Quick Thai Chicken Red Curry Recipes

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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 :

THAI RED CURRY WITH CHICKEN



Thai Red Curry with Chicken image

Recipe VIDEO above. A Thai Red Curry with Chicken is one of the world's most popular curries! Make this with store bought curry paste (we give it a freshness boost) OR homemade red curry paste (the fresh flavour can't be beaten!). SPICE Level: Mild to hot BUT if using store bought paste, depends on what brand you use (Note 5).

Provided by Nagi

Categories     Mains

Time 25m

Number Of Ingredients 18

5 - 6 tbsp Thai Red Curry Paste ((store bought, Maesri best) (Note 1))
1 quantity homemade Thai Red Curry Paste
2 large garlic cloves (, minced)
2 tsp fresh ginger (, finely grated )
1 tbsp lemongrass paste (or finely chopped fresh (Note 3))
3 tbsp vegetable oil ((or canola or peanut))
1 cup (250 ml) chicken broth/stock (, low sodium)
400 ml / 14 oz coconut milk ((full fat!))
6 kaffir lime leaves ((Note 4))
1 tbsp sugar ((white, brown or palm))
2 tsp fish sauce (, plus more to taste)
350g / 12 oz chicken thighs ((boneless and skinless), cut into 0.75 / 1/3" thick slices (Note 5))
150g / 5 oz pumpkin or butternut squash, ( cut into 1.5cm / 3/5" cubes (~1 heaped cup))
120g / 4oz green beans (, trimmed and cut into 5cm/2" pieces)
12 Thai basil leaves ((Note 6))
Fresh red chilli slices ((small chilli - spicy, large = less spicy))
Fresh coriander / cilantro leaves
Steamed jasmine rice

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.

Nutrition Facts : Calories 530 kcal, ServingSize 1 serving

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 CURRY WITH CHICKEN



Thai Red Curry with Chicken image

You don't need too many special ingredients on hand to make this delicious Thai red curry meal!

Provided by Jordan VanDijk

Categories     Main Dish Recipes     Curries     Chicken

Time 1h

Yield 4

Number Of Ingredients 15

1 ½ cups water
1 cup jasmine rice
2 tablespoons peanut oil, divided
1 pound skinless, boneless chicken breast, cut in bite-sized pieces
2 cloves garlic, minced, divided
salt and ground black pepper to taste
1 (1/2 inch) piece fresh ginger, minced
2 tablespoons Thai red chile paste
1 (14 ounce) can coconut milk
1 cup chicken broth
1 stalk lemongrass, bruised
3 makrut lime leaves (optional)
1 medium lime, juiced
1 teaspoon fish sauce
1 crown broccoli, cut into bite-sized pieces

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 15 minutes. Keep warm until ready to use.
  • Meanwhile, heat 1 tablespoon oil in a large saute pan over medium-high heat. Add chicken, 1/2 of the garlic, salt, and pepper. Cook and stir until chicken is browned and the juices run clear, 8 to 10 minutes. Remove chicken to a plate.
  • Add remaining oil to the same pan. Saute remaining garlic and ginger until fragrant, about 1 minute. Stir in chile paste. Add coconut milk and stir until blended. Simmer for 5 minutes.
  • Add chicken broth, lemongrass, lime leaves, lime juice, and fish sauce. Simmer, uncovered, for 10 minutes.
  • Add chicken and broccoli, and simmer gently for 10 more minutes. Taste and season as necessary. Serve over warm rice.

Nutrition Facts : Calories 596.9 calories, Carbohydrate 51.9 g, Cholesterol 66.1 mg, Fat 31.7 g, Fiber 3.1 g, Protein 30.5 g, SaturatedFat 21 g, Sodium 532.2 mg, Sugar 2.8 g

QUICK THAI CHICKEN RED CURRY



Quick Thai Chicken Red Curry image

Make and share this Quick Thai Chicken Red Curry recipe from Food.com.

Provided by deinemuse

Categories     Poultry

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 medium red bell pepper, cut into 1- to 2-inch-long julienne strips
1 medium orange bell pepper, cut into 1- to 2-inch-long julienne strips
1 (8 ounce) can bamboo shoots
1 bunch scallion, sliced
1 garlic clove, minced
1 tablespoon fresh ginger, minced
1 1/2 teaspoons red curry paste
1 lb boneless skinless chicken breast
1/4 teaspoon curry
1 cup reduced-sodium chicken broth (to taste)
1 (13 1/2 ounce) can light coconut milk
1 tablespoon fish sauce or 1 tablespoon reduced sodium soy sauce
1 teaspoon light brown sugar

Steps:

  • Heat medium pot over medium-high heat. Add coconut milk, garlic, ginger, broth, fish sauce (or soy sauce) and brown sugar; bring to a simmer.
  • Add pepper and scallions to coconut sauce while cooking chicken. Add bamboo shoots before adding chicken. Add red curry paste to taste.
  • Cut chicken into 1/2 cubes or smaller. Add chicken to frying pan with non-stick oil spray and add curry powder. Cook so that it is 90% done. Add to sauce mixture. Add more red curry paste to taste.
  • Let it simmer for another 10 minutes.
  • Serve immediately, with jasmine or brown rice.
  • Calories: 253 cal. Carbohydrates: 11 g. Dietary Fiber: 2 g. Fat: 11 g. Protein: 26 g. Sugars: 5 g.

THE BEST THAI RED CHICKEN CURRY RECIPE



The Best Thai Red Chicken Curry Recipe image

Make and share this The Best Thai Red Chicken Curry Recipe recipe from Food.com.

Provided by petlover

Categories     Curries

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 17

2 tablespoons oil
1 small onion, finely chopped
1 tablespoon Thai red curry paste
2 garlic cloves, finely chopped
1 cup coconut milk
1 cup chicken broth
2 tablespoons fish sauce
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 cup zucchini, cubed
2 carrots, peeled and chopped
1 red pepper, seeded and cut into small strips
1/2 cup broccoli floret, cut into small pieces
1/2 teaspoon red pepper flakes
8 ounces boneless skinless chicken breasts, cut into thin strips
1/2 lime, juice of
4 fresh Thai basil (or 1/2 tsp dried)

Steps:

  • Heat the oil in a large saucepan over medium and cook the onion for 5 minutes.
  • Add the curry paste and garlic then cook, stirring, for about 1 minutes.
  • Add the coconut milk, chicken broth, fish sauce, sugar, red pepper flakes and salt then bring to a boil.
  • Add the vegetables and reduce heat and simmer until vegetable are soft.
  • Squeeze lime juice over chicken then add chicken and basil to the pot.
  • Cook until chicken is completely cooked.
  • Serve over Jasmine Rice.

Nutrition Facts : Calories 906.3, Fat 42, SaturatedFat 25.6, Cholesterol 72.6, Sodium 2608.6, Carbohydrate 103.4, Fiber 4.4, Sugar 91.8, Protein 31.9

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