SPICY THAI PEANUT CHICKEN CURRY
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
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
AROMATIC CHICKEN AND PEANUT THAI CURRY
Say goodbye to takeaways with this Aromatic Chicken and Peanut Thai Curry recipe from Dean Edwards' Feelgood Family Food. Ready in under 30 minutes, it's a perfect family midweek meal.
Provided by Dean Edwards
Categories Dinner, Main Course
Number Of Ingredients 1
Steps:
- Heat a pan over a medium heat and add the coconut oil. Fry the onion, garlic, chilli, if using, lemon grass and ginger for about 5 minutes until softened. Pour in the coconut milk, stock, soy sauce, curry paste and peanut butter and bring to a gentle simmer. Add the slices of chicken to the pan and cook for 10 minutes, then add the beans and continue to cook for a further 5 minutes. Add a good squeeze of lime juice and sugar to taste, to balance the flavours of the dish. Stir in some fresh coriander, if using, then serve with wholegrain basmati rice. Watch how to make the delicious recipe:
THAI CHICKEN WITH SPICY PEANUT SAUCE
This is a relatively quick recipe that has a great rich flavor. The peanut sauce is also a good dipping sauce for grilled chicken.
Provided by Chris from Kansas
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Make peanut sauce: Combine all the sauce ingredients in a small bowl and whisk until well combined.
- Set aside.
- Bring 2 1/2 cups water to a boil in a 2-qt.
- saucepan.
- When the water boils, add the rice; cover the pan, and remove from the heat until ready to serve.
- Cut the chicken into short strips about 1/2 inch wide.
- Heat the oil in a large nonstick skillet over high heat.
- Add the chicken, garlic and ginger to the skillet and cook until the chicken is no longer pink, 5 to 7 minutes, stirring frequently.
- Add the green onions, bamboo shoots, peanuts, soy sauce, sherry and sugar.
- Stir well, then add the peanut sauce and stir well again.
- Cook until heated through, 2 minutes.
- Serve over a bed of the rice.
THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 BIG wraps
Number Of Ingredients 20
Steps:
- Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
- Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.
- Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
- Slice cooked chicken on an angle. Toss with veggies and herbs.
- In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
- Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.
THAI PEANUT CURRY CHICKEN BAKE
A delicious alternative way to prepare chicken breast. Asian cuisine has mastered the art of combining sweet and spicy flavors, this recipe is no exception! Prepare to be amazed!
Provided by magillrn
Categories Curries
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine orange juice, coconut, peanut butter, curry powder water and cayenne in blender or food processor. Blend until fairly smooth consistency is achieved (usually about 15-30 seconds).
- Lightly spray bottom of 9x13 pan with cooking spray and arrange chicken pieces and bell pepper slices.
- Pour sauce blend over all.
- Bake at 375 degrees for 40-50 minute Be sure chicken is cooked thoroughly as ovens may vary.
- Serve over steamed rice.
- Special note: the sauce blend can be used with other dishes as well!
SPICY THAI PEANUT NOODLES
This Thai peanut noodle dish is a delicious recipe with just the right amount of heat! It's simple to prepare, but requires a bit of organization while assembling/cooking, because it goes quickly. Preparing your ingredients beforehand is key! For vegetarians, you can make this without the chicken and fish sauce and it tastes just as good! Serve hot. You could also garnish this with chopped unsalted peanuts.
Provided by Seaottr
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 6
Number Of Ingredients 19
Steps:
- Whisk together peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper in a bowl until smooth. Set aside.
- Heat 2 tablespoons olive oil in a large wok or non-stick pan over high heat. Add chicken and stir constantly until almost cooked, about 3 minutes. Pour in 1/4 cup sauce mixture to chicken. Cook until chicken is no longer pink in the center and juices run clear, 1 to 2 minutes more. Transfer chicken with its juices to a bowl.
- Reduce heat to medium-high. Heat remaining tablespoon olive oil in the same wok or pan used for chicken. Add carrots; cook and stir until just softened but still crunchy, about 3 minutes. Stir in bell pepper; cook until softened, about 1 minute. Add reserved chicken with its juices, remaining sauce, green onions, bean sprouts, and cilantro. Cook and stir until just heated, about 1 minute. Keep warm.
- Meanwhile place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain.
- Stir cooked noodles into vegetable mixture. Garnish with peanuts.
Nutrition Facts : Calories 686.7 calories, Carbohydrate 81.5 g, Cholesterol 46.1 mg, Fat 28.2 g, Fiber 4.7 g, Protein 27.5 g, SaturatedFat 5.1 g, Sodium 1100.8 mg, Sugar 12.1 g
THAI PEANUT CHICKEN
This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce.
Provided by NIMITZ
Categories World Cuisine Recipes Asian
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
- Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
- Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.
Nutrition Facts : Calories 359.6 calories, Carbohydrate 43.4 g, Cholesterol 34.2 mg, Fat 11.3 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 1.8 g, Sodium 409.8 mg, Sugar 1.5 g
THAI CHICKEN WITH SPICY PEANUT SAUCE
Original Bisquick® mix provides a simple addition to this Thai chicken served with spicy peanut sauce. A flavorful meal to surprise your guests with!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. In 13x9-inch (3-quart) glass baking dish, heat butter in oven 2 to 3 minutes or until melted.
- In small bowl, mix Bisquick mix, curry powder, garlic powder and ginger. Pour milk into shallow dish. Dip chicken into milk, then coat with Bisquick mixture. Place in baking dish.
- Bake 20 minutes; turn chicken. Bake about 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F).
- Meanwhile, in 10-inch nonstick skillet, mix sauce ingredients. Cook over medium heat 3 to 4 minutes, stirring occasionally, until mixture begins to thicken. Serve sauce over chicken. Sprinkle with peanuts.
Nutrition Facts : Calories 510, Carbohydrate 27 g, Cholesterol 0 mg, Fat 3, Fiber 2 g, Protein 37 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 950 mg
CHICKEN STIR-FRY WITH THAI PEANUT SAUCE
This made-from-scratch peanut sauce is thick, rich, and spicy. Serve over rice noodles or steamed jasmine or brown rice with a sweet-and-sour cucumber salad for a refreshing side dish that complements the peanut sauce.
Provided by Jeannette
Categories World Cuisine Recipes Asian Thai
Time 55m
Yield 6
Number Of Ingredients 21
Steps:
- Whisk peanut butter, 1/3 cup hot water, brown sugar, soy sauce, rice vinegar, and curry paste together in a bowl. Set peanut sauce aside.
- Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic. Saute, stirring constantly, until chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Remove chicken from skillet and set aside.
- Pour 2/3 cup hot water into skillet. Add broccoli, carrot, and green beans. Cover and steam for 2 minutes. Remove vegetables from skillet and reserve steaming liquid in a bowl.
- Add 1 tablespoon oil to skillet. Add zucchini, onion, and red pepper; stir-fry for 4 minutes. Return steamed broccoli, carrots, and green beans to the skillet. Add remaining oil, if needed. Continue cooking until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.
- Return cooked chicken to skillet. Add peanut sauce, scallions, 1/3 cup peanuts, and 1/3 cup cilantro. Stir thoroughly and heat through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.
- Garnish with lime wedge and remaining peanuts and cilantro. Sprinkle with red pepper flakes.
Nutrition Facts : Calories 527.4 calories, Carbohydrate 26.4 g, Cholesterol 64.6 mg, Fat 34.8 g, Fiber 5.3 g, Protein 36.4 g, SaturatedFat 4.5 g, Sodium 307.7 mg, Sugar 14.1 g
CHEF JOHN'S PEANUT CURRY CHICKEN
I decided to not follow any specific recipe from any particular country or culture, but instead I made a simple composite of every peanut curry I've ever come across. I didn't use coconut milk, as I feel that's a little too sweet and rich for the peanut butter. I loved how this came out, and I can't imagine it being any richer.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h15m
Yield 4
Number Of Ingredients 22
Steps:
- Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
- Place chicken pieces in a separate bowl and add 1/2 of the spice blend. Mix together thoroughly to coat each surface with spice blend.
- Heat oil over high heat in a heavy pot. Brown half of the chicken pieces on all sides. Transfer to a bowl. Repeat with the rest of the chicken.
- Reduce heat to medium and add onion to pot. Saute until onions start to turn translucent and golden, 1 or 2 minutes. Add garlic and ginger; cook about 1 minute. Stir in remaining spice blend; cook and stir one minute. Pour in chicken broth. Add browned chicken along with accumulated juices. Stir in peanut butter and ketchup; add brown sugar. Bring to a simmer and reduce heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, about 30 minutes.
- Transfer zucchini, red bell pepper, poblano pepper, and peanuts to the pot. Stir to mix. Continue simmering until chicken and vegetables are fork tender, 30 to 40 minutes. Remove from heat.
- Serve over rice with a squeeze of lime and a sprinkle of peanuts and chopped cilantro.
Nutrition Facts : Calories 1137.6 calories, Carbohydrate 64.5 g, Cholesterol 164 mg, Fat 71.1 g, Fiber 10.1 g, Protein 67.7 g, SaturatedFat 13.9 g, Sodium 3048.3 mg, Sugar 21.3 g
MAGIC NOODLES (SPICY THAI PEANUT CURRY NOODLES)
A spicy thai-inspired dish with rice noodles and a sweet peanut curry sauce! Loaded with veggies and chicken. My family likes to run/workout a lot and they love this dish because it is loaded with protein, veggies, carbs, and good fats. They call it "Magic Noodles" because it fuels their workouts.
Provided by Chef Drtybrshs
Categories Asian
Time 45m
Yield 6 portions, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Begin by poaching the chicken breast. (If you are using tofu, bake, fry, or steam your tofu. That is up to you!).
- Wrap chicken in a tin-foil wrapper and place in a baking dish. Bake at 425 for about 30 minutes or until cooked completely through. While the chicken is baking, begin the sauce.
- Pour the coconut milk into a large skillet with high sides and gently warm on medium heat for a couple minutes. Add the peanut butter and melt. As the peanut butter melts, add in the rest of the sauce (save 1/2 cup chopped peanuts) ingredients and stir fully. Let gently simmer on low heat for about 10 minutes.
- Start a large pot of water to boil for the noodles.
- Rinse and slice the peppers into thin strips.
- Rinse the rest of the veggies and add all of the veggies to the sauce.
- Cover and let continue to simmer on lowest heat.
- When the chicken is finished cooking, remove it from the oven and the foil & let it rest for a few minutes or until cool enough to slice. Slice the chicken into slices or chunks and add to the sauce and toss.
- Rice noodles cook fairly quickly, so keep your eye on them. Add rice noodles to boiling water and let cook according to the package directions (about 6-8 minutes). Test by eating one of the noodles for doneness. Noodle should be al dente -- cooked but not overcooked.
- Drain noodles.
- Turn off heat.
- Add a small amount of the coconut peanut butter sauce to the large pasta pot.
- Return the noodles to the pot.
- Pour the rest of the sauce with veggies on top of the noodles.
- Toss thoroughly.
- Serve with a garnish of chopped peanuts on top.
Nutrition Facts : Calories 972.9, Fat 60, SaturatedFat 24.1, Cholesterol 24.2, Sodium 739.2, Carbohydrate 84.2, Fiber 9.4, Sugar 16.9, Protein 33.3
SPICY THAI PEANUT VEGETABLE CURRY
This is an easy & healthy dish that you can TaylorMake to whatever you like - you can add just about any sliced vegetable to this dish. I made this version completely vegetarian (actually vegan) but it would be delicious with grilled shrimp, sliced chicken, or beef. Serve with brown rice, jasmine rice or any type of noodle. Rice Noodle, Mung Bean (which are gluten free), soba noodles, ramen (w/out the seasoning packet), I have even used regular pasta when I was in a pinch - use whatever you have on hand.
Provided by taylormademarket
Categories Lunch/Snacks
Time 17m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a skillet over medium high heat, add 1 tsp oil, the peppers and onion, sauté for 3-4 minutes, just until slightly tender. Add the garlic and cook for 30 seconds. Transfer vegetables to a bowl and set aside.
- Add 1 tsp of oil back to the same pan and add the red curry paste. Cook for 30 seconds and then add peanut butter and pour in the coconut milk, continue whisking.
- Add the bowl of vegetables, frozen peas and lime juice back to the pan and stir. Cook 1 minute Done!
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