeply golden brown. Transfer to a plate.
- Reduce the heat to medium-low. Add the bell pepper, leek, garlic, and ginger, and stir to combine. Cook for 2 minutes, until slightly softened.
- Stir in the curry paste. Cook for 5 additional minutes, stirring often. Slowly pour in the coconut milk while stirring to combine. Return the reserved chicken to the skillet.
- Place the skillet in the oven and bake for 25 minutes. The chicken will be fully cooked when a thermometer inserted in the thickest part of the chicken registers 165 degrees F, and the juices run clear. (Note: Smaller chicken breasts may be done closer to the 15-minute mark.)
- Top with cilantro. Serve with rice and fresh sourdough bread for mopping up the sauce if desired.
Nutrition Facts : ServingSize 1 (of 4), without rice or sourdough, Calories 473 kcal, Carbohydrate 9 g, Protein 39 g, TransFat 1 g, Fiber 1 g, Sugar 3 g, Fat 32 g, SaturatedFat 25 g, Cholesterol 109 mg, UnsaturatedFat 4 g
THAI RED CURRY
Steps:
- Heat the oil over a medium-high heat in a large frying pan or wok. When visibly hot, add the red curry paste and fry for about 30 seconds in the oil.
- Stir in the chicken and fry for a couple minutes, or until the chicken is about 50% cooked through. Stir in the stock and coconut milk and simmer for 5 minutes to thicken the sauce a little.
- Now add the veggies, fish sauce, soy sauce, tamarind and palm sugar and simmer for about 3 minutes to cook the vegetables through. Taste and adjust the flavours as necessary, then cook the sauce down until you are happy with the consistency. It should be quite thin.
- Be careful not to overcook the vegetables. Garnish with coriander and drizzle with chilli oil to serve, if you like.
RED CHICKEN CURRY
Chicken curry made with red curry paste, coconut milk and cooked in one pan. This chicken curry recipe is fast, easy to make, tasty and great as family dinner!
Provided by Rasa Malaysia
Categories Asian Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Heat up a skillet on medium heat and add the cooking oil. When the oil is heated, add the chicken and cook until the surface turns white. Add the red curry paste, stir to combine well.
- Add the water, coconut cream, fish sauce, sugar and lime juice. Turn the heat to low and simmer until the curry sauce thickens.
- Add the red bell pepper. Simmer for another 1-2 minutes. Turn off the heat, add the chopped cilantro, lime wedges (optional) and serve immediately with steamed rice.
Nutrition Facts : Calories 408 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 96 milligrams cholesterol, Fat 27 grams fat, Fiber 1 grams fiber, Protein 34 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 3 people, Sodium 535 milligrams sodium, Sugar 2 grams sugar
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.
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
AUTHENTIC THAI YELLOW CURRY WITH CHICKEN
Craving some authentic Thai yellow curry? Don't have the time to take an island vacation? Well, this simple, spicy, and delicious recipe will take your tastebuds on a journey to Thailand, and you don't even have to leave your own kitchen.
Provided by Maddy's Avenue
Categories Main Dish
Time 35m
Number Of Ingredients 14
Steps:
- In a large pot, heat the coconut oil over medium-high heat.
- Add the curry paste to the oil, and stir-fry until fragrant, about two minutes. Take care to scrape any bits that stick to the bottom of the pot with your spoon.
- Spoon in the coconut solids from the top of the can first, and allow it to fry with the paste for a minute. Stir in the rest of the coconut milk (or coconut cream) and 1 cup of chicken stock. If you would like the curry to be thinner/soupier, then you can add 1 more cup of stock. Bring to a low boil, then turn the stove down to a simmer.
- Stir in the potatoes. When the potatoes are about halfway cooked through, stir in the carrots and onions.
- Once the carrots are almost fork-tender, add in the thinly sliced chicken and cook for two or three minutes, until the chicken is just cooked through and tender. Pay attention not to overcook the chicken, this process doesn't take long.
- Remove the pot from the heat. Stir in the fish sauce, salt, and sugar, adjusting each to suit your tastes.
- Serve the curry in bowls, over jasmine rice. Garnish with cilantro and lime wedges.
THAI RED CURRY WITH CHICKEN AND SQUASH (KAENG PHED)
Thai Red Curry is a spicy, savory, coconut-based curry made with lemongrass, galangal, and dried red chili peppers. This recipe includes the option to make your own curry paste from scratch or use store-bought for an easy weeknight meal.Want to adjust the servings in this recipe to make more or less? Just click on the number next to "servings" and you can easily scale the recipe.
Provided by Jess Smith via Inquiring Chef
Categories Main Dish
Time 40m
Number Of Ingredients 10
Steps:
- Heat a Dutch oven, wok, or saute pan over medium heat. Add ¾ cup coconut milk (if using canned coconut milk that has separated, use the top, thicker portion of the milk) to the pan. Simmer coconut milk, stirring constantly, until it has reduced by half and you can see oil separating from the milk, 5 to 6 minutes. (Note: This step to "break" the coconut milk is part of the traditional process, but don't worry if your coconut milk doesn't show signs of separating after this initial cook time - just proceed with the recipe.)
- Add curry paste and saute until fragrant, 2 to 3 minutes.
- Add chicken breast and stir to coat in the curry paste.
- Pour chicken stock and 1 cup coconut milk over chicken.
- Stir in squash, bell pepper, palm sugar, and fish sauce. Bring to a simmer and let curry simmer gently until chicken is cooked through, 10 to 15 minutes. (Reduce heat as needed to prevent the curry from reaching a hard boil.)
- Taste the curry and adjust the flavor, adding more sugar or fish sauce if needed.
- Remove curry from heat and stir in Thai Basil leaves.
- Serve curry over rice.
Nutrition Facts : Calories 426 kcal, Carbohydrate 19 g, Protein 31 g, Fat 26 g, SaturatedFat 20 g, Cholesterol 76 mg, Sodium 855 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
CHICKEN MEATBALLS IN THAI RED CURRY SAUCE
A quick and easy recipe for broiled ground chicken meatballs that combine with creamy coconut milk, Thai red curry paste and lots of fresh herbs to finish. Serve over rice or noodles for a fantastic weeknight dinner.
Provided by Sandra Valvassori
Categories Dinner
Time 45m
Number Of Ingredients 19
Steps:
- Place an oven rack about 7-10 inches from the broiler unit and preheat the broiler. Drizzle a little oil on a baking sheet and use your hands to evenly coat the bottom. Do not use parchment paper for broiling or it will burn.
- Place panko breadcrumbs in a large bowl and add 1/4 cup milk. Using a fork, mix to combine. Add the eggs, garlic and onion powder, scallions, salt and pepper. Mix well until you have a paste. Add the ground chicken and using the fork, or your hands, mix until well combined. Don't overwork the mixture. Use a cookie scoop to form the mixture into 2-inch meatballs, this should make about 30 meatballs. Grease your hands with a little oil and roll each meatball between your palms to smooth them out. Arrange them on the baking sheet with a little space between each ball.
- Place the baking sheet in the oven and broil the meatballs for 5-6 minutes. No need to flip. Check, and if the top of meatballs are golden-brown remove them from the oven. If they are still a bit pale, leave them in 1-2 minutes longer. Watch them closely because the meatballs can overcook quickly. They will continue to cook in the curry sauce or when reheated from frozen (if making extra).
- Meanwhile make the curry sauce. Spoon the thick cream from the top of the can (about 1/2 cup from each can) into a medium-sized saucepan and heat over medium-high heat. Add the curry paste and fry until the sauce is bubbly and fragrant, about 2-3 minutes. The oil might separate from the cream and this is a good thing (but don't worry if it doesn't). Add the rest of the coconut milk along with the chicken broth and stir a few times until sauce is smooth.
- Reduce heat to medium-low and add sugar, fish sauce, and kaffir lime leaves (if using) and simmer for about 3-5 more minutes. Add the meatballs and toss to coat well in the sauce. Simmer for 5-8 minutes until meatballs are cooked through and the sauce has slightly thickened. Serve over white rice or rice noodle, and garnish with remaining scallions, fresh basil, cilantro, and lime wedges.
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.
THAI CHICKEN COCONUT CURRY
Thai Chicken Coconut Curry - An EASY one-skillet curry that's ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!!
Provided by Averie Sunshine
Categories Chicken
Time 30m
Number Of Ingredients 16
Steps:
- To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
- Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
- Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
- Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
- Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
- Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.
Nutrition Facts : Calories 474 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 66 milligrams cholesterol, Fat 25 grams fat, Fiber 5 grams fiber, Protein 32 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 445 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CHICKEN THAI RED CURRY
Rich and creamy Thai red Curry have chicken and vegetables. It is packed with fresh flavours and you need just 30 minutes to make it. It tastes amazing when served with Jasmin rice.
Provided by Subhasmita
Categories Main Course
Number Of Ingredients 16
Steps:
- Heat oil in a skillet. Add sliced onion, minced ginger, and garlic. Saute for a minute until it is aromatic.
- Add red curry paste and minced coriander root. Saute for 2-3 minutes until oil starts oozing out on the side, and the mixture is aromatic.
- Add coconut milk, stock, lemon zest, brown sugar, fish sauce, and lemongrass stalk. Mix well and let everything come to a boil. Simmer and let it cook for 2-3 minutes.
- Add chicken and let it simmer for 7-8 minutes.
- Add the veggies when the chicken is almost cooked/ and the sauce has reduced almost by half (or to the consistency you are looking for).
- Cook for another 2 minutes, until the veggies are just cooked but still have a crunch to them.
- Remove the lemongrass stalk, Add torn Thai basil.
- Serve over rice with more garnishing of basil and fresh coriander leaves.
Nutrition Facts : ServingSize 1 serving, Calories 442 kcal, Carbohydrate 9 g, Protein 19 g, Fat 38 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 98 mg, Sodium 279 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 16 g
AUTHENTIC THAI RED CURRY RECIPE, (KAENG PED GAI) แกงเผ็ดไก่
Authentic Thai red curry recipe with chicken is delicious and quickly put together. The curry is extra creamy with a bold, spicy, sweet, and salty flavor from the coconut milk, red curry paste, brown sugar, fish sauce, and the kaffir lime leaves, makes this Thai recipe an instant favorite!
Provided by Suwanee
Categories Curry
Time 35m
Yield 5
Number Of Ingredients 10
Steps:
- Open the can of bamboo, rinse the liquid in a colander, rinse in warm water, place the bamboo slices in a saucepan filled with water, and bring to a boil on medium heat for 10 minutes. Discard the brine, drain the bamboo slices,, and set them aside for a minute.
- Heat the coconut cream in a soup pot on medium-high heat until the coconut cream starts to separate. *(See the section about the separation of coconut milk.)
- Turn the heat to medium, then add the curry paste and garlic. Break up the curry paste, stir and cook until the sauce is thickened and creamy.
- Add chicken and bamboo slices, and stir well together.
- Add coconut milk and stir well together. Cook for 8-10 minutes or until the chicken is thoroughly cooked.
- Add brown sugar, kaffir lime leaves and stir together. Cook for two more minutes.
- Turn the heat off, add the basil leaves, stir, and let the curry cool off for 5 minutes. You can add fish sauce here if you need a more salty taste to your curry. Purely optional. You can also add extra chilis if you want more spiciness. Diced up some Thai fresh chilis and sprinkle them on top of your bowl, and you're set.
Nutrition Facts : ServingSize 1, Calories 348 calories, Sugar 7 g, Sodium 435.4 mg, Fat 12.2 g, SaturatedFat 9.1 g, TransFat 0 g, Carbohydrate 11.7 g, Fiber 2 g, Protein 24.1 g, Cholesterol 66.2 mg
More about "authentic thai red curry with chicken food"
THAI RED CURRY WITH BAMBOO SHOOTS - AUTHENTIC THAI …
From thaicookbook.tv
4.5/5 Category Main DishesServings 2Total Time 20 mins
- Heat half the coconut milk in a wok or pan, then stir in the curry. Cook it on low heat until it is thick and well blended.
- Add the chicken meat and fry it in the curry for about 5 minutes, then add the other half of the coconut milk.
- Add the bamboo shoots, red chilies, and pieces of kaffir lime leaf. Cook for 5 minutes, then let it cool down. Stir in the basil and serve.
AUTHENTIC THAI RED CURRY WITH CHICKEN - BISTROMD
From bistromd.com
Cuisine ThaiTotal Time 50 minsCategory EntreeCalories 370 per serving
- To cook the rice, bring water to a boil in a medium saucepan. Stir in the rice and salt, cover, reduce the heat to low, and simmer for 15 minutes until all of the water is absorbed. Taste the rice; if it is still too firm, add a few more tablespoons of water, cover the pan, and let the rice absorb the water off of the heat. Cover and let the rice rest for 10 minutes or longer, until ready to serve then fluff with a fork.
- While the rice is cooking, begin to make the curry by heating a large skillet with deep sides over medium heat. Once hot, add the curry paste, garlic, ginger and lemongrass and cook until fragrant, about 2 minutes.
- Add chicken broth and stir to dissolve paste. Slowly simmer until liquid reduces by about half. Add the coconut milk, lime leaves, sugar, and fish sauce and stir well.
- Add veggies, making sure they are cut uniformly so they will cook evenly. Cook until they are fork-tender, 3 to 5 more minutes, stirring occasionally.
THAI RED CHICKEN CURRY - BIAMAITH.IE
From biamaith.ie
5/5 (1)Estimated Reading Time 2 mins
- You will need - 1 Mortar and Pestle or food processor, 1 wok, 2 sharp knives, 2 chopping boards (1 for raw meat), 1 tin opener and 1 wooden spoon. MORTAR & PESTLE Place all the white peppercorns, cumin, ground coriander, red chillis and salt into the mortar and pestle and pound for about 5 minutes until they are well ground. Add the garlic, galangal or ginger, lime zest, fresh coriander, shallots and lemongrass then pound for for about 10 minutes until they have started to form a paste. Add the lime juice and shrimp paste then gently pound for about 5 minutes more. It is tiring work but worth it. Keep going till you have a thick paste. FOOD PROCESSOR Add all the paste ingredients to the food processor and blitz till it forms a thick paste. THE CURRY Cut the chicken into cubes, slice lengthwise in half then turn to the side and cut into cubes. Slice the peppers and onion on a different chopping board with a different knife (this prevents cross contamination and keeps your family safe fr
THAI GREEN CURRY CHICKEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 196Calories 765 per servingCategory Dinner, Entree
AUTHENTIC THAI CHICKEN CURRY - EAT GOOD 4 LIFE
From eatgood4life.com
Reviews 52Estimated Reading Time 3 minsServings 4Total Time 17 mins
THAI RED CURRY RECIPE – THAI FOOD ONLINE (AUTHENTIC THAI ...
From thai-food-online.co.uk
4.7/5 (227)Total Time 1 hrCategory DinnerCalories 300 per serving
AUTHENTIC THAI RED CURRY PASTE RECIPE (พริกแกงเผ็ด)
From eatingthaifood.com
4.6/5 (24)Category Thai Curry PasteCuisine ThaiTotal Time 45 mins
THAI RED CURRY - RASA MALAYSIA
From rasamalaysia.com
4.7/5 (12)Total Time 20 minsCategory Thai RecipesCalories 366 per serving
THAI RED CHICKEN CURRY - BEYOND KIMCHEE
From beyondkimchee.com
Reviews 11Total Time 35 minsEstimated Reading Time 3 mins
- 1 Heat 1T oil in the sauce pot over medium high heat until hot. Add chicken pieces and saute until done. Remove from pot and set aside.
- 3 Add tofu, chicken, ginger, kaffir lime leaves, tomato slices, and stir them well. Pour coconut milk into the pot and add eggplants. Season with brown sugar and fish sauce. Cover the lid and cook for 5 minutes adjusting heat. When done, taste the curry to see if you need more fish sauce. Adjust the amount of fish sauce for your liking.
BEST THAI CHICKEN PANANG CURRY RECIPE - EASY, QUICK & TASTY
From tastythais.com
Ratings 3Calories 323 per servingCategory Main Course
- Heat the coconut cream until the fat starts to separate and then add the Panang paste. Stir together on medium heat until the mixture begins to give off a nice aroma.
EASY THAI RED CURRY RECIPE WITH CHICKEN - SIMPLE & AUTHENTIC
From notenoughcinnamon.com
5/5 (5)Total Time 35 minsCategory DinnerCalories 252 per serving
- In a large skillet, add coconut oil and onion. Cook over medium heat until onions are soft and translucent, about 3 minutes, stirring from time to time.
- Add chicken pieces and brown them on medium-high heat (resist the urge to stir too much if you want the pieces to brown properly). We are not looking to cook the chicken fully here. We *just* want the pieces to brown a bit for flavor but it will continue cooking with the rest of the ingredients. Overcooking in this step will result in dry chicken pieces so be careful.
- Add coconut milk, curry paste and sugar, if using. Stir well to dissolve the curry paste. Bring to a boil then reduce heat to a simmer.
AUTHENTIC THAI RED CURRY RECIPE
From canadiancookingadventures.com
Cuisine THAITotal Time 30 minsCategory Dinner RecipesCalories 563 per serving
- In pot, wok or pan, heat up the oil on medium high and in your “RED THAI CURRY PASTE” saute for 2 minutes till blended.
TRY THESE TOP 17 THAI CURRY RECIPES - THE SPRUCE EATS
From thespruceeats.com
- Thai Green Curry Chicken. This Thai green curry chicken recipe features chunks of tender chicken simmered in a homemade green curry sauce along with healthy vegetables (zucchini and red bell pepper).
- Penang Red Curry With Warm Spices. Named after a state in nearby Malaysia, this Penang red curry with warm spices carries with it the flavors and aromas of distant places.
- World's Best Thai Chicken Curry. A golden-hued world's best Thai chicken curry simmered with individual spices, fresh herbs, and a hint of cinnamon. A swirl of coconut milk is added at the end which adds a rich, creamy texture for the ultimate Thai taste.
- Easy Thai Red Curry With Chicken. This easy Thai red curry with chicken is super-easy to make, and it includes lots of healthy vegetables so there's no need to make an additional side dish of veggies.
- Sumptuous Thai Beef Curry. A sumptuous and authentic sumptuous Thai beef curry that warms and delights the palate. Especially welcome during the fall and winter months, this hearty red curry features deep flavors and a rich finish completed with fresh basil leaves and freshly ground black pepper.
- Bangkok-Style Yellow Curry Chicken. A Bangkok-style yellow curry chicken made with chunks of chicken and potatoes just as you would find in the marketplaces and street vendor stands of Bangkok.
- Vegetarian Thai Yellow Curry. This vegetarian Thai yellow curry is authentic, homemade vegan Thai food at its best. This recipe has been streamlined by nixing making a curry paste; instead, all the minced herbs and dry spices are added directly to the curry pot—a great time-saver if you're in a hurry!
- Special Thai Lime Leaf Curry Chicken. For anyone who loves Thai flavors, this special Thai lime leaf curry chicken recipe is a must-try. Made with lime leaves and fresh-squeezed lime juice, the curry paste is extremely aromatic and flavorful.
- Vegetarian Thai Green Curry. An authentic vegetarian Thai green curry recipe for the vegetarian palate. All the authentic trimmings without the meat, but with meat substitutes - wheat gluten or tofu, take your pick.
- Thai Jungle Curry. If you like chicken curry, you're going to love this Thai jungle curry, a famous dish from Chiang Mai, which is made with ingredients from the jungles of Thailand.
THAI RED CURRY CHICKEN - SONI'S FOOD
From sonisfood.com
Estimated Reading Time 1 min
THAI RED CURRY CHICKEN - AN AUTHENTIC THAI RECIPE FROM ...
From cookeatworld.com
5/5 (1)Total Time 30 minsCategory Main CourseCalories 399 per serving
THAI RED CURRY ( CHICKEN ) | แกงแดงไทย | AUTHENTIC TASTE ...
From machorecipes.com
Category Main CourseCalories 450 per serving
THAI ARCHIVES - TASTE OF ASIAN FOOD
From tasteasianfood.com
Estimated Reading Time 3 mins
AUTHENTIC THAI RED CURRY SHRIMP RECIPE - HINA MUNAWAR
From hinamunawar.com
5/5 (30)Total Time 25 minsCategory EntreeCalories 336 per serving
10 AUTHENTIC THAI SOUP RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Category Recipe Roundup, Soup
THAI RED CURRY WITH PRAWNS AND CHICKEN - RECIPES ARE SIMPLE
From recipesaresimple.com
Estimated Reading Time 3 mins
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From tfrecipes.com
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From thaicookbook.tv
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From importfood.com
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From cukzy.com
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From tfrecipes.com
AUTHENTIC THAI RED CURRY CHICKEN - ALL INFORMATION ABOUT ...
From therecipes.info
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