Creamy Red Curry Chicken Recipes

THAI RED CHICKEN CURRY

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
• Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.

CREAMY RED CURRY CHICKEN

Steps:

• In a heavy bottom skillet add 1 Tbs olive oil . I used this Anolon Skilletbecause I love the way that heats evenly and is metal utensil safe.
• Add chicken thighs, and brown by cooking for 3-5 minutes on each side.
• Remove from pan.
• Add the onions to the skillet chicken was removed from and sauté until soft, about 5 minutes.
• Add garlic and sauté until fragrant, approximately 2 minutes.
• Add the curry paste and full fat coconut milk.
• Stir or whisk until paste and coconut are fully mixed together and smooth.
• Add the lime juice, fish sauce, sugar and salt.
• Bring to a boil then add chicken thighs into the curry sauce. Cover and turn down to let simmer. Simmer 20 minutes until chicken is cooked through.
• Add fresh basil and stir to combine.
• Garnish with cilantro leaves, chili flakes, and crushed peanuts
• Serve over rice or veggies

CREAMY CURRIED CHICKEN

Steps:

• Pour flour into a wide, shallow bowl. Dredge chicken pieces in flour to coat completely.
• Heat olive oil in a large non-stick skillet over medium heat. Saute onion in hot oil until softened, 6 to 7 minutes; season with curry powder, salt, cumin, cinnamon, garlic powder, black pepper, and coriander. Continue cooking until spices are fragrant, about 1 minute.
• Increase heat to medium-high. Stir flour-coated chicken pieces into the onion mixture; cook and stir until the chicken is browned on the outside, 3 to 5 minutes.
• Pour chicken broth into the skillet and bring to a simmer. Reduce heat to low and cook until the chicken is no longer pink in the center and the sauce begins to thicken, about 8 minutes. Stir yogurt into the liquid until smooth; cook until the sauce is again hot, 2 to 3 minutes.

CREAMY CURRIED CHICKEN

Steps:

• Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. , Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.

CREAMY RED COCONUT CURRY

Steps:

• Heat oil in a large saucepan over medium heat. Cook onion and garlic in the hot oil until tender, about 5 minutes. Add baby corn, chicken, water chestnuts, chickpeas, curry paste, and garlic powder; stir until well coated.
• Add coconut milk, chicken broth, salt, and pepper. Stir until mixture comes to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 30 minutes.