Thaicurriedchickenthighs Recipes

THAI CURRY CHICKEN

Thai Curry Chicken image

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

Ingredients

1 (8 ounce) package rice noodles
boiling water to cover
1 tablespoon peanut oil
1 onion, chopped
1 zucchini, diced
½ cup sliced mushrooms
1 pound skinless, boneless chicken breast meat - cubed
3 tablespoons fish sauce
1 teaspoon green curry paste
2 tablespoons white sugar
½ (10 ounce) can coconut milk
2 tablespoons chopped cilantro

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 CURRY

Thai Chicken Curry image

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

Ingredients

1 teaspoon sesame oil, or as needed
1 yellow onion, roughly chopped
3 cloves garlic, minced
2 red potatoes, peeled and cut into 1-inch cubes
2 carrots, sliced
2 tablespoons Thai yellow curry paste
1 tablespoon minced fresh ginger root
1 tablespoon fish sauce
½ teaspoon Thai red chile paste
⅓ teaspoon ground coriander
1 (14 ounce) can coconut milk
1 cup water, divided
salt and ground black pepper to taste
1 pound skinless, boneless chicken breast halves, cut into thin strips
1 cup sliced zucchini
1 red bell pepper, cut into strips
1 tablespoon cornstarch
2 tablespoons chopped fresh cilantro
1 lime, juiced

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 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

CURRIED CHICKEN THIGHS

Curried Chicken Thighs image

Provided by Food Network Kitchen

Categories main-dish

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
1 tablespoon butter
6 chicken thighs
Salt and pepper
1 cup chopped onion
3 teaspoons curry powder
1/2 teaspoon cayenne
1 teaspoon cinnamon
1 teaspoon cumin
2 carrots, peeled and sliced on diagonal
1 1/2 cups low sodium chicken stock
1 cup broccoli florets
1/4 cup heavy cream
3/4 cup frozen peas
Cooked basmati rice, for serving

Steps:

Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown. Flip chicken and continue to cook until golden brown. Remove chicken to a plate.
Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots and toss to coat. Add chicken stock and bring to a simmer.
Place chicken thighs back into skillet and stir in broccoli. Cover and simmer for 15 minutes to cook chicken.
Stir in cream and peas. Season to taste. Serve with basmati rice.

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 ROAST CHICKEN

Thai Curried Roast Chicken image

Thai curry paste, available online and in many supermarkets, makes this meal simply delicious. This recipe comes from Esther Moran of Bronx, New York.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 1h25m

Number Of Ingredients 8

Ingredients

2 tablespoons chopped fresh cilantro
1 tablespoon Thai red curry paste
1 tablespoon vegetable oil, such as safflower
1 tablespoon honey
1 teaspoon Asian chili sauce with garlic
Coarse salt and ground pepper
1 whole chicken (about 3 1/2 pounds), patted dry (giblets, neck, and liver removed)
Lime wedges, for serving (optional)

Steps:

Preheat oven to 475 degrees. In a small bowl, combine cilantro, curry paste, oil, honey, chili sauce, 1 teaspoon salt, and 1/4 teaspoon pepper; set aside.
Place chicken, breast side up, on a work surface; slide fingers under skin to loosen it (being careful not to tear skin). Evenly rub half of spice mixture under skin; rub the rest over skin. Place chicken, breast side up, on a rack set in a roasting pan. Using kitchen twine, tie legs together; tuck wing tips under.
Roast until well browned, 15 to 20 minutes. Cover loosely with aluminum foil; continue to roast until an instant-read thermometer inserted in the thickest part of a thigh (avoiding bone) registers 165 degrees, about 30 minutes. Transfer to a platter, and cover loosely with foil; let rest 10 to 15 minutes. Serve with lime wedges, if desired.

Nutrition Facts : Calories 507 g, Fat 30 g, Protein 52 g

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