Spicy Red Curry Chicken And Rice Recipes

SPICY THAI RED CURRY CHICKEN CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Coat a 9-by-13-inch pan with cooking spray.
• Evenly scatter the chicken, broccoli, rice, red pepper and onion in the pan. In a bowl, whisk together the coconut milk, broth, curry paste, fish sauce, brown sugar and lime juice. Pour the mixture over the ingredients in the pan. Bake until the rice is cooked and most of the liquid is absorbed, 45 to 50 minutes. Sprinkle with the chopped peanuts and cilantro before serving.

SPICY RED CURRY CHICKEN IN CROCKPOT

Steps:

• Mix first 5 ingredients in crockpot.
• Remove stems from chili peppers and cut jalapeños in half and remove seeds.
• Put peppers, garlic and ginger in food processor and chop up as finely as possible.
• Add the mixture from the food processor to the crockpot.
• Add the last 3 ingredients to the crockpot.
• Mix.
• Cook on high for 4 hours or on low for 8 hours.
• Serve over rice.

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.

SWEET AND SPICY RED CURRY CHICKEN

Steps:

• 1. Preheat the oven to 450 and postion a rack near the top. In a large bowl, whisk 1/2 tsp of the red curry paste with the oil. Add the chicken, season with salt and pepper and toss to coat. Spread the chicken on a large rimmed baking sheet and bake for about 25-30 minutes, turning once, until cooked through and just starting to brown. Remove from the oven; preheat the broiler.
• 2. While chicken is browning, in a medium saucepan, combine the coconut milk, fish sauce, brown sugar and the remaining red curry paste. Cook over high heat, bring to a boil for about 4 minutes and then cook over high heat stirring occassionally until slightly thickened.
• 3. Transfer the chicken to a large bowl. Add the coconut-curry sauce and toss to coat. Pour off any excess fat from the baking sheet. Return the chicken to the sheet and pour any extra sauce over the chicken. Broil for 5 minutes, turning once (should be browned). Transfer to a platter and serve with cilantro and lime wedges.

SPICY THAI RED CURRY

Steps:

• Heat vegetable oil in a large saucepan over medium heat. Add ginger and garlic and saute for 2 minutes. Stir in red curry paste, let sizzle for a few seconds, then pour in coconut milk. Bring to a boil.
• Reduce to a simmer, stir a little, and wait for the oil to rise to the surface. Add chicken thighs and lime leaves and simmer until the chicken is cooked through and no longer pink in the centers, about 12 minutes.
• Add fish sauce and brown sugar and taste--if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
• Bring to a boil, then take off the heat and add Thai basil.
• Spoon the curry into a bowl. Serve with jasmine rice.