Red Curry Chicken Recipe 485

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FIVE-INGREDIENT RED CURRY CHICKEN



Five-Ingredient Red Curry Chicken image

Five-ingredient red curry chicken with noodles is easy, quick, and inexpensive to make. Sweetened with coconut milk for unbelievable flavor! Top with chopped cilantro, green onions, and red chile peppers if desired.

Provided by Culinary Envy

Categories     World Cuisine Recipes     Asian

Time 29m

Yield 6

Number Of Ingredients 5

2 tablespoons coconut oil
1 (16 ounce) package skinless, boneless chicken breast halves, cut into small cubes
1 (14 ounce) can cream of coconut (such as Trader Joe's® Extra Thick and Rich)
1 (11 ounce) bottle red Thai curry sauce (such as Trader Joe's®)
½ (16 ounce) package dried rice stick vermicelli noodles

Steps:

  • Heat oil in a large skillet on high heat. Add chicken cubes; cook until browned, about 2 minutes per side. Reduce heat to medium-high and add coconut cream and curry sauce. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 4 to 5 minutes. Drain.
  • Reduce skillet heat to simmer. Add the noodles and let simmer until flavors are absorbed, about 5 minutes. Divide chicken and noodles among individual serving bowls.

Nutrition Facts : Calories 531 calories, Carbohydrate 67.4 g, Cholesterol 42.9 mg, Fat 19.5 g, Fiber 1.2 g, Protein 20.4 g, SaturatedFat 15 g, Sodium 238.3 mg, Sugar 33.8 g

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 CURRY CHICKEN



Thai Red Curry Chicken image

This fragrant Thai chicken curry is a one-pan dish that comes together in just 30 minutes.

Provided by Jennifer Segal

Categories     Dinner

Time 30m

Yield 4

Number Of Ingredients 11

1 tablespoon vegetable oil
1 small bunch scallions, thinly sliced, light and dark green parts divided
3 cloves garlic, chopped
1 jalapeño pepper, seeded and diced (see note)
1 (14-oz) can coconut milk (unsweetened)
2 tablespoons Thai red curry paste
2 tablespoons fish sauce
2½ tablespoons packed dark brown sugar
1½ pounds chicken tenderloins, cut into 1-inch cubes
1 tablespoon lime juice, from 1 lime
¼ cup chopped fresh cilantro

Steps:

  • Heat the oil over medium-low heat in a large nonstick pan. Add the light scallions, garlic, and jalapeño and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown.
  • Add the coconut milk, red curry paste, fish sauce, and brown sugar and whisk together. Bring to a gentle boil, then reduce heat and simmer until thickened, a few minutes. Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 6 minutes. (Do not let the sauce boil; the idea is to cook the chicken gently so that it's tender.) Stir in the lime juice, dark scallion greens, and cilantro. Taste and adjust seasoning with more lime, if necessary. Serve with jasmine rice.
  • Note: As always, take care when working with jalapeño peppers. If you touch the seeds or ribs, be sure to wash your hands well and avoid touching your eyes.
  • Note: It's important to wait until you're ready to eat to cook the chicken. If you want to get a head start, prepare the sauce up until the point when the chicken is added. Take it off the heat and then poach the chicken right before serving. If the chicken sits in the hot curry sauce for too long before serving, it will overcook.

Nutrition Facts : Calories 649, Fat 51 g, Carbohydrate 16 g, Protein 35 g, SaturatedFat 26 g, Sugar 10 g, Fiber 1 g, Sodium 886 mg, Cholesterol 128 mg

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



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.

RED CHICKEN CURRY



Red Chicken Curry image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 15

4 tablespoons chopped garlic
3 tablespoons chopped shallots
2 tablespoons fresh galangal
2 tablespoons fresh ginger
Rind of 1 kaffir lime (substitute regular lime zest or kaffir lime leaf)
2 tablespoons ground dried red chilies
Fish sauce, to taste
2 tablespoons roughly chopped holy basil leaves (if unavailable, sweet basil can be used)
1 cup coconut cream
3 boneless chicken breasts, sliced into small chunks
2 cups coconut milk
2 tablespoons fish sauce
1 cup chopped baby eggplant
1 Thai red chili, stemmed, seeded, and thinly sliced
Steamed rice, for serving

Steps:

  • To make the paste, grind and mash all the ingredients together in a mortar until a thick, red paste is formed.
  • To make the curry, first heat the wok until very hot and add the coconut cream until it begins to boil. Then, add the chicken and curry paste and fry together for a few minutes. Next, add the coconut milk, fish sauce and baby eggplant along with the fresh chilies and simmer for 10 minutes. Remove from the heat and serve with steamed rice.

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

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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