THAI RED CURRY CHICKEN
This fragrant Thai chicken curry is a one-pan dish that comes together in just 30 minutes.
Provided by Jennifer Segal
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the oil over medium-low heat in a large nonstick pan. Add the light scallions, garlic, and jalapeño and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown.
- Add the coconut milk, red curry paste, fish sauce, and brown sugar and whisk together. Bring to a gentle boil, then reduce heat and simmer until thickened, a few minutes. Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 6 minutes. (Do not let the sauce boil; the idea is to cook the chicken gently so that it's tender.) Stir in the lime juice, dark scallion greens, and cilantro. Taste and adjust seasoning with more lime, if necessary. Serve with jasmine rice.
- Note: As always, take care when working with jalapeño peppers. If you touch the seeds or ribs, be sure to wash your hands well and avoid touching your eyes.
- Note: It's important to wait until you're ready to eat to cook the chicken. If you want to get a head start, prepare the sauce up until the point when the chicken is added. Take it off the heat and then poach the chicken right before serving. If the chicken sits in the hot curry sauce for too long before serving, it will overcook.
Nutrition Facts : Calories 649, Fat 51 g, Carbohydrate 16 g, Protein 35 g, SaturatedFat 26 g, Sugar 10 g, Fiber 1 g, Sodium 886 mg, Cholesterol 128 mg
THAI RED CURRY WITH CHICKEN
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
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
RED PEPPER-CURRY CHICKEN
The everyday ingredients in this dish are transformed into a colorful weeknight meal. The sauce beautifully coats the chicken. -John Slivon, Milton, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first six ingredients. Set aside 1/4 cup for serving., Flatten chicken slightly. Cut red pepper in half lengthwise and remove seeds. Brush with oil and sprinkle with pepper. Grill chicken and red pepper, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°. Baste chicken occasionally with mayonnaise mixture., Chop red pepper and toss with parsley. Serve chicken with red pepper and sauce mixture.
Nutrition Facts :
FAST CHICKEN CURRY WITH RED PEPPERS
I usually serve this over rice or pasta. By the time the rice or pasta is done, this stir-fry is ready to serve. I found this recipe in a Canadian Living magazine a couple years ago.
Provided by bert2421
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine stock, cornstarch and salt; set aside.
- In large non-stick skillet, heat half of the oil over med-high heat; cook chicken stirring often, for 5 minutes or until no longer pink inside.
- Transfer to plate.
- Reduce heat to medium and add remaining oil; cook garlic, ginger and curry paste, stirring for 1 minute.
- Add peppers; cook, stirring, for 2 minutes.
- Stir stock mixture and pour into skillet; bring to a boil.
- Cook, stirring, for 1 minute or until thickened.
- Add chicken and onions; cook, stirring for 2 minutes or until heated through.
THAI RED CHICKEN CURRY
This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!
Provided by THEKNACKEREDCHEF
Categories World Cuisine Recipes Asian Thai
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
- Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 11.2 g, Cholesterol 58.5 mg, Fat 15.8 g, Fiber 1.9 g, Protein 25.4 g, SaturatedFat 6.4 g, Sodium 147.2 mg, Sugar 3.6 g
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