thai chicken curry

A fast and easy Thai chicken curry with coconut milk recipe loaded with exotic flavors and healthy vegetables that you can enjoy any day of the week.

Thai Chicken Curry with Coconut Milk

vegetable oil

garlic (thinly sliced)

yellow onion (¼-inch thick slices)

½ cups bell pepper (¼-inch thick slices, about 2 peppers)

mushrooms (¼-inch thick slices)

chicken breast

red curry sauce

coconut milk

potatoes

carrot

zucchini (¼-inch thick slices)

In a medium-sized pot, add 1 tablespoon of vegetable oil. Heat over medium-high heat until the pan is hot.

Add garlic and onions, sauté over medium heat for 3 minutes, until tender.

Add bell pepper, sauté for 2 minutes.

Add mushrooms, sauté for 3 minutes.

Add chicken, sauté for 4 to 5 minutes until cooked through.

Add curry sauce and coconut milk to the chicken mixture. Bring to a boil then quickly reduce to a low simmer. Meanwhile, steam the remaining vegetables.

In a steamer, cook sweet potatoes (7 minutes), carrots (5 minutes), zucchini (3 minutes) or until tender (will vary with size).

Add steamed vegetables to the chicken mixture and stir to combine. Serve with rice or quinoa.

Easy ONE PAN Thai Chicken Curry with Coconut Milk recipe. Filled with authentic red Thai curry flavor, not too spicy, and the coconut milk sauce is to die for! Serve with rice for a fast, healthy weeknight dinner.

Thai Chicken Curry

chicken breasts (or thighs (or a mix!))

salt

black pepper

coconut oil

red bell pepper (thinly sliced)

leek (thinly sliced)

garlic (minced)

ginger

red curry paste

full-fat coconut milk ((14 ounces) (do not use light

cilantro

brown rice

Place a rack in the center of your oven and preheat the oven to 375 degrees F. Season the chicken with salt and black pepper.

In a large, ovenproof skillet, melt the coconut oil over medium-high heat. Add the chicken and sear on both sides until deeply golden brown. Transfer to a plate.

Reduce the heat to medium low. Add the bell pepper, leek, garlic, and ginger, and stir to combine. Cook for 2 minutes, until slightly softened. Stir in the curry paste. Cook for 5 additional minutes, stirring often. Slowly pour in the coconut milk while stirring to combine. Return the reserved chicken to the skillet.

Place the skillet in the oven and cook for 25 minutes, or until a thermometer inserted in the thickest portion of the chicken registers 165 degrees F and the juices run clear (my smaller breasts were done closer to the 15-minute mark). Top with cilantro. Serve with rice and fresh sourdough bread for mopping up the sauce if desired.

https://content.jwplatform.com/videos/Pp8CBnF1.mp4

This budget version of a Thai jungle chicken curry is packed with healthy veggies. Feel free to customise as you like.

Jungle chicken curry with rice

kaffir lime leaves (frozen, fresh or dried)

chicken stock cube,

275 grams/9¾oz long-grain or basmati rice

sunflower oil

chicken breasts, boned, skinned,

baby sweetcorn, trimmed, halved diagonally

tbsp Thai red curry paste

tbsp Thai fish sauce (nam pla)

tsp cornflour

spinach leaves

basil leaves (optional)

Thai Red Curry Chicken

350 g Boneless chicken breast/thigh

Garlic

Lemongrass

½ Bell pepper

½ Sweet onion

Bamboo shoot (see recipe note for details)

Red chilli (optional)

Kaffir lime leaves

tbsp Red curry paste

Coconut milk

Chicken stock/broth

Water

tbsp Fish sauce

tbsp Sugar brown/white

Paprika

Coriander

lime

Cut chicken, bell pepper, onion and chilli into thin slices.

Roughly chop the garlic cloves. Slightly bruise the lemongrass and cut into half.

Remove the hard centre part of kaffir lime leaves and cut into thin strips.

Heat the pan into medium heat, drizzle a tablespoon of oil.

Add lemongrass and chopped garlic and stir for few seconds.

Add the red curry paste and stir for few seconds until the nice smell come out. Then add the paprika powder in, stir well.

Pour the coconut milk in, stir well and let it simmer for few seconds.

Add the chicken slices and cook for 2-3 mins.

Pour the chicken stock and water, sugar and fish sauce in. Let it simmer another 1 min.

Add the onion and bamboo shoot strips, stir well for few seconds.

Add pepper slices, stir well and cook for another 1-2 mins until the chicken and vegetables are cook through.

Then and chilli slices and kaffir lime leaves strips and stir well.

Aromatic Thai Red Curry Chicken is ready! Garnish with fresh coriander leaves and lime slices.

Serves with a bowl of steamed rice. Enjoy!

This Thai pineapple yellow chicken curry with coconut milk is an easy one-pan dinner full of delicious spices.

Thai Pineapple Yellow Chicken Curry with Coconut Milk

onion

chicken broth

water

mustard seeds

cumin seeds

coriander seeds

turmeric

garlic clove, (peeled and minced or pressed through a garlic press)

tomato paste**

coconut milk ((13 ½ ounces))

soy sauce

pineapple chunks (8 ounces), (drained)

lime juice

chopped peanuts, (optional)

green onion, (optional)

chopped cilantro, (optional)

Peel the onion and chop into 2-inch chunks.

Add the chopped onion to a pot along with the chicken broth and the water. Boil without a lid until almost all liquid has evaporated.

Puree the onion in a food processor. Set aside.

Heat the oil in a Dutch oven or a cast iron pan to which you have a lid.

Add mustard, cumin and coriander seeds to the oil and fry on medium-low heat for 2 – 3 minutes. (The seeds need to sizzle but be careful not to burn them.)

Carefully add the onion puree. (Be careful, this might splatter; keep a splatter screen ready).

Fry the onion puree for 7 minutes on medium heat.

Add ginger, turmeric, garlic and curry and stir until well combined.

Add the chicken pieces and fry for about 2 minutes.

Add tomato paste, coconut milk and soy sauce and mix well.

Add bell pepper and pineapple, bring to a boil, cover loosely with a lid and simmer for 10 minutes.

Season to taste with a little bit of salt, then sprinkle with lime juice to taste and add peanuts, green onion and cilantro as garnish and serve with rice.

This Thai Green Curry is an absolute flavor bomb, with spicy, salty, umami and sweet Thai flavors. You can customize it from mild to Thai Hot!

Thai Green Curry

Tbsp oil

1.5 lbs chicken thighs,

4-5 garlic cloves, chopped

Tbsp ginger, peeled and chopped

chicken stock, low sodium if you prefer

broccoli,

carrot,

red pepper, diced

green pepper, diced

zucchini, sliced

peas peas

Tbsp fish sauce

Tbsp brown sugar

lemongrass (optional)

basil leaves

Heat oil in a curry pot. Add in...

Heat oil in a curry pot. Add in chicken and sauté till it is no longer pink. Stir in 4 Tbsp Thai green curry paste and cook for 5-6 minutes. Add in ginger, garlic and carrots, sauté for another 2-3 minutes.

Add in coconut milk along with chicken stock,...

Add in coconut milk along with chicken stock, soy sauce, fish sauce, brown sugar, basil leaves, and lemongrass (only the inside white part, bruised slightly). Let it simmer for 10-15 minutes for all the flavors to develop.

Add in veggies like broccoli, bell peppers, zucchini,...

Add in veggies like broccoli, bell peppers, zucchini, and Thai eggplants. Cook for 5-6 minutes, or until they start to get soft.

Taste for salt, sugar and spice and adjust...

Taste for salt, sugar and spice and adjust according to your taste by adding sugar, fish sauce or more green curry paste.

Add snap peas and cook for 2-3 minutes.

Serve it with some more fresh basil leaves,...

Serve it with some more fresh basil leaves, lime wedges, and white jasmine or basmati rice.

Thai Chicken Curry with coconut milk and vegetables is a one-pot meal that is healthy, lusciously creamy, fragrant, delicious and incredibly easy to make. Customize it to your taste!

coconut oil, vegetable oil or olive oil

garlic cloves,

1- inch piece ginger, peeled and minced

14 oz cans full-fat coconut milk

fish sauce

brown sugar

carrots,

chicken breasts, cut into thin slices (bite size)

red bell pepper,

zucchini,

broccoli florets

Thai basil or regular basil (italian), roughly chopped

cilantro, chopped plus more for garnish

Lime wedges

Brown or white rice

Heat oil

In a Dutch oven or large heavy bottom pan, heat the oil over medium-low heat.

Sauté aromatic

Add the garlic, ginger, onions (or shallots) and lemongrass and sauté stirring frequently for about 2-3 minutes or until the onions start to soften and the rest of the ingredients become aromatic. Make sure the garlic doesn’t burn.

Stir in the red curry paste and sauté for about 2 minutes then, stir in the coconut milk, Kaffir lime leaves (optional), chicken broth, fish sauce, soy sauce and brown sugar. Mix to combine.

Simmer

Bring the mixture to a quick boil, lower the heat and simmer for about 10 minutes or until the sauce thickens a bit.

Add chicken and veggies

Add the carrots and chicken and cook for about 5 - 6 minutes or until the chicken is just cooked through. Add the red bell pepper and zucchini and cook for about 4 minutes or until the vegetables soften. Add the broccoli florets, basil and cilantro. Mix well, cover the pot and simmer for about 2 minutes. The broccoli cooks pretty fast so keep an eye on it.

Serve

Before serving, remove the lemongrass. To serve, garnish with additional basil and cilantro and lime wedges if desired.

https://www.youtube.com/watch?v=BFvHtk1-3Vc

If you want the detailed recipe: https://www.lemonblossoms.com/blog/thai-red-curry-chicken-with-vegetables/

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30-Minute Thai Chicken Curry makes for a rich, satisfying, and flavorful Thai-inspired dinner.

30-Minute Thai Chicken Curry

½ yellow onion, finely chopped

ginger,

cumin

coriander

paprika

garlic powder

sea salt

chicken breasts

Rice

Fresh cilantro, chopped

Plain or Greek yogurt

Start by preparing the rice, following package instructions,...

Start by preparing the rice, following package instructions, so that it can cook while you’re preparing the rest of the recipe. I found making 1 cup of dry rice was the perfect amount for serving the recipe.

Add 1/3 cup of the coconut milk to...

Add 1/3 cup of the coconut milk to a non-stick skillet, along with the chopped onion and grated ginger. Heat over medium-high and saute until onion is translucent, about 6 to 8 minutes.

Lower the heat to medium, add all of...

Lower the heat to medium, add all of the spices and salt and cook an additional 3 minutes. Note: if at any point the contents of the pan begin to dry out, simply add more coconut milk.

Add the rest of the coconut milk and...

Add the rest of the coconut milk and bring to a full boil.

Add the chopped chicken and stir well. Cook,...

Add the chopped chicken and stir well. Cook, stirring occasionally, until chicken is cooked through, about 5 to 6 minutes.

This recipe for Thai Panang&nbsp;Chicken Curry makes the most amazing Thai curry you'll ever make! This scrumptious dish is healthier than a takeout option and best of all -&nbsp;&nbsp;it’s super easy to make.

Quick and Easy Thai Panang Curry

chicken thighs or breast (boneless and skinless, cubed)

red bell pepper

onion (small) (chopped)

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