Bangkok Chicken Curry Recipes

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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

BANGKOK CHICKEN CURRY



Bangkok Chicken Curry image

If you've ever wanted to make Thai food at home, you have to try this! It's a great "impress your friends" dish.

Provided by Simply Fresh Cooking

Categories     Curries

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 16

3 boneless skinless chicken breasts, patted dry and thinly sliced
1 cup brown rice, uncooked
2 garlic cloves, minced
2 red bell peppers, cut into strips
1 green bell pepper, cut into strips
2 medium onions, sliced
1/4 cup fresh basil, packed (stacked and thinly sliced into strips)
2 -4 ounces curry paste (does not have to be exact)
1 teaspoon fish sauce
8 ounces bamboo shoots, drained and rinsed
1 (13 1/2 ounce) can light coconut milk
2 tablespoons canola oil
5 dried chilies
1 tablespoon sriracha sauce (optional)
2 teaspoons salt
1 teaspoon cracked black pepper

Steps:

  • 1. Bring a large pot of water to a boil (about 4 quarts). Add rice and boil for 40 minutes, or until rice is tender, then drain.
  • 2. While rice is boiling, begin cleaning and prepping the vegetables and other ingredients. When cooking with a wok, it's important to have everything right next to the wok and ready to go because of the high cooking temps. You'll need to be prepared to be stirring constantly.
  • 3. When rice has been drained and plated, heat the wok on high until it starts to smoke slightly. Then add oil and dried chilis. Next add chicken and cook stirring constantly until it's cooked on the outside. Add curry paste and stir, allowing the curry paste melt in the hot wok. After it's been mixed thoroughly with the chicken- add garlic, sriracha, and fish sauce. Continue stirring constantly and add bell peppers; cook for 1 minute then add onion and cook until fork tender, but still slightly crisp. Stir in bamboo shoots, salt and pepper. Stir in coconut milk and bring to a boil. Turn off heat, add fresh basil and serve over cooked brown rice.

Nutrition Facts : Calories 469, Fat 13.2, SaturatedFat 1.7, Cholesterol 56.6, Sodium 1405.8, Carbohydrate 63.3, Fiber 11.3, Sugar 11, Protein 28.6

THAI CHICKEN CURRY



Thai Chicken Curry image

Frequent trips to New York City and its diverse food scene got me hooked on spicy Thai food. I know most people don't have a heat-proof tongue like I do, so I kept this version pretty mild-you can always amp up the heat if you like! -Corey Rupp, Dunmore, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
6 green onions, thinly sliced
1 garlic clove, minced
2 tablespoons cornstarch
1-1/2 cups chicken stock
3/4 cup light coconut milk
1 tablespoon lime juice
1 teaspoon red curry paste
1 teaspoon reduced-sodium soy sauce
2 cups cooked brown rice
1/4 cup unsweetened shredded coconut

Steps:

  • Toss chicken with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir 2-3 minutes or until outside surface of chicken is no longer pink. Add green onions and garlic; cook 1 minute longer., In a small bowl, mix cornstarch and stock until smooth; stir into pan. Add coconut milk, lime juice, curry paste and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until sauce is slightly thickened. Serve with rice; sprinkle with coconut.

Nutrition Facts : Calories 358 calories, Fat 13g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 635mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges

THAI CURRY CHICKEN



Thai Curry Chicken image

This stir-fry dish is both spicy and aromatic. Add more curry paste if you dare. Substitute shrimp or scallops for a change.

Provided by SAJA2003

Categories     World Cuisine Recipes     Asian     Thai

Time 35m

Yield 4

Number Of Ingredients 12

1 (8 ounce) package rice noodles
boiling water to cover
1 tablespoon peanut oil
1 onion, chopped
1 zucchini, diced
½ cup sliced mushrooms
1 pound skinless, boneless chicken breast meat - cubed
3 tablespoons fish sauce
1 teaspoon green curry paste
2 tablespoons white sugar
½ (10 ounce) can coconut milk
2 tablespoons chopped cilantro

Steps:

  • Place the rice noodles in a bowl. Pour the boiling water over the noodles; set aside.
  • Heat the oil in a large wok or skillet over medium-high heat. Cook and stir the onion, zucchini, and mushrooms until softened; remove from skillet, reserving the oil, and set aside.
  • Reheat the remaining oil in the skillet. Cook and stir the chicken in the hot oil until no longer pink, about 5 minutes. Return the vegetable mixture to the skillet and add the fish sauce, curry paste, and sugar; stir to coat the chicken and vegetables with sauce.
  • Drain the rice noodles and add to the mixture. Pour the coconut milk into the skillet and stir to combine. Sprinkle with cilantro to serve.

Nutrition Facts : Calories 501.7 calories, Carbohydrate 62 g, Cholesterol 69.2 mg, Fat 15.2 g, Fiber 3.1 g, Protein 30.2 g, SaturatedFat 8 g, Sodium 1022.3 mg, Sugar 11.1 g

(BEST EVER) THAI CHICKEN CURRY



(Best Ever) Thai Chicken Curry image

WOW! My Mum made this tonight out of a recipe book she owns and it is THE BEST meal I have ever had! It tastes so authentic! Please dont discount it cos its not yet rated....try it and then rate it, can guarantee this one is over 5 stars.

Provided by aussieqzine

Categories     Curries

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

thai chicken curry
1 onion, quartered
2 tablespoons grated ginger
1/2 tablespoon chopped chili
6 garlic cloves, crushed
2 teaspoons oil
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
4 chicken breast fillets
1 cup chicken stock
2 tablespoons tomato paste
1 (150 ml) can coconut cream
1/4 cup chopped fresh coriander

Steps:

  • Process onion, ginger, chilli, garlic and oil in a food processor until smooth.
  • Cook in pan with coriander, cumin and turmeric for 2-3mins.
  • Add chicken and little more oil if needed and cook 2-3mins.
  • Add chicken stock and tomato paste and stir well to combine. Bring to boil then reduce heat and simmer covered for 20 minutes.
  • Stir in coconut cream and heat through then stir in coriander.

Nutrition Facts : Calories 173.6, Fat 11.9, SaturatedFat 8, Cholesterol 2.1, Sodium 187.1, Carbohydrate 15, Fiber 2.9, Sugar 6.2, Protein 4.3

THAI CHICKEN CURRY



Thai chicken curry image

Learn how to make an authentic-tasting Thai chicken curry with this easy step-by-step recipe

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 10

2 shallots, or 1 small onion
1 stalk lemongrass
1 tbsp vegetable oil
3-4 tsp red Thai curry paste
4 boneless and skinless chicken breasts, cut into bite-size pieces
1 tbsp fish sauce
1 tsp sugar, brown is best
4 lime leaves
400ml can coconut milk
20g pack fresh coriander

Steps:

  • Peel shallots or onion and cut in half from top to root. Lay the cut sides flat on a board and thinly slice. Very finely slice the lemongrass, starting at the thinner end, stopping towards the base when it gets tough (often described as 'woody' and white in the centre).
  • Heat the oil in a wok or large saucepan for a couple of minutes until the oil separates (it looks more liquid at this point). Add the shallots or onion. Fry for 3-5 mins, until soft and translucent. Stir in the curry paste and cook for 1 min, stirring all the time.
  • Add chicken pieces and stir until they are coated. Add the lemongrass, fish sauce, sugar, lime leaves and coconut milk. Bring slowly to the boil, then reduce heat and simmer, uncovered, for 15 mins until the chicken is cooked. Stir the curry a few times while it cooks, to stop it sticking and to keep the chicken submerged.
  • While the chicken is cooking, strip the leaves from the coriander stalks, gather into a pile and chop very roughly. Taste the curry and add a little more curry paste and salt if you think it needs it. Stir half the coriander into the curry and sprinkle the rest over the top. Serve with Thai jasmine or basmati rice.

Nutrition Facts : Calories 388 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 6.1 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 1.35 milligram of sodium

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