Best 4 My Thai Chicken Curry Recipes

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Embark on a culinary journey to the heart of Thailand with our authentic Thai chicken curry recipes. These delectable dishes capture the essence of Thai cuisine, tantalizing your taste buds with an explosion of bold flavors, creamy textures, and aromatic spices. From the classic green curry to the rich and flavorful Panang curry, each recipe offers a unique experience that will transport you to the vibrant streets of Bangkok.

Whether you're a seasoned home cook or just starting your culinary adventure, our detailed instructions and step-by-step guidance will ensure success in creating these Thai curry masterpieces. Dive into the vibrant world of Thai cooking as we unveil the secrets behind these beloved dishes, turning your kitchen into a symphony of flavors and aromas.

Here are our top 4 tried and tested recipes!

THAI CHICKEN CURRY



Thai Chicken Curry image

This is a Thai chicken curry recipe I've been perfecting for many years. It is extremely flavorful, and the potatoes come out perfect, my favorite part of the dish. Serve over basmati rice.

Provided by bluremi

Categories     World Cuisine Recipes     Asian     Thai

Time 1h

Yield 6

Number Of Ingredients 19

1 teaspoon sesame oil, or as needed
1 yellow onion, roughly chopped
3 cloves garlic, minced
2 red potatoes, peeled and cut into 1-inch cubes
2 carrots, sliced
2 tablespoons Thai yellow curry paste
1 tablespoon minced fresh ginger root
1 tablespoon fish sauce
½ teaspoon Thai red chile paste
⅓ teaspoon ground coriander
1 (14 ounce) can coconut milk
1 cup water, divided
salt and ground black pepper to taste
1 pound skinless, boneless chicken breast halves, cut into thin strips
1 cup sliced zucchini
1 red bell pepper, cut into strips
1 tablespoon cornstarch
2 tablespoons chopped fresh cilantro
1 lime, juiced

Steps:

  • Heat sesame oil over medium heat in a large saucepan. Saute onion and garlic in the hot oil until garlic begins to brown, 3 to 4 minutes. Add potatoes, carrots, curry paste, ginger, fish sauce, chile paste, and coriander; stir until evenly coated and well mixed.
  • Stir coconut milk and 1/2 cup water into the saucepan. Season with salt and pepper. Cover, reduce heat to low, and simmer for 10 minutes. Stir in chicken, zucchini, and bell pepper. Continue to simmer, covered, until chicken is no longer pink in the center, about 5 minutes more.
  • Dissolve cornstarch in remaining 1/2 cup water in a small bowl; stir into the simmering mixture. Uncover, raise heat to high, and bring to a boil. Continue to boil for 3 to 4 minutes. Remove from heat. Stir in cilantro and lime juice just prior to serving.

Nutrition Facts : Calories 295.2 calories, Carbohydrate 19.2 g, Cholesterol 43.1 mg, Fat 16.9 g, Fiber 3.8 g, Protein 19.1 g, SaturatedFat 13.1 g, Sodium 352.9 mg, Sugar 4.9 g

THAI CHICKEN CURRY RECIPE



Thai Chicken Curry Recipe image

A golden-hued Thai chicken curry simmered with individual spices, fresh herbs, and a hint of cinnamon with a swirl of coconut milk added at the end.

Provided by Darlene Schmidt

Categories     Dinner     Entree

Time 50m

Yield 8

Number Of Ingredients 16

8 skinless chicken thighs, or 6 to 8 drumsticks
1/3 can full-fat coconut milk
2 tablespoons vegetable oil
1/3 cup chopped onion (purple or white)
1 thumb-sized piece fresh galangal or ginger , grated or finely chopped
4 cloves garlic, minced
1 yellow chili, minced, OR 1 red chili, minced (to taste -- omit for very mild curry)
1 cup white wine
1 1/2 cups chicken stock
2 teaspoons fish sauce
2 teaspoons whole cumin seed
3/4 teaspoon turmeric
3 teaspoons ground coriander
2 makrut lime leaves or 3 to 4 bay leaves
2 medium potatoes, chopped into chunks
1 cinnamon stick or pinch of ground cinnamon (optional)

Steps:

  • Warm a medium-sized pot over medium-high heat. Add oil and swirl around to coat the bottom, then add onion, galangal or ginger, garlic, and chile. Stir-fry 1 to 2 minutes to release the fragrance.
  • Add the white wine . Simmer over medium-high heat 5 minutes to burn off alcohol. Then add the chicken stock, fish sauce, cumin seed, turmeric, coriander, and lime leaves or bay leaves. Stir well.
  • Add chicken pieces. When the curry returns to boiling, reduce heat to medium, or until you get a nice simmer. Simmer 10 minutes.
  • Add potatoes and cover 3/4 with a lid. Continue simmering another 20 minutes, or until chicken is tender and coming away from the bone and potatoes are cooked.
  • Reduce heat to low. Add 1/3 can coconut milk and cinnamon stick (if using) and give the curry a gentle stir. Taste-test for spice and depth of flavor. If not flavorful or salty enough, add more fish sauce, 1 teaspoon at a time, until the desired flavor is reached. If too spicy or salty, add more coconut milk.
  • Serve with the fresh coriander sprinkled over and Thai jasmine-scented rice on the side.

Nutrition Facts : Calories 462 kcal, Carbohydrate 16 g, Cholesterol 185 mg, Fiber 2 g, Protein 37 g, SaturatedFat 9 g, Sodium 444 mg, Sugar 2 g, Fat 27 g, ServingSize serves 4 with rice, UnsaturatedFat 0 g

MY THAI CHICKEN CURRY



My Thai Chicken Curry image

I love to play with Asian ingredients! This recipe is so simple and yet delightful that I just had to post it. It is a family favorite! I hope you enjoy it like we do. The beautiful thing about these ingredients is they play well together. So if it's not sweet enough for you, add a little more brown sugar; likewise, if it's not salty enough, add more fish sauce...

Provided by Julie C.

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
2 large chicken breasts, cubed
2 medium russet potatoes, precooked for 7 minutes in microwave then cubed
1 (14 ounce) can light coconut milk
2 tablespoons curry paste
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons cashew nuts, unsalted and chopped
2 tablespoons cilantro, chopped

Steps:

  • Heat skillet over medium high heat.
  • Add olive oil.
  • Saute chicken in skillet until browned, approximately 5 minutes.
  • Remove chicken.
  • Add coconut milk, curry paste, fish sauce and brown sugar. Whisk to combine.
  • Bring to a simmer, reduce heat to medium low.
  • Add chicken and simmer for 15 minutes.
  • Add cubed potatoes and continue cooking until potatoes are firm but cooked through, approximately 5-7 minutes longer.
  • Remove from heat and sprinkle with cashews and cilantro.
  • Serve over white rice in a wide mouthed bowl.

THAI RED CHICKEN CURRY



Thai Red Chicken Curry image

This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!

Provided by THEKNACKEREDCHEF

Categories     World Cuisine Recipes     Asian     Thai

Time 20m

Yield 4

Number Of Ingredients 10

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
½ cup sliced carrots
1 onion, quartered then halved
1 tablespoon cornstarch
1 (14 ounce) can light coconut milk
2 tablespoons chopped fresh cilantro

Steps:

  • 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.

Nutrition Facts : Calories 270.6 calories, Carbohydrate 11.2 g, Cholesterol 58.5 mg, Fat 15.8 g, Fiber 1.9 g, Protein 25.4 g, SaturatedFat 6.4 g, Sodium 147.2 mg, Sugar 3.6 g

Tips:

  • Use fresh ingredients for the best flavor. If using canned coconut milk, make sure it is unsweetened.
  • If you don't have red curry paste, you can substitute another type of curry paste, such as green or yellow. Just adjust the amount to taste.
  • Be careful not to overcook the chicken. It should be cooked through but still tender.
  • Serve the curry with jasmine rice or another type of steamed rice.
  • Garnish the curry with cilantro, basil, or lime wedges before serving.

Conclusion:

This Thai Chicken Curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and can be tailored to your own taste preferences. Whether you like it mild or spicy, this curry is sure to please everyone at the table. So next time you're looking for a quick and easy dinner, give this Thai Chicken Curry a try. You won't be disappointed!

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