Easy, quick recipe for red chicken curry (mild pls)?!
Easy, quick recipe for red chicken curry (mild pls)?
with vegetables too
Answers:
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
1/2 cup sliced carrots
1 onion, quartered then halved
1 tablespoon cornstarch
1 (14 ounce) can light coconut milk
2 tablespoons chopped fresh cilantro
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.
Source(s):
http://allrecipes.com/recipe/thai-red-ch...
Red Chicken Curry
ready in ten minutes
16 oz boneless chicken breast chopped into bite size pieces
1/2 chopped red pepper
1/2 chopped green pepper
1 tablespoon smooth peanut butter
10-15 fresh basil leaves
1 cup CurrySimple Gourmet Red Curry sauce
1. Heat pan to medium-high heat
2. When pan is hot - begin to cook chicken breast - 3 minutes
3. Add chopped red peppers, green peppers and fresh basil leaves - stir-fry for 2 minutes
4. Add 1 cup of CurrySimple Gourmet Red Curry sauce in the veggie stir-fry pan.
5. Add 1 tablespoon of smooth peanut butter and stir (will infuse into the sauce when heated)
6. Turn heat down to medium temperature and let the sauce heat up to serving temperature - 2 minutes
7. Serve with white, brown or jasmine rice on the side.
Thai Curry Chicken and Vegetables
YIELDS:
5 Servings
INGREDIENTS:
2 tb Oil
1 ts Five-spice powder
1/2 ts To 1 1/2 ts salt
1/2 ts Garlic powder
1/2 ts Ginger
1/2 ts Pepper
1/2 ts Cayenne pepper
1 tb Soy sauce
1 1/2 lb Chicken breasts, skinned,
-boned, cut into 1-inch
-pieces
1 c Chicken broth
3 ts curry
We have curry. You got Thai curry, you got Moroccan curry, you got Mediterranean curry. What is curry? Generally it's a spice blend. You're going to find 16 to 20 different spices. There's red pepper, there's cinnamon, there's everything under the sun that's put in it. Tumeric is predominantly, hence the reason it's always a yellow colour.
What you're going to use this is for all Mediterranean dishes, all curry dishes.powder
2 tb Rice wine vinegar or vinegar
14 oz Coconut milk (not cream of
-coconut)
16 oz Frozen broccoli, carrots,
-water chestnuts and red
-peppers
5 c Hot cooked rice
DIRECTIONS:
Heat oil in a large skillet or wok over medium-high heat until hot. Stir in
five-spice powder, garlic powder, ginger, pepper, cayenne, 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 chicken broth, curry, vinegar, and coconut milk; stir. Bring to a boil,
reduce heat and simmer uncovered 20 to 25 minutes, stirring occasionly. Add
veggies to skillet, bring to a boil. Cook 3 to 5 minutes or until veggies
are crisp-tender. Serve over rice.
Crockpot Chicken Curry
From Fiona Haynes,
An easy-to-prepare low-fat crockpot chicken curry that will fill your kitchen with a wondeful aroma.
INGREDIENTS:
2 cups onions, thinly sliced
1 large carrot, sliced
2 medium red potatoes, peeled and cubed
1 large apple, peeled, cored and cut into large chunks
1/4 cup raisins
1 tbsp curry powder
1 1/4 pounds chicken breasts, cut into pieces
1/2 cup fat-free, low-sodium chicken broth
1/4 cup reduced fat sour cream
1tbsp cornstarch
PREPARATION:
Coat a 3-4 quart crockpot with nonstick cooking spray. Place onions, carrots, potatoes, apple, and raisins on the bottom. Sprinkle curry powder over the vegetables and fruit. Add chicken breasts, then pour chicken broth over them.
Cook on low for 4-6 hours. About half an hour before the curry is done, combine sour cream and cornstarch, and stir into curry.
Serve over whole grain rice.
Serves 4-6
There are cubes at the store you buy. I buy "Golden Curry" all the time and it turns out great. It is a bar with the consistancy like chocolate and has the recipe on the back of the bar. You can buy it in the Asain food section at most major stores....good luck!
THAI RED CURRY CHICKEN
1 boneless, skinless chicken breast, cooked, cut in strips
250 ml (about 1 cup) Red Curry Sauce (e.g. Sharwood's Thai Red Curry, low calorie, internationally available, and tastes great!)
1/2 large green pepper, cut in strips
1/3 large cucumber, sliced
6 large mushrooms, sliced
1 tablespoon lime juice
1 tablespoon citrus marmalade (you should aim to purchase a low-sugar marmalade with about 20 cal/tbsp)
1 cup steamed Jasmine Rice
1/2 jalapeno pepper (optional)
In a non-stick skillet or wok, stir-fry the pepper, cucumber, and mushrooms in the lime juice and marmalade at medium-high heat. Do not use oil. Stir-fry for five minutes or until the mushrooms darken in color. Add the curry sauce and chicken to the skillet. Stir to coat chicken and vegetables evenly. (You may also add the jalapeno if you desire a spicier sauce. Press the pepper into the pan while cooking to release the pepper's juices into the sauce.) Let the sauce and ingredients simmer for five minutes on medium-high, then remove from heat. Serve over steamed jasmine rice.
Cheap & easy!
1) 150g curry powder or red curry paste
2) 2 cups tomato puree
3) 3 cups water or chicken stock
4) 1 cup chopped onions
5) 2 cups baby potatoes
6) 2 cups baby carrots
7) 1 whole chicken cut into 8 pieces
8) Salt & Sugar to taste
Boil everything in a pot for 2 hrs ( stirring occasionally to prevent burning) and serve.
Easy
In your Blender mix 1 can of coconut milk ,1 medium Onion ,Ginger, Tomato Paste, Whole tomato ,Garlic. (Control your heat by putting less red chili)
Stir Fry your chicken & in hight heat put this sauce.