Todds Thai Style Chicken 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-STYLE CHICKEN CURRY
Steps:
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté chicken with 1/4 teaspoon salt until golden brown and just cooked through, 4 to 6 minutes. Transfer to a bowl.
- Simmer soup in skillet with curry paste and pineapple chunks, uncovered, stirring occasionally, until liquid is reduced by about one fourth, about 5 minutes.
- Return chicken with any juices from bowl to skillet and stir in mushrooms, then simmer 1 minute.
THAI CHICKEN CURRY
Make and share this Thai Chicken Curry recipe from Food.com.
Provided by Gilcat2
Categories Chicken Breast
Time 33m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine cocnut milk, potatoes, nam pla, curry powder, and cloves.
- Simmer 15 minutes.
- Add chicken; cover, increase heat and cook until chicken and potatoes are tender, about 8 minutes.
- Stir occasionally.
- Serve with rice.
Nutrition Facts : Calories 572.8, Fat 38.6, SaturatedFat 23.7, Cholesterol 85.1, Sodium 1163, Carbohydrate 32.2, Fiber 4.1, Sugar 1.8, Protein 27.2
BREE'S GREEN THAI CHICKEN CURRY
This Thai chicken curry dish is always requested if I am making dinner for anyone. It's creamy, spicy, and sweet. It comes together quick and easy for me as well.
Provided by Breanna Kuder Whitford
Categories World Cuisine Asian
Time 25m
Yield 8
Number Of Ingredients 12
Steps:
- Remove green beans from freezer and set aside to thaw.
- Heat coconut oil over medium heat in a large, deep skillet. Add chicken and brown until no longer pink in the center, about 10 minutes. Sprinkle with black pepper and curry powder. Stir in garlic and curry paste to 'wake up' the flavors. Pour in coconut milk, fish sauce, and brown sugar and stir to combine. Adjust seasoning to taste.
- Stir thawed green beans and green onions into curry mixture. Cook until green beans are tender, making sure not to boil, about 5 minutes. Serve over cooked jasmine rice.
Nutrition Facts : Calories 537.9 calories, Carbohydrate 65.7 g, Cholesterol 64.6 mg, Fat 16.6 g, Fiber 3.1 g, Protein 30.5 g, SaturatedFat 13 g, Sodium 240.6 mg, Sugar 3.4 g
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