THAI CHICKEN CURRY RECIPE - BBC GOOD FOOD
Learn how to make an authentic-tasting Thai chicken curry with this easy step-by-step recipe
Provided by Good Food team
Categories Dinner, Main course
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Peel shallots or onion and cut in half from top to root. Lay the cut sides flat on a board and thinly slice. Very finely slice the lemongrass, starting at the thinner end, stopping towards the base when it gets tough (often described as ‘woody’ and white in the centre).
- Heat the oil in a wok or large saucepan for a couple of minutes until the oil separates (it looks more liquid at this point). Add the shallots or onion. Fry for 3-5 mins, until soft and translucent. Stir in the curry paste and cook for 1 min, stirring all the time.
- Add chicken pieces and stir until they are coated. Add the lemongrass, fish sauce, sugar, lime leaves and coconut milk. Bring slowly to the boil, then reduce heat and simmer, uncovered, for 15 mins until the chicken is cooked. Stir the curry a few times while it cooks, to stop it sticking and to keep the chicken submerged.
- While the chicken is cooking, strip the leaves from the coriander stalks, gather into a pile and chop very roughly. Taste the curry and add a little more curry paste and salt if you think it needs it. Stir half the coriander into the curry and sprinkle the rest over the top. Serve with Thai jasmine or basmati rice.
Nutrition Facts : Calories 388 calories, FatContent 26 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 6.1 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 1 grams fiber, ProteinContent 31 grams protein, SodiumContent 1.35 milligram of sodium
THAI RED CURRY CHICKEN & VEGETABLES RECIPE: HOW TO MA…
The key to this curry chicken is getting complex flavors without heaviness. For the veggies, I like colorful pea pods, sweet red peppers and water chestnuts. —David Dahlman, Chatsworth, California
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Place chicken in a greased 8-in. square baking dish. In a small bowl, mix coconut milk, curry paste and salt; pour over chicken., Bake, covered, 18-22 minutes or until chicken is no longer pink. Meanwhile, cook vegetables according to package directions; drain. Serve chicken with rice and vegetables.
Nutrition Facts : Calories 511 calories, FatContent 14g fat (6g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 606mg sodium, CarbohydrateContent 51g carbohydrate (6g sugars, FiberContent 5g fiber), ProteinContent 41g protein. Diabetic Exchanges 5 lean meat
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- To make the curry paste, peel, roughly chop and place the garlic, shallots and ginger into a food processor.
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From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Lunch
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Calories 257 calories per serving
- Scatter with lime to garnish and serve immediately with boiled rice.
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From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Lunch
Cuisine Thai
Calories 257 calories per serving
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Total Time 25 minutes
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- Combine the first five ingredients in a large skillet. Bring to a boil; reduce heat and simmer 5 minutes., Stir in vegetables; return to a boil. Reduce heat and simmer, uncovered, for 9-11 minutes or until vegetables are tender and sauce thickens slightly., Add chicken; heat through. Serve with rice. Sprinkle with cilantro if desired.
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