Sweet And Spicy Red Curry Chicken Recipes

THAI RED CURRY WITH CHICKEN

Steps:

• Heat oil in a large heavy based skillet over medium high heat.
• Add curry paste and Extras (if using jar paste) and cook for about 2 minutes so it "dries out" (See video)
• Add chicken broth and stir to dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half.
• Add coconut milk, lime leaves, sugar and fish sauce. Stir, then add chicken.
• Spread chicken out, bring to simmer, then turn heat down to medium. Simmer for about 8- 10 minutes or until Sauce reduces, the chicken is cooked and the sauce is almost at the thickness you want.
• Do a taste test. Add more fish sauce (or even shrimp paste) to add more saltiness, sugar for sweetness.
• Add pumpkin and beans, stir. Cook for 3 minutes or until pumpkin is just cooked through and Sauce is thickened - see video for Sauce thickness.
• Remove from heat. Stir through a handful of Thai basil leaves.
• Serve over jasmine rice, garnished with fresh red chilli slices and fresh coriander/cilantro leaves, if desired.

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 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.

SWEET AND SPICY CURRIED CHICKEN

Steps:

• Heat butter and oil in a large skillet. When hot, add chicken and saute (in a couple of batches, if necessary, to avoid crowding) over medium to high heat for a total of 6 to 7 minutes, until brown on all sides. Transfer chicken to a large casserole or Dutch oven and discard all but 2 to 3 tablespoons of the accumulated fat in the skillet.
• To the hot fat in the skillet add onions and saute for 2 to 3 minutes over medium heat, stirring, then add flour, curry powder, cumin powder, cayenne pepper, black pepper, salt and garlica and mix well with the onions. Add the water, stir, bring to a boil and pour mixture over chicken.
• Add apple, banana and tomato, bring to a boil, cover, reduce heat and simmer gently for about 25 to 30 minutes. Sprinkle mint on top and serve immediately with brown rice and onion pilaf.

RED CURRY CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Whisk the coconut milk, curry paste, and fish sauce together in a 9-by-13-inch baking dish; add the onion, lemongrass, garlic, and ginger. Lightly season the chicken and add it to the baking dish, turning to coat in the sauce, then arranging it skin-side-up.
• Bake the chicken, basting occasionally with the sauce, until lightly browned on top and cooked through (an instant read thermometer inserted into the center of a breast registers 160 degrees F), 50 to 55 minutes. Sprinkle with the cilantro and basil and serve with lime wedges on the side. Serve with cooked rice or crusty bread to soak up the sauce.

THAI RED CURRY CHICKEN & VEGETABLES

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.

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.