Indulge in a vibrant culinary journey with our delectable Chicken with Red Curry Peanut Glaze recipe. This symphony of flavors combines the richness of red curry paste, the creaminess of peanut butter, and the tanginess of tamarind to create a luscious glaze that elevates ordinary chicken thighs to an extraordinary dish. Served atop a bed of fluffy jasmine rice, this main course is sure to tantalize your taste buds and leave you craving more.
In addition to the main recipe, we've also included variations to cater to different dietary preferences and flavor profiles. For those who prefer a vegetarian option, our Tofu with Red Curry Peanut Glaze offers a protein-packed alternative with the same explosion of flavors. Craving a spicier kick? Adjust the amount of red curry paste to suit your heat tolerance. And for those who love the crunch of vegetables, the Stir-Fried Vegetables with Red Curry Peanut Sauce provides a medley of colorful veggies coated in the irresistible glaze.
Whether you're a seasoned home cook or a novice in the kitchen, our Chicken with Red Curry Peanut Glaze recipe is easy to follow and promises a restaurant-quality meal in the comfort of your own home. So gather your ingredients, put on your apron, and embark on a culinary adventure that will leave your taste buds dancing with delight.
THAI RED CURRY CHICKEN
This fragrant Thai chicken curry is a one-pan dish that comes together in just 30 minutes.
Provided by Jennifer Segal
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the oil over medium-low heat in a large nonstick pan. Add the light scallions, garlic, and jalapeño and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown.
- Add the coconut milk, red curry paste, fish sauce, and brown sugar and whisk together. Bring to a gentle boil, then reduce heat and simmer until thickened, a few minutes. Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 6 minutes. (Do not let the sauce boil; the idea is to cook the chicken gently so that it's tender.) Stir in the lime juice, dark scallion greens, and cilantro. Taste and adjust seasoning with more lime, if necessary. Serve with jasmine rice.
- Note: As always, take care when working with jalapeño peppers. If you touch the seeds or ribs, be sure to wash your hands well and avoid touching your eyes.
- Note: It's important to wait until you're ready to eat to cook the chicken. If you want to get a head start, prepare the sauce up until the point when the chicken is added. Take it off the heat and then poach the chicken right before serving. If the chicken sits in the hot curry sauce for too long before serving, it will overcook.
Nutrition Facts : Calories 649, Fat 51 g, Carbohydrate 16 g, Protein 35 g, SaturatedFat 26 g, Sugar 10 g, Fiber 1 g, Sodium 886 mg, Cholesterol 128 mg
FIVE-INGREDIENT RED CURRY CHICKEN
Five-ingredient red curry chicken with noodles is easy, quick, and inexpensive to make. Sweetened with coconut milk for unbelievable flavor! Top with chopped cilantro, green onions, and red chile peppers if desired.
Provided by Culinary Envy
Categories World Cuisine Recipes Asian
Time 29m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oil in a large skillet on high heat. Add chicken cubes; cook until browned, about 2 minutes per side. Reduce heat to medium-high and add coconut cream and curry sauce. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 4 to 5 minutes. Drain.
- Reduce skillet heat to simmer. Add the noodles and let simmer until flavors are absorbed, about 5 minutes. Divide chicken and noodles among individual serving bowls.
Nutrition Facts : Calories 531 calories, Carbohydrate 67.4 g, Cholesterol 42.9 mg, Fat 19.5 g, Fiber 1.2 g, Protein 20.4 g, SaturatedFat 15 g, Sodium 238.3 mg, Sugar 33.8 g
CHICKEN WITH PEANUT CURRY SAUCE
Steps:
- Heat oil in a large frying pan over medium-high heat. Add cut up chicken, season and saute until cooked through stirring occasionally, about 5 minutes. Add green beans and pepper strips and continue cooking for 3 minutes.
- While chicken cooks, start the peanut curry sauce. In a medium mixing bowl, whisk together all ingredients for the sauce. Pour sauce into a frying pan over the chicken and vegetables, stir to combine. Turn heat up to high and bring to boil, stirring occasionally. Reduce heat and simmer until sauce thickens slightly, about 6 to 8 minutes. Serve over Coconut Rice or plain steamed rice.
- In a medium saucepan, combine coconut milk, chicken broth, lime juice, and instant rice. Bring to a boil over medium-high heat. Remove from heat and cover for 7 to 9 minutes. Fluff rice with fork and stir in toasted coconut. Serve.
CHEF JOHN'S PEANUT CURRY CHICKEN
I decided to not follow any specific recipe from any particular country or culture, but instead I made a simple composite of every peanut curry I've ever come across. I didn't use coconut milk, as I feel that's a little too sweet and rich for the peanut butter. I loved how this came out, and I can't imagine it being any richer.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h15m
Yield 4
Number Of Ingredients 22
Steps:
- Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
- Place chicken pieces in a separate bowl and add 1/2 of the spice blend. Mix together thoroughly to coat each surface with spice blend.
- Heat oil over high heat in a heavy pot. Brown half of the chicken pieces on all sides. Transfer to a bowl. Repeat with the rest of the chicken.
- Reduce heat to medium and add onion to pot. Saute until onions start to turn translucent and golden, 1 or 2 minutes. Add garlic and ginger; cook about 1 minute. Stir in remaining spice blend; cook and stir one minute. Pour in chicken broth. Add browned chicken along with accumulated juices. Stir in peanut butter and ketchup; add brown sugar. Bring to a simmer and reduce heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, about 30 minutes.
- Transfer zucchini, red bell pepper, poblano pepper, and peanuts to the pot. Stir to mix. Continue simmering until chicken and vegetables are fork tender, 30 to 40 minutes. Remove from heat.
- Serve over rice with a squeeze of lime and a sprinkle of peanuts and chopped cilantro.
Nutrition Facts : Calories 1137.6 calories, Carbohydrate 64.5 g, Cholesterol 164 mg, Fat 71.1 g, Fiber 10.1 g, Protein 67.7 g, SaturatedFat 13.9 g, Sodium 3048.3 mg, Sugar 21.3 g
RED CHICKEN CURRY
Steps:
- To make the paste, grind and mash all the ingredients together in a mortar until a thick, red paste is formed.
- To make the curry, first heat the wok until very hot and add the coconut cream until it begins to boil. Then, add the chicken and curry paste and fry together for a few minutes. Next, add the coconut milk, fish sauce and baby eggplant along with the fresh chilies and simmer for 10 minutes. Remove from the heat and serve with steamed rice.
PEANUT BUTTER CHICKEN CURRY
Cook this chicken curry using peanut butter as the base of the sauce, along with plenty of chilli and spices. You'll want to make it your regular Friday night fakeaway
Provided by Tom Kerridge
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 17
Steps:
- Put the chicken, chopped garlic, a third of the lemongrass and half the ginger, spices and lime juice in a large bowl. Toss, then cover and leave for 30 mins, or chill for up to 24 hrs. Blitz the whole garlic, the rest of the lemongrass and ginger, remaining spices, chopped chilli, onion and a large splash of water to in a food processor. Set aside.
- Heat the oil in a pan and brown the chicken all over. Set aside on a plate. Cook the paste for 8-10 mins until it splits. Stir in the peanut butter and kecap manis. When thickened, add the coconut milk and half a can of water, bring to a simmer, season, then add the chicken with its juices. Continue to simmer for 40 mins, stirring often. Turn off the heat, add the rest of the lime juice and season. Leave to rest for 10 mins. Scatter over the sliced chilli, spring onions, fresh coriander and peanuts to serve.
Nutrition Facts : Calories 517 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 0.35 milligram of sodium
CURRY GLAZED CHICKEN
Very good baked chicken that we enjoy with rice and brocolli. Recipe source: Bon Appetit (March 1985)
Provided by ellie_
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375-degrees F.
- Place butter (or margarine) in a 9 x 13-inch baking dish and heat in oven until melted (5 minutes).
- Stir in next 4 ingredients (honey- salt).
- Add chicken pieces, turn to coat all sides.
- Bake 20 minutes, turn chicken and bake another 20-30 minutes or until chicken is done and golden brown.
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
- Use Fresh Ingredients: The fresher your ingredients, the better your dish will taste. Whenever possible, use fresh vegetables, herbs, and spices.
- Don't Overcook the Chicken: Chicken can easily become dry and tough if it's overcooked. Be sure to cook it until it reaches an internal temperature of 165°F (74°C).
- Make Sure the Sauce is Thick Enough: The sauce should be thick enough to coat the chicken and vegetables. If it's too thin, you can simmer it for a few minutes longer or add a cornstarch slurry.
- Serve with Rice or Noodles: Chicken with red curry peanut glaze is traditionally served with rice or noodles. You can also serve it with a side of vegetables.
Conclusion:
Chicken with red curry peanut glaze is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet, savory, and spicy flavors is sure to please everyone at the table. So next time you're looking for a new recipe, give this one a try.
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