Best Thai Curry Recipes

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THAI GREEN CURRY CHICKEN



Thai Green Curry Chicken image

In this quick and easy recipe that never fails, the chicken stays moist and tender. Serve over jasmine rice for a satisfying meal.

Provided by laus

Categories     World Cuisine Recipes     Asian     Thai

Time 1h

Yield 4

Number Of Ingredients 13

1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 tablespoon dark soy sauce
1 tablespoon all-purpose flour
2 tablespoons cooking oil
2 tablespoons green curry paste
2 green onions with tops, chopped
3 cloves garlic, peeled and chopped
1 teaspoon fresh ginger, peeled and finely chopped
2 cups coconut milk
1 tablespoon fish sauce
1 tablespoon dark soy sauce
2 tablespoons white sugar
½ cup cilantro leaves, for garnish

Steps:

  • Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large skillet over medium high heat. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. Remove chicken.
  • Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve garnished with cilantro leaves.

Nutrition Facts : Calories 472.4 calories, Carbohydrate 14.6 g, Cholesterol 57.1 mg, Fat 40.9 g, Fiber 1.8 g, Protein 27.1 g, SaturatedFat 24.3 g, Sodium 934.7 mg, Sugar 6.8 g

COCONUT CURRY THAI CHICKEN



Coconut Curry Thai Chicken image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 19

1(13.5-ounce) can light coconut milk
1 tablespoon Thai curry paste
2 tablespoons curry powder
2 teaspoons minced fresh ginger
3 cloves garlic, minced
Dash cayenne pepper
Kosher salt and freshly ground black pepper
8 ounces high-fiber whole wheat linguine, (recommended: DeCecco)
Olive oil cooking spray
1 vidalia onion, chopped
1 pound boneless skinless chicken breast, fat removed, cut into small pieces
Kosher salt and freshly ground black pepper
2 tablespoons curry powder
2 tablespoons peanut butter
1 cup thinly sliced roasted red peppers
1 cup thinly sliced water chestnuts
1 cup scallions, white and green parts, thinly sliced
Chopped fresh mint and cilantro leaves, for garnish
Lime wedges, for serving

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!!

THAI GREEN CURRY WITH CHICKEN



Thai Green Curry with Chicken image

This is a green curry recipe I've cobbled together over the years. The vegetables aren't completely traditional, but they give the whole thing a good texture and variety. Often asked for in my household, hopefully it'll become a favorite in yours. Serve over rice.

Provided by Galen Dobbs

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 14

2 tablespoons peanut oil
¼ cup Thai green curry paste
3 cloves garlic, minced
1 (1/4 inch thick) slice ginger, finely grated
2 boneless, skinless chicken breasts, thinly sliced
1 (15 ounce) can baby corn pieces, drained
1 (8 ounce) can bamboo shoots, drained
2 (13.5 ounce) cans coconut milk
2 tablespoons fish sauce
2 tablespoons palm sugar
6 kaffir lime leaves
1 red bell pepper, cut into thin strips
1 orange bell pepper, cut into thin strips
¼ cup thinly sliced Thai basil, or more to taste

Steps:

  • Heat oil in a wok until it starts to shimmer. Add curry paste, garlic, and ginger; stir together and fry until fragrant, 2 to 3 minutes. Add chicken breast slices, stirring until coated. Cook until just slightly pink in the center, 3 to 5 minutes.
  • While chicken is cooking, place baby corn and bamboo shots in a small saucepan, cover with water, and place over high heat. Bring to a boil. Drain then cover with water again.
  • Pour coconut milk into the wok. Bring to a slow simmer, stirring occasionally, about 5 minutes. Drain corn and bamboo shoots and add in. Stir in fish sauce, palm sugar, and kaffir lime leaves. Bring back up to a simmer and cook for 5 minutes. Stir in bell pepper strips and cook until crisp-tender, about 3 minutes.
  • Remove curry from heat and stir in Thai basil.

Nutrition Facts : Calories 583.1 calories, Carbohydrate 23.4 g, Cholesterol 32.3 mg, Fat 57.9 g, Fiber 11.3 g, Protein 22.8 g, SaturatedFat 38.4 g, Sodium 931 mg, Sugar 12.9 g

THAI YELLOW CHICKEN CURRY



Thai Yellow Chicken Curry image

This Thai-style curry is fast and easy to make. It has a unique flavor that makes this dish anything but ordinary. Serve over jasmine rice.

Provided by regancooks

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 6

Number Of Ingredients 9

1 tablespoon olive oil
3 tablespoons Thai yellow curry paste (such as Mae Ploy®)
1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces
2 (14 ounce) cans coconut milk
1 cup chicken stock
1 yellow onion, chopped
3 small red potatoes, cut into cubes, or as needed
3 red Thai chile peppers, chopped with seeds, or more to taste
1 teaspoon fish sauce

Steps:

  • Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
  • Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
  • Stir fish sauce into chicken curry mixture just before serving.

Nutrition Facts : Calories 501 calories, Carbohydrate 22.2 g, Cholesterol 57.8 mg, Fat 36.1 g, Fiber 3.6 g, Protein 25.8 g, SaturatedFat 26.6 g, Sodium 470.5 mg, Sugar 3.6 g

THAI GREEN CHICKEN CURRY



Thai green chicken curry image

Don't call the local takeaway - impress friends and family by cooking this fragrant and creamy Thai green chicken curry. It's easy and quick to make

Provided by Good Food team

Categories     Dinner, Lunch

Time 40m

Number Of Ingredients 12

225g new potatoes, cut into chunks
100g green beans, trimmed and halved
1 tbsp vegetable or sunflower oil
1 garlic clove, chopped
1 rounded tbsp or 4 tsp Thai green curry paste (you can't fit the tablespoon into some of the jars)
400ml can coconut milk
2 tsp Thai fish sauce
1 tsp caster sugar
450g boneless skinless chicken (breasts or thighs), cut into bite-size pieces
2 lime leaves finely shredded, or 3 wide strips lime zest, plus extra to garnish
good handful of basil leaves
boiled rice, to serve

Steps:

  • Put 225g new potatoes, cut into chunks, in a pan of boiling water and cook for 5 minutes.
  • Add 100g trimmed and halved green beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.
  • In a wok or large frying pan, heat 1 tbsp vegetable or sunflower oil until very hot, then drop in 1 chopped garlic clove and cook until golden, this should take only a few seconds. Don't let it go very dark or it will spoil the taste.
  • Spoon in 1 rounded tbsp Thai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.
  • Next, pour in a 400ml can of coconut milk and let it come to a bubble.
  • Stir in 2 tsp Thai fish sauce and 1 tsp caster sugar, then 450g bite-size chicken pieces. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
  • Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add 2 finely shredded lime leaves (or 3 wide strips lime zest).
  • Add a good handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.
  • Scatter with lime to garnish and serve immediately with boiled rice.

Nutrition Facts : Calories 257 calories, Fat 15 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.6 milligram of sodium

THAI RED CURRY MUSSELS



Thai Red Curry Mussels image

Provided by Bobby Flay

Categories     appetizer

Time 30m

Yield 4 appetizer servings

Number Of Ingredients 10

2 tablespoons peanut oil
1 stalk lemongrass, crushed
3 tablespoons Thai red curry paste
1/2 cup white wine
1 can unsweetened coconut milk
2 tablespoons fish sauce (nam pla)
2 tablespoons fresh lime juice
2 1/2 pounds mussels, debearded and scrubbed
2 tablespoons chopped fresh cilantro stems, plus 2 tablespoons chopped fresh cilantro leaves
4 tablespoons chopped Thai basil or Italian basil leaves

Steps:

  • Heat grill to high. Heat the oil in a heavy Dutch oven on the grates of the grill until shimmering. Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking. Add the mussels, cover the pot, and let steam until opened. During the last minute of cooking, add the cilantro and basil. Serve from Dutch oven into individual bowls, discarding the lemongrass.

THAI-STYLE HALIBUT WITH COCONUT-CURRY BROTH



Thai-Style Halibut with Coconut-Curry Broth image

Provided by Ellie Krieger

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 13

2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder (See Cook's Note)
2 cups low-sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
4 (6-ounce) pieces halibut fillet, skin removed
5 cups baby spinach, washed
1/2 cup coarsely chopped fresh cilantro leaves
2 scallions, green part only, thinly sliced
2 tablespoons fresh lime juice
Freshly ground black pepper
2 cups cooked brown rice, for serving

Steps:

  • In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
  • Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
  • Steam or microwave the baby spinach for 2 minutes.
  • Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.

THAI RED CURRY CRAB CAKES WITH A CHILI DIPPING SAUCE



Thai Red Curry Crab Cakes With a Chili Dipping Sauce image

Another recipe I made for my sisters birthday, very tasty crab cake recipe. I use fresh crab as I love the flavour of it, but canned is fine. It is also very easy to make, more time consuming if you have to crack crab, but you do taste the difference.

Provided by The Flying Chef

Categories     Crab

Time 28m

Yield 10-25 cakes

Number Of Ingredients 12

350 g crabmeat (I use fresh, I love the taste and prefer it, but canned would be fine.)
550 g uncooked prawns, shelled, deveined
1 1/2-2 tablespoons Thai red curry paste (I use Thai kitchen brand.)
3 green onions, chopped coarsely
2 tablespoons fresh coriander, finely chopped
2 teaspoons lemongrass, finely chopped
1 egg
2 tablespoons peanut oil
2 tablespoons lime juice
2 teaspoons fish sauce
2 teaspoons sugar
1/2 cup sweet chili sauce (I use Thai kitchen brand again.)

Steps:

  • Blend or Process crab, prawns, paste, lemon grass, coriander, onions and egg until just combined. Shape into small patties using about a tablespoon of mix for each (will make about 25-30.) OR shape into larger patties (will make about 10-12).
  • Heat oil in a large frying pan, cook crab in batches until browned on both sides and cooked through.
  • Serve crab cakes with dipping sauce.
  • For the dipping sauce.
  • Mix lime and sugar together, place in the microwave 30-45 seconds, to dissolve sugar, stir in fish sauce and sweet chili, Place in serving bowl and serve with crab cakes.

AUTHENTIC THAI GREEN CURRY



Authentic Thai Green Curry image

This is a classic Thai green curry (kaeng kiau wan) and my favorite curry of all time! You can substitute chicken or tofu for the pork, but make sure you serve it with lots of jasmine rice.

Provided by Toi

Categories     World Cuisine Recipes     Asian     Thai

Time 40m

Yield 4

Number Of Ingredients 11

2 (8 ounce) cans bamboo shoots, drained and thinly sliced
3 tablespoons corn oil
3 tablespoons green curry paste, or more to taste
1 pound lean boneless pork, cut into 1/2-inch cubes
2 (14 ounce) cans coconut milk
1 small red bell pepper, thinly sliced
1 tablespoon white sugar
½ teaspoon salt
8 kaffir lime leaves, thinly sliced
2 teaspoons fish sauce, or more to taste
½ cup Thai basil

Steps:

  • Bring a large pot of water to a boil and cook bamboo shoots for 5 minutes. Drain.
  • Heat oil in a large pot over medium heat and cook curry paste until fragrant, about 2 minutes. Add pork, increase heat and cook until starting to brown, 3 to 5 minutes. Add bamboo shoots, coconut milk, and red bell pepper. Reduce heat and bring to a simmer. Season with sugar and salt; simmer for 10 minutes. Stir in kaffir lime leaves. Cook for 1 more minute. Season with fish sauce. Stir in Thai basil and serve.

Nutrition Facts : Calories 638.1 calories, Carbohydrate 15 g, Cholesterol 37.1 mg, Fat 65.3 g, Fiber 4.1 g, Protein 24 g, SaturatedFat 41.2 g, Sodium 743.7 mg, Sugar 5.4 g

EASY THAI CHICKEN CURRY WITH COCONUT MILK



Easy Thai Chicken Curry with Coconut Milk image

This chicken curry is so good I'll never need to order takeout again!

Provided by Laurie Davis

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 6

Number Of Ingredients 12

3 tablespoons canola oil
3 tablespoons curry powder
1 ½ teaspoons red chili paste
2 boneless, skinless chicken breasts, thinly sliced
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 tablespoon Thai fish sauce
¾ teaspoon granulated garlic
2 (14 ounce) cans coconut milk
½ cup chicken stock
1 tablespoon lemon juice
salt and ground black pepper to taste

Steps:

  • Heat oil in a skillet over medium-high heat until shimmering. Add curry powder and chili paste and cook for 2 minutes.
  • Add chicken, onion, and bell pepper. Stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes.
  • Add fish sauce and garlic and saute for 1 to 2 minutes. Add coconut milk, chicken stock, lemon juice, salt, and pepper. Bring to a low simmer and cook until flavors come together, 7 to 10 minutes more.

Nutrition Facts : Calories 402 calories, Carbohydrate 11.3 g, Cholesterol 23.1 mg, Fat 36.8 g, Fiber 3.5 g, Protein 12.3 g, SaturatedFat 25.8 g, Sodium 317 mg, Sugar 2.7 g

SPICY THAI RED BEEF CURRY



Spicy Thai Red Beef Curry image

Provided by Guy Fieri

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 25

2 tablespoons roughly chopped fresh cilantro leaves and stems
2 tablespoons neutral oil, such as canola
1 tablespoon grated fresh ginger
1 tablespoon roughly chopped lemongrass (from root end)
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon shrimp paste
10 cloves garlic
8 medium red chiles, such as Fresno
4 small shallots, halved
1 Sri Lankan (kaffir) lime leaf, torn into pieces (see Cook's Note)
Kosher salt and freshly ground black pepper
4 tablespoons canola oil
2 pounds flank steak, thinly sliced against the grain
Kosher salt
1 yellow onion, thinly sliced into strips
1 green bell pepper, sliced into strips
1 red bell pepper, sliced into strips
Two 14-ounce cans coconut milk
1 cup low-sodium chicken broth
2 tablespoons fish sauce
3 tablespoons roughly chopped fresh cilantro
2 tablespoons roughly chopped fresh Thai basil
1 tablespoon roughly chopped fresh mint
Juice of 2 limes

Steps:

  • For the red curry paste: In a food processor, combine the cilantro, oil, ginger, lemongrass, coriander, cumin, shrimp paste, garlic, red chiles, lime leaf, 1 teaspoon salt and 1 teaspoon pepper. Pulse to a consistent paste.
  • For the curry: Heat 2 tablespoons of the oil in a large Dutch oven over medium heat. Add the curry paste and cook, stirring well, until aromatic, about 2 minutes. Transfer to a bowl and set aside. Add the remaining 2 tablespoons oil to the pot and increase the heat to high. Sprinkle the flank steak with a pinch of salt, then add it to the pot; cook for 3 to 4 minutes. Remove the steak and add the onions and peppers; cook until tender, 2 to 3 minutes. Add the coconut milk, bring to a gentle boil, then add the curry paste back to the pot; stir well. Reduce the heat and simmer for about 15 minutes. (If the coconut milk breaks and separates, don't worry: it will come back together to a smooth consistency.) Add the chicken broth and fish sauce, and continue simmering until the sauce has a nice, gravy-like consistency, 12 to 15 minutes. Return the beef to the pot and finish with the cilantro, basil, mint and lime juice. Taste and adjust the seasoning.

SHRIMP RED THAI CURRY



Shrimp Red Thai Curry image

This is the quickest and easiest shrimp red Thai curry recipe ever. Great for an impressive dinner party, because it tastes great but hardly takes any time at all (especially if you buy your prawns already peeled). Serve with hot jasmine rice.

Provided by MITCHNSTEVE

Categories     World Cuisine Recipes     Asian     Thai

Time 40m

Yield 4

Number Of Ingredients 5

2 (14 ounce) cans coconut milk
2 tablespoons red Thai curry paste
1 tablespoon fish sauce
1 fresh red chili pepper, seeded and minced
24 large shrimp, peeled and deveined

Steps:

  • In a wok, combine coconut milk, curry paste, fish sauce, and minced pepper. Slowly bring to a simmer over medium low heat, stirring frequently.
  • Reduce heat to low, and add shrimp. Cook uncovered, stirring frequently, until prawns are cooked and flavors mellow, about 15 minutes.

Nutrition Facts : Calories 441.7 calories, Carbohydrate 8.3 g, Cholesterol 63.8 mg, Fat 46.8 g, Fiber 2.4 g, Protein 15.5 g, SaturatedFat 37.5 g, Sodium 506.2 mg, Sugar 0.7 g

THAI PORK & PEANUT CURRY



Thai pork & peanut curry image

Use fragrant hot red curry paste as the base to this coconut curry dish with baby sweetcorn, coriander and soy

Provided by Cassie Best

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 12

1 tbsp vegetable oil
bunch spring onions, sliced
small bunch coriander, stalks finely chopped, leaves picked
400g pork tenderloin, sliced
4 tbsp Thai red curry paste
4 tbsp peanut butter
1 tbsp soft brown sugar
1 tbsp soy sauce
400ml can light coconut milk
175g pack baby corn
juice 1 lime
steamed jasmine rice, to serve

Steps:

  • Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.
  • Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
  • Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.

Nutrition Facts : Calories 388 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 1.6 milligram of sodium

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 SHRIMP CURRY



Thai Shrimp Curry image

Provided by Food Network

Categories     main-dish

Time 1h28m

Yield 4 servings

Number Of Ingredients 48

2 tablespoons peanut oil
1/2 cup chopped shallots
1 large red bell pepper, cut into strips
2 medium carrots, trimmed and shredded
2 teaspoons minced garlic
3 tablespoons Thai Red Curry Paste, recipe follows
2 tablespoons fish sauce
2 teaspoons palm sugar or light brown sugar
1 (14-ounce) can coconut milk
1 pound medium shrimp, peeled and deveined
3 tablespoons chopped Thai basil leaves
3 tablespoons chopped fresh cilantro leaves
Cooked jasmine rice, accompaniment
Sprigs fresh cilantro, garnish
2 tablespoons peanut oil
1/2 cup chopped shallots
1 large red bell pepper, cut into strips
2 medium carrots, trimmed and shredded
2 teaspoons minced garlic
3 tablespoons Thai Red Curry Paste, recipe follows
2 tablespoons fish sauce
2 teaspoons palm sugar or light brown sugar
1 (14-ounce) can coconut milk
1 pound medium shrimp, peeled and deveined
3 tablespoons chopped Thai basil leaves
3 tablespoons chopped fresh cilantro leaves
Cooked jasmine rice, accompaniment
Sprigs fresh cilantro, garnish
12 dry Thai chili peppers or other small red peppers, seeded and soaked in warm water 30 minutes
1 tablespoon coriander seeds
1/2 teaspoon black peppercorns
1/2 cup chopped shallots
1/4 cup chopped garlic
3 stalks lemon grass, tough outer leaves and tops removed, tender stalks minced
3 tablespoons peeled and chopped fresh ginger root, or galanga
2 tablespoons chopped cilantro stems
2 teaspoons chopped lime zest, preferably Kaffir lime
1 teaspoon shrimp paste
12 dry Thai chili peppers or other small red peppers, seeded and soaked in warm water 30 minutes
1 tablespoon coriander seeds
1/2 teaspoon black peppercorns
1/2 cup chopped shallots
1/4 cup chopped garlic
3 stalks lemon grass, tough outer leaves and tops removed, tender stalks minced
3 tablespoons peeled and chopped fresh ginger root, or galanga
2 tablespoons chopped cilantro stems
2 teaspoons chopped lime zest, preferably Kaffir lime
1 teaspoon shrimp paste

Steps:

  • In a large wok or saute pan, heat the oil over medium-high heat. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute. Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil. Simmer until thickened slightly, about 2 minutes. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.
  • Remove from the heat and stir in the basil and cilantro.
  • Serve over jasmine rice, garnished with cilantro sprigs.
  • In a large wok or saute pan, heat the oil over medium-high heat. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute. Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil. Simmer until thickened slightly, about 2 minutes. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.
  • Remove from the heat and stir in the basil and cilantro.
  • Serve over jasmine rice, garnished with cilantro sprigs.
  • In a skillet, dry roast the coriander and peppercorns over low heat until fragrant, about 3 minutes. Remove and let cool. Grind in a spice grinder or mortar and pestle.
  • Return the pan to medium heat. Add the shallots and garlic and cook, stirring, until starting to brown, about 3 minutes. Remove from the heat and let cool.
  • Drain the chiles, reserving the liquid, and roughly chop.
  • In a blender or food processor, combine all the ingredients with about 1/4 cup of the reserved soaking liquid. Process to make a smooth paste, scraping down the sides several times and adding more liquid through the top 1 tablespoon at a time with the motor running.
  • Transfer to an airtight container and keep refrigerated until ready to use. Paste will keep refrigerated for up to 1 month.
  • In a skillet, dry roast the coriander and peppercorns over low heat until fragrant, about 3 minutes. Remove and let cool. Grind in a spice grinder or mortar and pestle.
  • Return the pan to medium heat. Add the shallots and garlic and cook, stirring, until starting to brown, about 3 minutes. Remove from the heat and let cool.
  • Drain the chiles, reserving the liquid, and roughly chop.
  • In a blender or food processor, combine all the ingredients with about 1/4 cup of the reserved soaking liquid. Process to make a smooth paste, scraping down the sides several times and adding more liquid through the top 1 tablespoon at a time with the motor running.
  • Transfer to an airtight container and keep refrigerated until ready to use. Paste will keep refrigerated for up to 1 month.

RED THAI COCONUT CURRY WITH EGGPLANT



Red Thai Coconut Curry with Eggplant image

This version of Thai curry is made with light coconut milk and has a third of the calories and fat. For a milder taste, substitute green or yellow Thai curry. Serve hot over basmati rice.

Provided by at4605

Categories     World Cuisine Recipes     Asian     Thai

Time 1h15m

Yield 4

Number Of Ingredients 11

1 (12 ounce) package extra-firm tofu
2 (14 ounce) cans light coconut milk
2 tablespoons Thai red curry paste
1 medium eggplant, cut into 1-inch cubes
1 large onion, chopped
1 medium red bell pepper, cut into thin strips
2 tablespoons packed dark brown sugar
1 tablespoon tamari
1 tablespoon rice vinegar
1 teaspoon salt
1 (10 ounce) package frozen peas

Steps:

  • Wrap tofu in several layers of paper towels. Place in a colander in the sink. Set a plate on top of tofu and weigh down with a large, heavy can. Let stand for at least 20 minutes.
  • Meanwhile, shake cans of coconut milk well prior to opening. Pour 1/2 of 1 can into a large saucepan. Bring to a simmer over medium heat. Whisk in curry paste until well blended. Add eggplant, onion, and bell pepper, stirring well with a rubber spatula to prevent breaking of tender eggplant during cooking.
  • Stir remaining 1 1/2 cans coconut milk, dark brown sugar, tamari, rice vinegar, and salt into the saucepan. Mix well. Increase heat and bring to a boil. Reduce heat to low and simmer until thickened, about 20 minutes.
  • Unwrap tofu and cut into bite-sized cubes. Stir into curry mixture. Cook until heated through, about 5 minutes. Add peas and cook until warm, 1 to 2 minutes more.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 36.2 g, Fat 26.4 g, Fiber 9.1 g, Protein 17.5 g, SaturatedFat 11.5 g, Sodium 1090.5 mg, Sugar 16.8 g

THAI CURRY TOFU



Thai Curry Tofu image

Curried tofu made with coconut milk.

Provided by Shelita

Categories     Main Dish Recipes     Curries     Vegetarian

Time 45m

Yield 4

Number Of Ingredients 11

1 tablespoon canola oil
1 (12 ounce) package extra-firm tofu, drained and cubed
1 tablespoon seasoned salt, or to taste
1 tablespoon butter or margarine
1 small onion, chopped
3 cloves garlic, minced
1 (10 ounce) can coconut milk
2 teaspoons curry powder
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup chopped fresh cilantro

Steps:

  • Heat oil in a large skillet over medium-high heat. Add tofu cubes, season with seasoned salt and fry until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels, and set aside.
  • Melt butter or margarine in the same skillet over medium heat. Add the onion and garlic; cook and stir until tender. Stir in coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 7.5 g, Cholesterol 7.6 mg, Fat 25.7 g, Fiber 1.9 g, Protein 10.3 g, SaturatedFat 15.2 g, Sodium 1017.7 mg, Sugar 1.2 g

GRILLED SALMON WITH THAI CURRY SAUCE AND BASMATI RICE



Grilled Salmon with Thai Curry Sauce and Basmati Rice image

Categories     Rice     Bake     Sauté     Backyard BBQ     Coconut     Peanut     Salmon     Curry     Summer     Grill     Grill/Barbecue     Cabbage     Boil     Gourmet

Yield Serves 4

Number Of Ingredients 27

For rice
1 cup basmati rice
1 1/2 cups water
2 tablespoons unsalted butter
For sauce
1 1/8 teaspoons minced peeled fresh gingerroot
1 1/8 teaspoons minced garlic
2 1/4 teaspoons peanut oil
3/4 teaspoon ground coriander seeds
1 1/2 teaspoons curry powder
1 1/2 teaspoons Thai red curry paste
1 1/2 teaspoons paprika
3/4 teaspoon ground cumin
1 1/4 cups well-stirred unsweetened coconut milk
3 tablespoons tomato purée
1 tablespoon soy sauce
1 1/2 tablespoons packed dark brown sugar
For vegetables
3 cups finely shredded green cabbage
3/4 cup julienne strips of seeded peeled cucumber
3 tablespoons finely chopped fresh coriander
3 tablespoons finely chopped fresh mint leaves
1 tablespoon soy sauce
3 tablespoons rice vinegar (not seasoned)
four 6-ounce pieces salmon fillet
olive oil for brushing salmon
1/4 cup roasted peanuts

Steps:

  • Make rice:
  • Preheat oven to 400°F.
  • In a saucepan with an ovenproof lid bring rice, water, and butter to boil. Bake rice, covered, in middle of oven 12 minutes. Keep rice warm.
  • Make sauce:
  • In a heavy saucepan sauté gingerroot and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm.
  • Prepare vegetables:
  • In a bowl toss together all vegetable ingredients.
  • Prepare grill.
  • Brush salmon with oil and sprinkle with salt and pepper to taste. Grill salmon on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 5 minutes on each side.
  • Put each in center of 4 plates and arrange salmon on top. Top salmon with vegetables and spoon sauce around it. Sprinkle vegetables with peanuts.

THAI PORK CURRY



Thai Pork Curry image

Make and share this Thai Pork Curry recipe from Food.com.

Provided by sassee1

Categories     Pork

Time 30m

Yield 2 serving(s)

Number Of Ingredients 14

1 tablespoon peanut oil
2 tablespoons red curry paste
1/2 lb pork tenderloin, sliced thin stick in freezer for awhile to do this
1 can coconut milk
1 lime, grate the zest,keep the juice
2 tablespoons grated fresh ginger
2 tablespoons Thai fish sauce
1 teaspoon sugar
2 serrano peppers, seeded and sliced thin
1 habanero pepper, same thing
1 (14 ounce) can cut baby corn
3 cloves garlic, chopped fine
1/4 cup basil leaves, chopped
1/4 cup cilantro leaf, and stems chopped

Steps:

  • Heat wok to medium high, add oil, add curry paste, stir fry until heat hits you, up heat and add pork, continue stir frying, for a couple of minutes, then stir in coconut milk, toss in lime zest, ginger and garlic, bring to boil, cut heat and simmer until pork is tender.
  • Stir in fish sauce, sugar, peppers and baby corn, drained-- if this is too runny at this point add 1 tbls corn starch mixed in a little water,cook until thickened then add basil and cilantro leaves-- Serve with any good rice, but fragrant jasmine rice is best with any Thai dish.

THAI RED CHICKEN CURRY



Thai Red Chicken Curry image

I re-created a favorite dish from a restaurant, and now I cook it almost weekly for my family. On a busy night, frozen stir-fry veggies really speed things up. -Mary Shenk, DeKalb, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 can (13.66 ounces) coconut milk
1/3 cup chicken broth
2 tablespoons brown sugar
2 tablespoons fish sauce
1 tablespoon red curry paste
2 cups frozen stir-fry vegetable blend
3 cups cubed cooked chicken breast
Cooked jasmine rice
Minced fresh cilantro, optional

Steps:

  • Combine the first five ingredients in a large skillet. Bring to a boil; reduce heat and simmer 5 minutes., Stir in vegetables; return to a boil. Reduce heat and simmer, uncovered, for 9-11 minutes or until vegetables are tender and sauce thickens slightly., Add chicken; heat through. Serve with rice. Sprinkle with cilantro if desired.

Nutrition Facts :

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