Red Curry Chicken Recipe 485 Food

THAI RED CURRY WITH CHICKEN

Thai Red Curry with Chicken image

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

Ingredients

5 - 6 tbsp Thai Red Curry Paste ((store bought, Maesri best) (Note 1))
1 quantity homemade Thai Red Curry Paste
2 large garlic cloves (, minced)
2 tsp fresh ginger (, finely grated )
1 tbsp lemongrass paste (or finely chopped fresh (Note 3))
3 tbsp vegetable oil ((or canola or peanut))
1 cup (250 ml) chicken broth/stock (, low sodium)
400 ml / 14 oz coconut milk ((full fat!))
6 kaffir lime leaves ((Note 4))
1 tbsp sugar ((white, brown or palm))
2 tsp fish sauce (, plus more to taste)
350g / 12 oz chicken thighs ((boneless and skinless), cut into 0.75 / 1/3" thick slices (Note 5))
150g / 5 oz pumpkin or butternut squash, ( cut into 1.5cm / 3/5" cubes (~1 heaped cup))
120g / 4oz green beans (, trimmed and cut into 5cm/2" pieces)
12 Thai basil leaves ((Note 6))
Fresh red chilli slices ((small chilli - spicy, large = less spicy))
Fresh coriander / cilantro leaves
Steamed jasmine rice

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

CHICKEN, SWEET POTATO & PEA CURRY

Chicken, sweet potato & pea curry image

Serve this family-friendly chicken curry with rice or roti. It's tasty and healthy, containing four of your 5-a-day. Add extra korma paste for added spice

Provided by Lulu Grimes

Categories Dinner

Time 40m

Number Of Ingredients 9

Ingredients

1 tbsp rapeseed oil
1 tbsp korma paste
2 skinless chicken breast fillets, each cut into 8-10 pieces
320g sweet potatoes , chopped into bite-sized pieces
6 tbsp red lentils
325ml can light coconut milk (freeze the rest for later)
200g frozen peas
220g cherry tomatoes
300g cooked rice or roti, to serve

Steps:

Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 30 seconds until it becomes fragrant. Stir in the chicken, then add the sweet potatoes and lentils and keep stirring to coat everything in the paste. Add 300ml water and the coconut milk. Bring to the boil, then simmer for 15-20 mins or until the chicken and sweet potato are cooked through and the consistency of the sauce is slightly thickened.
Tip in the peas, bring back to the boil and simmer for a further 2 mins, then add the tomatoes and cook for 2 mins more. Serve with steamed rice, or roti.

Nutrition Facts : Calories 485 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 31 grams protein, Sodium 0.4 milligram of sodium

RED CURRY CHICKEN

Red Curry Chicken image

Warm up on a chilly fall evening with this Thai-inspired curry. The classic mix of sweet coconut milk and savory red curry paste are sure to liven up a weeknight meal. Instead of a traditional wok, I am using a casserole dish and letting the chicken braise in the oven.

Provided by Valerie Bertinelli

Categories main-dish

Time 1h

Yield 4-6 servings

Number Of Ingredients 13

Ingredients

Two 13.5-ounce cans coconut milk (not light)
3 tablespoons red Thai curry paste
1 tablespoon fish sauce
1/2 medium onion, sliced
2 lemongrass stalks, trimmed and banged with the back of a knife, then roughly chopped
4 cloves garlic, smashed
One 1-inch piece fresh ginger, peeled and cut into rounds
1 whole chicken (about 3 1/2 pounds), cut into 6 pieces
Kosher salt
1/2 cup roughly chopped cilantro
1/2 cup roughly chopped basil (preferably Thai basil)
Lime wedges, for serving
Cooked rice or crusty bread, for serving

Steps:

Preheat the oven to 400 degrees F.
Whisk the coconut milk, curry paste, and fish sauce together in a 9-by-13-inch baking dish; add the onion, lemongrass, garlic, and ginger. Lightly season the chicken and add it to the baking dish, turning to coat in the sauce, then arranging it skin-side-up.
Bake the chicken, basting occasionally with the sauce, until lightly browned on top and cooked through (an instant read thermometer inserted into the center of a breast registers 160 degrees F), 50 to 55 minutes. Sprinkle with the cilantro and basil and serve with lime wedges on the side. Serve with cooked rice or crusty bread to soak up the sauce.

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