Chicken And Green Beans In Red Curry Food

SHEET-PAN CURRIED CHICKEN

Steps:

• Position a rack in the lower third of the oven and preheat to 425˚. Combine the curry paste, brown sugar and vegetable oil in a small bowl.
• Put the green beans and carrots in a large bowl and toss with a little less than half of the curry mixture and ½ teaspoon salt. Spread out on an oiled rimmed baking sheet.
• Add the chicken and 2 teaspoons salt to the empty bowl, add the remaining curry mixture and toss. Add to the pan, nestling the chicken in the vegetables.
• Roast until the vegetables are tender and a thermometer inserted into the chicken (without touching the bone!) registers 170˚, 40 to 45 minutes. Turn the vegetables and chicken halfway through cooking to prevent them from getting too dark on the bottom. Scrape the chicken, vegetables and any browned bits from the pan into a large serving dish and sprinkle with the cilantro. Serve with rice and lime wedges, if desired.

THAI RED CURRY WITH CHICKEN

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.

SHEET PAN CURRIED CHICKEN

Steps:

• Position a rack in the lower third of the oven and preheat to 450 degrees F.
• In a small bowl, combine the curry paste, vegetable oil, brown sugar and 1 teaspoon of kosher salt.
• Put the green beans and carrots on an oiled sheet pan and pour slightly less than half the curry mixture over them. Use a pair of tongs to toss and coat them. Season with 3/4 teaspoon of salt.
• Nestle the chicken drumsticks on the sheet pan. Using a spatula or spoon, spread the remaining curry mixture on the drumsticks. Do your best to coat them evenly. Season the chicken with the remaining 3/4 teaspoon salt.
• Roast the chicken and vegetables (turning them halfway through to prevent them from getting too dark on the bottom) until they are tender and a thermometer inserted into the thickest part of the chicken (without touching the bone) reads 170 degrees F, about 30 minutes.
• Scrape the chicken, vegetables, and any browned bits from the pan onto a large serving dish and garnish with the cilantro.
• Serve with rice, yogurt and lime wedges.

CHICKEN AND GREEN BEAN COCONUT CURRY

Steps:

• Break up tamarind, then add to boiling-hot water (1/2 cup) in a heatproof bowl and soak 15 minutes. Mash tamarind with a fork until pulp is dissolved, then pour tamarind mixture through a fine-mesh sieve into a small bowl, pressing hard on solids to extract as much liquid as possible. Discard solids.
• Heat a dry 10-inch heavy skillet (preferably cast-iron) over moderately low heat until hot, about 2 minutes, then toast coriander and cumin seeds, stirring constantly, 2 minutes. Add 12 curry leaves and toast, stirring constantly, until leaves curl and darken, 3 to 4 minutes. Add 4 chiles and toast, stirring constantly, until a shade darker, 1 to 2 minutes. Transfer to a plate and cool completely, then finely grind in grinder.
• Pat chicken dry and sprinkle with 1 teaspoon salt. Heat 2 tablespoons oil in a wide 6-quart heavy pot over moderately high heat until hot but not smoking, then brown chicken in 2 batches, skin sides down first, turning over once, about 8 minutes per batch. Transfer to a plate.
• Pour off all but 2 tablespoons fat from pot, then cook onions over moderate heat, stirring occasionally, until edges are golden, 5 to 8 minutes. Reduce heat to moderately low, then add ground-spice mixture, garlic, turmeric, and remaining teaspoon salt and cook, stirring frequently (to prevent scorching), about 3 minutes. Add coconut milk and tamarind liquid and simmer, stirring, until any coconut-milk solids are dissolved, about 1 minute. Add chicken, skin sides up, in 1 layer (chicken will not be completely covered with liquid) and simmer, covered, until chicken is just cooked through, about 15 minutes.
• While chicken simmers, cook green beans in an 8-quart pot of boiling salted water until crisp-tender, 3 to 4 minutes. Drain and transfer to a bowl of ice water to stop cooking. Drain well.
• When chicken is done cooking, transfer with tongs to a cutting board, reserving sauce in pot, and halve each chicken breast diagonally through bone. Put chicken in a deep serving dish and keep warm, covered with foil. Add green beans to coconut sauce and simmer until just tender, about 1 minute.
• While beans simmer, heat remaining tablespoon oil in 10-inch heavy skillet over moderate heat until hot but not smoking. Add mustard seeds, then cover skillet and cook until seeds make popping sounds, about 5 seconds. Remove lid, then add remaining 15 curry leaves and 2 chiles and cook, stirring, until leaves crackle and chiles darken slightly, about 5 seconds. Pour hot oil mixture over coconut sauce and beans, then stir to combine. Season with salt, then spoon sauce and beans around chicken. Discard whole chiles if desired.

CHICKEN AND GREEN BEANS IN RED CURRY

Steps:

• Heat oil in large pan.
• Add curry paste and stir until bubbling.
• Add onions, garlic, and hot chili sauce. Saute 1-2 minutes.
• Add chicken slices, brown on one side. Flip chicken and add green beans on top cooking for 2-3 minutes. Optional: Cover to help cook green beans.
• Completely mix in green beans.
• Add coconut milk and fish sauce Simmer for 5-10 minutes.
• Test green beans to your personal crunch preference.
• Mix in basil leaves right before serving.
• Serve over brown rice.
• Note: If I'm not serving this over rice I'll mix in cornstarch to thicken the sauce.

RED CURRY CHICKEN WITH SNAKE BEANS (LONG BEANS)

Steps:

• Heat a tablespoon of vegetable oil in a wok over medium-high heat. As the oil is heating (before it gets to full heat), add curry paste, and 1 cup of the broth, stirring until smooth. (Reserve the remaining broth to add to the wok if mixture becomes dry and curry begins to sizzle on the bottom of the wok.) Continue heating and stirring until the curry becomes fragrant and the wok has reached full heat, 1-2 minutes.
• Add chicken and stir fry until just cooked through, about 4 minutes.
• Add green beans, peppercorns, kaffir lime leaves, shallots, palm sugar, fish sauce and stir quickly to combine. Continue cooking for 2 minutes. If mixture becomes dry, add additional broth, ¼ cup at a time. (Mixture should be smooth but should thick enough to coat the other ingredients.).
• Add basil and cook just until basil begins to wilt, about 1 minute. Remove from heat and serve immediately.

CHICKEN, POTATO & GREEN BEAN CURRY

Steps:

• Heat the oil in a large frying pan and cook the onion and chicken together over a medium heat for 5 mins until the onion is soft.
• Add the potatoes, curry paste and passata, bring to the boil, then cover and gently simmer for 15 mins. Add the beans and a splash of water and cook for 10-15 mins more until all the vegetables are tender and the chicken is cooked through. Remove from the heat and stir in the yogurt. Serve with rice or naan.