Red Curry Chicken Kebabs Recipes

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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

RED CURRY CHICKEN KEBABS



Red curry chicken kebabs image

Chicken and kebabs are two of our most popular choices so this former cover star is a real winner - for barbecues or the grill

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper

Time 20m

Number Of Ingredients 7

2 boneless, skinless chicken breasts , cut into large chunks
2 tbsp Thai red curry paste
2 tbsp coconut milk
1 red pepper , deseeded and chopped into chunks
1 courgette , halved and cut into chunks
1 red onion , cut into large wedges
1 lime , halved, to serve

Steps:

  • Fire up the barbecue or heat a griddle pan to high. Tip chicken, curry paste and coconut milk into a bowl, then mix well until the chicken is evenly coated. Thread vegetables and chicken onto skewers. Cook the skewers on the barbecue or griddle for 5-8 mins, turning every so often, until the chicken is cooked through and charred. Serve with herby rice, salad and a lime half to squeeze over.

Nutrition Facts : Calories 251 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 36 grams protein, Sodium 0.85 milligram of sodium

CURRY-GINGER CHICKEN KEBABS WITH OKRA



Curry-Ginger Chicken Kebabs with Okra image

Channel the flavors of Indian cooking with these perfectly charred kebabs brushed with butter and seasoned with a spicy yogurt marinade.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/2 cup plain whole-milk yogurt
1 cup fresh cilantro (leaves and tender stems)
1/2 serrano chile pepper, seeded
1 tablespoon finely chopped fresh ginger
2 teaspoons fresh lime juice
Kosher salt and freshly ground pepper
1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
1 tablespoon madras curry powder
3/4 pound okra, halved lengthwise if large
4 tablespoons unsalted butter, melted
1 8-ounce package naan bread
2 tomatoes, cut into wedges

Steps:

  • Preheat a grill to medium high. Combine the yogurt, cilantro, serrano, ginger, lime juice, 1/2 teaspoon salt and a few grinds of pepper in a blender and puree until smooth. Toss half the sauce with the chicken thighs and curry powder in a medium bowl until coated. Set aside the remaining sauce for serving.
  • Thread the chicken onto 4 metal skewers, leaving a little space between each piece. Thread the okra onto 4 more skewers. Brush the kebabs all over with the melted butter and season with salt and pepper.
  • Grill the okra and chicken, turning occasionally, until lightly charred and cooked through, 6 to 8 minutes for the okra and 12 to 15 minutes for the chicken. Grill the naan until lightly charred, about 1 minute per side.
  • Divide the naan, chicken and okra among plates. Add the tomatoes to the plates and season with salt. Serve with the reserved yogurt sauce.

Nutrition Facts : Calories 540, Fat 25 grams, SaturatedFat 11 grams, Cholesterol 191 milligrams, Sodium 553 milligrams, Carbohydrate 40 grams, Fiber 6 grams, Protein 38 grams, Sugar 5 grams

RED CURRY CHICKEN



Red Curry Chicken image

Warm up on a chilly fall evening with this Thai-inspired curry. The classic mix of sweet coconut milk and savory red curry paste are sure to liven up a weeknight meal. Instead of a traditional wok, I am using a casserole dish and letting the chicken braise in the oven.

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h

Yield 4-6 servings

Number Of Ingredients 13

Two 13.5-ounce cans coconut milk (not light)
3 tablespoons red Thai curry paste
1 tablespoon fish sauce
1/2 medium onion, sliced
2 lemongrass stalks, trimmed and banged with the back of a knife, then roughly chopped
4 cloves garlic, smashed
One 1-inch piece fresh ginger, peeled and cut into rounds
1 whole chicken (about 3 1/2 pounds), cut into 6 pieces
Kosher salt
1/2 cup roughly chopped cilantro
1/2 cup roughly chopped basil (preferably Thai basil)
Lime wedges, for serving
Cooked rice or crusty bread, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Whisk the coconut milk, curry paste, and fish sauce together in a 9-by-13-inch baking dish; add the onion, lemongrass, garlic, and ginger. Lightly season the chicken and add it to the baking dish, turning to coat in the sauce, then arranging it skin-side-up.
  • Bake the chicken, basting occasionally with the sauce, until lightly browned on top and cooked through (an instant read thermometer inserted into the center of a breast registers 160 degrees F), 50 to 55 minutes. Sprinkle with the cilantro and basil and serve with lime wedges on the side. Serve with cooked rice or crusty bread to soak up the sauce.

THAI RED CURRY CHICKEN BAKE



Thai Red Curry Chicken Bake image

This baked chicken dish is an easy take on Thai red curry, made in the oven. Serve with steamed rice.

Provided by KYALALA

Categories     World Cuisine Recipes     Asian     Thai     Main Dishes     Curry

Time 55m

Yield 4

Number Of Ingredients 7

1 ½ pounds chicken thighs
½ teaspoon salt
½ teaspoon ground black pepper
1 (14 ounce) can coconut milk
2 tablespoons red curry paste
2 tablespoons brown sugar
1 small onion, chopped

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Season chicken thighs with salt and pepper and place in a roasting pan.
  • Mix coconut milk, curry paste, and brown sugar in a bowl until well blended. Pour over chicken. Place onions on top of chicken and cover with aluminum foil.
  • Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 minutes to 1 hour. An instant-read thermometer inserted near the bone should read 180 degrees F (82 degrees C).

Nutrition Facts : Calories 454.1 calories, Carbohydrate 12.5 g, Cholesterol 102.6 mg, Fat 36.4 g, Fiber 1.5 g, Protein 33.4 g, SaturatedFat 21.9 g, Sodium 535.6 mg, Sugar 7.3 g

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