Red Thai Chicken Curry With Pumpkin And Beans Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PUMPKIN AND THAI RED CURRY CHICKEN



Pumpkin and Thai Red Curry Chicken image

It only takes 25 minutes to make our simple and velvety Thai red curry with chicken and pumpkin puree. Serve over rice for a cozy fall meal.

Provided by Inspired Taste

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 11

1 can (13.66 oz) lite coconut milk
1 tablespoon Thai red curry paste
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 cup chopped onion
3/4 cup canned pumpkin (not pumpkin pie mix)
1 tablespoon fish sauce
1 tablespoon packed brown sugar
1 cup frozen sweet peas
2 cups cooked rice
2 tablespoons sliced green onions (2 medium)
Sliced fresh jalapeño chile, if desired

Steps:

  • In 2-quart saucepan, heat coconut milk and curry paste to simmering over medium heat. Add chicken, onion, pumpkin, fish sauce and brown sugar. Simmer 5 minutes, stirring occasionally.
  • Add peas. Simmer 5 minutes longer or until chicken is no longer pink in center.
  • Serve over rice; top with green onions and jalapeño slices.

Nutrition Facts : ServingSize 1 Serving

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

RED CURRY CHICKEN AND PUMPKIN SOUP



Red Curry Chicken and Pumpkin Soup image

As the weather turns colder and the days get shorter, and maybe you start feeling those winter blues, make a big pot of this red curry chicken and pumpkin soup. When people think of comfort food, they usually don't think of it as exciting and interesting, but this incredibly tasty soup is the rare exception. It will warm your heart and sooth your soul, but stimulate you at the same time with its lovely contrast of flavors and textures.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 22

1 tablespoon vegetable oil
2 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces
1 medium red onion, diced, divided
2 teaspoons brown sugar
freshly ground black pepper to taste
1 teaspoon ground cumin
1 teaspoon kosher salt, or to taste
1 tablespoon freshly minced ginger
4 cloves garlic, finely chopped
6 cups chicken broth, or to taste, divided
1 (13 ounce) can unsweetened coconut milk (not low-fat)
2 tablespoons red curry paste, or more to taste
¼ teaspoon cayenne pepper
1 bay leaf
1 tablespoon fish sauce
1 (2 pound) kabocha squash
1 large red bell pepper, diced
2 medium green onions, thinly sliced, or more to taste
½ cup chopped fresh cilantro, or more to taste
¼ cup chopped fresh basil, or more to taste
2 small serrano peppers, thinly sliced
3 medium limes, halved

Steps:

  • Heat vegetable oil in a soup pot over high heat. Add chicken to hot oil; cook, stirring occasionally until browned, about 5 minutes.
  • Stir in 1/2 of the red onion and brown sugar. Cook until onions have softened and sugar starts to caramelize on the bottom of the pan, about 3 minutes. Stir in black pepper, cumin, and 1 teaspoon kosher salt. Toss in ginger and garlic; stir until sizzling, about 1 minute.
  • Add 4 cups chicken broth and stir to deglaze the bottom of the pot. Bring to a boil. Add coconut milk and curry paste. Add cayenne pepper and bay leaf. Stir in fish sauce. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes.
  • Carefully cut squash with a large knife on a cutting board. Remove seeds and peel and discard skin. Cut flesh into bite-sized pieces. You should have about 1 1/2 pounds squash.
  • Add squash to soup and salt to taste. Add remaining chicken broth to cover squash. Simmer over medium-low heat, stirring occasionally, until pumpkin is just barely tender, 15 to 20 minutes.
  • Stir in remaining red onion, bell pepper, and green onions; cook for 2 minutes. Turn off the heat, and stir in 1/2 cup cilantro and 1/4 cup basil. Taste and adjust seasonings.
  • Ladle into bowls and garnish with more cilantro, basil, green onions, and serrano chiles. Squeeze lime juice into each bowl.

Nutrition Facts : Calories 454.3 calories, Carbohydrate 26.1 g, Cholesterol 97.3 mg, Fat 26.2 g, Fiber 4.7 g, Protein 30.8 g, SaturatedFat 14.8 g, Sodium 1532.8 mg, Sugar 11.1 g

RED THAI CHICKEN CURRY WITH PUMPKIN AND BEANS



Red Thai Chicken Curry With Pumpkin and Beans image

I am very pleased with this recipe and is one of my favourite dishes, hence the publication! It is spicy and tasty, Perfect for a cool winter evening or a hot summer night! Serve on hot steamed Jasmin rice and garnish with lots of coriander leaves. Enjoy!

Provided by Oliver

Categories     Curries

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 kg lean filleted and deboned chicken thigh
750 g yellow butternut pumpkin
250 g round green beans
2 tablespoons cooking oil
4 green shallots, chopped (green onions)
1 -2 tablespoon fish sauce
300 -400 ml coconut milk or 300 -400 ml cream
80 g red curry paste
100 ml water
at least 4 fresh stems coriander

Steps:

  • Remove all excess fat from chicken thighs.
  • Dice chicken into 2-3 cm pieces.
  • Peel pumpkin, dice into 2X3 cm pieces.
  • Wash beans, cut off tail ends.
  • Cut beans into 4-5cm pieces (typically just halve them).
  • Heat oil in wok then add the curry paste and shallots, cook, stirring for about 2 minutes or until fragrant.
  • Add chicken, stir in fish sauce, stir-fry until just starts to be tender. You may add a little water, but you'll find that the chicken pieces release enough water to cook them.
  • Chicken should be nearly cooked when you add the pumpkin pieces and 100 ml water. Simmer for 3-5 minutes covered, then add green beans. Simmer for a further five minutes. Make sure neither the pumpkin, nor the beans become too soft. The beans should stay slightly crunchy.
  • Stir in coconut milk/cream. Raise heat until just to boil. Simmer uncovered until the mixture is heated through.
  • Shred some coriander leaves -- place some on the surface of the red curry, save the rest for garnish on serving.

Nutrition Facts : Calories 857.2, Fat 61.5, SaturatedFat 26, Cholesterol 210, Sodium 567.6, Carbohydrate 31.9, Fiber 5.4, Sugar 6.3, Protein 48.5

THAI RED PUMPKIN CURRY



Thai Red Pumpkin Curry image

Make and share this Thai Red Pumpkin Curry recipe from Food.com.

Provided by mell_2

Categories     Curries

Time 22m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil
2 onions, cut in wedges
2 teaspoons grated gingerroot
1 -2 tablespoon Thai red curry paste
1 cup vegetable stock
400 ml coconut milk
1 1/4 kg pumpkin, peeled and sliced
200 g asparagus, halved
200 g pattypan squash, halved
1/2 cup fresh Thai basil or 1/2 cup fresh basil

Steps:

  • Heat wok or deep frying pan over high heat.
  • Add oil, onions, ginger and curry and cook 1 minute.
  • Add stock and coconut milk and bring to simmer.
  • Add the pumpkin, cover and cook for 5 minutes.
  • Add the eggplants and beans and cook another 5 minutes until the pumpkin is soft.
  • Stir in basil.
  • Serve with rice.

RED THAI CHICKEN CURRY



Red Thai Chicken Curry image

A red thai curry with some of my favorite veggies. You can also change the veggies according to your tastes -- mushrooms, carrots, potatoes, peppers are also yummy. Pair it with thai rice (only take about 20 minutes to make).

Provided by The Little Koi

Categories     Curries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

2 chicken breasts (chopped into small pieces)
2 tablespoons curry powder (red thai)
14 ounces light coconut milk
1 cup snap peas
1 cup bamboo shoot (canned)
2 tablespoons garlic (minced)
1/2 small yellow onion
Thai basil (to taste, chopped)

Steps:

  • Cook chicken in frying pan, use a little olive oil to keep it from sticking.
  • Add garlic and onion to chicken, cook to where onions are translucent and garlic becomes fragrant (don't let it burn!).
  • Once done, move chicken to bowl and set aside.
  • Set heat to low-medium.
  • Place curry powder in pan and add in a small amount of coconut milk (slowly) till you make a paste.
  • Add the chicken back to pan and coat with paste.
  • Next slowly keep adding coconut milk to the pan and mixing.
  • Add in drained bamboo, snap peas and thai basil.
  • Let simmer on low for 5 minutes.
  • Serve with thai rice.

Nutrition Facts : Calories 108.4, Fat 4.9, SaturatedFat 1.4, Cholesterol 30.9, Sodium 34.3, Carbohydrate 5.2, Fiber 1.9, Sugar 1.6, Protein 11.5

More about "red thai chicken curry with pumpkin and beans recipes"

THAI PUMPKIN CURRY WITH CHICKEN - FLAVOR THE MOMENTS
thai-pumpkin-curry-with-chicken-flavor-the-moments image
2019-09-23 Cook the chicken in a large pot or Dutch oven until cooked through. Remove from heat and cover loosely with foil. In the same pot, cook the onion …
From flavorthemoments.com
4.6/5 (16)
Total Time 45 mins
Category Main Dishes
Calories 264 per serving
  • Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chicken and season with salt and pepper to taste. Sauté until cooked through, about 5 minutes. Remove from pan and place on a plate, then cover loosely with foil.
  • Add the remaining 1 tablespoon olive oil to the pot. Add the onion and carrots and cook until softened, about 5 minutes. Add the garlic, ginger and turmeric, and sauté 30 seconds.
  • Add the the chicken back to the pan along with the red curry paste, coconut milk and water, and stir well to combine. Bring to a boil, then reduce the heat to medium low and simmer until the pumpkin is tender and the sauce has thickened, about 10-15 minutes.


EASY THAI RED CURRY WITH PUMPKIN & CHICKPEA - NOT …
easy-thai-red-curry-with-pumpkin-chickpea-not image
2020-05-13 Step 1 - Heat a large pot on medium heat and then add the curry paste and cook for a minute. Add the oil and onion and sauté for a couple of minutes until the onions are softened. Step 2 - Add the pumpkin and stock …
From notquitenigella.com


SPICY THAI PUMPKIN RED CURRY RECIPE + VIDEO - WHISKAFFAIR
spicy-thai-pumpkin-red-curry-recipe-video-whiskaffair image
2021-09-21 Recipe Card; About This Recipe. Thai Pumpkin Curry is a quick and easy-to-make spicy curry made using red curry paste, pumpkin puree, pumpkin cubes, and a few other ingredients. It has a creamy coconut milk …
From whiskaffair.com


SIMPLY GREAT THAI COCONUT CHICKEN CURRY RECIPE WITH …
simply-great-thai-coconut-chicken-curry-recipe-with image
Continue stir fry until fragrant. Add coconut milk mixed with water, reducing the heat to a simmer as soon as the curry boils. After 8 mins taste pumpkin if cooked then season with seasoning powder, palm sugar and brown sugar. …
From tastythais.com


THAI RED CURRY WITH CHICKEN | RECIPETIN EATS
thai-red-curry-with-chicken-recipetin-eats image
2018-02-19 Add chicken broth and stir to dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half. Add coconut milk, lime leaves, sugar and fish sauce. Stir, then add chicken. Spread chicken out, bring to simmer, then …
From recipetineats.com


THAI RED CHICKEN AND PUMPKIN CURRY RECIPE - THE …
thai-red-chicken-and-pumpkin-curry-recipe-the image
2019-10-31 Stir in the pumpkin or squash and the chicken, and cook for two minutes. Add the coconut milk and bring to just under the boil. Turn the heat down, add the sugar and fish sauce, and season.
From telegraph.co.uk


THAI RED CURRY WITH BEEF AND PUMPKIN - HEALTHY FOOD GUIDE
Instructions. 1 Spray the base of a large heavy-based saucepan with oil and set over a high heat. Add beef and cook, stirring, for 5 minutes or until browned. Transfer to a plate and set aside. …
From healthyfood.com


RED THAI CHICKEN CURRY - CTV
Chicken Curry. Heat up a skillet on medium heat. Once the skillet is hot add oil. Add your chopped garlic, ginger, sliced chicken and salt and pepper and onion. Once the chicken is …
From more.ctv.ca


THAI PUMPKIN RED CURRY - SPOONFUL OF ATTITUDE
2021-11-02 Instructions. Pre-heat oven to 350 F, prepare a baking sheet and set aside. Remove the skin and seeds from a pumpkin, cut into small cubes and toss with oil then place on …
From spoonfulofattitude.com


RED THAI CHICKEN CURRY WITH PUMPKIN AND BEANS
750 g yellow pumpkin ; 200 g round green beans ; 2 tablespoons cooking oil ; 4 green shallots, chopped ; 1 tablespoon fish sauce ; 300 ml coconut milk or 300 ml cream ; 80 g red curry paste ; 100 ml water ; approximately 4 fresh coriander ; Recipe. 1 remove all excess fat from chicken thighs. 2 dice chicken into 2-3 cm pieces. 3 peel pumpkin ...
From worldbestfilletrecipes.blogspot.com


THAI RED PUMPKIN CURRY - THE YUMMY BOWL
2021-09-04 Instructions. In a medium-sized skillet heat vegetable oil over medium heat and saute bell pepper strips until softened, stir in the chopped hot peppers as well, and saute for a …
From theyummybowl.com


Related Search