Best Chicken And Green Beans In Red Curry Recipes

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CHICKEN AND GREEN BEANS IN RED CURRY



Chicken and Green Beans in Red Curry image

I really enjoy Thai food. This recipe is so easy and flavorful. In the Thai dishes I've eaten green beans are usually served very crisp. I generally don't leave mine crisp but in Thai cooking it just seems to work. I use this recipe to use up leftover vegetables too; steamed broccoli is a great addition.

Provided by jrusk

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 skinless chicken breasts, thinly sliced
1 lb green beans
1 tablespoon olive oil (veg. oil)
1 -2 tablespoon red curry paste (personal taste)
1 -2 teaspoon hot chili sauce (Asian style)
1 onion, small, chopped
2 garlic cloves, mined
1 (13 1/2 ounce) can coconut milk (or lite)
1 tablespoon fish sauce
1/2-1 cup fresh basil leaf (loosley packed)

Steps:

  • Heat oil in large pan.
  • Add curry paste and stir until bubbling.
  • Add onions, garlic, and hot chili sauce. Saute 1-2 minutes.
  • Add chicken slices, brown on one side. Flip chicken and add green beans on top cooking for 2-3 minutes. Optional: Cover to help cook green beans.
  • Completely mix in green beans.
  • Add coconut milk and fish sauce Simmer for 5-10 minutes.
  • Test green beans to your personal crunch preference.
  • Mix in basil leaves right before serving.
  • Serve over brown rice.
  • Note: If I'm not serving this over rice I'll mix in cornstarch to thicken the sauce.

Nutrition Facts : Calories 404.2, Fat 27.2, SaturatedFat 19.3, Cholesterol 75.5, Sodium 542.1, Carbohydrate 14, Fiber 3.6, Sugar 5.1, Protein 29.9

THAI RED CURRY WITH CHICKEN



Thai Red Curry with Chicken image

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

5 - 6 tbsp Thai Red Curry Paste ((store bought, Maesri best) (Note 1))
1 quantity homemade Thai Red Curry Paste
2 large garlic cloves (, minced)
2 tsp fresh ginger (, finely grated )
1 tbsp lemongrass paste (or finely chopped fresh (Note 3))
3 tbsp vegetable oil ((or canola or peanut))
1 cup (250 ml) chicken broth/stock (, low sodium)
400 ml / 14 oz coconut milk ((full fat!))
6 kaffir lime leaves ((Note 4))
1 tbsp sugar ((white, brown or palm))
2 tsp fish sauce (, plus more to taste)
350g / 12 oz chicken thighs ((boneless and skinless), cut into 0.75 / 1/3" thick slices (Note 5))
150g / 5 oz pumpkin or butternut squash, ( cut into 1.5cm / 3/5" cubes (~1 heaped cup))
120g / 4oz green beans (, trimmed and cut into 5cm/2" pieces)
12 Thai basil leaves ((Note 6))
Fresh red chilli slices ((small chilli - spicy, large = less spicy))
Fresh coriander / cilantro leaves
Steamed jasmine rice

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

RED CURRY CHICKEN WITH SNAKE BEANS (LONG BEANS)



Red Curry Chicken With Snake Beans (Long Beans) image

Make and share this Red Curry Chicken With Snake Beans (Long Beans) recipe from Food.com.

Provided by PanNan

Categories     Curries

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 tablespoon red curry paste
2 cups low sodium chicken broth (divided into 1 cup portions)
1 chicken breast, boneless skinless and sliced
1 cup long beans, cut into 1/2 inch slices (or regular green beans)
2 strands green peppercorns (optional, or can substitute with 1- 2 thai peppers)
6 kaffir lime leaves, torn into small pieces
3 small shallots, thinly sliced
1 tablespoon palm sugar (or brown sugar)
1 1/2 teaspoons fish sauce
10 Thai basil

Steps:

  • Heat a tablespoon of vegetable oil in a wok over medium-high heat. As the oil is heating (before it gets to full heat), add curry paste, and 1 cup of the broth, stirring until smooth. (Reserve the remaining broth to add to the wok if mixture becomes dry and curry begins to sizzle on the bottom of the wok.) Continue heating and stirring until the curry becomes fragrant and the wok has reached full heat, 1-2 minutes.
  • Add chicken and stir fry until just cooked through, about 4 minutes.
  • Add green beans, peppercorns, kaffir lime leaves, shallots, palm sugar, fish sauce and stir quickly to combine. Continue cooking for 2 minutes. If mixture becomes dry, add additional broth, ΒΌ cup at a time. (Mixture should be smooth but should thick enough to coat the other ingredients.).
  • Add basil and cook just until basil begins to wilt, about 1 minute. Remove from heat and serve immediately.

Nutrition Facts : Calories 281.4, Fat 15.1, SaturatedFat 3.3, Cholesterol 46.4, Sodium 474.3, Carbohydrate 15.7, Sugar 6.8, Protein 21.8

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