CURRY CHICKEN SKEWERS
Provided by Aaron McCargo Jr.
Categories appetizer
Time 2h18m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Soak wooden skewers in water for at least 30 minutes.
- In a large bowl, add the chicken and all the remaining ingredients and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight. Remove the chicken from the marinade and thread onto the wooden skewers.
- Preheat the grill to medium.
- Put the skewers on the grill. Cook for 2 to 4 minutes, then flip and cook for another 2 to 4 minutes. Remove the chicken from the skewers to a serving platter and serve with white rice.
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
FIVE-INGREDIENT RED CURRY CHICKEN
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
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
RED CURRY CHICKEN KEBABS
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
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
RED CURRY CHICKEN
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
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 CURRY CHICKEN SKEWERS
For a really impressive twist on these, you can thread the chicken onto lemongrass stalks instead of regular skewers. From the January 2009 issue of "recipes +" magazine.
Provided by Sara 76
Categories Chicken Thigh & Leg
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Thread chicken onto 8 skewers. Whisk curry paste, coconut milk and juice in a large shallow dish. Add skewers, turning to coat. Cover with plastic food wrap. Chill for 1 hour.
- Heat a large frying pan over moderately high heat. Drain skewers, reserving marinade. Spray skewers with oil. Cook and turn skewers for 2-3 minutes or until browned lightly. Add reserved marinade; bring to the boil. Reduce heat to low; simmer, uncovered, for 10-12 minutes or ntil chicken is cooked through.
- Serve skewers drizzled with a little of the sauce from the pan.
Nutrition Facts : Calories 376.2, Fat 22.5, SaturatedFat 15, Cholesterol 166, Sodium 181.1, Carbohydrate 3, Fiber 0.1, Sugar 0.4, Protein 40.7
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RED CURRY CHICKEN SKEWERS - KENNY MCGOVERN - RECIPE
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Estimated Reading Time 2 mins
- Heat the oil in a pot over a medium heat. Add the curry paste and cook for around 1-2 minutes until aromatic.
- Add half of the coconut milk. Mix well, bring to the boil, reduce the heat to low and simmer for 5-6 minutes. Add the remaining coconut milk, mix again and simmer for a further 10-12 minutes or until the sauce has thickened a little.
- Add the palm sugar and tamarind paste. Simmer for 1 minute, mixing well until the sugar is dissolved. Switch off the heat, add the peanut butter and mix well. Set aside to cool.
- Heat the grill to medium-high. Thread the chicken strips on to the prepared skewers. Oil the grill rack generously with oil to help prevent the skewers from sticking. Arrange the skewers on the rack and grill for around 10 minutes, turning once or twice until the chicken is just cooked through. Set aside to cool for 5 minutes.
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- Skewer equal amounts of chicken, zucchini and pineapple chunks on each of the skewers. Start with a zucchini chunk to anchor the skewer then alternate the three ingredients. Leave about 1" to 1 1/2" at the tip of the skewer.
- Use a pastry brush to coat both sides of each skewer liberally with red curry paste. Finish each skewer with fresh ground pepper.
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