Chicken With Coconut Red Curry Sauce Recipes

THAI RED CURRY WITH CHICKEN

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.

THAI RED CURRY CHICKEN

Steps:

• Heat the oil over medium-low heat in a large nonstick pan. Add the light scallions, garlic, and jalapeño and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown.
• Add the coconut milk, red curry paste, fish sauce, and brown sugar and whisk together. Bring to a gentle boil, then reduce heat and simmer until thickened, a few minutes. Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 6 minutes. (Do not let the sauce boil; the idea is to cook the chicken gently so that it's tender.) Stir in the lime juice, dark scallion greens, and cilantro. Taste and adjust seasoning with more lime, if necessary. Serve with jasmine rice.
• Note: As always, take care when working with jalapeño peppers. If you touch the seeds or ribs, be sure to wash your hands well and avoid touching your eyes.
• Note: It's important to wait until you're ready to eat to cook the chicken. If you want to get a head start, prepare the sauce up until the point when the chicken is added. Take it off the heat and then poach the chicken right before serving. If the chicken sits in the hot curry sauce for too long before serving, it will overcook.

CHICKEN WITH COCONUT RED CURRY SAUCE

Steps:

• Place the chicken between two sheets of waxed paper, using a mallet or rolling pin, pound out the chicken until an even 1/2 inch thickness. Dice chicken into bite-sized pieces. Season the chicken with salt and pepper. Heat oil in a large nonstick skillet over high heat. Add the chicken, saute until browned and almost cooked through, about 2 minutes. Transfer chicken to a plate. While chicken is cooking, combine curry powder with a few spoonfuls of warm water and stir it into a paste.Reduce heat to medium-low, add the green onion and curry paste to the skillet, stir 1 minute. Add broth and boil until reduced to a glaze, about another minute. Add the coconut milk and cook down, stirring constantly, until the sauce coats a spoon. Mix in lime juice. Return chicken and any collected juices to the skillet. Reduce the heat to med-low, simmer until the chicken is fully cooked, about 2 minutes. Transfer the chicken to plates, and spoon the sauce over evenly.

THAI CHICKEN COCONUT CURRY

Steps:

• To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
• Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
• Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
• Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
• Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
• Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.

CHICKEN WITH COCONUT CURRY SAUCE

Steps:

• Place chicken between sheets of waxed paper. Using mallet or rolling pin, pound chicken to even 1/2-inch thickness. Peel off paper. Season chicken with salt and pepper. Heat oil in large nonstick skillet over high heat. Add chicken; sauté until brown and almost cooked through, about 2 minutes per side. Transfer chicken to plate. Add green onion and curry paste to skillet. Stir 1 minute. Add broth; boil until reduced to glaze, about 1 minute. Add coconut milk; cook until sauce coats spoon, stirring constantly, about 1 minute. Mix in lime juice. Return chicken and any collected juices to skillet. Reduce heat to medium-low; simmer until chicken is cooked through, about 2 minutes. Transfer chicken to plates. Spoon sauce over, dividing evenly.

RED CURRY CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Whisk the coconut milk, curry paste, and fish sauce together in a 9-by-13-inch baking dish; add the onion, lemongrass, garlic, and ginger. Lightly season the chicken and add it to the baking dish, turning to coat in the sauce, then arranging it skin-side-up.
• Bake the chicken, basting occasionally with the sauce, until lightly browned on top and cooked through (an instant read thermometer inserted into the center of a breast registers 160 degrees F), 50 to 55 minutes. Sprinkle with the cilantro and basil and serve with lime wedges on the side. Serve with cooked rice or crusty bread to soak up the sauce.

SCRUMPTIOUS THAI COCONUT RED CURRY

Steps:

• In a medium saucepan combine 1/2 to Tbsp Red Curry paste (I like it spicy -- so I use 1 Tbsp) with one can of coconut milk. (I use light coconut milk to save calories/fat).
• Simmer for 5 minutes. Add 1/4 cup fresh basil, 1/4 cup bamboo shoots, 3 tsp Fish Sauce, 2 Tbsp brown sugar, 1/3 cup chicken stock, and 1/2 cup of your favorite mushrooms (I use the Japanese style and shitake). Simmer for 10 to 15 minutes.
• While you are simmering -- saute the chopped peppers (1 or 2 inch pieces) and chopped onion in a frying pan or wok lightly covered in olive oil. Fry lightly peppered chicken breasts till cooked through.
• Place sauteed peppers and onions on bowls of rice and spoon curry sauce over rice. You can either use curry sauce to lightly flavor rice or more as a soupy type mixture. I use short grain brown rice -- but any type is fine. Add cut chicken breast or other meat/tofu if desired.

COCONUT CHICKEN CURRY

Steps:

• Trim the chicken thighs of excess fat and cut into 1/2- to 1-inch pieces; transfer to a bowl. Add the paprika, turmeric and salt, and use your hands to mix well. Let the chicken marinate at room temperature while you prepare the other ingredients, or cover and refrigerate overnight.
• In a large pot, heat the oil over medium-high. Stir in the onions, lower the heat to medium-low and cook gently, stirring often to prevent scorching, until tender and translucent, 8 to 10 minutes. Add the garlic and continue to cook, stirring often, until most of the water from the onions has been cooked out and a glossy layer of oil has risen to the surface, about 5 minutes more.
• Add the marinated chicken and stir to release the spices into the onion. Pour in the coconut milk and bring to a near boil. Let the coconut milk simmer briskly for about 4 minutes to thicken a bit. Lower the heat to medium-low and add the fish sauce. Stir in 1 1/2 cups water and bring to a near boil. The broth will thin out as the chicken starts to release its juices.
• Lower to a gentle simmer and cook, stirring occasionally, until the chicken is tender, 30 to 45 minutes. Droplets of paprika-red oil will rise to the surface. Stir in the curry powder and cayenne, simmer briefly and remove from the heat.
• If time permits, let the curry sit for at least 20 minutes before serving. This allows the chicken to soak in more flavors as the curry cools. Bring to a simmer again right before serving and taste, adding more salt or fish sauce if desired. Serve over rice or noodles, with bowls of cilantro and lime wedges.