Red Thai Chicken Curry With Roasted Sweet Potatoes Food

THAI RED CHICKEN CURRY

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.

CHICKEN CURRY WITH SWEET POTATOES AND COCONUT MILK

Steps:

• Heat oven to 325 degrees. Pat chicken dry with paper towels and season with salt and pepper.
• Heat a large Dutch oven over medium-high heat. Add oil. Brown chicken pieces, in batches if necessary, until golden all over, 6 to 8 minutes per batch. Transfer chicken to a plate.
• Stir scallion, ginger, garlic and chiles into pot and reduce heat to medium. Cook, stirring, until soft, 1 to 2 minutes. Stir in curry paste and cook 1 minute. Stir in coconut milk and sweet potatoes. Arrange chicken pieces on top of potatoes, placing breast meat on top. Pour in enough water to come halfway up the sides of chicken. Bring to a boil. Cover pot and transfer to oven. Bake until chicken is cooked through, about 40 minutes.
• Meanwhile, in a large dry skillet over medium heat, toast coconut flakes until golden, 2 to 3 minutes. Add mustard seeds and toast until they begin to pop, 1 minute more. Transfer to a bowl and season with a pinch of salt.
• Transfer chicken and sweet potatoes to a platter. Return Dutch oven to the stove and simmer over medium-high heat until cooking liquid has thickened to a saucelike consistency, 5 to 10 minutes. Pour over chicken and potatoes. Sprinkle with the coconut and mustard seed mixture and cilantro. Serve with lime wedges for squeezing.

MASHED THAI RED CURRY SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Prick sweet potatoes all over with a fork.
• Roast on a baking sheet for about an hour, until soft.
• Cool slightly, peel and scoop out flesh.
• ALTERNATIVE METHOD: Peel and dice sweet potatoes and roast till soft. This produces more roasted flavor/texture.
• Mash with a potato masher.
• In a saucepan, combine coconut milk and curry paste; bring to a bare simmer. Do not allow to boil as the coconut milk will curdle.
• Cook for five minutes, stirring the curry into the coconut milk.
• Add sweet potatoes, 2 tbs. butter and salt; mix to combine.
• Add maple syrup to taste.
• Butter small gratin dishes or a large casserole.
• Spoon mixture into dishes and dot with remaining butter.
• Broil for 3-4 minutes.

THE BEST THAI RED CHICKEN CURRY RECIPE

Steps:

• Heat the oil in a large saucepan over medium and cook the onion for 5 minutes.
• Add the curry paste and garlic then cook, stirring, for about 1 minutes.
• Add the coconut milk, chicken broth, fish sauce, sugar, red pepper flakes and salt then bring to a boil.
• Add the vegetables and reduce heat and simmer until vegetable are soft.
• Squeeze lime juice over chicken then add chicken and basil to the pot.
• Cook until chicken is completely cooked.
• Serve over Jasmine Rice.

THAI CURRY CHICKEN WITH SWEET POTATO

Steps:

• Wash the sweet potato, microwave for 2 minutes -to soften it up; peel, cut into 1/2 inch cubes, put cubes into steamer bag, add 1 teaspoon water, microwave for 3 minutes; and set aside.
• Heat oil in large nonstick skillet on medium heat for about 2 minutes.
• Stir in curry paste until well blended.
• Add chicken, onions, and garlic; cook and stir 6 to 8 minutes or until chicken is slightly rare inside.
• Stir in red and yellow peppers and sweet potato; cook 4 minutes or until peppers are crisp tender and sweet potato is done.
• Add cream cheese, milk, pepper, fish sauce, brown sugar, and basil; cook until cream cheese is melted and evenly coats chicken and vegetables, stirring frequently.
• Taste and make adjustments.
• Serve over rice.
• Garnish with peanuts.

SWEET POTATO THAI CURRY

Steps:

• Sauté onion, garlic, and ginger in the olive oil on medium high heat in a large pot until the onion is transparent.
• Add the sweet potato and pastes. Mix well. Allow for mixture to heat up.
• Add coconut milk and chili. Stir. Allow for mixture to heat up.
• Add all the spinach to the pot, but do not mix. Cover the pot.
• After 5 minutes, the spinach should be wilted. Stir into mixture. At this time, add the fish sauce and stir.
• Re-lid and let simmer for 5-10 minutes, or until the potatoes are cooked.
• Serve over rice and add a sprig of cilantro on top.