THAI CHICKEN BREASTS
This recipe actually calls for Breasts, but I used thighs and they were moist and lucious! Goes well with steamed Basamati Rice.
Provided by MarieRynr
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- combine the gingerrot, garlic and red pepper flakes in a cup and set aside.
- Mix flour with salt and pepper to taste and dredge chicken pieces in this.
- Heat the olive oil in a large skillet.
- Saute the chicken until browned on both sides and cooked through.
- Remove the chicken and put in a warm dish, set aside in low oven to keep warm.
- Add the ginger-garlic mixture to the skillet and saute until lightly browned.
- Add the soy sauce, brown sugar, vinegar and fish sauce (if using).
- Bring the mixture to a boil.
- Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens.
- Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to serve.
- Trim and shred the sugar snap peas diagonally.
- Just prior to serving sprinkle the top of the chicken with the shredded snap peas.
THAI GRILLED CHICKEN (GAI YANG)
The marinade for this chicken is true to the authentic Thai grilled chicken (Gai Yang). Traditional Gai Yang is served with a dipping sauce but I find chicken thighs so juicy that it doesn't need it. Instead, I incorporate the flavour into the Marinade. Traditionally this is cooked over charcoal which gives it a wonderful smokey flavour. But it really is fantastic even cooked on the stove or in the oven, though my preference is to cook it on the outdoor grill. The key ingredients are the lemongrass and fish sauce - don't omit or substitute these!
Provided by Nagi | RecipeTin Eats
Categories Barbecue BBQ Chicken Grilling
Time 16m
Number Of Ingredients 14
Steps:
- Place Marinade ingredients in a large ziplock bag. Massage to mix.
- Add the chicken into the ziplock bag and massage to spread the marinade over all the chicken. Marinate for a minimum of 3 hours, preferably overnight (up to 24 hours).
- Remove chicken from the Marinade and discard the Marinade (unless baking in the oven - refer Note 3).
- Heat the outdoor grill on medium high. Or heat 1/2 tbsp oil in a non stick pan over medium high heat on the stove.
- Cook the chicken until golden brown - around 3 minutes each side.
- Rest for a few minutes before serving with lime wedges on the side, and garnished with fresh chilies and cilantro, if using.
THAI CHICKEN CURRY
Learn how to make an authentic-tasting Thai chicken curry with this easy step-by-step recipe
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Peel shallots or onion and cut in half from top to root. Lay the cut sides flat on a board and thinly slice. Very finely slice the lemongrass, starting at the thinner end, stopping towards the base when it gets tough (often described as 'woody' and white in the centre).
- Heat the oil in a wok or large saucepan for a couple of minutes until the oil separates (it looks more liquid at this point). Add the shallots or onion. Fry for 3-5 mins, until soft and translucent. Stir in the curry paste and cook for 1 min, stirring all the time.
- Add chicken pieces and stir until they are coated. Add the lemongrass, fish sauce, sugar, lime leaves and coconut milk. Bring slowly to the boil, then reduce heat and simmer, uncovered, for 15 mins until the chicken is cooked. Stir the curry a few times while it cooks, to stop it sticking and to keep the chicken submerged.
- While the chicken is cooking, strip the leaves from the coriander stalks, gather into a pile and chop very roughly. Taste the curry and add a little more curry paste and salt if you think it needs it. Stir half the coriander into the curry and sprinkle the rest over the top. Serve with Thai jasmine or basmati rice.
Nutrition Facts : Calories 388 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 6.1 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 1.35 milligram of sodium
THAI CHICKEN
This recipe was created when we felt like having spicy, Oriental tasting food. It's delicious, and uses bold ingredients such as peanut butter, fresh ginger and sesame oil. Try serving over rice.
Provided by Debora
Categories World Cuisine Recipes Asian Thai
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- In a large bowl, combine the soy sauce, garlic, ginger and hot pepper sauce. Mix well and place chicken in the bowl, turning to coat evenly. Cover and marinate in the refrigerator for at least one hour.
- Heat the sesame oil in a Dutch oven over medium high heat. Add the brown sugar, stirring until dissolved. Add the onion and saute for 5 minutes. Add the chicken parts and saute for 5 minutes, turning to brown evenly. Pour in marinade, add the water and bring to a boil.
- Reduce heat to low and simmer for 15 to 20 minutes. Add the peanut butter, stirring well, and simmer for 10 more minutes. Transfer chicken to a serving platter, pour sauce over, and garnish with the chives.
Nutrition Facts : Calories 465.6 calories, Carbohydrate 16.8 g, Cholesterol 188.4 mg, Fat 20.5 g, Fiber 2.6 g, Protein 53.4 g, SaturatedFat 4.1 g, Sodium 3930.3 mg, Sugar 7.1 g
EASY THAI CHICKEN
So sticky, so tender, so moist and just packed with so much flavor. And it's an easy peasy weeknight meal, made in 30 min or less!
Provided by Chungah Rhee
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Stir in chili sauce mixture. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately, garnished with peanuts and cilantro, if desired.
THE BEST THAI PANANG CHICKEN CURRY
The Best Thai Panang Chicken Curry Recipe - The most amazing red chicken curry we've ever made! This light and healthy dish is better than any takeout option out there, and it's easy to make.
Provided by Sommer Collier
Categories Main Course
Time 32m
Number Of Ingredients 12
Steps:
- Cut the chicken into bite-size pieces. Chop the onions and peppers into rough 1-inch pieces. Mince the garlic. Then crush the kaffir lime leaves to help release their oils.
- Place a 14-inch skillet (or wok) over medium-high heat. Add the coconut oil. Once the oil melts, add the onions. Sauté for 1 minute, then add the peppers and garlic. Sauté another 2-3 minutes.
- Move the veggies to the sides of the skillet and add the panang red curry paste and peanut butter to the center of the pan. Sauté the curry for 2-3 minutes to intensify the flavor, moving around the pan. Then add the kaffir lime leaves, coconut milk, and fish sauce. Stir to blend.
- Stir in the chopped chicken and bring to a boil. Lower the heat and simmer for 10-15 minutes, until the chicken is cooked through and the sauce thickens. Stir occasionally. Remove from heat and stir in the basil leaves. Serve with rice, quinoa, or noodles.
Nutrition Facts : ServingSize 6 ounces, Calories 340 kcal, Carbohydrate 8 g, Protein 24 g, Fat 23 g, SaturatedFat 16 g, Cholesterol 107 mg, Sodium 163 mg, Fiber 2 g, Sugar 4 g
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
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
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