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
SPICY THAI RED BEEF CURRY
Steps:
- For the red curry paste: In a food processor, combine the cilantro, oil, ginger, lemongrass, coriander, cumin, shrimp paste, garlic, red chiles, lime leaf, 1 teaspoon salt and 1 teaspoon pepper. Pulse to a consistent paste.
- For the curry: Heat 2 tablespoons of the oil in a large Dutch oven over medium heat. Add the curry paste and cook, stirring well, until aromatic, about 2 minutes. Transfer to a bowl and set aside. Add the remaining 2 tablespoons oil to the pot and increase the heat to high. Sprinkle the flank steak with a pinch of salt, then add it to the pot; cook for 3 to 4 minutes. Remove the steak and add the onions and peppers; cook until tender, 2 to 3 minutes. Add the coconut milk, bring to a gentle boil, then add the curry paste back to the pot; stir well. Reduce the heat and simmer for about 15 minutes. (If the coconut milk breaks and separates, don't worry: it will come back together to a smooth consistency.) Add the chicken broth and fish sauce, and continue simmering until the sauce has a nice, gravy-like consistency, 12 to 15 minutes. Return the beef to the pot and finish with the cilantro, basil, mint and lime juice. Taste and adjust the seasoning.
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 THAI RED CURRY CHICKEN CASSEROLE
Provided by Katie Lee Biegel
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Coat a 9-by-13-inch pan with cooking spray.
- Evenly scatter the chicken, broccoli, rice, red pepper and onion in the pan. In a bowl, whisk together the coconut milk, broth, curry paste, fish sauce, brown sugar and lime juice. Pour the mixture over the ingredients in the pan. Bake until the rice is cooked and most of the liquid is absorbed, 45 to 50 minutes. Sprinkle with the chopped peanuts and cilantro before serving.
AUTHENTIC THAI RED CURRY WITH CHICKEN
I spent many months traveling in Thailand and Thai Red Curry quickly became my favorite dish. This dish is suppose to be spicy! If your sinuses aren't draining and a little perspiration isn't forming on your forehead halfway through this meal, you don't have the real thing. I know most people don't enjoy their food this spicy, so I toned it down a bit. Also, this dish is flexible and fun to cook. If you like onions, put in more. Like three kinds of peppers, add them. You get the idea. Just go with it. Enjoy!
Provided by Marc Bowman
Categories Curries
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Cut onion, bell pepper, and eggplant into bite size pieces and set aside. (I like large chunks on my spoon, so I don't cut them too small).
- Shred carrots with a vegetable peeler and set aside.
- Cut tomatoes in half and set aside.
- Cut chicken into bite size pieces and set aside.
- Pour the oil into a five-quart pot and put over medium heat.
- When the oil is hot, but not smoking, add the Thai Red Curry Paste and stir, sautéing for about 2 minutes. (I like my Thai Red Curry the same as I ate it in Thailand, very spicy. Therefore, I use about 6 to 8 tablespoons of curry paste. My guess is most people would use about five. Any less, what's the point? Use your judgment for what you like.).
- Add the coconut milk and chicken stock, then throw the chicken bullion cube in the pot and stir.
- After the liquid begins to boil, add the vegetables, carrots, and tomatoes.
- Add sugar, lemon juice, sweet basil leaves, and crushed basil, then bring to a boil again. (I usually turn the heat down and allow the vegetables to cook for about five minutes or so before adding the chicken.).
- Add the chicken and bring to a boil. Turn the heat down and simmer for about five more minutes.
- Serve with hot Jasmine rice.
THAI RED CURRY
Forget ordering takeaway and make your own Thai red curry at home. This classic dish takes just 15 minutes to prep and it's bursting with flavour.
Provided by Elena Silcock
Categories Dinner, Main course
Time 35m
Number Of Ingredients 13
Steps:
- Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 800ml coconut milk.
- Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
- Add 8 skinless, boneless chicken thighs, cut into chunks, and lime leaves, and simmer for 12 mins or until the chicken is cooked through.
- Add 1 tbsp of the fish sauce and a pinch of brown sugar, then taste - if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
- Bring to the boil, take off the heat and add ½ small pack Thai basil.
- Spoon the curry into four bowls and top with 1 red chilli, a thumb-sized piece of ginger and a few extra basil leaves. Serve with jasmine rice.
Nutrition Facts : Calories 425 calories, Fat 32 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 2.4 milligram of sodium
SPICY THAI CURRY
We are big fans of thai food and spicy food. And curry! This is easy and delicious. Anything can be added (tofu, chicken, shrimp or beef), just cook it first and throw it in! Bok choy is an excellent addition as well!
Provided by newmama
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- heat a wok or large pan over med. heat with the coconut milk. whisk in 2 tbs curry paste. cook for a few minutes until hot and combined.
- add fish sauce, soy sauce, brown sugar, lime juice and water (you can taste before adding the water, you might not want it!). add more curry if you want now.
- add veggies and bring to a boil. reduce and simmer about 10 mins, or until the tenderness you like.
- serve over sticky rice.
More about "spicy thai red curry food"
SPICY THAI RED CURRY BEEF RECIPE | MYRECIPES
From myrecipes.com
4/5 (13)Calories 334 per servingServings 4
- Spoon coconut cream (thick layer at top of can) into a large skillet; stir in curry paste. Bring to a boil over medium-high heat. Add remaining coconut milk, sugar, fish sauce, and red pepper; bring to a boil. Cook 2 minutes, stirring constantly. Add bell pepper and onion; reduce heat to medium, and simmer 4 minutes. Add beef; cook 3 minutes or until done, stirring occasionally.
- Remove pan from heat; stir in basil, lime juice, and salt. Serve beef mixture with rice and lime wedges.
KIIN EXTRAORDINARY THAI - 196 PHOTOS & 114 REVIEWS - THAI
From yelp.com
Location 12841 El Camino Real Ste 205 San Diego, CA 92130
I AM THAI CUISINE - 1184 PHOTOS & 682 REVIEWS - THAI - YELP
From yelp.com
1.1K Yelp reviewsLocation 310 E Warm Springs Rd Ste G Las Vegas, NV 89119
AMAZON.COM : MAE PLOY RED CURRY PASTE, AUTHENTIC THAI RED CURRY …
From amazon.com
Reviews 2.2K
THE DIFFERENCES BETWEEN RED, YELLOW, AND GREEN THAI CURRIES
From thespruceeats.com
THAI RED CURRY - THE TWIN COOKING PROJECT BY SHEENAM & MUSKAAN
From thetwincookingproject.net
EASY HOMEMADE THAI RED CURRY RECIPE | CHEFDEHOME.COM
From chefdehome.com
SPICY THAI RED CURRY WITH BEEF — COOKING OFF THE CUFF
From cookingoffthecuff.com
SPICY THAI RED CURRY NOODLES - ONCE UPON A PUMPKIN
From onceuponapumpkinrd.com
THAI RED BEEF CURRY RECIPE - FEED YOUR SOLE
From feed-your-sole.com
HOW TO MAKE PERFECTLY SPICY THAI CURRY | ALLRECIPES
From allrecipes.com
THAI RED CURRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
RED THAI CURRY SAUCE RECIPE - PINCH OF YUM
From pinchofyum.com
AUTHENTIC THAI RED CURRY PASTE RECIPE (พริกแกงเผ็ด)
From eatingthaifood.com
THAI RED CURRY PASTE RECIPE - AUTHENTIC SPICY THAI PASTE FOR CURRIES
From foodviva.com
EASY THAI RED CURRY RECIPE - CANADIAN COOKING ADVENTURES
From canadiancookingadventures.com
30 MINUTE SPICY THAI RED CURRY WITH CHICKEN - CHILLI & LIFE
From chilliandlife.com
CREAMY RED THAI CURRY - PINCH OF NOM
From pinchofnom.com
THAI GREEN AND RED CURRY - WHAT IS THE DIFFERENCE?
From theblackorchid-thaicuisine.com
THAI RED CURRY WITH CHICKEN - THE FLAVOURS OF KITCHEN
From theflavoursofkitchen.com
EASY THAI RED CURRY - DAMN DELICIOUS
From damndelicious.net
SPICY THAI RED CHICKEN CURRY - THE TORTILLA CHANNEL
From thetortillachannel.com
DELICIOUS SPICY THAI RED CURRY CHICKEN RECIPE
From recipeland.com
SPICY RED THAI CURRY - SUGAR DISH ME
From sugardishme.com
THAI RED CURRY WITH CHICKEN - INQUIRING CHEF
From inquiringchef.com
MOOD: SPICY! CHICKEN RED THAI CURRY - MOODYLITTLEKITCHEN
From moodylittlekitchen.com
IS RED CURRY SPICY?
From foodiesfamily.com
SPICY THAI RED CURRY — MORE THAN GOURMET
From morethangourmet.com
SPICY THAI RED CURRY CHICKEN DRUMSTICKS - STRENGTH AND SUNSHINE
From strengthandsunshine.com
SPICY THAI VEGETABLE RED CURRY - DHERBS, INC.
From dherbs.com
SPICY RED CURRY CHICKEN RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
SPICY THAI RED CURRY SOUP | OH MY VEGGIES
From ohmyveggies.com
THAI RED CURRY PASTE RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
SPICY THAI RED CURRY - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
RED CURRY RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
THAI CUISINE - WIKIPEDIA
From en.wikipedia.org
THAI RED CURRY SAUCE BEST RECIPES
From findrecipes.info
THAI RED CURRY RECIPE WITH VEGETABLES - COOKIE AND KATE
From cookieandkate.com
AUTHENTIC THAI RED CURRY RECIPE, (KAENG PED GAI) …
From simplysuwanee.com
THAI RED CURRY RECIPE | DESSERT NOW DINNER LATER
From dessertnowdinnerlater.com
THAI CURRY RECIPE (THAI RED CURRY) » DASSANA'S VEG RECIPES
From vegrecipesofindia.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love