Thai Curried Chicken By Sam Zien Recipes

SAM'S THAI CURRIED CHICKEN

Sam's Thai Curried Chicken image

from "Just Cook This" with Sam the Cooking Guy. Prep time does not include marinating time.

Provided by Karen in MA

Categories Chicken Thigh & Leg

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 boneless skinless chicken thighs
14 ounces light coconut milk
2 teaspoons cumin
2 teaspoons curry powder
2 tablespoons asian chili paste
1 lime, juice and zest of (no zester? no worry, just use the juice)
fresh cilantro, chopped fine for garnish
cooked rice, for serving

Steps:

Trim chicken of any extra fat. In a large bowl, combine coconut milk, cumin, curry, chili paste, lime zest and juice, mix well.
Reserve about 1/3 of the sauce for after, but add the chicken to the rest. Mix well, cover and marinate-anywhere from 15 minutes to overnight.
Heat BBQ or grill pan and cook chicken on both side until cooked though-those cool grill marks are perfect here. While the chicken cooks, simmer the extra sauce in a small pot to thicken.
Slice into strips, serve on top of rice with a little extra sauce and a sprinkle of cilantro.

Nutrition Facts : Calories 88.5, Fat 3, SaturatedFat 0.7, Cholesterol 57.3, Sodium 61, Carbohydrate 1.2, Fiber 0.3, Sugar 0.1, Protein 13.8

THAI CURRIED CHICKEN BY SAM ZIEN

Thai Curried Chicken by Sam Zien image

Sam Zien has a new show on Discovery Health called "Just Cook This". I watched a preview show and saw him make this. It looked so good I went out and got the ingredients and made it for dinner the next day...yum!

Provided by Sureglad

Categories Chicken Thigh & Leg

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 boneless skinless chicken thighs
1 (14 ounce) can light coconut milk
2 teaspoons cumin
2 teaspoons curry powder
2 tablespoons asian chili paste
1 lime, juice and zest of
fresh cilantro, chopped fine for garnish
cooked rice, for serving

Steps:

Trim chicken of any extra fat. In a large bowl, combine coconut milk, cumin, curry, chili paste, lime zest and juice, mix well.
Reserve about 1/3 of the sauce for after, but add the chicken to the rest. Mix well, cover and marinate-anywhere from 15 minutes to overnight.
Heat bbq or grill pan and cook chicken on both side until cooked though-those cool grill marks are perfect here. While the chcken cooks, simmer the extra sauce in a small pot to thicken.
Slice into strips, serve on top of rce with a little extra sauce and a sprinkle of cilantro.

Nutrition Facts : Calories 88.5, Fat 3, SaturatedFat 0.7, Cholesterol 57.3, Sodium 61, Carbohydrate 1.2, Fiber 0.3, Sugar 0.1, Protein 13.8

THAI CURRIED CHICKEN THIGHS

Thai Curried Chicken Thighs image

This is from "Just Cook This" on Discovery Channel. A great, easy marinade/sauce that comes together in a few minutes, and really gives chicken a spicy, limey and coconutty flavor you always look for in Thai food. Seve with white rice and top with chopped peanuts and cilantro.

Provided by kjshay

Categories Asian

Time 30m

Yield 8 thighs, 4 serving(s)

Number Of Ingredients 6

Ingredients

8 boneless skinless chicken thighs
1 (14 ounce) can coconut milk
2 teaspoons cumin
2 teaspoons curry powder
2 tablespoons asian chili paste
1 lime

Steps:

Trim chicken of any extra fat. Zest and juice the lime. In a large bowl, combine coconut milk, cumin, curry, chili paste, lime zest and juice, mix well.
Reserve about 1/3 of the sauce for after, but add the chicken to the rest. Mix well, cover and marinate-anywhere from 15 minutes to overnight.
Heat bbq or grill pan and cook chicken on both side until cooked though-those cool grill marks are perfect here. While the chcken cooks, simmer the extra sauce in a small pot to thicken.
Slice into strips, serve on top of rice with a little extra sauce and a sprinkle of cilantro.

Nutrition Facts : Calories 375.3, Fat 24.2, SaturatedFat 17.7, Cholesterol 114.5, Sodium 173.1, Carbohydrate 11.5, Fiber 3.2, Sugar 6.7, Protein 30.3

THAI RED CHICKEN CURRY

Thai Red Chicken Curry image

I re-created a favorite dish from a restaurant, and now I cook it almost weekly for my family. On a busy night, frozen stir-fry veggies really speed things up. -Mary Shenk, DeKalb, Illinois

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 can (13.66 ounces) coconut milk
1/3 cup chicken broth
2 tablespoons brown sugar
2 tablespoons fish sauce
1 tablespoon red curry paste
2 cups frozen stir-fry vegetable blend
3 cups cubed cooked chicken breast
Cooked jasmine rice
Minced fresh cilantro, optional

Steps:

Combine the first five ingredients in a large skillet. Bring to a boil; reduce heat and simmer 5 minutes., Stir in vegetables; return to a boil. Reduce heat and simmer, uncovered, for 9-11 minutes or until vegetables are tender and sauce thickens slightly., Add chicken; heat through. Serve with rice. Sprinkle with cilantro if desired.

Nutrition Facts :

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