Red Curry Chicken With Faux Saffron Rice Recipes

SPICY RED CURRY CHICKEN AND RICE

Steps:

• In a small bowl, whisk the coconut milk with the curry paste and fish sauce until combined. Heat a large skillet until very hot. Add 2 tablespoons of the vegetable oil and heat until just smoking. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes. Transfer the chicken to a plate and pour off the fat in the skillet. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the shiitake caps and stir-fry over high heat until lightly browned, about 5 minutes. Stir in the ginger and garlic, stir-fry for 1 minute. Add the chicken, red curry mixture and the water and bring to a boil. Reduce heat and simmer for 2 to 3 minutes or until the chicken is cooked through. Transfer the chicken and curry sauce to a serving bowl and garnish with peanuts and cilantro. Serve immediately with rice and lime wedges.

DELICIOUS SAFFRON CURRY CHICKEN

Steps:

• Fry the saffron threads in a dry frying pan over low heat for 1-2 minutes. Transfer to a small bowl, add the 2 tablespoons hot water and set aside. Heat the oil in a pan over medium heat. Add the onion, garlic, ginger and chili. Fry until very soft. Add the spices, and cook over medium heat for 2 minutes. Add the chicken and cook over high heat for 3 minutes, or until the meat is well coated. Add the saffron liquid and the stock. Bring to the boil then reduce the heat, and cook, covered, stirring occasionally, for 30 minutes. Remove the chicken and keep warm. Stir the cornflour in a little bit of hot water and add this mixture to the pan. Boil for 1 minute until the gravy becomes thicker. Serve with rice and best friends.

THAI RED CHICKEN CURRY

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.

FIVE-INGREDIENT RED CURRY CHICKEN

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.

THAI RED CHICKEN CURRY

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.

RED CURRY CHICKEN WITH 'FAUX SAFFRON' RICE

Steps:

• Marinade: Mix the curry paste, yogurt and Sriracha together. Add to a large plastic bag. Add chicken breasts. Rub marinade around chicken until thoroughly coated. Refrigerate 2 hours, up to overnight.
• Preheat oven to 425 degrees. Remove chicken from plastic bag and place on a cooling rack. Place the cooling rack on top of a baking sheet. Sprinkle with salt and pepper and bake for 10-12 minutes, until chicken is fully cooked.
• For the rice, add olive oil to a large pot over medium heat. Add shallot and garlic; cook until translucent. Add rice to the pot and toast in the olive oil until a light brown color develops, about 5 minutes.
• Add curry powder, turmeric, salt and pepper. Toss around to coat rice and toast for about 1 minute. Add chicken stock and bring to a boil. Reduce to a simmer, cover and cook 14-17 minutes.
• For garnish, mix Greek yogurt and ginger. Salt and pepper, if needed.
• Add a ladle of rice to a large bowl and top with one chicken breast. Add one small spoonful of ginger yogurt in the center of the chicken and sprinkle the whole plate with parsley.

RED THAI CHICKEN CURRY

Steps:

• Make up the chicken stock in a measuring jug and add the fish sauce, demerara sugar, lemongrass paste, coriander paste, tumeric and kaffir lime leaves.
• In a pan add the red thai curry paste to 1 tbsp of the coconut milk and cook until sizzling - add chicken and cook until chicken is browned and coated in the thai red curry and coconut mixture then add the red chilli.
• Add the remaining coconut milk and chicken stock mixture and bring to a simmer - add the sweet potato and simmer until the chunks are tender (usually takes around 15 - 20 minutes depending of size of chunks). If using baby sweetcorn add about 5 minutes before the end. Add the spinach 2 minutes before the end to wilt through.
• Squeeze the juice of 1/2 lime over at the end and serve with sticky rice.

SAFFRON RICE WITH CHICKEN & PEPPERS

Steps:

• Put the saffron in a small bowl and pour over the warm water. Bruise the strands with the back of a teaspoon to fix the colour, and set aside while you prepare the rest.
• Heat the olive oil in a large, weighty casserole, and when hot tip in the chicken. Stir fry for a minute or two over a high heat to seal in the juices, then set aside.
• Strip the leaves from the thyme sprigs and scatter into the pan along with the onions and garlic. Fry until golden then pour in the lime juice. Turn the heat down a tad, add the pepper and continue cooking for another 5 minutes before adding the wine, stock and seasoning. Return the chicken to the pan and simmer for 6 minutes until the meat is tender and the liquid has cooked down a little.
• Meanwhile, cook the rice in a pan of fast boiling water until tender, but with a slight bite. Drain in a colander and rinse with warm water. Heap over the chicken while still on the heat. Drizzle with the saffron and its soaking liquid, and scatter over the peas. Don't stir the chicken and rice at this stage, but cover and cook over a low-moderate heat until the rice is fluffy and the liquid reduced to a few tablespoons - about 3 minutes. Before serving, gently mix the saffron-streaked rice with the chicken and pepper mixture.

ONE-PAN CHICKEN RICE CURRY

Steps:

• In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.