THAI CHICKEN COCONUT CURRY
Thai Chicken Coconut Curry - An EASY one-skillet curry that's ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!!
Provided by Averie Sunshine
Categories Chicken
Time 30m
Number Of Ingredients 16
Steps:
- To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
- Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
- Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
- Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
- Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
- Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.
Nutrition Facts : Calories 474 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 66 milligrams cholesterol, Fat 25 grams fat, Fiber 5 grams fiber, Protein 32 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 445 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
ROCKIN' JIMI HENDRIX THAI CHICKEN CURRY!
This is a variation of the traditional Thai curry recipes. It's quick, full of flavor & will keep them coming back for more!! :)
Provided by Cooking with Culture
Categories Curries
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Prep the veggies & chicken (cut into strips) and set aside.
- Over medium heat, combine coconut milk with curry paste & blend well.
- Add fish sauce, chicken broth, brown sugar, lime juice and garlic.
- Bring to a boil, reduce heat & simmer for 2-3 minutes.
- Add in ALL remaining ingredients (Except the Broccoli & Yellow Peppers)
- Continue to simmer uncovered for 10 minutes, stirring occasionally
- Add Broccoli & Yellow Peppers, simmer an additional 3-5 minutes
- Serve over y9our favorite white rice
- Enjoy the AMAZING Thai Curry that YOU just created with someone special :).
Nutrition Facts : Calories 843.9, Fat 51.8, SaturatedFat 36.8, Cholesterol 92.8, Sodium 3579.8, Carbohydrate 56.5, Fiber 6.7, Sugar 37.3, Protein 45.9
THAI CHICKEN CURRY
Learn how to make an authentic-tasting Thai chicken curry with this easy step-by-step recipe
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Peel shallots or onion and cut in half from top to root. Lay the cut sides flat on a board and thinly slice. Very finely slice the lemongrass, starting at the thinner end, stopping towards the base when it gets tough (often described as 'woody' and white in the centre).
- Heat the oil in a wok or large saucepan for a couple of minutes until the oil separates (it looks more liquid at this point). Add the shallots or onion. Fry for 3-5 mins, until soft and translucent. Stir in the curry paste and cook for 1 min, stirring all the time.
- Add chicken pieces and stir until they are coated. Add the lemongrass, fish sauce, sugar, lime leaves and coconut milk. Bring slowly to the boil, then reduce heat and simmer, uncovered, for 15 mins until the chicken is cooked. Stir the curry a few times while it cooks, to stop it sticking and to keep the chicken submerged.
- While the chicken is cooking, strip the leaves from the coriander stalks, gather into a pile and chop very roughly. Taste the curry and add a little more curry paste and salt if you think it needs it. Stir half the coriander into the curry and sprinkle the rest over the top. Serve with Thai jasmine or basmati rice.
Nutrition Facts : Calories 388 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 6.1 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 1.35 milligram of sodium
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
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