Rockinjimihendrixthaichickencurry Food

EASY CHICKEN CURRY WITH VEGETABLES

Easy Chicken Curry with Vegetables image

Provided by Melissa d'Arabian : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
3 tablespoons red Thai curry paste
1 yellow onion, sliced with the grain
2 chicken breasts, cut into cubes
Salt and freshly ground black pepper
1 1/2 cups broccoli florets
1 1/2 cups chopped carrots
1 teaspoon dried basil
3 cloves garlic, minced
Zest of 1/2 lime
1 1/4 cups coconut milk
1/4 cup chicken stock
One 14-ounce can diced tomatoes
Lime wedges, for squeezing

Steps:

Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.

THAI CHICKEN CURRY

Thai Chicken Curry image

Frequent trips to New York City and its diverse food scene got me hooked on spicy Thai food. I know most people don't have a heat-proof tongue like I do, so I kept this version pretty mild-you can always amp up the heat if you like! -Corey Rupp, Dunmore, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
6 green onions, thinly sliced
1 garlic clove, minced
2 tablespoons cornstarch
1-1/2 cups chicken stock
3/4 cup light coconut milk
1 tablespoon lime juice
1 teaspoon red curry paste
1 teaspoon reduced-sodium soy sauce
2 cups cooked brown rice
1/4 cup unsweetened shredded coconut

Steps:

Toss chicken with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir 2-3 minutes or until outside surface of chicken is no longer pink. Add green onions and garlic; cook 1 minute longer., In a small bowl, mix cornstarch and stock until smooth; stir into pan. Add coconut milk, lime juice, curry paste and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until sauce is slightly thickened. Serve with rice; sprinkle with coconut.

Nutrition Facts : Calories 358 calories, Fat 13g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 635mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges

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 CHICKEN CURRY

Thai Chicken Curry image

Categories Chicken Pepper Poultry Vegetable Sauté Dinner Coconut Basil Curry Bell Pepper Party Simmer Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1 14-ounce can unsweetened coconut milk,* whisked to blend
1 1/4 teaspoons Thai curry paste*
1 large red bell pepper, cut into 1/3-inch-wide strips
1 medium onion, thinly sliced
1 pound chicken tenders, cut crosswise in half
1 tablespoon (packed) brown sugar
1 tablespoon fish sauce (nam pla)*
1 cup chopped seeded tomatoes
1/3 cup thinly sliced fresh basil
1 tablespoon fresh lime juice

Steps:

Bring 1/4 cup coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly. Add bell pepper and onion; sauté 5 minutes. Stir in chicken, remaining coconut milk, sugar and fish sauce. Cook until chicken is cooked through, stirring often, about 5 minutes. Stir in remaining 3 ingredients and simmer 1 minute. Season with salt.
*Available at Asian markets and some supermarkets nationwide.

THAI CHICKEN CURRY

Thai Chicken Curry image

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

Ingredients

1 (14 ounce) can coconut milk
3 potatoes, small quartered
3 tablespoons nam pla
1 tablespoon curry powder
1/4 teaspoon clove, ground
1 lb boneless chicken, cubed

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

RED CURRY CHICKEN

Red Curry Chicken image

Warm up on a chilly fall evening with this Thai-inspired curry. The classic mix of sweet coconut milk and savory red curry paste are sure to liven up a weeknight meal. Instead of a traditional wok, I am using a casserole dish and letting the chicken braise in the oven.

Provided by Valerie Bertinelli

Categories main-dish

Time 1h

Yield 4-6 servings

Number Of Ingredients 13

Ingredients

Two 13.5-ounce cans coconut milk (not light)
3 tablespoons red Thai curry paste
1 tablespoon fish sauce
1/2 medium onion, sliced
2 lemongrass stalks, trimmed and banged with the back of a knife, then roughly chopped
4 cloves garlic, smashed
One 1-inch piece fresh ginger, peeled and cut into rounds
1 whole chicken (about 3 1/2 pounds), cut into 6 pieces
Kosher salt
1/2 cup roughly chopped cilantro
1/2 cup roughly chopped basil (preferably Thai basil)
Lime wedges, for serving
Cooked rice or crusty bread, for serving

Steps:

Preheat the oven to 400 degrees F.
Whisk the coconut milk, curry paste, and fish sauce together in a 9-by-13-inch baking dish; add the onion, lemongrass, garlic, and ginger. Lightly season the chicken and add it to the baking dish, turning to coat in the sauce, then arranging it skin-side-up.
Bake the chicken, basting occasionally with the sauce, until lightly browned on top and cooked through (an instant read thermometer inserted into the center of a breast registers 160 degrees F), 50 to 55 minutes. Sprinkle with the cilantro and basil and serve with lime wedges on the side. Serve with cooked rice or crusty bread to soak up the sauce.

THAI CURRY CHICKEN & VEGETABLES

Thai Curry Chicken & Vegetables image

No idea where I got this recipe, but it is one of my favorites. Use your favorite vegetables. I tend to use mushrooms, carrots, and zucchini, but anything will work. I'm guessing on number of servings. I'm not crazy about really spicy dishes, so I always leave out the cayenne pepper.

Provided by karen

Categories Curries

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 teaspoon five-spice powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ginger
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1 tablespoon soy sauce
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
1 cup chicken broth
3 teaspoons curry powder
2 tablespoons rice wine vinegar (or 2 tablespoons regular vinegar)
14 ounces coconut milk (lite will work ok)
2 1/2 cups mixed vegetables, fresh
5 cups cooked rice

Steps:

Heat oil over medium-high until hot.
Stir in 5 spice powder, garlic powder, ginger, peppers, soy sauce and salt.
Add chicken, cook and stir for 5-8 minutes or until coated with spices and no longer pink.
Add chicken broth, curry, vinegar and coconut milk. Stir.
Bring to a boil.
Reduce heat and simmer uncovered for 20-25 minutes, stirring occasionally.
Add vegetables to skillet and bring to a boil.
Cook for 3-5 minutes or until vegetables are tender - crisp.
Serve over rice.

Nutrition Facts : Calories 664.4, Fat 19.6, SaturatedFat 12.2, Cholesterol 72.6, Sodium 744.4, Carbohydrate 88.8, Fiber 3.1, Sugar 37.4, Protein 31.7