Best 3 Red Coconut Chicken Curry Recipes
Indulge in a culinary journey to the heart of Thai cuisine with our delectable Red Coconut Chicken Curry. This tantalizing dish bursts with vibrant flavors, combining the richness of coconut milk, the heat of red curry paste, and the tenderness of chicken. As you savor each bite, experience the perfect balance of sweet, sour, and spicy notes, complemented by the aromatic blend of lemongrass, galangal, and kaffir lime leaves. With its vibrant red hue and irresistible aroma, this curry is sure to tantalize your taste buds and leave you craving for more.
In this comprehensive guide, we'll take you step-by-step through the process of crafting this authentic Thai delicacy. From selecting the finest ingredients to mastering the art of balancing flavors, we'll provide you with all the knowledge and techniques you need to recreate this culinary masterpiece in your own kitchen. Along the way, you'll also discover variations of this classic dish, including a vegetarian option that's equally flavorful and satisfying.
So, prepare to embark on a culinary adventure and tantalize your palate with our Red Coconut Chicken Curry. Whether you're a seasoned home cook or a novice in the kitchen, this guide will empower you to create an unforgettable Thai dish that will impress your family and friends.
RED COCONUT CHICKEN CURRY
This dish can be quite hot and spicy depending on the brand of curry paste used. the variety in the pouch (instead of the jar or can) tend to be milder. For those sensitive to spicy food, reduce the curry paste to 2 teaspoons. In a pinch, use mild Indian curry paste. Serve over rice. From Canadian Living Magazine.
Provided by daisygrl64
Categories Curries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- cut chicken into bite-size pieces.in a wok or large skillet, heat 1 tablespoon of oil over high heat, stir fry chicken in batches, until browned, about 3 minutes, transfer to plate, set aside.
- add remaining oil to wok, stir fry eggplant, onion, garlic, ginger and curry paste until onion is softened, about 3 minutes.
- pour in coconut milk and bring to a boil, reduce heat to medium and cook for 5 minutes.
- reduce heat to simmer, add fish sauce, sugar, lime rind and lime juice, salt, peppers and chicken and any accumulated juices. cover and cook stirring occasionally until slightly thickened and peppers are tender, about 10 minutes.
- add basil and coriander, and serve.
THAI RED CURRY COCONUT CHICKEN
A great quick weeknight meal to prepare during the busy holiday season!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- In medium bowl, mix yogurt, chicken broth, curry paste, gingerroot and garlic until well blended. Set aside.
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 4 minutes or until chicken is no longer pink in center. Add peanut butter; cook 1 to 2 minutes or until chicken is well coated.
- Reduce heat to medium; stir in pea pods and bell pepper. Simmer 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in yogurt mixture; cook 1 to 2 minutes longer or until thoroughly heated. Season with salt and pepper.
- Serve over rice. Sprinkle with cilantro, and serve with lime wedges.
Nutrition Facts : Calories 390, Carbohydrate 37 g, Cholesterol 85 mg, Fiber 2 g, Protein 32 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 2 g, TransFat 0 g
RED CURRY COCONUT CHICKEN SOUP
I spend most days craving some form of curry and since soup is my favorite thing I developed a soup that answered my curry craving and cooks up super fast for a dinner in about 30 minutes! This recipe is highly adaptable to whatever vegetables or meat you have on hand! Add rice or noodles to make it more filling.
Provided by equine_woman
Categories Chicken Breast
Time 35m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat Olive oil in soup pot, add onions and cook until translucent, add garlic and red curry paste, sauté for 2 minutes more.
- Add Chicken Stock, Coconut Milk, red bell pepper, zucchini, cilantro and season with fish oil, lime juice, honey, red pepper flake, & Salt & Pepper. Bring to boil.
- Add Chicken, bring back up to a boil, reduce heat and simmer covered for 25 minutes. After 25 minutes remove chicken and shred, then return to soup, let it simmer for another 5 minutes then serve!
Nutrition Facts : Calories 275, Fat 16.2, SaturatedFat 4, Cholesterol 103.6, Sodium 228.3, Carbohydrate 12.1, Fiber 1.2, Sugar 7.4, Protein 19.8
Tips for Making Red Coconut Chicken Curry:
- Use fresh ingredients whenever possible. Fresh coconut milk, lemongrass, and kaffir lime leaves will give your curry the best flavor.
- Don't be afraid to adjust the spice level. If you like your curry mild, use less chili paste. If you like it spicy, add more.
- Serve with your favorite sides. Rice, noodles, or vegetables are all great options.
Conclusion:
Red coconut chicken curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its creamy coconut sauce, tender chicken, and flavorful spices, this curry is sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal that is also packed with flavor, give red coconut chicken curry a try!
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