RED CURRY CHICKEN RECIPES

THAI RED CHICKEN CURRY RECIPE | ALLRECIPES

Thai Red Chicken Curry Recipe | Allrecipes image

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 Thai Recipes

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 teaspoons olive oil
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon Thai red curry paste
1 cup sliced halved zucchini
1 red bell pepper, seeded and sliced into strips
½ cup sliced carrots
1 onion, quartered then halved
1 tablespoon cornstarch
1 (14 ounce) can light coconut milk
2 tablespoons chopped fresh cilantro

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

RED THAI CHICKEN CURRY - BBC GOOD FOOD

Delicious and mildly spicy Red Thai Curry which is easy to make and good for dinner parties - colourful and appetising!

Provided by sofiewood

Total Time 45 minutes

Yield Serves 2

Ingredients

Steps:

Make up the chicken stock in a measuring jug and add the fish sauce, demerara sugar, lemongrass paste, coriander paste, tumeric and kaffir lime leaves.
In a pan add the red thai curry paste to 1 tbsp of the coconut milk and cook until sizzling - add chicken and cook until chicken is browned and coated in the thai red curry and coconut mixture then add the red chilli.
Add the remaining coconut milk and chicken stock mixture and bring to a simmer - add the sweet potato and simmer until the chunks are tender (usually takes around 15 - 20 minutes depending of size of chunks). If using baby sweetcorn add about 5 minutes before the end. Add the spinach 2 minutes before the end to wilt through.
Squeeze the juice of 1/2 lime over at the end and serve with sticky rice.

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RED THAI CHICKEN SOUP | JAMIE OLIVER CHICKEN SOUP RECIPES

From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 354 calories per serving

1. Sit the chicken in a large, deep pan.
2. Carefully halve the squash lengthways, then cut into 3cm chunks, discarding the seeds.
3. Slice the coriander stalks, add to the pan with the squash, curry paste and coconut milk, then pour in 1 litre of water. Cover and simmer on a medium heat for 1 hour 20 minutes.
4. Use tongs to remove the chicken to a platter. Spoon any fat from the surface of the soup over the chicken, then sprinkle with half the coriander leaves.
5. Serve with 2 forks for divvying up the meat at the table. Use a potato masher to crush some of the squash, giving your soup a thicker texture.
6. Taste, season to perfection with sea salt and black pepper, then divide between six bowls and sprinkle with the remaining coriander.
7. Shred and add chicken, as you dig in.

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Calories 885 calories per serving

1. Press down firmly with the palm of your hand to slightly flatten each chicken breast. Place them in a bowl, pour over the buttermilk, add the curry powder and a pinch of sea salt, crush in the garlic, then toss to coat. Cover and marinate in the fridge for at least 2 hours, but preferably overnight.
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4. Fry in a large pan on a medium low heat with 1 tablespoon of olive oil and the spices for 15 minutes, or until starting to caramelize, stirring regularly.
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8. Just under half fill a large sturdy pan with vegetable oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium-high heat. Use a thermometer to tell when it’s ready (170°C), or add a piece of potato and wait until it turns golden – that’s the sign that it’s ready to go.
9. Carefully lower the chicken into the oil, fry for 8 minutes, or until golden and cooked through, then drain on kitchen paper.
10. Alternatively, drizzle 2 tablespoons of olive oil into a large, cold non-stick frying pan on a medium heat. Cook the chicken for 10 minutes, or until golden and cooked through, turning after 6 minutes and drizzling with an extra 2 tablespoons of oil as you turn.
11. To serve, put a quarter of the rice into a small bowl, press to compact and turn out on to a plate, then repeat with the other portions. Place the chicken next to the rice, cover with the sauce, then sprinkle over the pickle and the coriander leaves.

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2. Carefully halve the squash lengthways, then cut into 3cm chunks, discarding the seeds.
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6. Taste, season to perfection with sea salt and black pepper, then divide between six bowls and sprinkle with the remaining coriander.
7. Shred and add chicken, as you dig in.

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