THAI RED CURRY CHICKEN & VEGETABLES
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
Time 30m
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, Fat 14g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 606mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 5g fiber), Protein 41g protein. Diabetic Exchanges
THAI RED CURRY SOUP WITH CHICKEN AND VEGETABLES
Categories Soup/Stew Chicken Coconut Basil Curry Eggplant Green Bean Simmer Boil Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large saucepan over medium heat. Add curry paste; stir until fragrant, about 1 minute. Add chicken; stir 2 minutes. Add green beans and eggplant pieces; stir 1 minute. Add broth, coconut milk and fish sauce; bring to boil. Reduce heat; simmer until vegetables are tender, about 12 minutes. Season with salt and pepper. Stir in basil and serve.
ROASTED WINTER VEGETABLES IN THAI RED CURRY WITH OPTIONAL CHICKEN
Oven-roasted, slightly caramelized winter vegetables - parsnips, cauliflower, carrots, sweet potatoes - swim in rich, spicy-sweet Thai red curry sauce. Add chicken for the meat-eaters, and everyone's happy!
Provided by Kare for Kitchen Treaty
Time 1h25m
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees Fahrenheit. Place sweet potatoes, parsnips, cauliflower, carrots, bell pepper, and onion in a large bowl and toss with oil until coated. Spread in a single layer on a cookie sheet and sprinkle with salt. Roast veggies, turning occasionally, for 30 - 40 minutes, until tender and browned on parts.
- While the vegetables are roasting, start the sauce. In a large pot over medium-high heat, bring the coconut milk, curry paste, brown sugar, soy sauce, mushrooms, and basil to a boil. Reduce heat, cover, and simmer for 15 minutes, stirring occasionally.
- If adding chicken to half, add a little olive oil to a skillet heated to medium high and add the chicken. Sprinkle with a little kosher salt and pepper. Cook, stirring occasionally, until chicken is completely cooked through and browned on some sides, about 10 minutes. Set aside.
- Pour the oven-roasted veggies into the sauce, and stir gently to combine. Transfer about one-third of the veggie and sauce mixture to the skillet with the chicken, and mix.
- Serve in individual bowls scooped over rice, if desired, along with fresh lime wedges for squeezing over the top (essential in our book!), fresh torn basil, and we also like a good squirt of Sriracha sauce, too.
THAI CURRY CHICKEN & VEGETABLES
No idea where I got this recipe, but it is one of my favorites. Use your favorite vegetables. I tend to use mushrooms, carrots, and zucchini, but anything will work. I'm guessing on number of servings. I'm not crazy about really spicy dishes, so I always leave out the cayenne pepper.
Provided by karen
Categories Curries
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil over medium-high until hot.
- Stir in 5 spice powder, garlic powder, ginger, peppers, soy sauce and salt.
- Add chicken, cook and stir for 5-8 minutes or until coated with spices and no longer pink.
- Add chicken broth, curry, vinegar and coconut milk. Stir.
- Bring to a boil.
- Reduce heat and simmer uncovered for 20-25 minutes, stirring occasionally.
- Add vegetables to skillet and bring to a boil.
- Cook for 3-5 minutes or until vegetables are tender - crisp.
- Serve over rice.
Nutrition Facts : Calories 664.4, Fat 19.6, SaturatedFat 12.2, Cholesterol 72.6, Sodium 744.4, Carbohydrate 88.8, Fiber 3.1, Sugar 37.4, Protein 31.7
THAI CURRY CHICKEN AND VEGETABLES
Number Of Ingredients 16
Steps:
- Heat oil in large skillet or wok over medium-high heat until hot. Stir in five spice powder, salt, monosodium glutamate, garlic powder, ginger, pepper, ground red pepper and soy sauce blend well. Add chicken cook and stir 5 to 8 minutes or until coated with seasonings, lightly browned and no longer pink. Add broth, curry powder, vinegar and coconut milk stir. Bring to a boil. Reduce heat simmer uncovered 20 to 25 minutes, stirring occasionally.Add vegetables to skillet bring to a boil. Cook 3 to 5 minutes or until vegetables are crisp-tender. Serve over rice.Nutrition Per Serving (1 cup): Calories 340 Protein 20g Carbohydrate 34g Fat 14g Sodium 570mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
THAI CURRY CHICKEN & VEGETABLES RECIPE | COOK WITH CAMPBELLS CANADA
Learn how to make our delicious and easy Thai Curry Chicken recipe with our simple and easy to follow step by step preparation and cooking directions.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Heat oil in large nonstick skillet over medium-high heat. Cook chicken, stirring occasionally, for 5 minutes until lightly browned. Transfer to plate. Reduce heat to medium.
- Add peppers to pan; cook, stirring, for 2 minutes. Add garlic, ginger and curry paste; cook, stirring, for 1 minute until fragrant. Stir in soup, water and lime juice.
- Return chicken to pan and stir into sauce. Simmer, covered, for 5 minutes until chicken is cooked through and peppers are tender-crisp. Sprinkle with green onions and cilantro.
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