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
THAI STYLE RED CURRY LIME WINGS
These Thai Style Red curry lime wings area rich, spicy, tangy, delicious and make an excellent appetizer for your next dinner party or a snack while watching your favorite sports on a Sunday afternoon!
Provided by Judy
Categories Chicken and Poultry
Time 35m
Number Of Ingredients 9
Steps:
- Season the wings with salt and pepper (we used the little drumettes only, because they're actually cheaper here in China than the other part of the chicken wing, and we like them better). It's best to marinate them overnight, but it's not strictly necessary.
- Preheat the oven to 425 degrees and roast the wings for 30 minutes. We're not allowed to barbecue here in the city center of Beijing, but feel free to grill the wings if you want. The smokiness will be fantastic.
- While that's going, combine the rest of the ingredients in a mixing bowl to form the sauce. Toss the hot wings in that mixture and serve.
Nutrition Facts : Calories 241 kcal, Carbohydrate 5 g, Protein 17 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 71 mg, Sodium 920 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
THAI RED CURRY HOT WINGS
A flavorful change from regular hot wings by using Thai flavors. You can adjust the amount of heat in these bold and spicy wings to suit your taste.
Provided by Campbell's Kitchen
Categories Swanson®
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil.
- Place the wings on a baking rack and set on prepared baking sheet. Bake until wing pieces are crispy and golden brown, 60 to 70 minutes.
- Whisk cornstarch and Swanson® Chicken Stock together in a bowl until smooth. Pour sauce mixture into a saucepan and bring to a simmer; add red curry paste, sriracha, brown sugar, fish sauce, and garlic powder. Whisk until smooth; bring to a boil. Reduce heat and simmer until sauce reaches your desired thickness, about 10 minutes.
- Toss wings in sauce, garnish with cilantro, and serve immediately.
Nutrition Facts : Calories 196.6 calories, Carbohydrate 6.4 g, Cholesterol 47.6 mg, Fat 11 g, Fiber 0.2 g, Protein 16.5 g, SaturatedFat 3.1 g, Sodium 507.6 mg, Sugar 3.1 g
RED CURRY-LIME CHICKEN WINGS
Steps:
- Preheat the oven to 475 degrees F.
- Spread the wings on two large rimmed baking sheets, then drizzle with olive oil, the juice of 1 lime and some salt and pepper, and toss to evenly coat. Bake the wings until browned and crisp, about 40 minutes.
- In a large bowl, mix the butter with the coconut milk, curry paste, honey, soy sauce, lime zest and the remaining lime juice. Add the wings to the butter and toss to coat. Add the cilantro, mint, peanuts and chiles, then toss to coat. Serve hot.
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