WHOLE30 THAI CURRY VEGGIE NOODLES WITH CHICKEN
This veggie-heavy chicken dish boasts tons of flavor -- thanks to red curry paste, almond butter and cashews. Crunchy cucumber noodles also make it just right for the Whole30 program (a lifestyle that encourages you to choose whole food over processed, and eschews sugar, grains, dairy and legumes).
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler and line a baking sheet with foil. Drizzle the chicken with the olive oil and sprinkle with some salt and pepper. Transfer to the prepared baking sheet and broil, flipping halfway, until cooked through, about 10 minutes.
- Meanwhile, whisk together the coconut milk, lime juice, almond butter and curry paste in a large bowl. Add the carrots, cabbage and 1 teaspoon salt and toss to coat completely. Let sit for 15 minutes. Add the cucumber to the bowl and toss to combine.
- Thinly slice the chicken. Divide the veggies among 4 bowls and top with the chicken, scallions and some cashews. Serve with lime wedges.
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 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
EASY THAI CHICKEN & SUMMER SQUASH CURRY.
We had this curry for dinner last night and it was delish. Although not traditional, we served it with basmati rice - which we enjoyed & recommend.
Provided by wildschwein
Categories Curries
Time 1h5m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- In a pan, sauté curry paste for a minute or two in oil.
- Put in chicken legs and toss in curry/oil mixture.
- When fragrant, add all other ingredients except squash.
- Bring to the boil.
- Reduce heat to a simmer and cover with lid, cooking for about 45 minutes.
- Add the squash pieces, and cook with the lid off for 10 minutes.
- Taste and adjust seasonings (more fish sauce or palm sugar) as necessary.
- Remove lemongrass stalk and kaffir lime leaves.
- Serve with freshly steamed rice (we used basmati, however jasmine would be more authentic).
- Enjoy!
Nutrition Facts : Calories 962.1, Fat 66.9, SaturatedFat 34.7, Cholesterol 270, Sodium 2179.4, Carbohydrate 22.6, Fiber 0.4, Sugar 18.3, Protein 68.6
EASY THAI CHICKEN PASTA
Make and share this Easy Thai Chicken Pasta recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 52m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, cook the linguine by following the package directions; rinse and drain; set aside.
- In the same large pot, heat 2 tablespoons sesame oil.
- Over medium-high heat, saute the chicken for 5-7 minutes or until no longer pink.
- In a mixing bowl, stir together the peanut butter, cream, soy sauce, garlic, vinegar, 1/3 cup sesame oil, sugar, ginger, and red pepper; set aside.
- Add the vegetables to the pot with the chicken; saute 4-5 minutes or until veggies are tender.
- Add the cooked linguine and peanut butter mixture to the pot; toss until coated.
- Lower heat and cook 3-5 minutes, or until thoroughly heated but do not boil.
Nutrition Facts : Calories 1141.7, Fat 62.8, SaturatedFat 15.4, Cholesterol 130.7, Sodium 1262, Carbohydrate 91.2, Fiber 9.8, Sugar 11.4, Protein 58.2
More about "easy thai chicken summer squash curry food"
PERFECT THAI CHICKEN AND BUTTERNUT SQUASH CURRY - SCRUMMY LANE
From scrummylane.com
Ratings 25Calories 445 per servingCategory Main Meal
- Toss the butternut squash in a large bowl with the chili powder, curry powder, and turmeric, and set aside.
- Heat up a big drizzle of oil in a large cast iron pan or saucepan, then cook the garlic and ginger together for a couple of minutes. Add the chicken and cook for another two minutes or so or until white.
- Add the coconut milk, then stir in the peanut butter, Thai curry paste and honey. Then add the tomatoes and butternut squash/spices.
- Simmer for about 30 minutes or until the chicken is cooked through and the squash is tender. Squish about half of the squash into the curry to thicken it.
THAI YELLOW CURRY CHICKEN AND SQUASH RECIPE » LEELALICIOUS
From leelalicious.com
Estimated Reading Time 3 mins
CHICKEN AND SQUASH THAI CURRY | RICARDO
From ricardocuisine.com
THAI BUTTERNUT SQUASH RED CURRY RECIPE | LITTLE SPICE JAR
From littlespicejar.com
EASY THAI CHICKEN CURRY FOR INSTANT POT - PERRY'S PLATE
From perrysplate.com
CROCKPOT THAI CHICKEN CURRY - THE ENDLESS MEAL®
From theendlessmeal.com
EASY THAI RED CURRY - DAMN DELICIOUS
From damndelicious.net
EASY THAI CHICKEN CURRY • SALT & LAVENDER
From saltandlavender.com
THAI-STYLE RED CHICKEN CURRY - ONCE UPON A CHEF
From onceuponachef.com
THAI RED CURRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
EASY SPICY PAD THAI RECIPE (WITH CHICKEN)
From thissillygirlskitchen.com
17 EASY THAI CHICKEN RECIPES TO TRY AT HOME - INSANELY GOOD
From insanelygoodrecipes.com
RED THAI CURRY WITH CHICKEN AND KABOCHA SQUASH - SIMPLY SUWANEE
From simplysuwanee.com
THAI CHICKEN CURRY RECIPES - BBC FOOD
From bbc.co.uk
THAI SQUASH CURRY RECIPE / RIVERFORD - RIVERFORD ORGANIC FARMERS
From riverford.co.uk
13 BEST RECIPES WITH RED THAI CURRY PASTE - INSANELY GOOD
From insanelygoodrecipes.com
25 FRESH & EASY THAI RECIPES! - FEASTING AT HOME
From feastingathome.com
BEST YELLOW SQUASH CURRY RECIPE - HOW TO MAKE THAI SQUASH …
From food52.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love