THAI CHICKEN CURRY
Easy Thai chicken curry with coconut milk. With simple ingredients and fast prep, this ONE PAN Thai curry recipe will become an instant fave.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 50m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 (of 4), without rice or sourdough, Calories 473 kcal, Carbohydrate 9 g, Protein 39 g, TransFat 1 g, Fiber 1 g, Sugar 3 g, Fat 32 g, SaturatedFat 25 g, Cholesterol 109 mg, UnsaturatedFat 4 g
THAI CHICKEN CURRY
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
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
THAI RED CHICKEN CURRY
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
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
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
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 :
MY THAI CHICKEN CURRY
I love to play with Asian ingredients! This recipe is so simple and yet delightful that I just had to post it. It is a family favorite! I hope you enjoy it like we do. The beautiful thing about these ingredients is they play well together. So if it's not sweet enough for you, add a little more brown sugar; likewise, if it's not salty enough, add more fish sauce...
Provided by Julie C.
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat skillet over medium high heat.
- Add olive oil.
- Saute chicken in skillet until browned, approximately 5 minutes.
- Remove chicken.
- Add coconut milk, curry paste, fish sauce and brown sugar. Whisk to combine.
- Bring to a simmer, reduce heat to medium low.
- Add chicken and simmer for 15 minutes.
- Add cubed potatoes and continue cooking until potatoes are firm but cooked through, approximately 5-7 minutes longer.
- Remove from heat and sprinkle with cashews and cilantro.
- Serve over white rice in a wide mouthed bowl.
THAI CHICKEN CURRY
Categories Chicken Pepper Poultry Vegetable Sauté Dinner Coconut Basil Curry Bell Pepper Party Simmer Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Bring 1/4 cup coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly. Add bell pepper and onion; sauté 5 minutes. Stir in chicken, remaining coconut milk, sugar and fish sauce. Cook until chicken is cooked through, stirring often, about 5 minutes. Stir in remaining 3 ingredients and simmer 1 minute. Season with salt.
- *Available at Asian markets and some supermarkets nationwide.
More about "my thai chicken curry recipes"
THAI CHICKEN CURRY STEW RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 1 hr 7 minsServings 4Calories 455 per serving
- Warm 1 Tbsp. oil in a skillet over medium heat. Sauté mushrooms until golden, 15 to 17 minutes. Transfer to a bowl. Add 1 Tbsp. oil to skillet. Sauté carrots until tender, about 5 minutes. Transfer to bowl.
- Add remaining 1 Tbsp. oil to skillet. Sauté shallots, stirring, until softened, 2 to 3 minutes. Stir in garlic; sauté 30 seconds. Add chicken; sauté until cooked through, about 3 minutes.
- Stir in broth, fish sauce, soy sauce, coconut milk and curry; add lemongrass, if desired. Turn heat to medium-high; bring to a boil. Reduce to medium and simmer 5 minutes, stirring once or twice. Remove from heat, discard lemongrass and stir in herbs. Serve.
THAI CHICKEN CURRY [RECIPE] - MY FOOD ODYSSEY
From myfoododyssey.com
Servings 6Total Time 1 hrEstimated Reading Time 6 mins
THAI CHICKEN CURRY WITH COCONUT MILK - CREME DE LA CRUMB
From lecremedelacrumb.com
THAI CHICKEN COCONUT CURRY (RED CURRY RECIPE) - AVERIE …
From averiecooks.com
THAI CHICKEN AND NOODLE CURRY RECIPE | MYRECIPES
From myrecipes.com
THAI CHICKEN CURRY {SLOW COOKER OR INSTANT POT}
From cookingclassy.com
THAI CHICKEN CURRY RECIPE | BON APPéTIT
From bonappetit.com
THAI RED CURRY WITH CHICKEN | RECIPETIN EATS
From recipetineats.com
EASY THAI RED CURRY - DAMN DELICIOUS
From damndelicious.net
WORLD'S BEST THAI CHICKEN CURRY - THE SPRUCE EATS
From thespruceeats.com
AUTHENTIC THAI CHICKEN CURRY - EAT GOOD 4 LIFE
From eatgood4life.com
THAI-STYLE RED CHICKEN CURRY - ONCE UPON A CHEF
From onceuponachef.com
THAI GREEN CURRY | RECIPETIN EATS
From recipetineats.com
MALAYSIAN-THAI CHICKEN CURRY - MY COOKING HUT
From mycookinghut.com
THE BEST THAI PANANG CHICKEN CURRY - A SPICY PERSPECTIVE
From aspicyperspective.com
17 EASY THAI CHICKEN RECIPES TO TRY AT HOME - INSANELY GOOD
From insanelygoodrecipes.com
THAI LIME CURRY | CHICKEN.CA
From chicken.ca
RED THAI CHICKEN CURRY - CTV
From more.ctv.ca
THAI GREEN CHICKEN CURRY RECIPE - OH MY FOOD RECIPES
From ohmyfoodrecipes.com
THAI CHICKEN CURRY - IFOODREAL.COM
From ifoodreal.com
THAI CHICKEN CURRY RECIPES - BBC FOOD
From bbc.co.uk
EASY THAI CHICKEN CURRY - THE MOVEMENT MENU
From themovementmenu.com
RECIPE BLOG FEATURING THAI MAINS, STARTERS AND DESSERTS - MYTHAICURRY
From mythaicurry.com
THAI CHICKEN CURRY - GIMME SOME OVEN
From gimmesomeoven.com
THAI RED CHICKEN CURRY – MODERN HONEY
From modernhoney.com
30-MINUTE THAI CHICKEN CURRY - THE ROASTED ROOT
From theroastedroot.net
MY BEST CHICKEN CURRY | DONAL SKEHAN | EAT LIVE GO
From donalskehan.com
THAI CHICKEN CURRY - DINNER AT THE ZOO
From dinneratthezoo.com
THAI RED CURRY CHICKEN - EASY CHICKEN RECIPES
From easychickenrecipes.com
THAI CHICKEN CURRY — SAM THE COOKING GUY
From thecookingguy.com
THAI RED CHICKEN CURRY - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
RECIPES – THAI CHICKEN YELLOW CURRY - MSK
From msk.org.au
THAI MANGO CHICKEN CURRY - FANTASTIC SOUTH EAST ASIAN RECIPES
From cookingtoentertain.com
THAI CHICKEN CURRY RECIPE: A TASTE OF SOUTHEAST ASIAN FLAVORS
From healthyrecipes101.com
30 MINUTE SPICY THAI RED CURRY WITH CHICKEN - CHILLI & LIFE
From chilliandlife.com
THAI RED CHICKEN CURRY WITH BUTTERNUT SQUASH - MYTHAICURRY
From mythaicurry.com
THAI CHICKEN CURRY WITH CURRY PASTE MADE FROM SCRATCH
From cooking-therapy.com
MY THAI: CHICKEN MASSAMAN CURRY (KAENG MATSAMAN KAI)
From seriouseats.com
EASY THAI CHICKEN CURRY - BECKY'S BEST BITES
From beckysbestbites.com
THAI CHICKEN CURRY RECIPE | DELICIOUS RECIPES
From recipes-delicious.com
CHICKEN YELLOW CURRY (KAENG KARI KAI) RECIPE - SERIOUS EATS
From seriouseats.com
THAI CHICKEN CURRY | MY BABA
From mybaba.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#curries #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #poultry #asian #thai #chicken #spicy #comfort-food #meat #taste-mood #savory
You'll also love