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 CHICKEN CURRY
Chicken curry made with red curry paste, coconut milk and cooked in one pan. This chicken curry recipe is fast, easy to make, tasty and great as family dinner!
Provided by Rasa Malaysia
Categories Asian Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Heat up a skillet on medium heat and add the cooking oil. When the oil is heated, add the chicken and cook until the surface turns white. Add the red curry paste, stir to combine well.
- Add the water, coconut cream, fish sauce, sugar and lime juice. Turn the heat to low and simmer until the curry sauce thickens.
- Add the red bell pepper. Simmer for another 1-2 minutes. Turn off the heat, add the chopped cilantro, lime wedges (optional) and serve immediately with steamed rice.
Nutrition Facts : Calories 408 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 96 milligrams cholesterol, Fat 27 grams fat, Fiber 1 grams fiber, Protein 34 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 3 people, Sodium 535 milligrams sodium, Sugar 2 grams sugar
AUTHENTIC THAI RED CURRY PASTE
I learned to make this at a Thai cooking school attached to a well-known Australian Thai Restaurant. As a guide, 1/2 a cup of the paste, 1 1/2 cups of coconut cream, 2 tablespoons of palm sugar and 3 tablespoons of fish sauce will make a sauce for for 500g or 1lb of meat. The paste will keep in a jar in the fridge for 2-3 weeks. I spoon 1/4 cup measures into a muffin tin, freeze it, then remove the little 'muffins' of paste into zip-lock bags - 2 per bag - and return to the freezer. DO NOT SUBSTITUTE INGREDIENTS in this recipe, or you won't get that authentic Thai taste.
Provided by Kookaburra
Categories Sauces
Time 40m
Yield 1 1/2 cups
Number Of Ingredients 13
Steps:
- Prepare all ingredients as instructed above.
- Drain the chillies and discard liquid.
- In a food processor, puree the chillies and all the other fresh ingredients until very fine.
- Grind all the spices together (you can use a mortar and pestle - I use a small food processor).
- Add the roasted shrimp paste to the spices and grind again until combined.
- Add the spice/shrimp paste mix to the puree and mix well.
- Store in a tightly sealed glass jar in the refrigerator or freeze in 1/4 cup or 1/2 cup portions.
- 1/2 cup of the paste is sufficient for sauce for 500g/1lb of meat.
Nutrition Facts : Calories 270.1, Fat 3.1, SaturatedFat 0.3, Sodium 3151.7, Carbohydrate 59.2, Fiber 9.8, Sugar 28.1, Protein 11.4
AUTHENTIC THAI GREEN CURRY RECIPE (แกงเขียวหวาน) - BEST TASTE!
In this Thai green curry chicken recipe (แกงเขียวหวานไก่) you'll find step by step instructions about how to make authentic home style Thai green curry. We'll first pound the green curry paste by hand, clean and chop the chicken, and boil it with rich coconut cream. The result of making your own Thai green curry is amazing!
Provided by Mark Wiens
Categories Thai recipes
Time 2h30m
Yield 1 pot
Number Of Ingredients 21
Steps:
- The first step is to prepare your ingredients to pound your green curry paste. Remove the stems of the Thai green chilies, peel the garlic and shallots, thinly slice the galangal, cilantro roots, and lemongrass. For the kaffir lime, delicately slice off all the green bumpy peel. For the cumin and coriander seed, dry roast them in a hot skillet for 30 seconds to bring out the aroma.
- Pound all the green curry paste ingredients in a stone mortar and pestle, apart from the shrimp paste, which you'll add at the very end. Pounding can take 1 - 2 hours, and you're looking for a smooth pureed paste. One good measure of a Thai curry paste is that you shouldn't see any chili seeds remaining in your paste, they should all be pounded out.
- Once your paste is finished, add the shrimp paste, and mix and mash until it's evenly mixed in. Set your green curry paste aside.
- Prepare your whole chicken by gutting and cleaning it. Chop the entire chicken into bite sized pieces. Alternatively, you could use typical pieces like drumsticks and thighs, or boneless chicken breast.
- In a pot, add 2 cups of water, the green curry paste, your pieces of chicken, and toss in about 10 kaffir lime leaves broken in half (this is for a citrusy fragrance).
- Boil the chicken for about 10 minutes, or until the chicken is tender and most of the water has evaporated, leaving mostly the thick curry paste and chicken at the bottom of the pot.
- While the chicken is boiling, prepare the Thai eggplant by cutting them into quarters. Pluck the Thai sweet basil off the stems so you just have the leaves and set them aside. And finally julienne the red spur chilies.
- After about 10 minutes of boiling the chicken, add in the coconut cream, and bring to a boil, stirring delicately. At this stage you can taste test your curry to see if it needs more salt. Add salt accordingly, I added in about ½ tsp. of salt.
- Next add the Thai eggplant and red spur chilies and boil for just 2 - 3 minutes.
- The final step is to toss the the Thai sweet basil, turn off the heat, and just let the sweet basil wilt into the curry.
AUTHENTIC THAI YELLOW CURRY PASTE
You'll taste the difference with this true Thai yellow curry paste made the authentic way. Use right away, or refrigerate or freeze to use anytime.
Provided by Darlene Schmidt
Categories Dinner Sauce Ingredient
Time 20m
Number Of Ingredients 17
Steps:
- Gather the ingredients.
- Place all ingredients-lemongrass, chilies, shallots, galangal, garlic, coriander, garlic, coriander, ground cumin, cumin seeds, cinnamon, fish sauce, shrimp paste, turmeric, white pepper, brown sugar, lime juice, and tomato puree-using just 3 ounces of coconut milk, in a food processor or blender . Add more coconut milk as needed to blend ingredients into a smooth paste or sauce. Process well.
- Use in your favorite curry dish or store for later use. Enjoy!
Nutrition Facts : Calories 166 kcal, Carbohydrate 23 g, Cholesterol 1 mg, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, Sodium 787 mg, Sugar 10 g, Fat 8 g, ServingSize 4 Servings, UnsaturatedFat 0 g
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- Heat a frying pan over medium heat and toast the cumin and coriander seeds until fragrant and warm to the touch but not yet smoking. Transfer to a pestle and mortar to cool and then pound to a fine powder. Stir in the whit pepper. Pour into a bowl and set aside.
- Now place the rest of the ingredients up to and including the lime zest and pound for 15 to 20 minutes into a buttery paste. You could use a blender but the flavour won't be as intense.
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