Spicy Thai Chicken Curry Recipes

SPICY THAI PEANUT CHICKEN CURRY

Spicy Thai Peanut Chicken Curry image

This is a spicy dish, but the heat can be adjusted by reducing the curry and sambal oelek. It is quick and easy and it is so good. Time to cook rice is not included in prep time or cook time. Also...I often use lite coconut milk, it reduces the fat content and is still wonderful, just a little less rich.

Provided by HeidiSue

Categories Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons peanut oil
3 tablespoons red curry paste
3 teaspoons sambal oelek (chili paste)
1 1/2 lbs chicken breasts, cut into small chunks
2 cups coconut milk
3 tablespoons fish sauce
3 tablespoons brown sugar
3 tablespoons creamy peanut butter
steamed cooked jasmine rice
crushed peanuts
lime

Steps:

In a medium saute pan saute peanut oil, red curry and sambal over med. heat for a few minutes.
Add the chicken and cook through.
Add coconut milk, fish sauce, brown sugar and peanut butter.
Simmer about 10 minutes.
Serve over steamed Jasmine rice.
Top with fresh lime juice and crushed peanuts.
Tip: If you are worried about the heat, just add half of the curry and sambal in the first step. Try it after everything has been added and if it's not spicy enough you can then add more curry. If then you want it more spicy you can add more sambal, the sambal is more spicy than the curry.

Nutrition Facts : Calories 689.7, Fat 52.6, SaturatedFat 28.3, Cholesterol 109, Sodium 1239.8, Carbohydrate 16.2, Fiber 0.7, Sugar 11.6, Protein 41.5

SPICY THAI RED CURRY CHICKEN CASSEROLE

Spicy Thai Red Curry Chicken Casserole image

Provided by Katie Lee Biegel

Categories main-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

Nonstick cooking spray, for the pan
1 pound boneless, skinless chicken thighs, thinly sliced
2 cups small broccoli florets
1 1/2 cups jasmine or basmati rice
1 medium red bell pepper, thinly sliced
1/2 medium yellow onion, thinly sliced
One 14-ounce can light coconut milk
1 cup chicken broth
2 tablespoons red curry paste
2 tablespoons fish sauce
2 teaspoons brown sugar
Juice of 1 lime
1/4 cup chopped salted roasted peanuts
1/4 cup minced fresh cilantro

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 THAI COCONUT CHICKEN SOUP

Spicy Thai Coconut Chicken Soup image

For national soup month in January, I came up with a new recipe every day. This one is my favorite! It's so easy, with just a touch of special Thai flavors. For an even richer flavor, try using whole coconut milk. -Diane Nemitz, Ludington, Michigan

Provided by Taste of Home

Categories Dinner Lunch

Time 1h

Yield 6 servings (2 quarts)

Number Of Ingredients 17

Ingredients

1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
3 tablespoons cornstarch
3 tablespoons peanut or canola oil, divided
1 large onion, chopped
1 small jalapeno pepper, seeded and minced
2 garlic cloves, minced
2 teaspoons red curry powder
1 teaspoon ground ginger
3/4 teaspoon salt
1/2 teaspoon ground turmeric
1 teaspoon Sriracha chili sauce
1 can (13.66 ounces) light coconut milk
1 carton (32 ounces) chicken broth
2 cups thinly sliced Chinese or napa cabbage
1 cup thinly sliced fresh snow peas
Thinly sliced green onions
Lime wedges

Steps:

Toss chicken with cornstarch. In a 6-qt. stockpot, heat 2 tablespoons oil over medium-high heat; saute chicken until lightly browned, 2-3 minutes. Remove from pot., In same pan, saute onion, jalapeno and garlic in remaining oil over medium-high heat until onion is tender, 3-4 minutes. Stir in seasonings, chili sauce, coconut milk and broth; bring to a boil. Reduce heat; simmer, covered, 20 minutes., Stir in cabbage, snow peas and chicken; cook, uncovered, just until cabbage is crisp-tender and chicken is cooked through, 3-4 minutes. Serve with green onions and lime wedges.

Nutrition Facts : Calories 244 calories, Fat 14g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 1017mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

VERY SPICY THAI GREEN CHICKEN CURRY

Very Spicy Thai Green Chicken Curry image

This is an EXTREMELY hot Thai curry with homemade curry paste. All you people out there who're thinking 'hot? Yeah right, try it! Serve over Thai fragrant rice.

Provided by Jeremy Lane

Categories World Cuisine Recipes Asian Thai

Time 1h

Yield 2

Number Of Ingredients 16

Ingredients

2 large shallots, peeled and quartered
10 Thai bird's eye chile peppers, seeded and chopped
2 fresh jalapeno peppers, seeded and chopped
½ bunch fresh cilantro
½ bunch fresh basil
2 cloves garlic, peeled and halved
1 (1 1/2 inch) piece fresh ginger root, peeled and sliced
2 limes, zested and juiced
1 tablespoon lemon juice
½ teaspoon sesame oil
1 pinch freshly ground black pepper
2 tablespoons olive oil, or more as needed
2 boneless chicken breasts, cubed
1 (14 ounce) can coconut milk
1 cup chicken broth
2 kaffir lime leaves

Steps:

Combine shallots, bird's eye chile peppers, jalapeno peppers, cilantro, basil, garlic, ginger, lime juice, lime zest, lime flesh, lemon juice, sesame oil, and pepper in a food processor. Process, adding enough olive oil to make a paste that is thick but not thick enough to form peaks when you stir it.
Heat 1 teaspoon olive oil in a heavy saucepan over medium heat and fry curry paste, stirring constantly, until softened and fragrant, about 5 minutes. Add chicken and cook until chicken has sealed on all sides, about 5 minutes.
Pour coconut milk and chicken stock into the saucepan with the chicken; mix well. Simmer over low heat, stirring occasionally to prevent sticking, until liquid has reduced to a thick sauce that clings to a spoon, 20 to 30 minutes. Add kaffir lime leaves and simmer for 1 more minute.

Nutrition Facts : Calories 746.3 calories, Carbohydrate 30 g, Cholesterol 67.6 mg, Fat 60.1 g, Fiber 6.4 g, Protein 32.1 g, SaturatedFat 39.9 g, Sodium 682.9 mg, Sugar 5.7 g

SPICY THAI CHICKEN CURRY

Spicy Thai Chicken Curry image

Make and share this Spicy Thai Chicken Curry recipe from Food.com.

Provided by English_Rose

Categories Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons peanut oil
2 lbs boneless skinless chicken breasts
1 eggplant, cut into chunks
2 tablespoons red curry paste
3 1/4 cups coconut milk
7 ounces snow peas
4 ounces baby corn
7 ounces bamboo shoots, drained if canned
2 tablespoons fish sauce
1 lime, juice
2 tablespoons cilantro, chopped
2 ounces salted peanuts (optional)
2 scallions, sliced

Steps:

Heat half of the oil in a large wok and stir fry the chicken for 3-4 mins until it has browned and then remove it to a plate.
Add the remaining oil and fry the eggplant for 3 minutes until golden. Return the chicken to the wok, add the curry paste and cook for a couple of minutes.
Pour the coconut milk into the wok and add the vegetables, bamboo shoots, fish sauce and lime juice.
Gently heat for 3-4 mins, to cook the vegetables, then serve in the pan, garnished with the cilantro, peanuts and scallions.

Nutrition Facts : Calories 874.1, Fat 53.1, SaturatedFat 39.8, Cholesterol 131.7, Sodium 975.4, Carbohydrate 42.7, Fiber 13, Sugar 22.6, Protein 64.4

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