Best Thai Curry Chicken And Vegetable Stir Fry Recipes

THAI RED CURRY CHICKEN & VEGETABLES

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.

THAI CURRY CHICKEN AND VEGETABLE STIR-FRY

Steps:

• In a hot wok, heat oil.
• Stirfry chicken until brown.
• Add vegetables, curry paste, sugar, brown sugar and fish sauce.
• Stir fry 5 - 7 minutes or until cooked.

THAI CHICKEN AND VEGETABLE STIR-FRY

Steps:

• Thinly slice the lemon grass (or lemon rind).
• Peel and chop the ginger and garlic.
• Heat the oil in a large wok style pan over high heat.
• Add the lemon grass (or lemon rind), ginger and garlic and stir-fry for 30 seconds, or until brown.
• Add the chicken and stir-fry for 2 minutes.
• Then add the vegetables and stir-fry for 4 to 5 minutes, or until the chicken is cooked through and the vegetables are almost cooked.
• Finally stir in the oyster sauce, a pinch of sugar and seasoning to taste and stir-fry doe another minute for flavors to blend.
• Serve immediately, sprinkled with the crushed peanuts and freshly chopped cilantro leaves on top accompanied with cooked rice or Asian noodles.
• Enjoy!

RED CURRY CHICKEN STIR-FRY

Steps:

• Heat a wok over high heat. When the wok begins to smoke, add 1 tablespoon of the peanut oil. Add the carrots and green beans and stir-fry for 1 minute. Splash in 2 tablespoons stock to facilitate cooking and stir-fry for another minute. Transfer to a plate and set aside.
• Wipe the wok dry and return to the heat. When the wok is hot, add the remaining 2 tablespoons peanut oil. Add the garlic, ginger and half the chiles and stir-fry for less than 1 minute. Add the curry paste and stir-fry for 1 to 2 minutes. Add the kaffir lime leaves and chicken and stir-fry until the chicken has browned, 2 to 3 minutes. Add the coconut milk and stir-fry for 1 minute. Stir in the remaining 1/4 cup stock, the shiitake mushrooms, scallion light parts, bean sprouts and fish sauce and cook until the chicken has cooked through, 1 to 2 minutes more. Add the green beans and carrots back in and season with salt and white pepper. Transfer to a serving plate and garnish with the remaining chilies, some bean sprouts, the scallion greens and cilantro.

CLASSIC THAI GREEN CURRY CHICKEN WITH VEGETABLES

Steps:

• Place all the "green curry paste" ingredients together in a food processor and process to a paste. If needed, add a few tablespoons of coconut milk (the lower liquid part of the can) to help blend ingredients. Set aside.
• Prepare the lime leaves by tearing the leaf away from either side of the stem. Discard the central stem. Then using scissors, cut leaves into thin strips. Set aside.
• Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the green curry paste. Stir-fry briefly to release the fragrance (1 minute), then add 3/4 of the coconut milk, reserving roughly 1/4 for later.
• Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer. Cover and allow to simmer 5 to 8 minutes or until chicken is cooked through. Stir occasionally.
• Add the zucchini and tomatoes, plus the strips of the lime leaf (or lime zest), stirring well to incorporate. Simmer another 4 to 6 minutes or until vegetables are softened but still formed and colorful.
• Do a taste-test for salt, adding 1 to 2 tablespoons fish sauce if not salty enough. If you prefer a sweeter curry, add a little more sugar. If too salty or sweet for your taste, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk. Note that this curry should be a balance of salty, spicy, sweet and sour, plus bitter.
• Serve in bowls with rice on the side, allowing guests to add their own. Top each portion with a drizzle of 2 to 3 tablespoons reserved coconut milk, plus a sprinkling of fresh basil. Additional chopped red or green chile can be added for those who like it spicy.

THAI-STYLE CHICKEN AND VEGETABLE STIR-FRY

Steps:

• Stir chicken and curry paste in medium bowl to coat. Set aside. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add eggplant and green beans. Stir-fry until eggplant begins to soften, about 4 minutes. Add 1 tablespoon oil and chicken mixture to skillet. Stir-fry until chicken begins to brown, about 3 minutes. Add coconut milk; simmer until beans are tender, chicken is cooked through and sauce thickens slightly, about 3 minutes. Season with salt. Sprinkle with basil.

THAI CHICKEN STIR-FRY

Steps:

• Combine chicken broth, 1 tablespoon ginger, cilantro stems, crushed garlic, and star anise pods in a small saucepan. Bring to a boil; reduce heat to simmer.
• Combine water and salt in a saucepan; bring to a boil. Stir in jasmine rice. Reduce heat to low and cover; cook until rice absorbs the water, about 15 minutes.
• Mix chicken thighs with curry paste.
• Heat peanut oil in a wok or large skillet until shimmering. Add remaining 1 tablespoon ginger, chiles, shallot, and minced garlic; cook and stir until beginning to color and soften, 2 to 3 minutes. Stir in chicken and cook until no longer pink, 3 to 4 minutes. Stir in bok choy and shiitake mushrooms; cook for 3 to 4 minutes.
• Ladle 1 cup chicken broth mixture into a bowl; whisk in cornstarch.
• Pour chicken broth-cornstarch mixture into the wok. Stir in fish sauce, soy sauce, and brown sugar. Reduce heat to low and simmer until sauce thickens, 1 to 2 minutes. Thin sauce with more chicken broth if it appears too thick. Squeeze lime juice into the sauce.
• Serve chicken over rice, garnished with cilantro and Thai basil.