SPICY RED CURRY CHICKEN AND RICE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the coconut milk with the curry paste and fish sauce until combined. Heat a large skillet until very hot. Add 2 tablespoons of the vegetable oil and heat until just smoking. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes. Transfer the chicken to a plate and pour off the fat in the skillet. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the shiitake caps and stir-fry over high heat until lightly browned, about 5 minutes. Stir in the ginger and garlic, stir-fry for 1 minute. Add the chicken, red curry mixture and the water and bring to a boil. Reduce heat and simmer for 2 to 3 minutes or until the chicken is cooked through. Transfer the chicken and curry sauce to a serving bowl and garnish with peanuts and cilantro. Serve immediately with rice and lime wedges.
SLOW COOKER/CROCK POT THAI RED CURRY CHICKEN
Got a slow cooker? Then try this delicious chicken curry. If you don't have a slow cooker, never fear, just cook it for a long time over a gentle heat. Note: Curry pastes vary in heat rating - adjust the amounts to suit your requirements
Provided by Sonya01
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 1 to 2 minutes each side or until golden. Transfer to slow cooker.
- Reduce frying pan heat to low. Add remaining oil to pan. Add curry paste and cook, stirring, for 1 to 2 minutes or until aromatic. Add stock and stir until curry paste has dissolved. Add mushroom and bamboo shoots. Pour mixture over chicken and stir to combine.
- Cover and cook on HIGH for 3 1/2 hours. Combine fish sauce, sugar and coconut milk in a jug. Stir into curry. Cover and cook on HIGH for a further 30 minutes.
- Stir in basil. Spoon curry over rice. Serve.
RED COCONUT CHICKEN CURRY
This dish can be quite hot and spicy depending on the brand of curry paste used. the variety in the pouch (instead of the jar or can) tend to be milder. For those sensitive to spicy food, reduce the curry paste to 2 teaspoons. In a pinch, use mild Indian curry paste. Serve over rice. From Canadian Living Magazine.
Provided by daisygrl64
Categories Curries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- cut chicken into bite-size pieces.in a wok or large skillet, heat 1 tablespoon of oil over high heat, stir fry chicken in batches, until browned, about 3 minutes, transfer to plate, set aside.
- add remaining oil to wok, stir fry eggplant, onion, garlic, ginger and curry paste until onion is softened, about 3 minutes.
- pour in coconut milk and bring to a boil, reduce heat to medium and cook for 5 minutes.
- reduce heat to simmer, add fish sauce, sugar, lime rind and lime juice, salt, peppers and chicken and any accumulated juices. cover and cook stirring occasionally until slightly thickened and peppers are tender, about 10 minutes.
- add basil and coriander, and serve.
SPICY THAI RED CURRY
This spicy red Thai curry recipe transforms coconut milk, Thai basil, and skinless, boneless chicken thighs into a flavorful meal in under an hour.
Provided by NoFailRecipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat vegetable oil in a large saucepan over medium heat. Add ginger and garlic and saute for 2 minutes. Stir in red curry paste, let sizzle for a few seconds, then pour in coconut milk. Bring to a boil.
- Reduce to a simmer, stir a little, and wait for the oil to rise to the surface. Add chicken thighs and lime leaves and simmer until the chicken is cooked through and no longer pink in the centers, about 12 minutes.
- Add fish sauce and brown sugar and taste--if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
- Bring to a boil, then take off the heat and add Thai basil.
- Spoon the curry into a bowl. Serve with jasmine rice.
Nutrition Facts : Calories 538 calories, Carbohydrate 30.3 g, Cholesterol 86.5 mg, Fat 34 g, Fiber 1.7 g, Protein 28.3 g, SaturatedFat 21.5 g, Sodium 1001.6 mg, Sugar 2.8 g
SPICY CHICKEN CURRY (DIABETIC/ CROCK POT)
From the Fix-it and Forget-it Diabetic Crock pot Cookbook submitted by Tom and Sue Ruth of Lancaster, PA. Sounds easy but there are a lot of ingredients! There are 2 steps to the cooking process and the first takes 2 hours so this isn't the kind of recipe you can throw together and leave all day. The second part takes 4-6 hours to cook. Sounds tasty.
Provided by Oolala
Categories Curries
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Place (cleaned) chicken in a large slow cooker.
- Cover with water. Cover pot and cook on high for 2 hours or until tender and drain the chicken and remove from the slow cooker.
- Cool briefly and cut and shred into small pieces and return to the slow cooker.
- Add remaining ingredients and cover and cook on low for 4-6 hours or until potatoes are tender.
- Serve on top of rice with mango slices or chutney.
Nutrition Facts : Calories 220.6, Fat 4.1, SaturatedFat 1.2, Cholesterol 70.2, Sodium 420.8, Carbohydrate 20.8, Fiber 3.3, Sugar 8, Protein 25.5
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