Best Red Curry Steamed Chicken Or Fish Recipes
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
RED CURRY STEAMED CHICKEN OR FISH
You can use either chicken or fish for this, or equally veggies like courgette, mushrooms etc as a pretty side dish. This makes a fantastic starter to an Asian themed dinner. You'll also need 4 individual bowls for steaming, or foil bowls, or banana leaf cups.
Provided by LilKiwiChicken
Categories Chicken Breast
Time 31m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put coconut cream & rice flour into a small pot and bring to a boil. Set aside (don't allow this to get cold though).
- In a large bowl, put the egg, chicken (fish or veges, if using), red curry paste, soy & oyster sauces and palm sugar, and mix until well combined.
- Put the cabbage and then the basil leaves (5 per serving) into the bottom of each little bowl.
- Divide the chicken (fish or veges) mixture evenly between the 4 bowls (they will be quite full, but don't worry, as the cabbage & chicken cooks this will shrink down), top with the lime peel and steam for 15 minutes (or until chicken is cooked).
- Top with the thickened coconut cream recipe and steam for a further minute. Garnish with finely sliced red chili if desired.
Nutrition Facts : Calories 271.7, Fat 15.4, SaturatedFat 12.3, Cholesterol 96.4, Sodium 1230, Carbohydrate 11.4, Fiber 2.7, Sugar 5.6, Protein 23.1
RED CURRY CHICKEN WITH BASIL
Hot weather cooking at its best! Serve with recipe#301203 and steamed jasmine rice. From Taste of Thai
Provided by Busters friend
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in the frying pan over medium heat.
- Add the Curry Paste and simmer for 2 minutes, so that it is dissolved, fragrant and foaming.
- Stir in the can of the coconut milk. Cook over medium heat for 4 minutes, stirring occasionally.
- Add the sliced chicken. Simmer for 4 minutes.
- Stir in the sugar, fish sauce and bell pepper. Simmer until the chicken is cooked, about 3 minutes more.
- Add the chopped basil. Season to taste with more sugar or Fish Sauce as desired.
Nutrition Facts : Calories 563.4, Fat 40.4, SaturatedFat 21.1, Cholesterol 109, Sodium 389.4, Carbohydrate 12.6, Fiber 3, Sugar 9.6, Protein 38.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love