Thai Red Curry with Chicken recipes - Main course

Author: Mario Aguilera  

Easy Thai Chicken Curry uses leftover roast chicken and is ready in about 35 minutes Thai Red Curry Chicken Roast Recipe with step by step pictures. This baked chicken dish using Thai Red Curry paste turned to be great in taste.

Thai Red Curry with Chicken

Thai Red Curry with Chicken
This Thai creamy red coconut curry recipe is combined with chicken, bell peppers, bamboo shoots, and zucchini, and garnished with cilantro. Takes only 30 minutes to make and is incredibly flavorful and tasty!
Provided by: MinShien
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: asian,Thai
Number of ingredients: 16
Ingredients:
  • 2 tsp cooking oil
  • 1.5 lbs chicken tenderloins (cubed)
  • 2 tbsp Thai red curry paste
  • 5-6 cloves garlic
  • 2 tsp ginger root (chopped)
  • 13.5 oz canned unsweetened coconut milk
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tsp lime zest
  • 1 tbsp lime juice
  • 1 zucchini (cubed)
  • 1 red bell pepper (sliced)
  • 5 oz canned bamboo shoots (drained)
  • 1 tsp corn starch (optional)
  • 1/4 cup cilantro (garnish)
  • salt (to taste, optional)
Nutrition:
  • Calories: 491 kcal
  • Carbohydrate: 16 g
  • Protein: 41 g
  • Fat: 30 g
  • Saturated Fat: 22 g
  • Cholesterol: 109 mg
  • Sodium: 928 mg
  • Fiber: 4 g
  • Sugar: 10 g
  • Serving Size: 1 serving
How to cook:
  1. Heat cooking oil in a large skillet under medium high heat.
  2. Stir
  3. Once oil is bubbling, add chicken to skillet. Once chicken is almost cooked, add Thai red curry paste (see Note 1), garlic, and ginger. Stir continuously for a minute until fragrant.
  4. Add coconut milk, fish sauce, brown sugar, lime zest, and lime juice to skillet. Bring to a boil and cook for few minutes. Stirring continuously.
  5. Stir
  6. Add zucchini, bell peppers, and bamboo shoots. Cook for a few more minutes until zucchini is soft. Stir continuously.
  7. Thicken
  8. Optional: To thicken curry sauce, bring a few tablespoon of curry sauce to a cup and add cornstarch to cup. Stir until cornstarch dissolve then pour cornstarch + water liquid back to skillet. Bring to a boil.
  9. Add
  10. Optional: add salt to taste to open up flavors.
  11. Garnish
  12. Remove from heat. Garnish with chopped cilantro.
  13. Serve and enjoy!
Notes: Thai Chicken Curry, Cook the chicken. Heat 1 tablespoon oil in a large stockpot over medium-high heat. Season the chicken generously with a few pinches of salt and …

Thai Red Curry with Chicken

Thai Red Curry with Chicken
Quick and easy 30 minute Thai curry recipe full of flavour!
Provided by: Jacinta
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Asian,Thai
Number of ingredients: 13
Ingredients:
  • 4 boneless skinless chicken thighs
  • 1 tbsp Mae Ploy Thai red paste
  • 1 shallot (diced)
  • 2 garlic cloves (minced)
  • 1 tsp minced ginger
  • 1 tin coconut milk (500ml)
  • 1 cup green peas
  • ½ cup green beans
  • ½ red pepper
  • ½ green pepper
  • ¼ cup thai basil
  • ¼ cup coriander
  • 2 kaffir lime leaf (cut into strips)
How to cook:
  1. Wash your vegetables. Slice your peppers into medium strips and your green beans in half or quarters. Dice the shallot and mince the garlic. Set everything aside into separate bowls for ease.
  2. Cut the kaffir lime leaves into strips and roughly chop the coriander. The thai basil can remain whole.
  3. Wash your chicken then dry and use a meat mallet to lightly tenderise the meat. Then slice into strips discarding of any excess fat.
  4. Heat oil in your pan and fry the chicken until white all over. Next add the paste and the chopped shallot, minced ginger and garlic. Continue to stir and sauté until the onion is limp and golden - about 4 minutes.
  5. Add the coconut milk to the pan stir and season with salt and pepper. Cover and leave on high and allow to come to the boil.
  6. When boiling turn the heat down to medium/low and add your vegetables and leave to simmer for 10/15 mins until the vegetables are to your taste.
  7. Just before turning off the heat add your fresh herbs and kaffir lime leaf and 3-4 drops of fish sauce. Mix and leave for a further 2-3 minutes and your curry is ready to go!
Notes: Thai-Style Red Chicken Curry, Instructions. 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 …

Easy Thai Chicken Curry

Easy Thai Chicken Curry
Easy Thai Chicken Curry uses leftover roast chicken and is ready in about 35 minutes
Provided by: Susie@Everyday Cooks
Total time: 35 minutes
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Thai
Number of ingredients: 9
Ingredients:
  • 400 g cooked chicken
  • 1 tablespoon oil ((15ml))
  • 1 medium onion ((170g))
  • 1 teaspoon grated fresh root ginger (or from a jar) ((5ml))
  • 1 clove garlic or 1 teaspoon garlic puree ((5ml))
  • 2 tablespoons Thai red curry paste ((30ml/50g). (I used Thai Taste))
  • 400 g x 400g can chopped tomatoes
  • 100 g creamed coconut
  • Salt
How to cook:
  1. Preparation:
  2. Cut the chicken into bite-size pieces
  3. Peel and chop the onions
  4. Peel and grate the ginger.To peel use the tip of a teaspoon
  5. Peel and finely chop, or crush, the garlic
  6. Chop the creamed coconut.
  7. To cook Easy Thai Chicken Curry:
  8. Heat the oil in a large saucepan on MEDIUM-HIGH heat
  9. Put the onion and ginger in the pan and cook for about 5 minutes until softened
  10. Add the garlic and cook for 1 minute
  11. Stir in the curry paste and cook for 1 minute
  12. Pour the chopped tomatoes and chopped coconut cream into the saucepan
  13. Turn the heat to HIGH to bring to the boil and melt the coconut cream
  14. Tip in the chicken. Add water if the sauce is too thick, a tablespoon at a time
  15. Turn the heat to HIGH to bring to the boil, then turn to LOW and simmer for 15 minutes so that the chicken is thoroughly heated
  16. Check the seasoning and add salt if needed
  17. Serve with rice.
Notes: Chicken Thai red curry recipe, Stir fry for 3-4 minutes or until the oil separates and the paste is lightly browned. Reduce the heat to low and add the chicken, bamboo shoots, reserved coconut …

Thai Red Curry Chicken Roast Recipe

Thai Red Curry Chicken Roast Recipe
Thai Red Curry Chicken Roast Recipe with step by step pictures. This baked chicken dish using Thai Red Curry paste turned to be great in taste.
Provided by: Aarthi
Total time: 55 minutes
Prep time: 5 minutes
Yields: 6 servings
Number of ingredients: 23
Ingredients:
  • Chicken - 1 whole chicken cut into 10 pieces
  • Thai Red Curry Paste - 4 to 5 tblspn
  • Sugar - 2 tblspn
  • Salt to taste
  • Soya Sauce - 1 tblspn
  • Lemon Juice - 2 to 3 tblspn
  • Oil - 2 tblspn
  • Dry Red Chilli Flakes - 2 tblspn or to taste
  • Spring Onion - 2 tblspn finely chopped for serving
  • For Thai Red curry paste:
  • Onion- ½ sliced
  • Shallots / Sambar onion - ½ cup
  • Dry red chilli - 6
  • Ginger - 3 cm piece
  • Garlic - 10 cloves
  • Coriander seeds - 1 tblspn
  • Cumin seeds / Jeerakam -1 tsp
  • Coriander stems - ½ cup
  • Kaffir lime skin / Narthangai - 3 peels
  • Lemon Grass - 2 chopped (i didn't add)
  • Salt -1 tsp
  • Oil - 3 tblspn
  • Water as required
How to cook:
  1. Take all the ingredients given for curry paste in a blender and make it into a fine paste.
  2. Take chicken in a plate, and make deep slashes all over them on both sides.
  3. Mix together, curry paste, salt, sugar, chilli flakes, soy sauce, oil, lemon juice. Now add the chicken in and toss well.
  4. Leave this to marinate for 2 to 4 hours or overnight.
  5. Now place this in a oven safe glass baking dish or place it in a baking tray which is lined with foil and pop it in oven which is preheated to 220 degree C for 15 mins.
  6. Remove it from oven and spoon the red curry sauce over it.
  7. Now reduce the temp to 170 degree C and bake for 30 to 35 mins.
  8. Remove it from oven and carefully place it in serving plate and scatter with spring onions.
  9. You can serve the leftover reduced sauce from the chicken as dipping sauce.
Notes: 1 Caroline's Cooking reviews, Review groups:
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