Thai Chicken Zucchini And Tomato Curry Recipes
THAI CHICKEN CURRY
This is a Thai chicken curry recipe I've been perfecting for many years. It is extremely flavorful, and the potatoes come out perfect, my favorite part of the dish. Serve over basmati rice.
Provided by bluremi
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 6
Number Of Ingredients 19
Steps:
- Heat sesame oil over medium heat in a large saucepan. Saute onion and garlic in the hot oil until garlic begins to brown, 3 to 4 minutes. Add potatoes, carrots, curry paste, ginger, fish sauce, chile paste, and coriander; stir until evenly coated and well mixed.
- Stir coconut milk and 1/2 cup water into the saucepan. Season with salt and pepper. Cover, reduce heat to low, and simmer for 10 minutes. Stir in chicken, zucchini, and bell pepper. Continue to simmer, covered, until chicken is no longer pink in the center, about 5 minutes more.
- Dissolve cornstarch in remaining 1/2 cup water in a small bowl; stir into the simmering mixture. Uncover, raise heat to high, and bring to a boil. Continue to boil for 3 to 4 minutes. Remove from heat. Stir in cilantro and lime juice just prior to serving.
Nutrition Facts : Calories 295.2 calories, Carbohydrate 19.2 g, Cholesterol 43.1 mg, Fat 16.9 g, Fiber 3.8 g, Protein 19.1 g, SaturatedFat 13.1 g, Sodium 352.9 mg, Sugar 4.9 g
THAI CURRY CHICKEN
This stir-fry dish is both spicy and aromatic. Add more curry paste if you dare. Substitute shrimp or scallops for a change.
Provided by SAJA2003
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Place the rice noodles in a bowl. Pour the boiling water over the noodles; set aside.
- Heat the oil in a large wok or skillet over medium-high heat. Cook and stir the onion, zucchini, and mushrooms until softened; remove from skillet, reserving the oil, and set aside.
- Reheat the remaining oil in the skillet. Cook and stir the chicken in the hot oil until no longer pink, about 5 minutes. Return the vegetable mixture to the skillet and add the fish sauce, curry paste, and sugar; stir to coat the chicken and vegetables with sauce.
- Drain the rice noodles and add to the mixture. Pour the coconut milk into the skillet and stir to combine. Sprinkle with cilantro to serve.
Nutrition Facts : Calories 501.7 calories, Carbohydrate 62 g, Cholesterol 69.2 mg, Fat 15.2 g, Fiber 3.1 g, Protein 30.2 g, SaturatedFat 8 g, Sodium 1022.3 mg, Sugar 11.1 g
THAI CHICKEN, ZUCCHINI AND TOMATO CURRY
A new way to use the baskets of zucchini and tomato that will come out of the garden. Recipe is from Food & Wine.
Provided by Pinay0618
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, heat 2 tablespoons of the oil. Add the chicken, season with salt and pepper and cook over high heat until just white throughout, 2 minutes. Transfer the chicken to a plate.
- Add the remaining oil to the skillet. Add the onion and stir-fry over moderately high heat for 2 minutes. Add the zucchini and cherry tomatoes and stir-fry for 2 minutes. Stir in the curry paste, coconut milk, water, lime zest and lime juice and bring to a simmer. Add the chicken and stir for 20 seconds. Stir in the cilantro. Transfer to bowls and serve with rice.
Nutrition Facts : Calories 428.5, Fat 29.7, SaturatedFat 10.5, Cholesterol 90.8, Sodium 107.6, Carbohydrate 9.4, Fiber 2.2, Sugar 4.4, Protein 32.1
TOMATO AND COCONUT CHICKEN CURRY
A not-too-hot curry with Thai flavours. I absolutely adore this dish. It's better than restaurant quality. Don't leave out the fish sauce, it's the magic ingredient in Thai food and doesn't taste anything like it smells!
Provided by dale7793
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan or pot and sauté the onion, garlic and ginger gently until the onion is soft.
- Stir in the curry paste and tomato paste and cook for 2 minutes, stirring.
- Add the chicken and cook for 3 minutes until it's coated in the spice mix and almost cooked.
- Stir in the coconut milk and bring to the boil.
- Reduce the heat and simmer for 15 minutes.
- Stir in the tomatoes, fish sauce, coriander and sugar.
- Simmer for another 5 minutes.
- Serve with jasmine rice.
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