Best Easy Thai Chicken Summer Squash Curry Recipes

EASY THAI RED CURRY

Steps:

• In a large saucepan of 3 cups water, cook rice according to package instructions; set aside. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, shallots and garlic to the stockpot and cook until golden, about 3-5 minutes. Stir in red curry paste and ginger until fragrant, about 1 minute. Stir in coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes. Stir in broccolini until just tender, about 3 minutes. Remove from heat; stir in green onions, cilantro and lime juice; season with salt and pepper, to taste. Serve immediately with rice.

THAI CHICKEN CURRY

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.

EASY THAI CHICKEN & SUMMER SQUASH CURRY.

Steps:

• In a pan, sauté curry paste for a minute or two in oil.
• Put in chicken legs and toss in curry/oil mixture.
• When fragrant, add all other ingredients except squash.
• Bring to the boil.
• Reduce heat to a simmer and cover with lid, cooking for about 45 minutes.
• Add the squash pieces, and cook with the lid off for 10 minutes.
• Taste and adjust seasonings (more fish sauce or palm sugar) as necessary.
• Remove lemongrass stalk and kaffir lime leaves.
• Serve with freshly steamed rice (we used basmati, however jasmine would be more authentic).
• Enjoy!

HEALTHIER, EASY THAI CHICKEN CURRY- CHIANG MAI STYLE

Steps:

• Mix chicken with curry paste, fish sauce, palm sugar and curry powder. Mix well. And leave for 30minutes (or longer).
• Put oil in a wok and saute the chicken and marinade until the outside of the chicken starts to turn white.
• Add water and bring it to the boil.
• Add 3/4 of the peanuts, 3/4 of the ginger and tamarind juice. Simmer for 10 minutes until the sauce becomes thick (add more water if the sauce is too thick).
• Garnish with remaining slices of ginger and peanuts.
• Serve with steaming rice.

THAI TOFU AND SQUASH CURRY

Steps:

• Pat tofu dry with paper towels; cut into 3/4-inch (2 cm) cubes. Set aside.
• Peel and seed squash; cut into 3/4-inch cubes to make 3 cups. Set aside.
• In skillet, heat oil over medium heat; cook onion, garlic and curry paste, stirring occasionally, until onion is softened, about 5 minutes.
• Add squash, coconut milk, stock, soy sauce, sugar, fish sauce and salt; bring to boil.
• Reduce heat to low; partially cover and simmer until squash is almost tender, about 12 minutes.
• Add red pepper; simmer for 5 minutes. Add tofu; simmer until heated through, about 2 minutes.
• (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 1 day. Reheat to continue.)
• Stir in cilantro and lime juice; sprinkle with peanuts.

SUMMER SQUASH CURRY, SHELLFISH OPTIONAL

Steps:

• Melt 2 tablespoons coconut oil in a large heavy-bottomed saucepan over medium-high heat. Add onion, season with salt and pepper, and cook until softened without browning, about 5 minutes.
• Add garlic, ginger, chile, turmeric, fish sauce (or soy sauce, for vegetarians) and lime zest and juice, stir, and cook for an additional minute. Add coconut milk, bring to a simmer and cook until fragrant, 1 to 2 minutes.
• Add summer squash and peas, if using, and cook gently until just tender but still firm, about 5 minutes more. Turn off the heat.
• Meanwhile, if using mussels and squid, put 1 tablespoon coconut oil in a soup pot over high heat. Add mussels, stir, and cover. When mussels begin to open, after 3 or 4 minutes, add squid, stir and cook, covered, for 2 minutes more. Turn off heat. (Skip this step for a vegetarian version of the recipe.)
• Transfer squash and sauce to a deep, wide serving dish or divide among large soup bowls. If using, scatter mussels and squid over the top. Garnish with mint, basil and cilantro.