thai chicken recipe

Easy Pan-Seared Thai Chicken-with flavorful red curry paste. Flavorful, fast and delicious! Paleo and Low Carb!

Pan-Seared Red Curry Thai  Chicken

chicken

salt and pepper

red curry paste

T oil

Lime and cilantro

Pat chicken dry and generously salt and pepper both sides of chicken.

Mix curry paste and oil in a small bowl, and brush paste on both sides of chicken.

Heat oil in an oven proof skillet ( preferably cast iron) over medium heat. When hot, add chicken, skin side down and sear until golden brown, about 5 minutes, Turn over and sear undersides, for 2-3 minutes.

Place the skillet in the hot oven and cook until done, approximately 15 minutes or until thigh reach 170 degrees.

Serve with rice, noodles, or cauliflower rice with lime wedges and fresh cilantro.

Easy-quick, on-hand ingredients, simple directions resulting in a fantastic taste. A recipe I’m adding to the repitoire or rotation, as we call it. I prepared the chicken with rice and book choi, I can only add that the lime and cilantro truly enhanced the dish and should not be considered optional. Thank you PNW Feasting at Home for posting.

Very simple ...... tasty but seems as if the recipe is lacking another spice   ??? Maybe I’ll add garlic &amp;/or curry powder next time. I used store bought chili paste...... homemade would be tastier but then recipe not as simple!! All in all, very good &amp; quick ! Thank you!

Do not omit the lime and cilantro !! They add so much flavor! In fact, they make the recipe sing”!!!  Yum Yum !!

Delicious and easy. My daughter keeps bugging me almost demanding to make it again!  We served it with garlic mashed potatoes.

This is a great "go to" 
I often do this with a Noodle broth, place the chicken on top of a lovely vegetable packed broth for some added texture, not to mention a little bit of fire

A healthy, low-calorie hug in a bowl – it&#8217;s equally as good made with large prawns instead of chicken.

Chicken laksa

shallots

red chillies

stem ginger

vegetable oil

lemongrass

chicken breasts

chicken stock (see tip)

tbsp fish sauce

brown sugar

baby leaf spinach

coconut milk

limes.

bundles thin rice noodles

In a pan, gently fry 2 shallots, finely sliced, 2 red chillies, finely sliced, and a 5cm piece stem ginger, sliced, in 1 tsp vegetable oil for 2 minutes.

Add 2 lemongrass stalks, finely chopped, 2-3 chicken breasts, sliced, 600ml chicken stock and bring to a simmer. Stir in 2 tbsp fish sauce, 1 tbsp soft brown sugar and simmer for 10 minutes, until the chicken is cooked. Add a few handfuls baby leaf spinach, 200ml coconut milk and the juice of 2 limes. Warm until the spinach wilts.

Cook 2 bundles thin rice noodles according to pack instructions and stir into the laksa. Divide between bowls and garnish each with a fresh coriander sprig and lime wedges.

Thai Ginger Chicken Stir Fry: Savory chicken, sharp onions, and bright ginger are coated in a wonderfully versatile stir-fry sauce in this take-out favorite.

Thai Ginger Chicken Stir Fry Recipe

oyster sauce

fish sauce

soy sauce

sugar

chicken breast (about 2 large chicken breasts)

ginger matchsticks

yellow onion

garlic (about 7-9 cloves)

scallions (about 3-4)

Whisk the sauce ingredients together in a small bowl. Toss the chicken breast with 1 tablespoon of fish sauce.

Heat a wok over high heat for 5 minutes. Swirl in one tablespoon of oil. Once the oil is shimmering, add the chicken pieces and cook, stirring occasionally, until the pieces are all separated and lightly browned (about 2 minutes).

Add the onion and stir-fry for another 2 minutes until golden. Transfer the scallions, ginger, and garlic to the pan. Stir fry for 60 seconds, until garlic begins to brown. Stir the sauce and pour it into the pan. Let it bubble up and boil until thick, about 60-90 seconds. Serve with jasmine rice.

This Thai Cashew Chicken recipe is an easy stir-fry that is so flavorful, combining chicken, onion, dried red chilies, garlic, and cashews.

Thai Cashew Chicken Recipe

sweet dark soy sauce

water

garlic (peeled and minced)

onion

red chilies

cashew nuts

boneless

Whisk all of the sauce ingredients together in a small bowl and set aside.

Heat the oil in a wok or large frying pan for 5 minutes over medium-high heat. Once the oil is hot enough to produce a sizzle when a drop of water hits it, add in all of the cashew nuts. Fry the cashews until they turn light brown, just a few minutes. Remove them from the oil with a slotted spoon and set them on a paper towel to rest.

Add the garlic, onion, and dried red chilies to the oil. Stir-fry for 3-5 minutes or until you can start to smell the spicy aroma of the chilies. Add in the chicken and continue to stir-fry until the chicken turns opaque and is cooked through (about 4-5 minutes). Return the cashews to the pan and toss to distribute around the pan.

Add the sauce to the wok and toss all of the ingredients to coat them well. Turn off the heat and add in the chopped scallions. Serve immediately with a side of jasmine rice.

https://content.jwplatform.com/videos/g1JXKyTw.mp4

This Thai Cashew Chicken recipe is an easy stir-fry recipe that is so flavorful! This Thai cashew chicken stir fry combines chicken, yellow onion, green onion, dried red chilies, garlic, and toasted cashews for a delicious meal that is ready in 20 minutes.

Top 4 thai chicken recipe recipes from across the web

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Top Tags

Pan-Seared Red Curry Thai Chicken

Chicken laksa

Thai Ginger Chicken Stir Fry Recipe

Thai Cashew Chicken Recipe

Top 4 thai chicken recipe recipes from across the web

The most viewed thai chicken recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pan-Seared Red Curry Thai Chicken

Chicken laksa

Thai Ginger Chicken Stir Fry Recipe

Thai Cashew Chicken Recipe

The most viewed thai chicken recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine