Roasted Winter Vegetables In Thai Red Curry With Optional Chicken Recipes

THAI RED CURRY CHICKEN & VEGETABLES

Steps:

• Preheat oven to 425°. Place chicken in a greased 8-in. square baking dish. In a small bowl, mix coconut milk, curry paste and salt; pour over chicken., Bake, covered, 18-22 minutes or until chicken is no longer pink. Meanwhile, cook vegetables according to package directions; drain. Serve chicken with rice and vegetables.

RED CURRY CHICKEN WITH VEGETABLES

Steps:

• Heat ¼ cup of the canned coconut milk over medium-high heat in a large skillet or wok. Add the bell pepper and eggplant. Cover and cook for 3 minutes, stirring occasionally.

ROASTED WINTER VEGETABLES IN THAI RED CURRY WITH OPTIONAL CHICKEN

Steps:

• Preheat oven to 425 degrees Fahrenheit. Place sweet potatoes, parsnips, cauliflower, carrots, bell pepper, and onion in a large bowl and toss with oil until coated. Spread in a single layer on a cookie sheet and sprinkle with salt. Roast veggies, turning occasionally, for 30 - 40 minutes, until tender and browned on parts.
• While the vegetables are roasting, start the sauce. In a large pot over medium-high heat, bring the coconut milk, curry paste, brown sugar, soy sauce, mushrooms, and basil to a boil. Reduce heat, cover, and simmer for 15 minutes, stirring occasionally.
• If adding chicken to half, add a little olive oil to a skillet heated to medium high and add the chicken. Sprinkle with a little kosher salt and pepper. Cook, stirring occasionally, until chicken is completely cooked through and browned on some sides, about 10 minutes. Set aside.
• Pour the oven-roasted veggies into the sauce, and stir gently to combine. Transfer about one-third of the veggie and sauce mixture to the skillet with the chicken, and mix.
• Serve in individual bowls scooped over rice, if desired, along with fresh lime wedges for squeezing over the top (essential in our book!), fresh torn basil, and we also like a good squirt of Sriracha sauce, too.

THAI CURRIED ROAST CHICKEN

Steps:

• Preheat oven to 475 degrees. In a small bowl, combine cilantro, curry paste, oil, honey, chili sauce, 1 teaspoon salt, and 1/4 teaspoon pepper; set aside.
• Place chicken, breast side up, on a work surface; slide fingers under skin to loosen it (being careful not to tear skin). Evenly rub half of spice mixture under skin; rub the rest over skin. Place chicken, breast side up, on a rack set in a roasting pan. Using kitchen twine, tie legs together; tuck wing tips under.
• Roast until well browned, 15 to 20 minutes. Cover loosely with aluminum foil; continue to roast until an instant-read thermometer inserted in the thickest part of a thigh (avoiding bone) registers 165 degrees, about 30 minutes. Transfer to a platter, and cover loosely with foil; let rest 10 to 15 minutes. Serve with lime wedges, if desired.

THAI GREEN CURRY ROAST CHICKEN

Steps:

• Sit the chicken in a flameproof roasting tin or shallow casserole dish and stuff the lemongrass, lime halves and ginger in the cavity. Mix half the curry paste with the oil and use your hands to smear the curry paste all over the chicken and under the skin. Can be prepared up to a day ahead and left to marinate, covered, in the fridge. Take out an hour before roasting.
• Heat oven to 200C/180C fan/gas 6. Cover the tin with foil and roast for 40 mins, then remove the foil and roast for another 30 mins until the chicken is cooked through and golden. Lift the chicken, draining the roasting juices back into the tin, and sit on a board or dish that will catch the juices. Use a pair of tongs to remove the lime, lemongrass and ginger from the cavity and place them in the tin with the remaining curry paste and brown sugar.
• Place the tin back on the heat and sizzle everything together, squashing the lime with the back of a spoon until everything is sticky. Pour in the coconut milk and bring to a simmer, stirring well, then add any resting juices and the fish sauce. Simmer again briefly, then sit the chicken back in the tin and scatter with coriander, if using, and the chilli. Bring the chicken to the table and serve with rice and greens with the curry sauce spooned over, and extra lime wedges on the side for squeezing over.

THAI RED CHICKEN CURRY

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.

THAI RED CURRY WITH CHICKEN

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 15 minutes. Keep warm until ready to use.
• Meanwhile, heat 1 tablespoon oil in a large saute pan over medium-high heat. Add chicken, 1/2 of the garlic, salt, and pepper. Cook and stir until chicken is browned and the juices run clear, 8 to 10 minutes. Remove chicken to a plate.
• Add remaining oil to the same pan. Saute remaining garlic and ginger until fragrant, about 1 minute. Stir in chile paste. Add coconut milk and stir until blended. Simmer for 5 minutes.
• Add chicken broth, lemongrass, lime leaves, lime juice, and fish sauce. Simmer, uncovered, for 10 minutes.
• Add chicken and broccoli, and simmer gently for 10 more minutes. Taste and season as necessary. Serve over warm rice.

THAI CURRY CHICKEN & VEGETABLES

Steps:

• Heat oil over medium-high until hot.
• Stir in 5 spice powder, garlic powder, ginger, peppers, soy sauce and salt.
• Add chicken, cook and stir for 5-8 minutes or until coated with spices and no longer pink.
• Add chicken broth, curry, vinegar and coconut milk. Stir.
• Bring to a boil.
• Reduce heat and simmer uncovered for 20-25 minutes, stirring occasionally.
• Add vegetables to skillet and bring to a boil.
• Cook for 3-5 minutes or until vegetables are tender - crisp.
• Serve over rice.