THAI RED CHICKEN CURRY
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
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 :
RED THAI CURRY CHICKEN SOUP
Use boneless, skinless chicken breasts or thighs to make this easy and flavorful soup. Fresh lime juice and plenty of fresh herbs help temper the heat of the curry.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a large pot over medium heat. When it shimmers, add the garlic, ginger, and Thai red curry paste and cook, stirring constantly, until dark red and very fragrant, about 5 minutes. Add the chicken broth, coconut milk, fish sauce, lemongrass, 1 teaspoon salt and a pinch of sugar. Bring the mixture to a boil, then reduce the heat to a simmer and cook, uncovered, until the lemongrass and ginger are tender, about 15 minutes. Discard the lemongrass.
- Meanwhile, put the noodles in a medium bowl and cover with hot water. Let stand for 10 minutes, then drain and set aside. Toss together the red onion, cilantro, scallions and Thai basil in a medium bowl and set aside.
- Stir the chicken into the broth and simmer over low heat until tender, 5 minutes for chicken breast and about 15 minutes for chicken thighs. Increase the heat to high and stir in the noodles. Bring the soup to a boil, then immediately remove from the heat. Stir in the lime juice. Serve the soup in bowls topped with the reserved onion and herb mixture.
THAI RED CURRY CHICKEN & VEGETABLES
The key to this curry chicken is getting complex flavors without heaviness. For the veggies, I like colorful pea pods, sweet red peppers and water chestnuts. -David Dahlman, Chatsworth, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Place chicken in a greased 8-in. square baking dish. In a small bowl, mix coconut milk, curry paste and salt; pour over chicken., Bake, covered, 18-22 minutes or until chicken is no longer pink. Meanwhile, cook vegetables according to package directions; drain. Serve chicken with rice and vegetables.
Nutrition Facts : Calories 511 calories, Fat 14g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 606mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 5g fiber), Protein 41g protein. Diabetic Exchanges
THAI RED CURRY CHICKEN SOUP
Red curry chicken is a family favorite so I adapted it into a soup. That way you never miss any of the delicious sauce!
Provided by Ginacooks
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Cook curry paste in a large, heavy saucepan over medium-high heat until oils start to release, 1 to 2 minutes. Add red pepper and onion and cook, stirring, until softened, about 5 minutes. Stir in coconut milk until well blended. Add fish sauce, and then chicken stock.
- Reduce heat to low and simmer for 15 minutes. Add cooked chicken and rice. Stir over heat until warmed through. Add chopped cilantro right before serving.
Nutrition Facts : Calories 302.9 calories, Carbohydrate 16.8 g, Cholesterol 36.8 mg, Fat 23.1 g, Fiber 1.5 g, Protein 16.4 g, SaturatedFat 14.3 g, Sodium 662.9 mg, Sugar 1.7 g
INSTANT POT® RED THAI CURRY CHICKEN
Thai red curry chicken is a quick and delicious soup with chicken, onions, and bell peppers. Enjoy hot with jasmine rice. If you like, add Thai basil leaves.
Provided by Jessica DiPonziano
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 5
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and red curry paste to the hot pot; saute for 30 seconds. Add chicken and mix well with curry paste. Pour in coconut milk. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Unlock and remove the lid. Stir in fish sauce and palm sugar. Stir in onion and bell peppers until well combined. Select Saute function. Bring curry to a gentle boil and simmer for only 2 to 3 minutes to keep vegetables crunchy.
Nutrition Facts : Calories 382.5 calories, Carbohydrate 20.4 g, Cholesterol 77.5 mg, Fat 22 g, Fiber 1.6 g, Protein 24.5 g, SaturatedFat 7.9 g, Sodium 597 mg, Sugar 6.5 g
THAI RED CURRY CHICKEN AND EGGPLANT (AUBERGINE)
Make and share this Thai Red Curry Chicken and Eggplant (Aubergine) recipe from Food.com.
Provided by Elmotoo
Categories Curries
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat a heavy saute pan over medium high heat.
- Add 1/4 can of the thicker coconut milk.
- When it bubbles, add curry paste and cook for 2 minutes, stirring constantly.
- Add additional 1/4 can of the thicker coconut milk and cook for 5- 8 minutes, until the oil begins to separate.
- Add chicken and stir to coat well.
- Cook for about 4 minutes until the chicken has changed color and firmed up.
- Add remaining coconut milk, bring to a boil, add eggplant and cook at a simmer, covered until chicken and eggplant are completely cooked.
- Stir in fish sauce and lime leaves.
- Cook at a low simmer for 5 minutes.
- Just before serving, stir in lime juice, chiles and basil.
SLOW COOKER/CROCK POT THAI RED CURRY CHICKEN
Got a slow cooker? Then try this delicious chicken curry. If you don't have a slow cooker, never fear, just cook it for a long time over a gentle heat. Note: Curry pastes vary in heat rating - adjust the amounts to suit your requirements
Provided by Sonya01
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 1 to 2 minutes each side or until golden. Transfer to slow cooker.
- Reduce frying pan heat to low. Add remaining oil to pan. Add curry paste and cook, stirring, for 1 to 2 minutes or until aromatic. Add stock and stir until curry paste has dissolved. Add mushroom and bamboo shoots. Pour mixture over chicken and stir to combine.
- Cover and cook on HIGH for 3 1/2 hours. Combine fish sauce, sugar and coconut milk in a jug. Stir into curry. Cover and cook on HIGH for a further 30 minutes.
- Stir in basil. Spoon curry over rice. Serve.
THAI RED CHICKEN CURRY FOR BEGINNERS
This is a very simple, yet very tasty, Thai red curry recipe. All the ingredients can be found in your grocery store. Specialty Asian shops are also a good source for Thai ingredients. Serve over rice or noodles.
Provided by Duan van der Westhuizen
Categories World Cuisine Recipes Asian Thai Main Dishes Curry
Time 50m
Yield 6
Number Of Ingredients 16
Steps:
- Heat olive oil a large nonstick pan or skillet over medium-high heat. Add shallots and stir-fry until soft, 3 to 5 minutes. Add bell pepper, chile pepper, ginger, and garlic; stir-fry for 3 minutes. Pour in 1/4 of the coconut milk and stir in curry paste until well distributed.
- Add chicken, 1/4 cup Thai basil, brown sugar, lime juice, and fish sauce. Cook and stir until chicken is no longer pink in the center and juices run clear, 7 to 10 minutes.
- Add the rest of the coconut milk and diced tomato to the pan and bring to the boil. Simmer over medium heat for 10 to 15 minutes more. Serve with remaining basil and scallions on the side as a garnish.
Nutrition Facts : Calories 345.1 calories, Carbohydrate 14.1 g, Cholesterol 64.6 mg, Fat 21.1 g, Fiber 2 g, Protein 26.6 g, SaturatedFat 13.5 g, Sodium 166 mg, Sugar 5.5 g
THAI RED CHICKEN CURRY WITH PINEAPPLE
Just took a general idea from other recipes and combined the bits that worked and had positive feedback for this chicken and pineapple curry dish.
Provided by Steve Cannon
Categories World Cuisine Recipes Asian Thai
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a wok over medium heat. Add curry paste, fish sauce, lemongrass, and ginger and cook and stir to release the oils, about 30 seconds. Add chicken, stir to coat, and cook until browned and no longer pink in the center, 5 to 7 minutes. Stir in bell peppers and onions and cook for 1 minute. Add coconut milk and pineapple; simmer until sauce thickens, 15 to 20 minutes.
- Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Taste and adjust seasonings in curry before serving over cooked rice.
Nutrition Facts : Calories 622 calories, Carbohydrate 92.7 g, Cholesterol 32.3 mg, Fat 18.4 g, Fiber 4.3 g, Protein 21.2 g, SaturatedFat 13.3 g, Sodium 367 mg, Sugar 11.1 g
THAI RED CURRY SOUP WITH CHICKEN AND VEGETABLES
Categories Soup/Stew Chicken Coconut Basil Curry Eggplant Green Bean Simmer Boil Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large saucepan over medium heat. Add curry paste; stir until fragrant, about 1 minute. Add chicken; stir 2 minutes. Add green beans and eggplant pieces; stir 1 minute. Add broth, coconut milk and fish sauce; bring to boil. Reduce heat; simmer until vegetables are tender, about 12 minutes. Season with salt and pepper. Stir in basil and serve.
INSTANT POT® THAI RED CURRY WITH CHICKEN
This sumptuous restaurant-worthy recipe is a perfect use of the Instant Pot®. The Thai red curry can be as mild or spicy as you'd like. Chock-full of vegetables and so aromatic, this dish will have the family climbing over one another to get a seat at the dinner table.
Provided by Diana71
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h12m
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil in the pot of an electric pressure cooker (such as Instant Pot®) on 'Saute' mode. Add onion and garlic; saute until soft, about 3 minutes. Add celery and cook until bright green, about 2 minutes longer. Add potatoes, cherry tomatoes, and carrots. Stir to combine.
- Place chicken slices on top of the sauteed vegetables. Pour coconut milk over chicken. Add fish sauce and allow liquid to come to a boil, about 5 minutes. Mix in water, frozen peas, curry paste, brown sugar, and crushed bouillon cubes.
- Place lid on the pot and lock in place. Bring to high pressure according to manufacturer's instructions; cook for 12 minutes. Release pressure through natural-release method, about 20 minutes.
Nutrition Facts : Calories 489.4 calories, Carbohydrate 69.3 g, Cholesterol 22.7 mg, Fat 22.1 g, Fiber 7.5 g, Protein 20.1 g, SaturatedFat 13.4 g, Sodium 1144.3 mg, Sugar 8.8 g
THAI PINEAPPLE RED CURRY CHICKEN
Capture all the flavors of your favorite Thai restaurant in our quick-fix curry that can be on the table in just under an hour.
Provided by By Arlene Cummings
Categories Entree
Time 1h
Yield 5
Number Of Ingredients 16
Steps:
- In 4-quart saucepan or Dutch oven, heat oil over high heat. Add chicken, garlic and ginger; cook and stir 2 to 3 minutes. Add the curry paste; cook and stir 1 to 2 minutes.
- Stir in remaining ingredients. Reduce heat; cover and simmer 30 to 40 minutes or until sauce has thickened and chicken is no longer pink in center.
- Serve with rice.
Nutrition Facts : Calories 470, Carbohydrate 38 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 5 g, Protein 24 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 26 g, TransFat 0 g
EASY RED THAI CURRY WITH CHICKEN AND BROCCOLI
This easy Thai curry with chicken and broccoli takes very little time and is nice and spicy. You can of course adjust the amount of curry paste to your liking.
Provided by Eli
Categories World Cuisine Recipes Asian Thai
Time 26m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a deep skillet over medium-high heat and saute chicken until browned, 2 to 3 minutes. Add garlic and curry paste and cook until fragrant, about 2 minutes. Pour in coconut milk and season with sugar and salt. Mix well. Add broccoli, cover, and simmer until broccoli is soft, about 7 minutes. Sprinkle with green onions.
Nutrition Facts : Calories 281.4 calories, Carbohydrate 18 g, Cholesterol 33.6 mg, Fat 18.8 g, Fiber 3 g, Protein 13.4 g, SaturatedFat 12.3 g, Sodium 760.2 mg, Sugar 7.9 g
AUTHENTIC THAI RED CURRY WITH CHICKEN
I spent many months traveling in Thailand and Thai Red Curry quickly became my favorite dish. This dish is suppose to be spicy! If your sinuses aren't draining and a little perspiration isn't forming on your forehead halfway through this meal, you don't have the real thing. I know most people don't enjoy their food this spicy, so I toned it down a bit. Also, this dish is flexible and fun to cook. If you like onions, put in more. Like three kinds of peppers, add them. You get the idea. Just go with it. Enjoy!
Provided by Marc Bowman
Categories Curries
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Cut onion, bell pepper, and eggplant into bite size pieces and set aside. (I like large chunks on my spoon, so I don't cut them too small).
- Shred carrots with a vegetable peeler and set aside.
- Cut tomatoes in half and set aside.
- Cut chicken into bite size pieces and set aside.
- Pour the oil into a five-quart pot and put over medium heat.
- When the oil is hot, but not smoking, add the Thai Red Curry Paste and stir, sautéing for about 2 minutes. (I like my Thai Red Curry the same as I ate it in Thailand, very spicy. Therefore, I use about 6 to 8 tablespoons of curry paste. My guess is most people would use about five. Any less, what's the point? Use your judgment for what you like.).
- Add the coconut milk and chicken stock, then throw the chicken bullion cube in the pot and stir.
- After the liquid begins to boil, add the vegetables, carrots, and tomatoes.
- Add sugar, lemon juice, sweet basil leaves, and crushed basil, then bring to a boil again. (I usually turn the heat down and allow the vegetables to cook for about five minutes or so before adding the chicken.).
- Add the chicken and bring to a boil. Turn the heat down and simmer for about five more minutes.
- Serve with hot Jasmine rice.
THAI RED CURRY CHICKEN BAKE
This baked chicken dish is an easy take on Thai red curry, made in the oven. Serve with steamed rice.
Provided by KYALALA
Categories World Cuisine Recipes Asian Thai Main Dishes Curry
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Season chicken thighs with salt and pepper and place in a roasting pan.
- Mix coconut milk, curry paste, and brown sugar in a bowl until well blended. Pour over chicken. Place onions on top of chicken and cover with aluminum foil.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 minutes to 1 hour. An instant-read thermometer inserted near the bone should read 180 degrees F (82 degrees C).
Nutrition Facts : Calories 454.1 calories, Carbohydrate 12.5 g, Cholesterol 102.6 mg, Fat 36.4 g, Fiber 1.5 g, Protein 33.4 g, SaturatedFat 21.9 g, Sodium 535.6 mg, Sugar 7.3 g
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.
GRILLED THAI RED CURRY CHICKEN
I LOVE Thai Curry, but I didn't like the idea of simmering chicken in coconut milk for an hour and serving it all together...too many calories! This way you marinate to get the flavor and then cook the sauce separately to serve on the side (or not have any at all) Topping with lime slices and basil, also infuses extra flavor without adding calories. This isn't really a low-cal dish, just a LOWER calorie dish than the original. If you cannot find red curry paste look for asian chili paste and add equal amounts of that and powdered curry...it's not quite the same, but it'll do. (prep time does not include time to marinate)
Provided by CHRISSYG
Categories Curries
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Pour coconut milk into 1 gal sized re-sealable bag. Add curry paste, soy, ginger, lime and juice, half the basil and chili peppers.(jalapeños can be substituted for a slightly milder dish. Mash together well and then add the chicken.
- Allow to marinate at least 2 hours, or overnight.
- Prepare grill to medium high. Remove chicken from marinade and shake off excess. Grill chicken until juices run clear.
- While grilling, strain marinade into a medium sauce pan and bring to a simmer. Boil gently for about 5-7 minutes.
- Add the bamboo shoots bell pepper green beans, and brown sugar and boil an additional 5-7 minutes until thickened.(it may have a slightly oily appearance)
- Plate chicken with veggies and some of the sauce on top, and garnish with lime slices and remainder of the basil.
- Serve the rest of the sauce on the side along with some cooked basmati or jasmine rice.
Nutrition Facts : Calories 553.5, Fat 37.4, SaturatedFat 23.4, Cholesterol 109, Sodium 883.3, Carbohydrate 16.6, Fiber 4.9, Sugar 5.5, Protein 42.3
CHICKEN BREAST WITH CILANTRO & RED THAI CURRY PEANUT SAUCE RECIPE - (4.6/5)
Provided by á-8655
Number Of Ingredients 13
Steps:
- Trim chicken breasts so they are about the same size and remove any visible fat or ragged edges. Put each chicken breast inside plastic bag or between plastic wrap and use a meat mallet to pound to even 1/2 inch thickness. Finely mince the ginger and garlic. In food processor or immersion blender canister combine ginger, garlic, peanut butter, rice vinegar, soy sauce, Splenda or sugar, curry paste, and chicken stock. Taste to see if you want to add more red curry paste. Heat the oil in heavy, large frying pan. Season chicken with black pepper, then add chicken to pan and sauté over medium heat about until chicken breasts are nicely browned and cooked through, about 4 minutes on first side, and 2 to 3 minutes more on second side. It's important not to overcook the chicken; it should feel barely firm to the touch when you take it out of the pan. Remove chicken to plate and cover with foil. Reduce heat to low and add 1 cup coconut milk. (You can freeze the other 3/4 cup coconut milk for another time.) Scrape off browned bits from the bottom of the pan, then stir in peanut/curry/ginger paste mixture and heat through, about 2 to 3 minutes. Add any juices that have accumulated on the pate and cook another minute or two. Turn off heat and mix in chopped cilantro. Serve the sauce immediately over chicken breasts, with additional chopped cilantro for garnish if desired.
RED THAI CURRY CHICKEN STIR-FRY
Not your typical soupy Thai curry. I "ad-libbed" this, just adding some red Thai curry paste to an otherwise typical stir-fry. It was hot, spicy and, for us, very yummy. I always use Mae Ploy brand curry paste - I find it the most authentic and flavoursome.
Provided by Tracy Lee
Categories Curries
Time 27m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat your pan or pot, and spray lightly with olive oil.
- Remove excess fat and skin from chicken (don't be overly diligent - a little fat is useful in the cooking!) and cut into bite-size pieces. Set aside.
- Add chopped onion and hot chili pepper to the pre-heated pan; cook on high heat until onion is slightly soft (1 to 2 minutes).
- Add carrot, cut into thick Julienne strips.
- Add the curry paste, and stir-fry well.
- Add water to help dissolve and mix the curry paste. The heat from the pan will evaporate the water quickly, but it still loosens up the paste.
- Add the chicken and bell peppers (cut lengthwise).
- Stir frequently; make sure all the paste is dissolved. The oil from the chicken should help this, too.
- Add Thai fish sauce.
- When the meat is thoroughly cooked, remove from heat.
- Serve on a bed of Jasmin or Basmati rice, or other rice of your choice.
Nutrition Facts : Calories 298.3, Fat 20.7, SaturatedFat 5.5, Cholesterol 94.5, Sodium 331.3, Carbohydrate 7.1, Fiber 1.9, Sugar 3.6, Protein 20.6
QUICK THAI CHICKEN RED CURRY
Make and share this Quick Thai Chicken Red Curry recipe from Food.com.
Provided by deinemuse
Categories Poultry
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat medium pot over medium-high heat. Add coconut milk, garlic, ginger, broth, fish sauce (or soy sauce) and brown sugar; bring to a simmer.
- Add pepper and scallions to coconut sauce while cooking chicken. Add bamboo shoots before adding chicken. Add red curry paste to taste.
- Cut chicken into 1/2 cubes or smaller. Add chicken to frying pan with non-stick oil spray and add curry powder. Cook so that it is 90% done. Add to sauce mixture. Add more red curry paste to taste.
- Let it simmer for another 10 minutes.
- Serve immediately, with jasmine or brown rice.
- Calories: 253 cal. Carbohydrates: 11 g. Dietary Fiber: 2 g. Fat: 11 g. Protein: 26 g. Sugars: 5 g.
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