Red Curry Stir Fry 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 STIR-FRY



Red Curry Chicken Stir-Fry image

Simple yet bold ingredients (including store-bought red curry paste) make this stir-fry inspired by the flavors of Thai cuisine a quick and exciting weeknight meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 15m

Number Of Ingredients 9

1 tablespoon vegetable oil
1/4 cup red-curry paste
4 boneless, skinless chicken breasts, thinly sliced (1 pound total)
1/2 pound snow peas, trimmed
1/4 pineapple, cut into 1/2-inch pieces (1 1/2 cups)
1 cup packed fresh basil leaves
4 teaspoons fish sauce
Coarse salt
Cooked rice, for serving

Steps:

  • Heat a large skillet or wok over high. Add oil and curry paste and cook, stirring, until fragrant, about 1 minute. Add chicken and cook until starting to brown, about 1 minute. Add snow peas and pineapple and cook until snow peas are bright green and tender and chicken is cooked through, about 3 minutes. Stir in basil and fish sauce and season with salt. Serve with rice.

Nutrition Facts : Calories 230 g, Fat 6 g, Fiber 3 g, Protein 26 g, SaturatedFat 1 g

SPICY THAI RED BEEF CURRY



Spicy Thai Red Beef Curry image

Provided by Guy Fieri

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 25

2 tablespoons roughly chopped fresh cilantro leaves and stems
2 tablespoons neutral oil, such as canola
1 tablespoon grated fresh ginger
1 tablespoon roughly chopped lemongrass (from root end)
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon shrimp paste
10 cloves garlic
8 medium red chiles, such as Fresno
4 small shallots, halved
1 Sri Lankan (kaffir) lime leaf, torn into pieces (see Cook's Note)
Kosher salt and freshly ground black pepper
4 tablespoons canola oil
2 pounds flank steak, thinly sliced against the grain
Kosher salt
1 yellow onion, thinly sliced into strips
1 green bell pepper, sliced into strips
1 red bell pepper, sliced into strips
Two 14-ounce cans coconut milk
1 cup low-sodium chicken broth
2 tablespoons fish sauce
3 tablespoons roughly chopped fresh cilantro
2 tablespoons roughly chopped fresh Thai basil
1 tablespoon roughly chopped fresh mint
Juice of 2 limes

Steps:

  • For the red curry paste: In a food processor, combine the cilantro, oil, ginger, lemongrass, coriander, cumin, shrimp paste, garlic, red chiles, lime leaf, 1 teaspoon salt and 1 teaspoon pepper. Pulse to a consistent paste.
  • For the curry: Heat 2 tablespoons of the oil in a large Dutch oven over medium heat. Add the curry paste and cook, stirring well, until aromatic, about 2 minutes. Transfer to a bowl and set aside. Add the remaining 2 tablespoons oil to the pot and increase the heat to high. Sprinkle the flank steak with a pinch of salt, then add it to the pot; cook for 3 to 4 minutes. Remove the steak and add the onions and peppers; cook until tender, 2 to 3 minutes. Add the coconut milk, bring to a gentle boil, then add the curry paste back to the pot; stir well. Reduce the heat and simmer for about 15 minutes. (If the coconut milk breaks and separates, don't worry: it will come back together to a smooth consistency.) Add the chicken broth and fish sauce, and continue simmering until the sauce has a nice, gravy-like consistency, 12 to 15 minutes. Return the beef to the pot and finish with the cilantro, basil, mint and lime juice. Taste and adjust the seasoning.

RED THAI CURRY CHICKEN STIR-FRY



Red Thai Curry Chicken Stir-Fry image

Not your typical soupy Thai curry. I "ad-libbed" this, just adding some red Thai curry paste to an otherwise typical stir-fry. It was hot, spicy and, for us, very yummy. I always use Mae Ploy brand curry paste - I find it the most authentic and flavoursome.

Provided by Tracy Lee

Categories     Curries

Time 27m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil (less if using non-stick pan)
450 g chicken thighs, cut into bite size pieces
2 bell peppers (any colour, sliced)
1 small red onion, chopped
1 red chili pepper, chopped
1 medium carrot, julienned
1/4 cup water
25 g Thai red curry paste
2 teaspoons Thai fish sauce (nahm plah)

Steps:

  • Heat your pan or pot, and spray lightly with olive oil.
  • Remove excess fat and skin from chicken (don't be overly diligent - a little fat is useful in the cooking!) and cut into bite-size pieces. Set aside.
  • Add chopped onion and hot chili pepper to the pre-heated pan; cook on high heat until onion is slightly soft (1 to 2 minutes).
  • Add carrot, cut into thick Julienne strips.
  • Add the curry paste, and stir-fry well.
  • Add water to help dissolve and mix the curry paste. The heat from the pan will evaporate the water quickly, but it still loosens up the paste.
  • Add the chicken and bell peppers (cut lengthwise).
  • Stir frequently; make sure all the paste is dissolved. The oil from the chicken should help this, too.
  • Add Thai fish sauce.
  • When the meat is thoroughly cooked, remove from heat.
  • Serve on a bed of Jasmin or Basmati rice, or other rice of your choice.

Nutrition Facts : Calories 298.3, Fat 20.7, SaturatedFat 5.5, Cholesterol 94.5, Sodium 331.3, Carbohydrate 7.1, Fiber 1.9, Sugar 3.6, Protein 20.6

THAI CURRY STIR-FRY



Thai Curry Stir-Fry image

Make and share this Thai Curry Stir-Fry recipe from Food.com.

Provided by Karen From Colorado

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

1/2 cup chicken broth
2 teaspoons cornstarch
2 teaspoons soy sauce
1 1/2 teaspoons curry powder
1/8 teaspoon red pepper flakes
nonstick olive oil flavored cooking spray
3 green onions, sliced
2 garlic cloves, minced
2 cups broccoli florets
2/3 cup sliced carrot
1 1/2 teaspoons olive oil
2 chicken breast halves, cut into bite size pieces
hot cooked rice

Steps:

  • Stir together broth, cornstarch, soy sauce, curry powder and red pepper flakes; set aside.
  • Spray wok or large skillet with cooking spray; heat over medium high heat.
  • Add onions and garlic and stir-fry for 1 minute; remove from wok.
  • Add broccoli and carrot to wok; stir-fry 2 to 3 minutes or until crisp tender; remove from wok.
  • Add oil to hot wok.
  • Add chicken and stir-fry 2 to 3 minutes or until no longer pink.
  • Stir broth mixture and add to wok.
  • Cook and stir until broth mixture comes to a boil and thickens slightly.
  • Return all vegetables to to wok and heat through.
  • Serve with rice.

Nutrition Facts : Calories 229.7, Fat 11.1, SaturatedFat 2.6, Cholesterol 46.4, Sodium 621.4, Carbohydrate 13.8, Fiber 2.3, Sugar 2.5, Protein 20.2

THAI RED CURRY CHICKEN & VEGETABLES



Thai Red Curry Chicken & Vegetables image

The key to this curry chicken is getting complex flavors without heaviness. For the veggies, I like colorful pea pods, sweet red peppers and water chestnuts. -David Dahlman, Chatsworth, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch pieces
1-1/3 cups light coconut milk
2 tablespoons red curry paste
1/2 teaspoon salt
1 package (16 ounces) frozen stir-fry vegetable blend
3 cups hot cooked brown rice

Steps:

  • Preheat oven to 425°. Place chicken in a greased 8-in. square baking dish. In a small bowl, mix coconut milk, curry paste and salt; pour over chicken., Bake, covered, 18-22 minutes or until chicken is no longer pink. Meanwhile, cook vegetables according to package directions; drain. Serve chicken with rice and vegetables.

Nutrition Facts : Calories 511 calories, Fat 14g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 606mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 5g fiber), Protein 41g protein. Diabetic Exchanges

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 :

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