THAI RED CHICKEN CURRY RECIPE | ALLRECIPES
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 Asian Thai
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 10
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, CarbohydrateContent 11.2 g, CholesterolContent 58.5 mg, FatContent 15.8 g, FiberContent 1.9 g, ProteinContent 25.4 g, SaturatedFatContent 6.4 g, SodiumContent 147.2 mg, SugarContent 3.6 g
THAI CHICKEN SATAY RECIPE | ALLRECIPES
The closest to my favorite satay served at my Thai restaurant. Prep is quick- best if left to marinade for a few hours or more. Skewer up for the grill or saute on the stove! I buy the chicken tenderloin strips which are already boned, skinned and a nice size piece without slicing to save time.
Provided by STACEYLYNN0822
Categories World Cuisine Asian Thai
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, stir together the coconut milk, ground coriander, curry powder, fish sauce, and chili oil. Add the chicken breast strips, and stir to coat. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.
- Preheat an indoor or outdoor grill for high heat. Thread the chicken strips onto skewers. Discard marinade.
- Grill chicken for 2 to 3 minutes per side, until no longer pink. Time will depend on how thick your strips are. Transfer to a serving plate, and garnish with cilantro and peanuts. Serve with peanut sauce for dipping.
Nutrition Facts : Calories 390.7 calories, CarbohydrateContent 9.3 g, CholesterolContent 65.9 mg, FatContent 25 g, FiberContent 3 g, ProteinContent 35.4 g, SaturatedFatContent 9.2 g, SodiumContent 314.7 mg, SugarContent 0.2 g
More about "recipe for thai chicken recipes"
EASY THAI GREEN CHICKEN CURRY RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 55 minutes
Category Dinner, Main course
Cuisine Thai
Calories 623 calories per serving
- Add the chicken and stir well, coating it all in the paste. Add the rest of the coconut milk, lime leaves, lemongrass, galangal, palm sugar and half the fish sauce. Let the sauce bubble for about 10 mins, until the oil in the coconut milk starts to come through to the surface and the chicken is cooked. Add the pea aubergines and the rest of the fish sauce and cook for 5 mins more. Scatter on the Thai basil and serve with some jasmine rice.
SLOW COOKER THAI CHICKEN CURRY RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Category Dinner, Main course
Cuisine Thai
Calories 473 calories per serving
- Serve with rice and Thai basil scattered over.
21 THAI-INSPIRED CHICKEN RECIPES | TASTE OF HOME
From tasteofhome.com
EASY CHICKEN PAD THAI RECIPE - THE SPRUCE EATS
From thespruceeats.com
THAI GREEN CHICKEN CURRY RECIPE - BBC FOOD
From bbc.co.uk