Easy Red Thai Curry With Chicken And Broccoli Recipes

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EASY THAI RED CURRY



Easy Thai Red Curry image

The easiest and most flavorful homemade Thai red curry you will ever make in just 30-40 minutes! It tastes just like the restaurant-version, except 10000x times better and cheaper!

Provided by Chungah Rhee

Categories     asian inspired

Yield 4 servings

Number Of Ingredients 13

1 1/2 cups basmati rice
1 tablespoon canola oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
2 shallots, minced
3 cloves garlic, minced
3 tablespoons red curry paste
1 tablespoon freshly grated ginger
1 (13.5-ounce) can coconut milk
1 bunch broccolini, cut into 3-inch pieces
2 green onions, thinly sliced
3 tablespoons chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice

Steps:

  • In a large saucepan of 3 cups water, cook rice according to package instructions; set aside. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, shallots and garlic to the stockpot and cook until golden, about 3-5 minutes. Stir in red curry paste and ginger until fragrant, about 1 minute. Stir in coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes. Stir in broccolini until just tender, about 3 minutes. Remove from heat; stir in green onions, cilantro and lime juice; season with salt and pepper, to taste. Serve immediately with rice.

CHICKEN AND BROCCOLI THAI CURRY



Chicken and Broccoli Thai Curry image

This recipe started from the back of a Thai Kitchen curry paste jar. A few modifications and I lost my main reason for wanting to go out for Thai. Now we can have it whenever we want in the comfort of home. Use chicken or beef or eliminate the meat and use your favorite vegetables. This is a versatile and tasty recipe.

Provided by luvinlif2k

Categories     Curries

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon green curry paste or 1 tablespoon red curry paste
1 (14 ounce) can coconut milk (light works fine)
1/4 cup fresh basil (or 1/8 c. dried)
1 can bamboo shoot, drained
3 tablespoons fish sauce
2 tablespoons brown sugar
1 cup chicken broth or 1 cup chicken stock
1 lb chicken breast, cut into 1/2 inch strips
3 -4 cups fresh broccoli florets

Steps:

  • In a medium saucepan combine curry paste and coconut milk and heat.
  • Just before boiling, reduce heat and simmer for 5 minutes.
  • Add remaining ingredients and simmer for 10-15 minutes.
  • Serve over freshly cooked rice.

Nutrition Facts : Calories 446.9, Fat 32.2, SaturatedFat 21.9, Cholesterol 72.6, Sodium 1347.4, Carbohydrate 13.1, Sugar 7.4, Protein 29.3

EASY RED THAI CURRY WITH CHICKEN AND BROCCOLI



Easy Red Thai Curry with Chicken and Broccoli image

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

1 teaspoon olive oil
2 skinless, boneless chicken breast halves, cut into strips
2 cloves garlic, minced
1 ½ teaspoons Thai red curry paste
1 cup coconut milk
2 tablespoons white sugar
1 teaspoon salt
1 head broccoli, florets separated and stems chopped
3 green onions, chopped

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

RED THAI CHICKEN CURRY



Red Thai Chicken Curry image

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.

THAI RED CURRY CHICKEN & VEGETABLES



Thai Red Curry Chicken & Vegetables image

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

1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch pieces
1-1/3 cups light coconut milk
2 tablespoons red curry paste
1/2 teaspoon salt
1 package (16 ounces) frozen stir-fry vegetable blend
3 cups hot cooked brown rice

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 CHICKEN CURRY



Thai Red Chicken Curry image

This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!

Provided by THEKNACKEREDCHEF

Categories     World Cuisine Recipes     Asian     Thai

Time 20m

Yield 4

Number Of Ingredients 10

2 teaspoons olive oil
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon Thai red curry paste
1 cup sliced halved zucchini
1 red bell pepper, seeded and sliced into strips
½ cup sliced carrots
1 onion, quartered then halved
1 tablespoon cornstarch
1 (14 ounce) can light coconut milk
2 tablespoons chopped fresh cilantro

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.

Nutrition Facts : Calories 270.6 calories, Carbohydrate 11.2 g, Cholesterol 58.5 mg, Fat 15.8 g, Fiber 1.9 g, Protein 25.4 g, SaturatedFat 6.4 g, Sodium 147.2 mg, Sugar 3.6 g

THAI RED CHICKEN CURRY



Thai Red Chicken Curry image

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

1 can (13.66 ounces) coconut milk
1/3 cup chicken broth
2 tablespoons brown sugar
2 tablespoons fish sauce
1 tablespoon red curry paste
2 cups frozen stir-fry vegetable blend
3 cups cubed cooked chicken breast
Cooked jasmine rice
Minced fresh cilantro, optional

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 :

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