THAI CHICKEN CURRY
This cozy Thai Chicken Curry recipe is quick and easy to whip up in about 30 minutes, it's made with the yummiest Thai coconut red curry sauce, and it's easy to customize with your favorite veggies and proteins. This recipe makes a big batch, so see below for storage instructions if you have leftovers.
Provided by Ali
Time 30m
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a large stockpot over medium-high heat. Season the chicken generously with a few pinches of salt and pepper, then add it to the stockpot and sauté for 5 to 7 minutes, stirring occasionally, until browned and cooked through. Transfer the chicken to a clean plate and set aside. (I recommend prepping the other veggies while the chicken cooks, to save time.)
- Add the remaining tablespoon of oil to the stockpot. Add the onion and sauté for 3 minutes, stirring occasionally. Add the bell peppers, carrots and mushrooms and sauté for 5 minutes, stirring occasionally, until slightly softened. (I prefer my veggies to stay slightly crispy, but you can cook yours longer if desired.) Add the garlic, ginger and Thai curry paste and sauté for 2 minutes, stirring often.
- Add in the coconut milk and stir until the curry paste has evenly dissolved in the broth. Continue cooking until the curry just barely reaches a simmer. Lower heat to medium-lower to maintain the simmer, then cook for 3 to 5 more minutes, until the veggies reach your desired level of softness.
- Add in the cooked chicken and the juice of one lime. Then give the curry a taste and season with extra salt, pepper, curry paste and/or lime juice, if needed.
- Serve warm with rice, rice noodles, bread, or on its own. Garnish with lots of chopped fresh herbs on top plus extra lime wedges if desired. Enjoy!
ONE-PAN CHICKEN RICE CURRY
I've been loving the subtle spice from curry lately, so I incorporated it into this saucy chicken and rice dish. It's a one-pan meal that's become a go-to dinnertime favorite. -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.
Nutrition Facts : Calories 300 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 658mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
THAI STYLE FRIED RICE... WITH A CURRY FLAVOR, HMMM!!!
My husband once had this Thai fried rice that was not only spicy-hot, but had a distinct curry flavor. After visiting a Thai restaurant in Jacksonville and him exclaiming "That's it!" I knew I had to try and replicate it. We like things spicy-hot, so adjust chilies and red curry paste according to your taste buds!!
Provided by SquadLeader
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Be sure rice is completely cool, better cold!
- Heat oil in wok over medium heat and stir-fry onions and chilies until soft.
- Add the the red curry paste along with the curry powder to the pan and fry until the oil separates from the mixture.
- Along with the garlic, add pork or chicken and fry until cooked.
- Add shrimp and cook until they turn pink.
- Add rice and toss thoroughly until coated with curry mixture and heated through.
- If your wok is large enough, push rice to side and pour eggs into center. Cook and stir until eggs just start to set, then mix with rice, tossing on high until eggs are cooked. (Cook eggs in small fry pan until they just start to set if wok is not large enough, then add to rice.).
- Sprinkle pepper and fish sauce evenly over top and lightly toss, remove from heat.
- Now lightly toss the chopped green onions into the rice.
- Have the fresh chopped coriander and basil available for personal preferences, along with fish sauce, soy sauce, and Thai-style chili sauce!
Nutrition Facts : Calories 935, Fat 18.3, SaturatedFat 4.2, Cholesterol 127.3, Sodium 873.2, Carbohydrate 160, Fiber 7.2, Sugar 3.8, Protein 28.1
OVEN-BAKED THAI CHICKEN RICE
A fuss-free family meal that will you'll want to make again and again, with a lovely coconut taste
Provided by Good Food team
Categories Buffet, Dinner, Main course, Snack, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the oil in a shallow ovenproof casserole dish, then soften the onion for 5 mins. Add the chicken and curry paste, then cook for 3 mins, stirring to coat.
- Tip in the rice and peppers, then stir in the lime zest and juice, coconut milk and 250ml boiling water. Bring to the boil, then pop the lid on and bake for 20 mins until the rice is fluffy. Scatter with coriander before serving.
Nutrition Facts : Calories 510 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 1.02 milligram of sodium
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
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