Thai Red Curry With Chicken Recipes

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THAI RED CHICKEN CURRY



Thai Red Chicken Curry image

This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!

Provided by THEKNACKEREDCHEF

Categories     World Cuisine Recipes     Asian     Thai

Time 20m

Yield 4

Number Of Ingredients 10

2 teaspoons olive oil
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon Thai red curry paste
1 cup sliced halved zucchini
1 red bell pepper, seeded and sliced into strips
½ cup sliced carrots
1 onion, quartered then halved
1 tablespoon cornstarch
1 (14 ounce) can light coconut milk
2 tablespoons chopped fresh cilantro

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
  • Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.

Nutrition Facts : Calories 270.6 calories, Carbohydrate 11.2 g, Cholesterol 58.5 mg, Fat 15.8 g, Fiber 1.9 g, Protein 25.4 g, SaturatedFat 6.4 g, Sodium 147.2 mg, Sugar 3.6 g

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

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 :

THAI RED CURRY CHICKEN



Thai Red Curry Chicken image

This fragrant Thai chicken curry is a one-pan dish that comes together in just 30 minutes.

Provided by Jennifer Segal

Categories     Dinner

Time 30m

Yield 4

Number Of Ingredients 11

1 tablespoon vegetable oil
1 small bunch scallions, thinly sliced, light and dark green parts divided
3 cloves garlic, chopped
1 jalapeño pepper, seeded and diced (see note)
1 (14-oz) can coconut milk (unsweetened)
2 tablespoons Thai red curry paste
2 tablespoons fish sauce
2½ tablespoons packed dark brown sugar
1½ pounds chicken tenderloins, cut into 1-inch cubes
1 tablespoon lime juice, from 1 lime
¼ cup chopped fresh cilantro

Steps:

  • Heat the oil over medium-low heat in a large nonstick pan. Add the light scallions, garlic, and jalapeño and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown.
  • Add the coconut milk, red curry paste, fish sauce, and brown sugar and whisk together. Bring to a gentle boil, then reduce heat and simmer until thickened, a few minutes. Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 6 minutes. (Do not let the sauce boil; the idea is to cook the chicken gently so that it's tender.) Stir in the lime juice, dark scallion greens, and cilantro. Taste and adjust seasoning with more lime, if necessary. Serve with jasmine rice.
  • Note: As always, take care when working with jalapeño peppers. If you touch the seeds or ribs, be sure to wash your hands well and avoid touching your eyes.
  • Note: It's important to wait until you're ready to eat to cook the chicken. If you want to get a head start, prepare the sauce up until the point when the chicken is added. Take it off the heat and then poach the chicken right before serving. If the chicken sits in the hot curry sauce for too long before serving, it will overcook.

Nutrition Facts : Calories 649, Fat 51 g, Carbohydrate 16 g, Protein 35 g, SaturatedFat 26 g, Sugar 10 g, Fiber 1 g, Sodium 886 mg, Cholesterol 128 mg

THAI RED CURRY CHICKEN RECIPE



Thai Red Curry Chicken Recipe image

This Thai red chicken curry is wonderfully fragrant and full of flavor. It comes together quickly and easily in one pot and is perfect for an easy weeknight meal.

Provided by Becky Hardin

Categories     Main Course

Time 35m

Number Of Ingredients 10

2 tablespoons oil
2 shallots (diced)
1 ½ lbs. chicken breast (cut into 1-inch cubes)
3 tablespoons red curry paste
13.5 ounces coconut milk (1 can)
3 kafir lime leaves (optional but recommended)
2 tablespoons brown sugar
1 tablespoon fish sauce
1 red bell pepper (sliced)
Cilantro and lime to garnish

Steps:

  • Heat the oil in a large pot or Dutch oven over medium heat. Add in the shallot and cook until translucent, about 3-5 minutes.
  • Add in the chicken and cook until the surface turns white. Add in the curry paste and sauté, stirring constantly, until the curry paste is fragrant and has deepened in color.
  • Slowly pour in the coconut milk. Stir in the lime leaves, brown sugar, and fish sauce. Cover and simmer for 15 minutes.
  • Uncover, add in the red bell pepper, and simmer for another 1-2 minutes until the bell pepper is tender. Serve over rice and garnish with cilantro and a juicy squeeze of lime.

Nutrition Facts : Calories 333 kcal, Carbohydrate 9 g, Protein 26 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 73 mg, Sodium 379 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

THAI RED CURRY WITH CHICKEN



Thai Red Curry with Chicken image

Recipe VIDEO above. A Thai Red Curry with Chicken is one of the world's most popular curries! Make this with store bought curry paste (we give it a freshness boost) OR homemade red curry paste (the fresh flavour can't be beaten!). SPICE Level: Mild to hot BUT if using store bought paste, depends on what brand you use (Note 5).

Provided by Nagi

Categories     Mains

Time 25m

Number Of Ingredients 18

5 - 6 tbsp Thai Red Curry Paste ((store bought, Maesri best) (Note 1))
1 quantity homemade Thai Red Curry Paste
2 large garlic cloves (, minced)
2 tsp fresh ginger (, finely grated )
1 tbsp lemongrass paste (or finely chopped fresh (Note 3))
3 tbsp vegetable oil ((or canola or peanut))
1 cup (250 ml) chicken broth/stock (, low sodium)
400 ml / 14 oz coconut milk ((full fat!))
6 kaffir lime leaves ((Note 4))
1 tbsp sugar ((white, brown or palm))
2 tsp fish sauce (, plus more to taste)
350g / 12 oz chicken thighs ((boneless and skinless), cut into 0.75 / 1/3" thick slices (Note 5))
150g / 5 oz pumpkin or butternut squash, ( cut into 1.5cm / 3/5" cubes (~1 heaped cup))
120g / 4oz green beans (, trimmed and cut into 5cm/2" pieces)
12 Thai basil leaves ((Note 6))
Fresh red chilli slices ((small chilli - spicy, large = less spicy))
Fresh coriander / cilantro leaves
Steamed jasmine rice

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.

Nutrition Facts : Calories 530 kcal, ServingSize 1 serving

THAI RED CURRY CHICKEN & VEGETABLES



Thai Red Curry Chicken & Vegetables image

The key to this curry chicken is getting complex flavors without heaviness. For the veggies, I like colorful pea pods, sweet red peppers and water chestnuts. -David Dahlman, Chatsworth, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch pieces
1-1/3 cups light coconut milk
2 tablespoons red curry paste
1/2 teaspoon salt
1 package (16 ounces) frozen stir-fry vegetable blend
3 cups hot cooked brown rice

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.

Nutrition Facts : Calories 511 calories, Fat 14g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 606mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 5g fiber), Protein 41g protein. Diabetic Exchanges

THAI RED CURRY WITH CHICKEN



Thai Red Curry with Chicken image

You don't need too many special ingredients on hand to make this delicious Thai red curry meal!

Provided by Jordan VanDijk

Categories     Main Dish Recipes     Curries     Chicken

Time 1h

Yield 4

Number Of Ingredients 15

1 ½ cups water
1 cup jasmine rice
2 tablespoons peanut oil, divided
1 pound skinless, boneless chicken breast, cut in bite-sized pieces
2 cloves garlic, minced, divided
salt and ground black pepper to taste
1 (1/2 inch) piece fresh ginger, minced
2 tablespoons Thai red chile paste
1 (14 ounce) can coconut milk
1 cup chicken broth
1 stalk lemongrass, bruised
3 makrut lime leaves (optional)
1 medium lime, juiced
1 teaspoon fish sauce
1 crown broccoli, cut into bite-sized pieces

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 15 minutes. Keep warm until ready to use.
  • Meanwhile, heat 1 tablespoon oil in a large saute pan over medium-high heat. Add chicken, 1/2 of the garlic, salt, and pepper. Cook and stir until chicken is browned and the juices run clear, 8 to 10 minutes. Remove chicken to a plate.
  • Add remaining oil to the same pan. Saute remaining garlic and ginger until fragrant, about 1 minute. Stir in chile paste. Add coconut milk and stir until blended. Simmer for 5 minutes.
  • Add chicken broth, lemongrass, lime leaves, lime juice, and fish sauce. Simmer, uncovered, for 10 minutes.
  • Add chicken and broccoli, and simmer gently for 10 more minutes. Taste and season as necessary. Serve over warm rice.

Nutrition Facts : Calories 596.9 calories, Carbohydrate 51.9 g, Cholesterol 66.1 mg, Fat 31.7 g, Fiber 3.1 g, Protein 30.5 g, SaturatedFat 21 g, Sodium 532.2 mg, Sugar 2.8 g

GRILLED THAI RED CURRY CHICKEN



Grilled Thai Red Curry Chicken image

I LOVE Thai Curry, but I didn't like the idea of simmering chicken in coconut milk for an hour and serving it all together...too many calories! This way you marinate to get the flavor and then cook the sauce separately to serve on the side (or not have any at all) Topping with lime slices and basil, also infuses extra flavor without adding calories. This isn't really a low-cal dish, just a LOWER calorie dish than the original. If you cannot find red curry paste look for asian chili paste and add equal amounts of that and powdered curry...it's not quite the same, but it'll do. (prep time does not include time to marinate)

Provided by CHRISSYG

Categories     Curries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 (13 1/2 ounce) can unsweetened coconut milk
1 -2 tablespoon red curry paste
1 teaspoon fresh ginger, chopped
1 teaspoon fresh garlic, chopped
1 lime, juiced
3 tablespoons soy sauce
1 cup sweet basil (divided)
1 fresh chili pepper, cut into strips
1 1/2 lbs chicken breasts, pounded thin and even (about 4 breast halves)
1 (8 ounce) can bamboo shoots, cut into strips
1 medium bell pepper, cut into large pieces
1/2 lb green beans, cleaned and cut in 1 " pieces
1 teaspoon brown sugar
lime slice (for garnish)

Steps:

  • Pour coconut milk into 1 gal sized re-sealable bag. Add curry paste, soy, ginger, lime and juice, half the basil and chili peppers.(jalapeños can be substituted for a slightly milder dish. Mash together well and then add the chicken.
  • Allow to marinate at least 2 hours, or overnight.
  • Prepare grill to medium high. Remove chicken from marinade and shake off excess. Grill chicken until juices run clear.
  • While grilling, strain marinade into a medium sauce pan and bring to a simmer. Boil gently for about 5-7 minutes.
  • Add the bamboo shoots bell pepper green beans, and brown sugar and boil an additional 5-7 minutes until thickened.(it may have a slightly oily appearance)
  • Plate chicken with veggies and some of the sauce on top, and garnish with lime slices and remainder of the basil.
  • Serve the rest of the sauce on the side along with some cooked basmati or jasmine rice.

Nutrition Facts : Calories 553.5, Fat 37.4, SaturatedFat 23.4, Cholesterol 109, Sodium 883.3, Carbohydrate 16.6, Fiber 4.9, Sugar 5.5, Protein 42.3

RED THAI CHICKEN CURRY



Red Thai Chicken Curry image

Delicious and mildly spicy Red Thai Curry which is easy to make and good for dinner parties - colourful and appetising!

Provided by sofiewood

Time 45m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Make up the chicken stock in a measuring jug and add the fish sauce, demerara sugar, lemongrass paste, coriander paste, tumeric and kaffir lime leaves.
  • In a pan add the red thai curry paste to 1 tbsp of the coconut milk and cook until sizzling - add chicken and cook until chicken is browned and coated in the thai red curry and coconut mixture then add the red chilli.
  • Add the remaining coconut milk and chicken stock mixture and bring to a simmer - add the sweet potato and simmer until the chunks are tender (usually takes around 15 - 20 minutes depending of size of chunks). If using baby sweetcorn add about 5 minutes before the end. Add the spinach 2 minutes before the end to wilt through.
  • Squeeze the juice of 1/2 lime over at the end and serve with sticky rice.

THE BEST THAI RED CHICKEN CURRY RECIPE



The Best Thai Red Chicken Curry Recipe image

Make and share this The Best Thai Red Chicken Curry Recipe recipe from Food.com.

Provided by petlover

Categories     Curries

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 17

2 tablespoons oil
1 small onion, finely chopped
1 tablespoon Thai red curry paste
2 garlic cloves, finely chopped
1 cup coconut milk
1 cup chicken broth
2 tablespoons fish sauce
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 cup zucchini, cubed
2 carrots, peeled and chopped
1 red pepper, seeded and cut into small strips
1/2 cup broccoli floret, cut into small pieces
1/2 teaspoon red pepper flakes
8 ounces boneless skinless chicken breasts, cut into thin strips
1/2 lime, juice of
4 fresh Thai basil (or 1/2 tsp dried)

Steps:

  • Heat the oil in a large saucepan over medium and cook the onion for 5 minutes.
  • Add the curry paste and garlic then cook, stirring, for about 1 minutes.
  • Add the coconut milk, chicken broth, fish sauce, sugar, red pepper flakes and salt then bring to a boil.
  • Add the vegetables and reduce heat and simmer until vegetable are soft.
  • Squeeze lime juice over chicken then add chicken and basil to the pot.
  • Cook until chicken is completely cooked.
  • Serve over Jasmine Rice.

Nutrition Facts : Calories 906.3, Fat 42, SaturatedFat 25.6, Cholesterol 72.6, Sodium 2608.6, Carbohydrate 103.4, Fiber 4.4, Sugar 91.8, Protein 31.9

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From holisticfoodie.com


WEEKNIGHT THAI RED CURRY CHICKEN RECIPE, SIMPLIFIED
2017-10-07 Instructions. Add curry sauce mix, hot water, and ½ cup milk into a small sauce pan, whisk, cook on medium heat for 10 minutes, until slightly thickened, set aside. Preheat a large frying pan for 1-2 minutes on medium heat, add oil and onions, saute for 1 minute. Add chicken, saute for 5 minutes until no longer pink.
From nutfreewok.com


THAI RED CURRY CHICKEN | THAI CALIENTE | THAI RECIPES
2018-07-17 Heat coconut oil in a large pot with a lid over medium high heat. Add curry paste and stir in oil until it becomes fragrant. About 1 minute. Add chicken breast and coat with curry paste, cook thoroughly. If it's getting too dry, add a splash of coconut milk and continue cooking.
From thaicaliente.com


THAI RED CURRY WITH CHICKEN - LIFE MADE SIMPLE
2019-09-03 Instructions. Set a large deep skillet or a dutch oven over medium heat, add oil. Once oil is hot, add chicken and cook until lightly golden brown, about 4 minutes. Add ginger, green onions, and garlic, saute for 2 minutes, then add sweet potatoes and curry paste. Cook for 2 minutes or until curry paste is fragrant.
From lifemadesimplebakes.com


RED CURRY NOODLES WITH CHICKEN - LAURIE BAKKE'S KITCHEN
2022-07-28 2 packages Thai Kitchen Brown Rice Noodles; 1 Can 14 oz. Thai Kitchen® Coconut Milk; 2 Tbsp. Thai Kitchen® Red Curry Paste; 1 Tbsp. Dark Brown Sugar; 1 tsp. Kosher Salt – to taste; 1/2 lb. Organic Chicken Thighs – boneless/skinless – cut into strips; 1/2 Medium Sweet Onion – chopped small dice; 1 Red Bell Pepper – sliced into bite ...
From lauriebakkeskitchen.com


THAI CHICKEN COCONUT CURRY (RED CURRY RECIPE) - AVERIE COOKS
2022-05-11 Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently. Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to …
From averiecooks.com


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