THAI RED CURRY CHICKEN
This fragrant Thai chicken curry is a one-pan dish that comes together in just 30 minutes.
Provided by Jennifer Segal
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the oil over medium-low heat in a large nonstick pan. Add the light scallions, garlic, and jalapeño and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown.
- Add the coconut milk, red curry paste, fish sauce, and brown sugar and whisk together. Bring to a gentle boil, then reduce heat and simmer until thickened, a few minutes. Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 6 minutes. (Do not let the sauce boil; the idea is to cook the chicken gently so that it's tender.) Stir in the lime juice, dark scallion greens, and cilantro. Taste and adjust seasoning with more lime, if necessary. Serve with jasmine rice.
- Note: As always, take care when working with jalapeño peppers. If you touch the seeds or ribs, be sure to wash your hands well and avoid touching your eyes.
- Note: It's important to wait until you're ready to eat to cook the chicken. If you want to get a head start, prepare the sauce up until the point when the chicken is added. Take it off the heat and then poach the chicken right before serving. If the chicken sits in the hot curry sauce for too long before serving, it will overcook.
Nutrition Facts : Calories 649, Fat 51 g, Carbohydrate 16 g, Protein 35 g, SaturatedFat 26 g, Sugar 10 g, Fiber 1 g, Sodium 886 mg, Cholesterol 128 mg
THAI CHICKEN PANANG CURRY RECIPE (PANANG GAI)
THAI CHICKEN PANANG CURRY RECIPE (PANANG GAI) by Thai Food Online Although beef is the most common meat ingredient of panang curry, however chicken, pork, liver and fish can easily be used instead. Usually panang curry does not include any vegetables, but the small bitter eggplant is a great way to infuse some additional flavours. Panang curry originally came from Malaysia, where it was named after a northern Malaysian state and it combines tastes from Malaysia, Myanmar and India. It is a bit thicker than the other popular Thai curries and has a richer taste and creamier texture. Regional variations of Thai Chicken Panang Curry do exist. Parts of Thailand (or even individual cities), which are located on or close to the coast, will often add more shrimp, crab and squid, this is readily available, fresh and cheap. In land, quite often more fish will be added, as this is far easier to obtain fresh in an area that does not have access to freshly caught seafood. Thai Chicken Panang Curry has a very distinctive taste; it is intended to be both spicy and sour at the same time. When a chef gets the recipe right, then this taste is perfectly balanced. Because of this strong flavour, which can be quite challenging even for Thai people, a plate of Thai Chicken Panang Curry is usually eaten quite slowly, allowing the taste buds to recover between spoonfuls. Also due to this taste, it is often ordered as an accompaniment to beer or whisky, much in the way we order bar snacks in the Western World. It is quite a culinary experience to set your taste buds afire with a spoon of spicy Thai Salad, and then drink a little beer to help soothe the burning sensation, and take away the sour taste.
Provided by by Thai Food Online
Time 20m
Number Of Ingredients 10
Steps:
- 1. Cut the chicken into edible chunks (about 1 inch). Shred both the kaffir lime leaves and the basil leaves, making sure the basil leaves are shredded quite fine.
- 2. Heat half the coconut milk in a wok till the oil appears on the surface. Then add the curry paste and stir continuously till the red oil separates.
- 3. Add the chicken and cook for about five minutes till it's done. Then add the remaining ingredients (apart from kaffir leaves and basil leaves) and stir well. Simmer for about fifteen minutes.
- 4. Add the shredded kaffir lime leaves and basil leaves and stir fry for a couple of minutes.
- 5. Garnish with sliced red chillies. Serve hot accompanied by Thai jasmine rice
Nutrition Facts : Calories 376 Protein
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
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
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 GREEN CURRY
Recipe video above. This is how to make a really great QUICK green curry by pimping up curry in a jar, OR using a homemade green curry paste! Don't skip frying off the curry paste, this makes all the difference. See Spiciness info in Note 1 (remember, Green Curry is supposed to be spicy!)
Provided by Nagi
Categories Mains
Time 35m
Number Of Ingredients 21
Steps:
- Heat oil in a heavy based skillet or pot over medium high heat.
- Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly "dries out" - see video. Don't breath in the fumes!!
- Add chicken broth and coconut milk, mix to dissolve paste.
- Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.
- Homemade curry paste seasonings: Add 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt.
- Add kaffir lime leaves. Mix then bring to simmer.
- Add chicken, stir then lower heat to medium so it's bubbling gently. Cook 7 minutes.
- Add eggplants, cook 5 minutes until soft.
- Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
- Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick - that's how it's should be. DO NOT keep simmering - sauce will darken.
- Serve curry over jasmine rice with garnishes of choice.
Nutrition Facts : Calories 352 kcal, Carbohydrate 16 g, Protein 7 g, Fat 31 g, SaturatedFat 25 g, Sodium 54 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
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 GREEN CURRY CHICKEN
Delicious green curry chicken is a classic Thai cuisine. This easy Thai green chicken curry recipe shows you how to make flavorful green curry chicken dish at home.
Provided by Tracy O.
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- To make the basil paste, put one cup of Thai basil leaves and 2 tablespoons of vegetable oil into a chopper for a few seconds.
- Chop the Thai basil leaves until they are small and fine. (The best is to use a mortar & pestle grinding the Thai basil leaves.)
- After that, wash and cut 1/2 of red bell pepper into strips.
- Next, wash and cut 4 small Thai eggplants.
- Cut 2 pieces of chicken thighs into strips.
- Turn on medium small fire, pour 1/2 tablespoon of vegetable oil into the non-stick pan. Add 1 tablespoon of green curry paste and the basil paste from step 1 & 2. Then, stir fry them a little bit.
- The following, add the chicken thighs and stir fry them a little bit.
- After, add the Thai eggplants and stir fry a little bit.
- Add 1 small can (8oz) of bamboo shoots and stir fry a little bit.
- The next step, add 2 tablespoons of brown sugar and 2 tablespoons of fish sauce. (Add fish sauce to your taste.) Stir fry them.
- Pour a can (14 fl oz) of coconut milk into the curry. Mix them well.
- Then, add 6 kaffir lime leaves. Stir them and let it simmer for a minute or 2.
- Lastly, add the red bell pepper and stir them a little bit.
- Thai green chicken curry is the best to serve with jasmine rice.
Nutrition Facts : Calories 370 kcal, Carbohydrate 26 g, Protein 6 g, Fat 30 g, SaturatedFat 25 g, Cholesterol 1 mg, Sodium 731 mg, Fiber 8 g, Sugar 16 g, ServingSize 1 serving
THAI CHICKEN CURRY
Make and share this Thai Chicken Curry recipe from Food.com.
Provided by Gilcat2
Categories Chicken Breast
Time 33m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine cocnut milk, potatoes, nam pla, curry powder, and cloves.
- Simmer 15 minutes.
- Add chicken; cover, increase heat and cook until chicken and potatoes are tender, about 8 minutes.
- Stir occasionally.
- Serve with rice.
Nutrition Facts : Calories 572.8, Fat 38.6, SaturatedFat 23.7, Cholesterol 85.1, Sodium 1163, Carbohydrate 32.2, Fiber 4.1, Sugar 1.8, Protein 27.2
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 STYLE CURRY
This is a healthy and delicious Thai inspired recipe. We made this last week and loved it! Recipe by Neva & Jim Brackett in their 7 Secrets Cookbook to lose weight, lower cholesterol, and reverse diabetes.
Provided by Enjolinfam
Categories Curries
Time 1h
Yield 8 cups
Number Of Ingredients 15
Steps:
- Place diced carrots, onion, peppers, and garlic (not the peas yet) in a kettle with a small amount of water and curry powder. Simmer about 5 minutes until tender.
- Add zucchini, cover, and simmer 5 more minutes.
- Blend all the remaining ingredients, except the peas and garboanzos or lentils, in a blender until smooth.
- Add the blended ingredients, the peas, and the garbanzos or lentils to the rest of the vegetables. Heat and serve over rice.
Nutrition Facts : Calories 110, Fat 2.9, SaturatedFat 0.6, Sodium 304.1, Carbohydrate 17.9, Fiber 4.7, Sugar 6, Protein 5.1
THAI LIME CURRY
This bright-tasting curry takes advantage of floral citrus flavours for maximum impact. Lime and lemongrass combine with coconut milk to create a creamy, aromatic curry that's delicious served on a bed of jasmine rice.
Provided by Recipe developed by Philippe Wettel, Executive Chef, Westin Hotel, Ottawa
Yield 4
Number Of Ingredients 10
Steps:
- Cut chicken into bite size pieces.
- In a skillet, brown chicken; add shallots and continue cooking until softened.
- Add curry paste and cook for 1 minute.
- Stir in chicken stock, lemongrass, lime leaves and lime juice. Cover and simmer about 10 minutes.
- Remove lid; add hot pepper flakes and coconut milk.
- Continue cooking until sauce thickens enough to coat the back of a spoon.
- Garnish with chopped cilantro and serve immediately with jasmine rice.
Nutrition Facts :
THAI CHICKEN COCONUT CURRY
Thai Chicken Coconut Curry - An EASY one-skillet curry that's ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!!
Provided by Averie Sunshine
Categories Chicken
Time 30m
Number Of Ingredients 16
Steps:
- To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
- Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
- Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
- Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
- Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
- Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.
Nutrition Facts : Calories 474 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 66 milligrams cholesterol, Fat 25 grams fat, Fiber 5 grams fiber, Protein 32 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 445 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
THAI-STYLE CHICKEN CURRY
Steps:
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté chicken with 1/4 teaspoon salt until golden brown and just cooked through, 4 to 6 minutes. Transfer to a bowl.
- Simmer soup in skillet with curry paste and pineapple chunks, uncovered, stirring occasionally, until liquid is reduced by about one fourth, about 5 minutes.
- Return chicken with any juices from bowl to skillet and stir in mushrooms, then simmer 1 minute.
CHICKEN THAI RED CURRY
Rich and creamy Thai red Curry have chicken and vegetables. It is packed with fresh flavours and you need just 30 minutes to make it. It tastes amazing when served with Jasmin rice.
Provided by Subhasmita
Categories Main Course
Number Of Ingredients 16
Steps:
- Heat oil in a skillet. Add sliced onion, minced ginger, and garlic. Saute for a minute until it is aromatic.
- Add red curry paste and minced coriander root. Saute for 2-3 minutes until oil starts oozing out on the side, and the mixture is aromatic.
- Add coconut milk, stock, lemon zest, brown sugar, fish sauce, and lemongrass stalk. Mix well and let everything come to a boil. Simmer and let it cook for 2-3 minutes.
- Add chicken and let it simmer for 7-8 minutes.
- Add the veggies when the chicken is almost cooked/ and the sauce has reduced almost by half (or to the consistency you are looking for).
- Cook for another 2 minutes, until the veggies are just cooked but still have a crunch to them.
- Remove the lemongrass stalk, Add torn Thai basil.
- Serve over rice with more garnishing of basil and fresh coriander leaves.
Nutrition Facts : ServingSize 1 serving, Calories 442 kcal, Carbohydrate 9 g, Protein 19 g, Fat 38 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 98 mg, Sodium 279 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 16 g
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!
COCONUT CURRY THAI CHICKEN
Steps:
- For the sauce: In a medium bowl, combine all of the sauce ingredients, whisk until thoroughly combined and set aside.
- For the chicken: Cook the whole wheat linguine al dente according to box directions. Drain and rinse under cold water and spray lightly with olive oil cooking spray so it does not stick and set aside.
- Coat a large nonstick skillet with cooking spray and add onions. Cook until translucent and beginning to brown, about 5 to 10 minutes. Add the chicken, season with salt and pepper and stir in curry powder. Saute chicken until lightly brown. Add the peanut butter and allow it to melt to coat the chicken.
- Add the roasted red peppers, water chestnuts and scallions and season with salt and pepper as you like. Saute for a few minutes just to release flavor.
- Pour the coconut curry sauce over the chicken and vegetables and stir gently. Cook just until warmed through and thickened a bit, about 3 to 5 minutes. Season with salt and pepper, as needed. Garnish with chopped mint and cilantro. Serve with lime wedges, if desired.
- SUZY'S SERVING OPTIONS: (Serves four or more ? can be doubled easily)
- Family Style ? Put linguine in a large deep platter or decorative bowl and pour mixture over the top. Toss gently with tongs. Garnish with fresh lime juice, and chopped scallions or herbs.
- Low Carb Diets ? On a large dinner plate place Boston lettuce leaves in a fan covering the entire plate. Place 1/4 of the chicken mixture on top and drizzle with fresh lime juice and garnish with scallions. The sauce will form a natural salad dressing for the lettuce.
- Individual Plates: Each serving is 2 oz. dry pasta and 1/4 of the chicken mixture. Garnish it with fresh lime juice, a lime wedge and scallions or herbs. Serve it on a small exotic plate for added presentation.
- NOTE: You may substitute shrimp or tofu for the chicken and it is equally delicious!!
RED THAI CHICKEN CURRY
Delicious and mildly spicy Red Thai Curry which is easy to make and good for dinner parties - colourful and appetising!
Provided by sofiewood
Time 45m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Make up the chicken stock in a measuring jug and add the fish sauce, demerara sugar, lemongrass paste, coriander paste, tumeric and kaffir lime leaves.
- In a pan add the red thai curry paste to 1 tbsp of the coconut milk and cook until sizzling - add chicken and cook until chicken is browned and coated in the thai red curry and coconut mixture then add the red chilli.
- Add the remaining coconut milk and chicken stock mixture and bring to a simmer - add the sweet potato and simmer until the chunks are tender (usually takes around 15 - 20 minutes depending of size of chunks). If using baby sweetcorn add about 5 minutes before the end. Add the spinach 2 minutes before the end to wilt through.
- Squeeze the juice of 1/2 lime over at the end and serve with sticky rice.
THAI CHICKEN CURRY RECIPE
Steps:
- Warm a medium-sized pot over medium-high heat. Add oil and swirl around to coat the bottom, then add onion, galangal or ginger, garlic, and chile. Stir-fry 1 to 2 minutes to release the fragrance.
- Add the white wine . Simmer over medium-high heat 5 minutes to burn off alcohol. Then add the chicken stock, fish sauce, cumin seed, turmeric, coriander, and lime leaves or bay leaves. Stir well.
- Add chicken pieces. When the curry returns to boiling, reduce heat to medium, or until you get a nice simmer. Simmer 10 minutes.
- Add potatoes and cover 3/4 with a lid. Continue simmering another 20 minutes, or until chicken is tender and coming away from the bone and potatoes are cooked.
- Reduce heat to low. Add 1/3 can coconut milk and cinnamon stick (if using) and give the curry a gentle stir. Taste-test for spice and depth of flavor. If not flavorful or salty enough, add more fish sauce, 1 teaspoon at a time, until the desired flavor is reached. If too spicy or salty, add more coconut milk.
- Serve with the fresh coriander sprinkled over and Thai jasmine-scented rice on the side.
Nutrition Facts : Calories 462 kcal, Carbohydrate 16 g, Cholesterol 185 mg, Fiber 2 g, Protein 37 g, SaturatedFat 9 g, Sodium 444 mg, Sugar 2 g, Fat 27 g, ServingSize serves 4 with rice, UnsaturatedFat 0 g
THAI CHICKEN CURRY
Categories Chicken Pepper Poultry Vegetable Sauté Dinner Coconut Basil Curry Bell Pepper Party Simmer Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Bring 1/4 cup coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly. Add bell pepper and onion; sauté 5 minutes. Stir in chicken, remaining coconut milk, sugar and fish sauce. Cook until chicken is cooked through, stirring often, about 5 minutes. Stir in remaining 3 ingredients and simmer 1 minute. Season with salt.
- *Available at Asian markets and some supermarkets nationwide.
More about "thai style chicken curry food"
BEST THAI GREEN CHICKEN CURRY RECIPE - JAMIE OLIVER
From jamieoliver.com
Servings 6Total Time 50 minsCategory MainsCalories 285 per serving
AUTHENTIC THAI CHICKEN CURRY - EAT GOOD 4 LIFE
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Reviews 52Total Time 17 minsServings 4
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THAI-STYLE CHICKEN CURRY WITH BASIL AND JASMINE RICE ...
From bhg.com
Servings 4Calories 797 per servingTotal Time 1 hr 5 mins
- Preheat oven to 325°F. Using a paper towel to help grip, remove and discard skin from chicken thighs. Pat chicken dry with paper towels and season with salt and pepper. In a very large skillet heat 2 Tbsp. of the oil over medium-high. Cook chicken 6 to 8 minutes or until browned on both sides, turning once halfway through. Remove from skillet. Drain and discard fat. Let pan cool slightly.
- In the same skillet heat the remaining 1 Tbsp. oil over medium. Add ginger and garlic. Cook and stir 30 seconds or just until fragrant. Add curry paste; cook and stir 30 seconds more. Add the next five ingredients (through water). Whisk to combine. Return chicken to pan; bring to a simmer.
- Cover skillet (use foil if skillet has no lid) and transfer to oven. Cook 25 minutes. Carefully turn chicken and stir in bell pepper and onion. Return to oven and cook, covered, about 10 minutes more or until chicken is done (175°F). Stir in basil and lime juice. Serve over rice.
LOW-FODMAP THAI-STYLE CHICKEN CURRY - HEALTHY FOOD GUIDE
From healthyfood.com
5/5 Total Time 40 minsCategory Curries, Asian-StyleCalories 500 per serving
- 1 To make curry paste, pound or process chillies, lemongrass, ginger, coriander, turmeric and spring onion greens with half the oil until a paste forms.
- 2 Heat remaining oil in a pan then add curry paste and cook gently for 3-4 minutes. Add chicken, cooking until it has sealed all over. Add broccoli and stock then cover and cook for 2-3 more minutes.
- 3 Cook rice following packet directions. Meanwhile, add remaining ingredients to curry. Simmer uncovered for about 15 minutes or until vegetables are tender and chicken is cooked through.
TRY THESE TOP 17 THAI CURRY RECIPES - THE SPRUCE EATS
From thespruceeats.com
- Thai Green Curry Chicken. This Thai green curry chicken recipe features chunks of tender chicken simmered in a homemade green curry sauce along with healthy vegetables (zucchini and red bell pepper).
- Penang Red Curry With Warm Spices. Named after a state in nearby Malaysia, this Penang red curry with warm spices carries with it the flavors and aromas of distant places.
- World's Best Thai Chicken Curry. A golden-hued world's best Thai chicken curry simmered with individual spices, fresh herbs, and a hint of cinnamon. A swirl of coconut milk is added at the end which adds a rich, creamy texture for the ultimate Thai taste.
- Easy Thai Red Curry With Chicken. This easy Thai red curry with chicken is super-easy to make, and it includes lots of healthy vegetables so there's no need to make an additional side dish of veggies.
- Sumptuous Thai Beef Curry. A sumptuous and authentic sumptuous Thai beef curry that warms and delights the palate. Especially welcome during the fall and winter months, this hearty red curry features deep flavors and a rich finish completed with fresh basil leaves and freshly ground black pepper.
- Bangkok-Style Yellow Curry Chicken. A Bangkok-style yellow curry chicken made with chunks of chicken and potatoes just as you would find in the marketplaces and street vendor stands of Bangkok.
- Vegetarian Thai Yellow Curry. This vegetarian Thai yellow curry is authentic, homemade vegan Thai food at its best. This recipe has been streamlined by nixing making a curry paste; instead, all the minced herbs and dry spices are added directly to the curry pot—a great time-saver if you're in a hurry!
- Special Thai Lime Leaf Curry Chicken. For anyone who loves Thai flavors, this special Thai lime leaf curry chicken recipe is a must-try. Made with lime leaves and fresh-squeezed lime juice, the curry paste is extremely aromatic and flavorful.
- Vegetarian Thai Green Curry. An authentic vegetarian Thai green curry recipe for the vegetarian palate. All the authentic trimmings without the meat, but with meat substitutes - wheat gluten or tofu, take your pick.
- Thai Jungle Curry. If you like chicken curry, you're going to love this Thai jungle curry, a famous dish from Chiang Mai, which is made with ingredients from the jungles of Thailand.
SKILLET THAI CURRY CHICKEN - CAMPBELL SOUP COMPANY
From campbells.com
5/5 (1)Total Time 20 minsServings 4Calories 309 per serving
ERIC AKIS: THAI CURRY GIVES ROAST CHICKEN A SOUTHEAST ...
From timescolonist.com
Author Eric Akis
THAI CURRY CHICKEN WINGS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
Cuisine AmericanTotal Time 1 hr 10 minsCategory AppetizerCalories 460 per serving
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From dinneratthezoo.com
5/5 (10)Calories 456 per servingCategory Main
THAI CHICKEN CURRY RECIPE - BBC FOOD
From bbc.co.uk
Cuisine Thai And South-East AsianCategory Main CourseServings 8
THAI RED CURRY CHICKEN RECIPE - FOOD FANATIC
From foodfanatic.com
2.1/5 (30)Total Time 30 minsCategory DinnersCalories 289 per serving
THAI CHICKEN CURRY {30 MINUTES} - IFOODREAL.COM
From ifoodreal.com
5/5 (45)Total Time 30 minsCategory DinnerCalories 581 per serving
RED THAI CHICKEN CURRY - MORE.CTV.CA
From more.ctv.ca
Cuisine ThaiCategory DinnerServings 4Total Time 1 hr
KA-REE PUFF (CHICKEN CURRY PUFFS THAI STYLE) - RECIPE ...
From en.petitchef.com
3.5/5 (2)Servings 4Cuisine enTotal Time 40 mins
THAI RED CHICKEN CURRY RECIPE - FUN FOOD FROLIC
From funfoodfrolic.com
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From supergmart.com
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From bbc.co.uk
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From bonappetit.com
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From healthyrecipesblogs.com
PANANG NUER RECIPE: SIMPLE, AROMATIC THAI-STYLE RED CURRY ...
From 30seconds.com
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From healthyrecipes101.com
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From tfrecipes.com
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From atasteofthai.com
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From getarecipes.com
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From lovefood.com
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