THAI RED CHICKEN CURRY
This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!
Provided by THEKNACKEREDCHEF
Categories World Cuisine Recipes Asian Thai
Time 20m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 11.2 g, Cholesterol 58.5 mg, Fat 15.8 g, Fiber 1.9 g, Protein 25.4 g, SaturatedFat 6.4 g, Sodium 147.2 mg, Sugar 3.6 g
CURRY CHICKEN AND VEGETABLES
A hint of curry makes this meal-in-one a vibrant change of pace from weeknight staples. "I like to add a dash of red pepper flakes to the stir-fry for extra spice," shares Judie White of Florien, Louisiana.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the cornstarch, curry and red pepper flakes. Stir in broth and soy sauce until smooth; set aside. In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in 1 teaspoon oil for 5-6 minutes or until chicken juices run clear. Remove and keep warm. , In the same pan, stir-fry carrots and garlic in remaining oil for 1 minute. Stir in broccoli; cook 2 minutes longer. Add onions; cook 1-2 minutes longer. , Stir broth mixture and stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to the pan; heat through.
Nutrition Facts : Calories 194 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 389mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
STIR-FRY CHICKEN AND VEGETABLES
This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.
Provided by Michael Scovetta
Categories World Cuisine Recipes Asian
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
- Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 20.2 g, Cholesterol 45.4 mg, Fat 16.2 g, Fiber 5 g, Protein 22.1 g, SaturatedFat 2.6 g, Sodium 1265 mg, Sugar 6.3 g
THAI RED CHICKEN CURRY
I re-created a favorite dish from a restaurant, and now I cook it almost weekly for my family. On a busy night, frozen stir-fry veggies really speed things up. -Mary Shenk, DeKalb, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Combine the first five ingredients in a large skillet. Bring to a boil; reduce heat and simmer 5 minutes., Stir in vegetables; return to a boil. Reduce heat and simmer, uncovered, for 9-11 minutes or until vegetables are tender and sauce thickens slightly., Add chicken; heat through. Serve with rice. Sprinkle with cilantro if desired.
Nutrition Facts :
THAI RED CURRY CHICKEN
This 30 MINUTE Thai Red Curry Chicken with Vegetables is wonderfully coconut creamy, bursting with layers of flavor, incredibly easy and all made in one pot! Definitely a new favorite at our house and better than any restaurant!
Provided by Jen
Time 30m
Number Of Ingredients 25
Steps:
- Heat oil over medium high heat in large nonstick skillet. Add chicken, onion and red curry paste and cook just until chicken is no longer pink. Add bell peppers, zucchini, ginger and garlic and saute 1 minute.
- Add half of the coconut milk. Mix remaining coconut milk with 1 tablespoon cornstarch and add to skillet along with all remaining ingredients (expect Garnishes).
- Bring to a boil, then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach desired crisp-tenderness. If you would like a thinner sauce, thin with water (I don't do this). Discard bay leaf.
- Garnish with additional optional fresh basil, cilantro, lime zest, lime juice and Sriracha to taste. Serve with rice.
CHICKEN & VEG STIR-FRY
As seen on Friday Night Feast, my colourful Chinese-style stir-fry is easy, delicious and good for you, plus it's ready in less time than it takes to order a takeaway. Feel free to mix up the veg, or swap out the chicken for another protein. Give it a go!
Provided by Jamie Oliver
Categories Vegetables Recipes Vegetables Chicken Chicken breast
Time 20m
Yield 2
Number Of Ingredients 19
Steps:
- Peel and finely chop the garlic and ginger, deseed and finely chop the chilli.
- Peel the carrots, halve lengthways, then finely slice. Peel the onion, deseed the pepper, then finely slice. Trim the broccoli (halving any thick stalks lengthways), wipe the mushrooms clean, trim the stalks and halve any larger ones.
- Cut the chicken into 1cm strips and toss in a bowl with the Chinese five-spice and sesame oil.
- Place a wok or large non-stick frying pan on a medium-high heat with the vegetable oil. Add the garlic, ginger and chilli, toss for 30 seconds, then add the chicken and stir-fry for 1 to 2 minutes more, or until golden.
- Add all the veg and stir-fry for a further 3 to 4 minutes, until the chicken is cooked through and the veg is tender but with a bit of bite.
- Meanwhile, cook the noodles in a large pan of boiling salted water according to the packet instructions.
- Use tongs to drag the noodles straight into the wok, then add the soy and black bean sauce and toss to coat.
- Divide between your plates, scatter over the sesame seeds and coriander, and dig in.
Nutrition Facts : Calories 506 calories, Fat 11.6 g fat, SaturatedFat 1.7 g saturated fat, Protein 30.7 g protein, Carbohydrate 70.3 g carbohydrate, Sugar 18.6 g sugar, Sodium 1.5 g salt, Fiber 10.6 g fibre
THAI RED CURRY CHICKEN & VEGETABLES
The key to this curry chicken is getting complex flavors without heaviness. For the veggies, I like colorful pea pods, sweet red peppers and water chestnuts. -David Dahlman, Chatsworth, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Place chicken in a greased 8-in. square baking dish. In a small bowl, mix coconut milk, curry paste and salt; pour over chicken., Bake, covered, 18-22 minutes or until chicken is no longer pink. Meanwhile, cook vegetables according to package directions; drain. Serve chicken with rice and vegetables.
Nutrition Facts : Calories 511 calories, Fat 14g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 606mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 5g fiber), Protein 41g protein. Diabetic Exchanges
THAI CURRY CHICKEN
This stir-fry dish is both spicy and aromatic. Add more curry paste if you dare. Substitute shrimp or scallops for a change.
Provided by SAJA2003
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Place the rice noodles in a bowl. Pour the boiling water over the noodles; set aside.
- Heat the oil in a large wok or skillet over medium-high heat. Cook and stir the onion, zucchini, and mushrooms until softened; remove from skillet, reserving the oil, and set aside.
- Reheat the remaining oil in the skillet. Cook and stir the chicken in the hot oil until no longer pink, about 5 minutes. Return the vegetable mixture to the skillet and add the fish sauce, curry paste, and sugar; stir to coat the chicken and vegetables with sauce.
- Drain the rice noodles and add to the mixture. Pour the coconut milk into the skillet and stir to combine. Sprinkle with cilantro to serve.
Nutrition Facts : Calories 501.7 calories, Carbohydrate 62 g, Cholesterol 69.2 mg, Fat 15.2 g, Fiber 3.1 g, Protein 30.2 g, SaturatedFat 8 g, Sodium 1022.3 mg, Sugar 11.1 g
THAI STIR-FRIED VEGETABLES WITH GARLIC, GINGER, AND LIME
Steps:
- Gather the ingredients.
- In a large cup or small bowl, combine coconut milk, fish sauce, lime juice, chile flakes, and brown sugar, stirring well to dissolve the sugar. Taste test, keeping in mind that the first taste should be spicy-salty, followed by sweetness and the rich taste of the coconut milk. Adjust these flavors to suit your taste, adding more lime juice if too sweet or salty (note that it will be less salty when combined with the vegetables).
- Warm a wok or large frying pan over medium-high heat.
- Add 2 tablespoons oil and swirl around, then add the shallots, garlic, galangal, and chile flakes.
- Stir-fry 1 to 2 minutes, then add the carrot, mushrooms, optional cauliflower, and 1/4 of the stir-fry sauce. Continue stir-frying 2 to 3 minutes.
- Add the broccoli and red pepper plus enough stir-fry sauce to gently simmer vegetables (about 2 minutes). This is meant to be a "saucy" stir-fry that is never dry so the sauce can flavor the rice or noodles it is served with.
- Finally, add the bok choy or Chinese cabbage. Add more of the stir-fry sauce as needed, almost enough to just cover vegetables in sauce. Simmer until bok choy or cabbage is cooked but still bright green with some crispness (2 to 3 minutes more).
- Remove from heat and taste test. If not salty enough, add a little more fish or soy sauce. If too salty or sweet, add a squeeze of lime juice. Add more sugar or chile if desired. Top with fresh basil and serve over Thai jasmine rice or Thai coconut rice .
Nutrition Facts : Calories 215 kcal, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 4 g, Protein 5 g, SaturatedFat 6 g, Sodium 708 mg, Sugar 6 g, Fat 12 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
RED THAI CURRY CHICKEN STIR-FRY
Not your typical soupy Thai curry. I "ad-libbed" this, just adding some red Thai curry paste to an otherwise typical stir-fry. It was hot, spicy and, for us, very yummy. I always use Mae Ploy brand curry paste - I find it the most authentic and flavoursome.
Provided by Tracy Lee
Categories Curries
Time 27m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat your pan or pot, and spray lightly with olive oil.
- Remove excess fat and skin from chicken (don't be overly diligent - a little fat is useful in the cooking!) and cut into bite-size pieces. Set aside.
- Add chopped onion and hot chili pepper to the pre-heated pan; cook on high heat until onion is slightly soft (1 to 2 minutes).
- Add carrot, cut into thick Julienne strips.
- Add the curry paste, and stir-fry well.
- Add water to help dissolve and mix the curry paste. The heat from the pan will evaporate the water quickly, but it still loosens up the paste.
- Add the chicken and bell peppers (cut lengthwise).
- Stir frequently; make sure all the paste is dissolved. The oil from the chicken should help this, too.
- Add Thai fish sauce.
- When the meat is thoroughly cooked, remove from heat.
- Serve on a bed of Jasmin or Basmati rice, or other rice of your choice.
Nutrition Facts : Calories 298.3, Fat 20.7, SaturatedFat 5.5, Cholesterol 94.5, Sodium 331.3, Carbohydrate 7.1, Fiber 1.9, Sugar 3.6, Protein 20.6
THAI CHICKEN AND VEGETABLE STIR-FRY
This recipe has been adopted and edited by me in February 2005. You can easily make this dish a little hotter by adding more fresh ginger. I hope you will enjoy this newly edited recipe.
Provided by - Carla -
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Thinly slice the lemon grass (or lemon rind).
- Peel and chop the ginger and garlic.
- Heat the oil in a large wok style pan over high heat.
- Add the lemon grass (or lemon rind), ginger and garlic and stir-fry for 30 seconds, or until brown.
- Add the chicken and stir-fry for 2 minutes.
- Then add the vegetables and stir-fry for 4 to 5 minutes, or until the chicken is cooked through and the vegetables are almost cooked.
- Finally stir in the oyster sauce, a pinch of sugar and seasoning to taste and stir-fry doe another minute for flavors to blend.
- Serve immediately, sprinkled with the crushed peanuts and freshly chopped cilantro leaves on top accompanied with cooked rice or Asian noodles.
- Enjoy!
VEGETABLE THAI CURRY STIR FRY
This goes together really quick and the flavor is wonderful. This was my first shot at a curry dish and thanks to recipe #135305 the sauce was perfect.
Provided by Chef Jeff S
Categories Curries
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine chicken broth, soy sauce, cornstarch, curry powder, turmeric and celery salt. Stir well and set aside.
- Preheat a large deep pan over medium-high heat. Add oil and stir fry onion, garlic and ginger for one minute. Remove to a bowl.
- Add broccoli, red bell pepper, carrots and jalapeno to pan. Stir fry for 2-3 minutes or until crisp tender. Remove to a bowl.
- Stir broth mixture and add to pan; cook and stir until thickened and bubbly. Return all vegetables to the pan and heat through.
- Serve over hot rice.
THAI CURRY CHICKEN AND VEGETABLE STIR-FRY
Make and share this Thai Curry Chicken and Vegetable Stir-Fry recipe from Food.com.
Provided by cookingfor1
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a hot wok, heat oil.
- Stirfry chicken until brown.
- Add vegetables, curry paste, sugar, brown sugar and fish sauce.
- Stir fry 5 - 7 minutes or until cooked.
THAI CURRY STIR-FRY
Make and share this Thai Curry Stir-Fry recipe from Food.com.
Provided by Karen From Colorado
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Stir together broth, cornstarch, soy sauce, curry powder and red pepper flakes; set aside.
- Spray wok or large skillet with cooking spray; heat over medium high heat.
- Add onions and garlic and stir-fry for 1 minute; remove from wok.
- Add broccoli and carrot to wok; stir-fry 2 to 3 minutes or until crisp tender; remove from wok.
- Add oil to hot wok.
- Add chicken and stir-fry 2 to 3 minutes or until no longer pink.
- Stir broth mixture and add to wok.
- Cook and stir until broth mixture comes to a boil and thickens slightly.
- Return all vegetables to to wok and heat through.
- Serve with rice.
Nutrition Facts : Calories 229.7, Fat 11.1, SaturatedFat 2.6, Cholesterol 46.4, Sodium 621.4, Carbohydrate 13.8, Fiber 2.3, Sugar 2.5, Protein 20.2
RED CURRY CHICKEN STIR-FRY
Steps:
- Heat a wok over high heat. When the wok begins to smoke, add 1 tablespoon of the peanut oil. Add the carrots and green beans and stir-fry for 1 minute. Splash in 2 tablespoons stock to facilitate cooking and stir-fry for another minute. Transfer to a plate and set aside.
- Wipe the wok dry and return to the heat. When the wok is hot, add the remaining 2 tablespoons peanut oil. Add the garlic, ginger and half the chiles and stir-fry for less than 1 minute. Add the curry paste and stir-fry for 1 to 2 minutes. Add the kaffir lime leaves and chicken and stir-fry until the chicken has browned, 2 to 3 minutes. Add the coconut milk and stir-fry for 1 minute. Stir in the remaining 1/4 cup stock, the shiitake mushrooms, scallion light parts, bean sprouts and fish sauce and cook until the chicken has cooked through, 1 to 2 minutes more. Add the green beans and carrots back in and season with salt and white pepper. Transfer to a serving plate and garnish with the remaining chilies, some bean sprouts, the scallion greens and cilantro.
THAI-STYLE CHICKEN AND VEGETABLE STIR-FRY
Categories Chicken Vegetable Stir-Fry Quick & Easy Fall Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 7
Steps:
- Stir chicken and curry paste in medium bowl to coat. Set aside. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add eggplant and green beans. Stir-fry until eggplant begins to soften, about 4 minutes. Add 1 tablespoon oil and chicken mixture to skillet. Stir-fry until chicken begins to brown, about 3 minutes. Add coconut milk; simmer until beans are tender, chicken is cooked through and sauce thickens slightly, about 3 minutes. Season with salt. Sprinkle with basil.
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