THAI CHICKEN CURRY
Easy Thai chicken curry with coconut milk. With simple ingredients and fast prep, this ONE PAN Thai curry recipe will become an instant fave.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Place a rack in the center of your oven and preheat the oven to 375 degrees F. Season the chicken with salt and black pepper.
- Melt the coconut oil over medium-high heat in a large, ovenproof skillet. Add the chicken and sear on both sides until deeply golden brown. Transfer to a plate.
- Reduce the heat to medium-low. Add the bell pepper, leek, garlic, and ginger, and stir to combine. Cook for 2 minutes, until slightly softened.
- Stir in the curry paste. Cook for 5 additional minutes, stirring often. Slowly pour in the coconut milk while stirring to combine. Return the reserved chicken to the skillet.
- Place the skillet in the oven and bake for 25 minutes. The chicken will be fully cooked when a thermometer inserted in the thickest part of the chicken registers 165 degrees F, and the juices run clear. (Note: Smaller chicken breasts may be done closer to the 15-minute mark.)
- Top with cilantro. Serve with rice and fresh sourdough bread for mopping up the sauce if desired.
Nutrition Facts : ServingSize 1 (of 4), without rice or sourdough, Calories 473 kcal, Carbohydrate 9 g, Protein 39 g, TransFat 1 g, Fiber 1 g, Sugar 3 g, Fat 32 g, SaturatedFat 25 g, Cholesterol 109 mg, UnsaturatedFat 4 g
THAI YELLOW CHICKEN CURRY WITH POTATOES
Thai Yellow Chicken Curry with Potatoes! Chicken, golden potatoes, onion, coconut cream, and an absolutely incredible homemade yellow curry paste sauce.
Provided by Pinch of Yum
Categories Dinner
Time 40m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
- Add the coconut cream and 1/2 cup water to the pot - simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.
- Stir in the fish sauce and brown sugar to really take it up a notch. Seriously - so good. Serve over rice.
Nutrition Facts : Calories 461 calories, Sugar 3.5 g, Sodium 393.1 mg, Fat 16.9 g, SaturatedFat 10.4 g, TransFat 0 g, Carbohydrate 53.7 g, Fiber 6.6 g, Protein 24 g, Cholesterol 55.2 mg
THAI CHICKEN CURRY
This is a Thai chicken curry recipe I've been perfecting for many years. It is extremely flavorful, and the potatoes come out perfect, my favorite part of the dish. Serve over basmati rice.
Provided by bluremi
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 6
Number Of Ingredients 19
Steps:
- Heat sesame oil over medium heat in a large saucepan. Saute onion and garlic in the hot oil until garlic begins to brown, 3 to 4 minutes. Add potatoes, carrots, curry paste, ginger, fish sauce, chile paste, and coriander; stir until evenly coated and well mixed.
- Stir coconut milk and 1/2 cup water into the saucepan. Season with salt and pepper. Cover, reduce heat to low, and simmer for 10 minutes. Stir in chicken, zucchini, and bell pepper. Continue to simmer, covered, until chicken is no longer pink in the center, about 5 minutes more.
- Dissolve cornstarch in remaining 1/2 cup water in a small bowl; stir into the simmering mixture. Uncover, raise heat to high, and bring to a boil. Continue to boil for 3 to 4 minutes. Remove from heat. Stir in cilantro and lime juice just prior to serving.
Nutrition Facts : Calories 295.2 calories, Carbohydrate 19.2 g, Cholesterol 43.1 mg, Fat 16.9 g, Fiber 3.8 g, Protein 19.1 g, SaturatedFat 13.1 g, Sodium 352.9 mg, Sugar 4.9 g
THAI CHICKEN CURRY
It's not just about cook time-one-pot meals also equal easy cleanup.
Provided by Bon Appétit Test Kitchen
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in a large heavy pot over medium heat. Add curry paste and cook, stirring, until fragrant, about 1 minute. Add carrots, onion, and pepper and cook, stirring occasionally, until onion is translucent, about 10 minutes.
- Add potatoes, chicken, coconut milk, and 1 1/2 cups water and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 minutes. Divide curry among bowls and top with herbs.
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
SPICY THAI PEANUT CHICKEN CURRY
This is a spicy dish, but the heat can be adjusted by reducing the curry and sambal oelek. It is quick and easy and it is so good. Time to cook rice is not included in prep time or cook time. Also...I often use lite coconut milk, it reduces the fat content and is still wonderful, just a little less rich.
Provided by HeidiSue
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saute pan saute peanut oil, red curry and sambal over med. heat for a few minutes.
- Add the chicken and cook through.
- Add coconut milk, fish sauce, brown sugar and peanut butter.
- Simmer about 10 minutes.
- Serve over steamed Jasmine rice.
- Top with fresh lime juice and crushed peanuts.
- Tip: If you are worried about the heat, just add half of the curry and sambal in the first step. Try it after everything has been added and if it's not spicy enough you can then add more curry. If then you want it more spicy you can add more sambal, the sambal is more spicy than the curry.
Nutrition Facts : Calories 689.7, Fat 52.6, SaturatedFat 28.3, Cholesterol 109, Sodium 1239.8, Carbohydrate 16.2, Fiber 0.7, Sugar 11.6, Protein 41.5
THAI MUSSAMUN CURRY WITH CHICKEN, POTATOES, AND PEANUTS
Adapted from The Curry Book: Memorable Flavors and Irresistibly Simple Recipes From Around the World, by Nancie McDermott, and found at splendidtable.com. This curry comes from southern Thailand, where many Thais follow the teachings of Islam. Mussamun is thought to be a pronunciation of the word "Muslim." In Thailand, mussamun curries are often made with chunks of beef, but chicken is popular as well. Make this one a day ahead and you will be rewarded with an extraordinary blossoming of spice-laden flavors. Serve with rice or noodles.
Provided by evelynathens
Categories Chicken Breast
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Open 1 can of coconut milk and use a fork to stir the contents until smooth and well combined. In a 6-quart saucepan or Dutch oven, bring 1/2 cup of the stirred coconut milk to a boil over medium-high heat. Add the curry paste and cook 1 minute, stirring and mashing the paste into the coconut milk. Add the chicken and cook 2 minutes, stirring often, until the chicken begins to change color. Add all the remaining coconut milk, fish sauce, sugar, tamarind liquid and salt and bring to a boil.
- Reduce the heat to maintain a simmer and cook 15 to 20 minutes, until the potato is tender and the chicken is cooked through. Add 2 tablespoons of the lime juice and stir well. Taste and add more, if desired. Remove from the heat and let stand 10 minutes. Transfer to a serving bowl, removing and discarding the cinnamon sticks, or leaving them in as a traditional garnish not to be eaten. Serve hot or warm.
Nutrition Facts : Calories 588.3, Fat 45.9, SaturatedFat 24.7, Cholesterol 95.3, Sodium 821.9, Carbohydrate 21.9, Fiber 3.2, Sugar 6.6, Protein 26.7
More about "thai chicken curry with potatoes and peanuts food"
THAI PEANUT CURRY RECIPE
From modernmealmakeover.com
4.6/5 (80)Total Time 30 minsCategory Main CourseCalories 198 per serving
- In a large skillet or pot add oil and heat over medium-high heat. Add diced onions, chopped carrots, chopped potatoes and sauté for 4-5 minutes.
- Add chicken ground ginger, minced garlic, red curry paste and mix well to combine. Sauté for a couple more minutes and then stir in coconut milk.
THAI CHICKEN CURRY WITH POTATOES AND …
From americastestkitchen.com
3.8/5 (3)Servings 4-6Cuisine ThaiCategory Main Courses
EASY THAI PEANUT CURRY CHICKEN AND VEGETABLES
From foodfunfamily.com
THAI PEANUT CURRY (EASY TO MAKE!) - THE …
From theendlessmeal.com
WORLD'S BEST THAI CHICKEN CURRY - THE SPRUCE EATS
From thespruceeats.com
THAI CHICKEN CURRY WITH COCONUT MILK - CREME DE …
From lecremedelacrumb.com
THAI CHICKEN SATAY WITH PEANUT SAUCE | RECIPETIN EATS
From recipetineats.com
THAI CHICKEN CURRY WITH POTATOES AND PEANUTS
From americastestkitchen.com
SPICY CHICKEN AND PEANUT THAI RED CURRY RECIPE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
CROCKPOT THAI PEANUT BUTTER CHICKEN CURRY | FOOD FAITH FITNESS
From foodfaithfitness.com
THAI CHICKEN CURRY WITH POTATOES AND PEANUTS | AMERICA'S …
From americastestkitchen.com
LITTLE THAI PLACE (1839 COOK STREET, VICTORIA, BC, CANADA ...
From skipthedishes.com
THAI GREEN CURRY, VEG THAI GREEN CURRY - TARLADALAL.COM
From tarladalal.com
CURRY RANCH CHICKEN WITH SESAME VEGETABLE RICE & PEANUTS
From blueapron.com
PEANUT NOODLES - PLANT BASED SCHOOL
From theplantbasedschool.com
THAI MUSSAMUN CURRY WITH CHICKEN, POTATOES AND PEANUTS
From splendidtable.org
THAI CHICKEN CURRY WITH POTATOES AND PEANUTS - COOK'S ILLUSTRATED
From americastestkitchen.com
THAI MASSAMAN CURRY • CURIOUS CUISINIERE
From curiouscuisiniere.com
THAI MASSAMAN CURRY – THE SPICE TAILOR (AUSTRALIA)
From au.thespicetailor.com
THAI CHICKEN PEANUT CURRY - LOVE IN MY OVEN
From loveinmyoven.com
CHICKPEA PEANUT CURRY WITH SWEET POTATOES - FIT MITTEN KITCHEN
From fitmittenkitchen.com
THAI PEANUT CURRY RECIPE » LEELALICIOUS
From leelalicious.com
DONSAK THAI RESTAURANT IS REQUIRED EATING IN WOODLEY PARK
From washingtonpost.com
10 BEST CURRY CHICKEN SIDE DISHES RECIPES | YUMMLY
From yummly.co.uk
THAI GREEN CURRY PASTE | COTTAGE DELIGHT
From cottagedelight.co.uk
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