Thai Curry Chicken Stew Food

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THAI CHICKEN CURRY



Thai Chicken Curry image

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

1 1/2 pounds boneless skinless chicken breasts (or thighs, or a mix!)
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons coconut oil
1 red bell pepper (thinly sliced)
1 leek (thinly sliced)
2 cloves garlic (minced)
1/2 teaspoon grated fresh ginger
2 tablespoons red curry paste
1 can full-fat coconut milk ((14 ounces) (do not use light, or the sauce won't thicken properly))
3 tablespoons fresh cilantro (torn)
Prepared brown rice or sourdough for serving

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 CHICKEN CURRY



Thai Chicken Curry image

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

1 teaspoon sesame oil, or as needed
1 yellow onion, roughly chopped
3 cloves garlic, minced
2 red potatoes, peeled and cut into 1-inch cubes
2 carrots, sliced
2 tablespoons Thai yellow curry paste
1 tablespoon minced fresh ginger root
1 tablespoon fish sauce
½ teaspoon Thai red chile paste
⅓ teaspoon ground coriander
1 (14 ounce) can coconut milk
1 cup water, divided
salt and ground black pepper to taste
1 pound skinless, boneless chicken breast halves, cut into thin strips
1 cup sliced zucchini
1 red bell pepper, cut into strips
1 tablespoon cornstarch
2 tablespoons chopped fresh cilantro
1 lime, juiced

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 STEW



Thai Chicken Stew image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 22

1 1/2 pounds chicken legs, separated into drumsticks and thighs, skin removed
Salt to taste
2 tablespoons vegetable oil
1 cup minced onion
5 cloves garlic, peeled
1 tablespoon grated gingerroot
1 cup sliced carrots
1 cup 1-inch pieces red bell pepper
1 cup sliced mushrooms
1 to 2 teaspoons red curry paste, or to taste
2 (14-ounce) cans 'light' unsweetened coconut milk
1/2 teaspoon galanga root powder
1/2 teaspoon dried lemongrass flakes
1 teaspoon ground cumin
1 bay leaf
1 cup broccoli florets
1/2 cup canned bamboo shoots, drained
1/2 cup canned water chestnuts, drained
8 ears canned baby corn, drained
Fresh lemon juice, to taste
1/4 cup minced fresh cilantro
1/4 cup minced fresh mint

Steps:

  • Pat the chicken dry and season with salt. In a casserole set over moderately high heat, warm the oil until it is hot, add the chicken and cook it, turning, until no longer pink. Transfer chicken to a plate. Add the onion to the casserole and cook it, stirring occasionally, for 3 minutes. Add the garlic and gingerroot and cook, stirring, 1 minute. Add the carrots, bell pepper, mushrooms, and salt to taste, and cook the mixture, stirring occasionally, for 5 minutes more. Return the chicken to the pan, add the curry paste and cook the mixture, turning and stirring, 1 minute. Add the coconut milk, galanga root powder, lemongrass flakes, cumin, and bay leaf. Bring mixture to a boil, and simmer, stirring occasionally, for 20 minutes. Add the broccoli, bamboo shoots, water chestnuts, corn, and salt to taste, and simmer the mixture, stirring occasionally, for 10 minutes, or until chicken is cooked through. Discard bay leaf. Before serving, stir in the lemon juice, cilantro, and mint.

CURRY CHICKEN STEW



Curry Chicken Stew image

My Grandma Inky grew up in India and passed down this recipe to my mother, who then passed it down to me. The recipe brings back fond memories of the family gathered around the table, enjoying this delicious meal and catching up on one another's day. I tweaked the ingredients a bit to fit my toddler's taste buds, but it's just as scrumptious as Grandma's own. -Teresa Flowers, Sacramento, California

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 6 servings.

Number Of Ingredients 13

2 cans (14-1/2 ounces each) chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 tub Knorr concentrated chicken stock (4.66 oz.)
4 garlic cloves, minced
1 tablespoon curry powder
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
6 boneless skinless chicken breasts (6 ounces each)
1 medium green pepper, cut into thin strips
1 medium onion, thinly sliced
Hot cooked rice
Chopped fresh cilantro and chutney, optional

Steps:

  • In a large bowl, combine the first 8 ingredients. Place chicken, green pepper and onion in a 5- or 6-qt. slow cooker; pour broth mixture over top. Cook, covered, on low until chicken and vegetables are tender, 4-5 hours., Remove chicken and cool slightly. Cut or shred meat into bite-size pieces and return to slow cooker; heat through. Serve with rice. If desired, top with cilantro and chutney.

Nutrition Facts : Calories 266 calories, Fat 8g fat (2g saturated fat), Cholesterol 101mg cholesterol, Sodium 1604mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 36g protein.

THAI CURRY CHICKEN STEW



Thai Curry Chicken Stew image

Make and share this Thai Curry Chicken Stew recipe from Food.com.

Provided by Chef Roxanne D.

Categories     Curries

Time 50m

Yield 12 Cups of Stew, 7 serving(s)

Number Of Ingredients 19

cooking spray
1/2 cup yellow onion, finely diced
1 (10 ounce) can Campbell's condensed cream of chicken soup
1 (32 ounce) container Almond Breeze non-dairy beverage, original flavor
20 ounces chicken breasts, diced and cooked
1 cup water
2 tablespoons whole wheat flour
2 tablespoons cornstarch
4 chicken flavored bullion cubes
1/2 cup sour cream
1/4 cup shallot, minced
2 tablespoons curry powder
2 tablespoons Splenda sugar substitute
1/2 tablespoon paprika
1 teaspoon garlic salt
1/2 teaspoon cinnamon
1/4 teaspoon black pepper
cayenne pepper, to taste
3 cups broccoli, raw and finely chopped

Steps:

  • Sautee the onion in a large saucepan with cooking spray.
  • Remove from heat and add the Cream of Chicken Soup and Sour Cream.
  • Using 1/2 of the cup of water, make a paste of the Flour, Cornstarch, and Spices. Add more water to the paste if necessary.
  • Add the Flour and Spice paste to the Chicken Soup and Sour Cream and stir until uniform.
  • Gradually stir in the Almond Milk, maintaining a smooth consistency.
  • Add the cooked Chicken Breast, Bullion Cubes, Splenda and Shallots.
  • Stir on medium heat till everything is incorporated and simmering.
  • Add the Broccoli and simmer till tender.
  • Remove from heat, let cool and serve.

Nutrition Facts : Calories 239.4, Fat 12.5, SaturatedFat 4.7, Cholesterol 60.3, Sodium 515.4, Carbohydrate 12.3, Fiber 2.4, Sugar 1.4, Protein 20.1

ULTIMATE GREEN CURRY (GAENG KHIAW WAN GAI)



Ultimate Green Curry (Gaeng Khiaw Wan Gai) image

The best green curry with chicken and eggplant from Chef Hong Thaimee's book, True Thai.

Provided by Hong Thaimee

Categories     Chicken     Stew     Eggplant     Coconut     Basil

Yield Serves 2 to 4

Number Of Ingredients 11

2 tablespoons vegetable oil or coconut cream
1 cup green curry paste (homemade or storebought)
1 pound boneless chicken thighs, sliced 1 inch thick
1 (13.5-ounce) can coconut milk
1 cup cubed eggplant (½-inch cubes)
½ cup whole Thai basil leaves
¼ cup thinly sliced fresh long red Thai chiles
4 makrut lime leaves, torn 3 or 4 times to release their oils
3 tablespoons palm sugar, or to taste
3 tablespoons fish sauce, or to taste
Steamed jasmine rice, rice noodles, or roti

Steps:

  • In a medium saucepan, heat the oil over medium heat until sizzling (or if using coconut cream, heat it until bubbling). Add the curry paste and cook, stirring, just until fragrant and the color has intensified, about 1 minute. Watch carefully so it doesn't burn.
  • Add the chicken and stir to coat in the curry paste, then pour in the coconut milk and bring to a boil. Add the eggplant, lower the heat to maintain a simmer, and simmer until the chicken and eggplant are cooked through, about 8 minutes. Remove from the heat and stir in the Thai basil, chiles, and lime leaves. Stir in the sugar and fish sauce until the sugar has dissolved. Serve hot over jasmine rice or rice noodles or with roti for dipping.

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