Johns Thai Chicken Curry Recipes

CHEF JOHN'S PEANUT CURRY CHICKEN

Steps:

• Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
• Place chicken pieces in a separate bowl and add 1/2 of the spice blend. Mix together thoroughly to coat each surface with spice blend.
• Heat oil over high heat in a heavy pot. Brown half of the chicken pieces on all sides. Transfer to a bowl. Repeat with the rest of the chicken.
• Reduce heat to medium and add onion to pot. Saute until onions start to turn translucent and golden, 1 or 2 minutes. Add garlic and ginger; cook about 1 minute. Stir in remaining spice blend; cook and stir one minute. Pour in chicken broth. Add browned chicken along with accumulated juices. Stir in peanut butter and ketchup; add brown sugar. Bring to a simmer and reduce heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, about 30 minutes.
• Transfer zucchini, red bell pepper, poblano pepper, and peanuts to the pot. Stir to mix. Continue simmering until chicken and vegetables are fork tender, 30 to 40 minutes. Remove from heat.
• Serve over rice with a squeeze of lime and a sprinkle of peanuts and chopped cilantro.

THAI CHICKEN CURRY

Steps:

• Place a rack in the center of your oven and preheat the oven to 375 degrees F. Season the chicken with salt and black pepper.
• Melt the coconut oil over medium-high heat in a large, ovenproof skillet. Add the chicken and sear on both sides until deeply golden brown. Transfer to a plate.
• Reduce the heat to medium-low. Add the bell pepper, leek, garlic, and ginger, and stir to combine. Cook for 2 minutes, until slightly softened.
• Stir in the curry paste. Cook for 5 additional minutes, stirring often. Slowly pour in the coconut milk while stirring to combine. Return the reserved chicken to the skillet.
• Place the skillet in the oven and bake for 25 minutes. The chicken will be fully cooked when a thermometer inserted in the thickest part of the chicken registers 165 degrees F, and the juices run clear. (Note: Smaller chicken breasts may be done closer to the 15-minute mark.)
• Top with cilantro. Serve with rice and fresh sourdough bread for mopping up the sauce if desired.

JOHN'S THAI CHICKEN CURRY

Steps:

• 1 In a large, heavy-based pan, heat the vegetable oil with 1 tbsp of the coconut milk. When it's hot and starting to splatter, add the red curry paste. Stir and cook gently over a medium-low heat for 1-2 mins - it should start to change colour. Add the garlic, ginger, lime leaves and lemongrass, and turn up the heat a little. Stir and smell it - it will start to change from the smell of raw garlic and spices to roasted ones. As it turns dark red, add the stock cube and the palm sugar - it will melt and become even darker and richer. Add the sweet potato and the fish sauce, then stir until coated in the paste. Add the coconut milk and 200ml water . Stir, bring to the boil , then turn down to a simmer and cook for 12 mins.
• Meanwhile, mix the coriander, beansprouts and chilli. Cook and drain the noodles following pack instructions, then tip into in a large serving bowl. Taste the curry and season with some more fish sauce or sweeten with a little sugar if necessary. Turn up the heat and bring to the boil, then tip the chicken into the sauce. Return to the boil and simmer for 5-7 mins.
• Remove the lemongrass, then spoon the chicken over the noodles and sprinkle with the coriander, chilli and beansprout s to serve.

THAI CHICKEN CURRY

Steps:

• Season chicken pieces with salt and pepper.
• Heat oil and curry in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more.
• Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• Add potatoes and carrots.
• Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Add chile paste to taste.
• Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
• Serve over prepared jasmine rice.

THAI CHICKEN CURRY

Steps:

• Cut up the chicken into bite size pieces.
• Pour half of the coconut milk into a large pot, over low to medium low heat. Add the red curry paste and ginger.
• Break up the paste and mix it with coconut milk. Stir constantly. Lower the heat if it splatters too much. Add the rest of the milk, broth and fish sauce.
• Add the eggplant, veggies and potatoes. Let boil until 5 - 10 minutes.
• Stir and coat chicken with curry sauce.
• Let it boil until all the eggplant pieces are tender. The longer you boil the curry, the thicker the curry becomes because the eggplant disintegrates and thickens the sauce.
• Add the pineapple.
• Add the basil leaves just before you serve and make sure the leaves are submerged quickly in the curry to preserve the color.
• Serve hot with rice or rice noodles.