Chicken And Peanut Thai Curry Food
SPICY THAI PEANUT CHICKEN CURRY
This is a spicy dish, but the heat can be adjusted by reducing the curry and sambal oelek. It is quick and easy and it is so good. Time to cook rice is not included in prep time or cook time. Also...I often use lite coconut milk, it reduces the fat content and is still wonderful, just a little less rich.
Provided by HeidiSue
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saute pan saute peanut oil, red curry and sambal over med. heat for a few minutes.
- Add the chicken and cook through.
- Add coconut milk, fish sauce, brown sugar and peanut butter.
- Simmer about 10 minutes.
- Serve over steamed Jasmine rice.
- Top with fresh lime juice and crushed peanuts.
- Tip: If you are worried about the heat, just add half of the curry and sambal in the first step. Try it after everything has been added and if it's not spicy enough you can then add more curry. If then you want it more spicy you can add more sambal, the sambal is more spicy than the curry.
Nutrition Facts : Calories 689.7, Fat 52.6, SaturatedFat 28.3, Cholesterol 109, Sodium 1239.8, Carbohydrate 16.2, Fiber 0.7, Sugar 11.6, Protein 41.5
CHICKEN AND PEANUT THAI CURRY
Make and share this Chicken and Peanut Thai Curry recipe from Food.com.
Provided by Rhonda Scheurer
Categories Curries
Time 40m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in large frying pan.
- Add the onion and stir fry for approx 2 minutes.
- Add the yellow curry and bring to a boil.
- Add the chicken, reduce heat and simmer for 15 minutes.
- Remove chicken and set aside.
- Simmer sauce until reduced and quite thick- about five minutes.
- Return the chicken to the pan.
- Add the coconut milk, fish sauce, lime juice and brown sugar and simmer for five minutes.
- Add the peanuts, basil and pineapple.
Nutrition Facts : Calories 465.3, Fat 33.7, SaturatedFat 12, Cholesterol 61.9, Sodium 544.5, Carbohydrate 16.1, Fiber 3.3, Sugar 8.6, Protein 28.5
CHICKEN IN PEANUT CURRY
This is a favorite family recipe we received from a good friend. One batch is never enough! The recipe is so versatile that you can add tofu, mushrooms, or any other vegetables to your liking!
Provided by Fair weather cook
Categories Curries
Time 25m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a medium sauce pan heat coconut milk, curry paste, peanut butter, sugar, and fish sauce until they come to a very small boil.
- Set aside and cool adding cornstarch to thicken.
- While the sauce is cooling, stir fry 1 chopped onion and 1 T minced garlic.
- Cut up chicken into small pieces and stir fry with the onion and garlic until chicken is cooked through.
- Combine the garlic, onion and chicken with the sauce and heat.
- Spoon the chicken peanut curry over rice and enjoy.
THAI PEANUT CURRY CHICKEN BAKE
A delicious alternative way to prepare chicken breast. Asian cuisine has mastered the art of combining sweet and spicy flavors, this recipe is no exception! Prepare to be amazed!
Provided by magillrn
Categories Curries
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine orange juice, coconut, peanut butter, curry powder water and cayenne in blender or food processor. Blend until fairly smooth consistency is achieved (usually about 15-30 seconds).
- Lightly spray bottom of 9x13 pan with cooking spray and arrange chicken pieces and bell pepper slices.
- Pour sauce blend over all.
- Bake at 375 degrees for 40-50 minute Be sure chicken is cooked thoroughly as ovens may vary.
- Serve over steamed rice.
- Special note: the sauce blend can be used with other dishes as well!
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THAI CHICKEN PEANUT CURRY - LOVE IN MY OVEN
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5/5 (2)Category CurriesCuisine ThaiTotal Time 30 mins
- Heat the oil in a large saucepan over medium heat and add the diced onions and cilantro stalks, stir frying for 2-3 minutes. Add the chicken, and fry for an additional 5 minutes, or until the chicken is browned.
- Combine the curry paste and peanut butter, and add to the pan. Fry for 1 minute, stirring continuously. Add the sugar, soy sauce, and coconut milk, and bring to a boil. Simmer for 12-15 minutes, continuing to stir every few minutes.
- Add the baby corn or other vegetables, cooking for an additional 3-5 minutes or until the vegetables are fork tender. Stir in the lime juice.
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4.9/5 (27)Total Time 35 minsCategory Main CourseCalories 493 per serving
- Add the avocado oil to a pot and preheat the pot over medium heat. Prepare the ingredients by washing and chopping them.
- First, add the onion, garlic, ginger and chicken breast chunks to the pot and sauté them shortly until the chicken breast has some color. Don't cook the chicken breast through at this point as it will stay in the pot and might become dry if seared for too long.
- Then, add the carrot to the pot and sauté until they have slightly softened. Next, add the red bell pepper and zucchini to the pot and stir everything.
- Add all of the peanut curry sauce ingredients to the pot. Cover the pot with the lid, reduce the heat and let the peanut curry simmer for approx. 10 minutes or until the vegetables are soft enough. Add salt and pepper to taste. Enjoy!
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