Spicy Thai Red Curry Chicken Casserole Recipes

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THAI RED CURRY WITH CHICKEN



Thai Red Curry with Chicken image

Recipe VIDEO above. A Thai Red Curry with Chicken is one of the world's most popular curries! Make this with store bought curry paste (we give it a freshness boost) OR homemade red curry paste (the fresh flavour can't be beaten!). SPICE Level: Mild to hot BUT if using store bought paste, depends on what brand you use (Note 5).

Provided by Nagi

Categories     Mains

Time 25m

Number Of Ingredients 18

5 - 6 tbsp Thai Red Curry Paste ((store bought, Maesri best) (Note 1))
1 quantity homemade Thai Red Curry Paste
2 large garlic cloves (, minced)
2 tsp fresh ginger (, finely grated )
1 tbsp lemongrass paste (or finely chopped fresh (Note 3))
3 tbsp vegetable oil ((or canola or peanut))
1 cup (250 ml) chicken broth/stock (, low sodium)
400 ml / 14 oz coconut milk ((full fat!))
6 kaffir lime leaves ((Note 4))
1 tbsp sugar ((white, brown or palm))
2 tsp fish sauce (, plus more to taste)
350g / 12 oz chicken thighs ((boneless and skinless), cut into 0.75 / 1/3" thick slices (Note 5))
150g / 5 oz pumpkin or butternut squash, ( cut into 1.5cm / 3/5" cubes (~1 heaped cup))
120g / 4oz green beans (, trimmed and cut into 5cm/2" pieces)
12 Thai basil leaves ((Note 6))
Fresh red chilli slices ((small chilli - spicy, large = less spicy))
Fresh coriander / cilantro leaves
Steamed jasmine rice

Steps:

  • Heat oil in a large heavy based skillet over medium high heat.
  • Add curry paste and Extras (if using jar paste) and cook for about 2 minutes so it "dries out" (See video)
  • 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 turn heat down to medium. Simmer for about 8- 10 minutes or until Sauce reduces, the chicken is cooked and the sauce is almost at the thickness you want.
  • Do a taste test. Add more fish sauce (or even shrimp paste) to add more saltiness, sugar for sweetness.
  • Add pumpkin and beans, stir. Cook for 3 minutes or until pumpkin is just cooked through and Sauce is thickened - see video for Sauce thickness.
  • Remove from heat. Stir through a handful of Thai basil leaves.
  • Serve over jasmine rice, garnished with fresh red chilli slices and fresh coriander/cilantro leaves, if desired.

Nutrition Facts : Calories 530 kcal, ServingSize 1 serving

THAI RED CURRY CHICKEN



Thai Red Curry Chicken image

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

1 tablespoon vegetable oil
1 small bunch scallions, thinly sliced, light and dark green parts divided
3 cloves garlic, chopped
1 jalapeño pepper, seeded and diced (see note)
1 (14-oz) can coconut milk (unsweetened)
2 tablespoons Thai red curry paste
2 tablespoons fish sauce
2½ tablespoons packed dark brown sugar
1½ pounds chicken tenderloins, cut into 1-inch cubes
1 tablespoon lime juice, from 1 lime
¼ cup chopped fresh cilantro

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

VERY SPICY THAI GREEN CHICKEN CURRY



Very Spicy Thai Green Chicken Curry image

This is an EXTREMELY hot Thai curry with homemade curry paste. All you people out there who're thinking 'hot? Yeah right, try it! Serve over Thai fragrant rice.

Provided by Jeremy Lane

Categories     World Cuisine Recipes     Asian     Thai

Time 1h

Yield 2

Number Of Ingredients 16

2 large shallots, peeled and quartered
10 Thai bird's eye chile peppers, seeded and chopped
2 fresh jalapeno peppers, seeded and chopped
½ bunch fresh cilantro
½ bunch fresh basil
2 cloves garlic, peeled and halved
1 (1 1/2 inch) piece fresh ginger root, peeled and sliced
2 limes, zested and juiced
1 tablespoon lemon juice
½ teaspoon sesame oil
1 pinch freshly ground black pepper
2 tablespoons olive oil, or more as needed
2 boneless chicken breasts, cubed
1 (14 ounce) can coconut milk
1 cup chicken broth
2 kaffir lime leaves

Steps:

  • Combine shallots, bird's eye chile peppers, jalapeno peppers, cilantro, basil, garlic, ginger, lime juice, lime zest, lime flesh, lemon juice, sesame oil, and pepper in a food processor. Process, adding enough olive oil to make a paste that is thick but not thick enough to form peaks when you stir it.
  • Heat 1 teaspoon olive oil in a heavy saucepan over medium heat and fry curry paste, stirring constantly, until softened and fragrant, about 5 minutes. Add chicken and cook until chicken has sealed on all sides, about 5 minutes.
  • Pour coconut milk and chicken stock into the saucepan with the chicken; mix well. Simmer over low heat, stirring occasionally to prevent sticking, until liquid has reduced to a thick sauce that clings to a spoon, 20 to 30 minutes. Add kaffir lime leaves and simmer for 1 more minute.

Nutrition Facts : Calories 746.3 calories, Carbohydrate 30 g, Cholesterol 67.6 mg, Fat 60.1 g, Fiber 6.4 g, Protein 32.1 g, SaturatedFat 39.9 g, Sodium 682.9 mg, Sugar 5.7 g

SPICY COCONUT CHICKEN CASSEROLE



Spicy Coconut Chicken Casserole image

Settle in for the night with this cozy curry that gets to the table quickly and gets cleaned up even faster.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 40m

Number Of Ingredients 10

1 tablespoon olive oil
4 whole chicken legs (about 3 pounds total)
Coarse salt and ground pepper
1 can (14.5 ounces) light coconut milk
1 1/2 cups canned reduced-sodium chicken broth
1 to 2 teaspoons Thai red curry paste
1 cup jasmine rice
2 red bell peppers (ribs and seeds removed), cut into 1-inch pieces
8 ounces green beans (stem ends removed), cut into 1-inch lengths
1/2 lemon, cut into wedges, for serving

Steps:

  • In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper. Working in two batches, cook chicken until browned, 6 to 8 minutes; transfer to a plate (chicken will cook more in step 2).
  • To pot, add coconut milk, broth, 1/2 cup water, and curry paste; bring to a boil, and stir in rice. Add chicken (with any juices), arranging pieces in a single layer. Cover, and reduce heat to medium-low. Cook, without stirring, until rice is almost tender, 15 minutes.
  • Scatter bell peppers and green beans on top of chicken mixture; cover, and cook until vegetables are crisp-tender, 8 to 10 minutes. Serve with lemon wedges on the side.

Nutrition Facts : Calories 682 g, Fat 38 g, Fiber 3 g, Protein 51 g

SPICY THAI RED CURRY



Spicy Thai Red Curry image

This spicy red Thai curry recipe transforms coconut milk, Thai basil, and skinless, boneless chicken thighs into a flavorful meal in under an hour.

Provided by NoFailRecipes

Time 40m

Yield 4

Number Of Ingredients 11

1 tablespoon vegetable oil
1 tablespoon freshly grated ginger
3 cloves garlic, minced
5 tablespoons red curry paste, or more to taste
1 (13.5 ounce) can full-fat coconut milk
4 (5 ounce) boneless, skinless chicken thighs, cut into 1-inch pieces
6 leaf (blank)s lime leaves
2 tablespoons fish sauce
1 teaspoon brown sugar
½ (.6 ounce) package Thai basil
2 cups cooked jasmine rice

Steps:

  • Heat vegetable oil in a large saucepan over medium heat. Add ginger and garlic and saute for 2 minutes. Stir in red curry paste, let sizzle for a few seconds, then pour in coconut milk. Bring to a boil.
  • Reduce to a simmer, stir a little, and wait for the oil to rise to the surface. Add chicken thighs and lime leaves and simmer until the chicken is cooked through and no longer pink in the centers, about 12 minutes.
  • Add fish sauce and brown sugar and taste--if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
  • Bring to a boil, then take off the heat and add Thai basil.
  • Spoon the curry into a bowl. Serve with jasmine rice.

Nutrition Facts : Calories 538 calories, Carbohydrate 30.3 g, Cholesterol 86.5 mg, Fat 34 g, Fiber 1.7 g, Protein 28.3 g, SaturatedFat 21.5 g, Sodium 1001.6 mg, Sugar 2.8 g

SPICY THAI RED CURRY CHICKEN CASSEROLE



Spicy Thai Red Curry Chicken Casserole image

I got this recipe from The Kitchen on Food Network. It sounds amazing and I was pleasantly surprised that it is low cal too!

Categories     Poultry     Asian     Asian Poultry     Dinner     Poultry Dinner

Yield 8

Number Of Ingredients 1

16 ounces Chicken Breast (cooked), no skin, roasted 2 cup, chopped or diced Broccoli, fresh 1.5 cup Jasmine Rice - white 74 gram(s) bell pepper, red, sweet, raw 0.5 small Onions, raw 14 oz Thai Kitchen Light Coconut Milk 1 cup (8 fl oz) Chicken Broth 4 tsp A Taste of Thai - Red Curry Paste (by LISAG418) 2 tbsp Fish Sauce 2 tsp unpacked Brown Sugar 2 tbsp Lime Juice, juice of 1 lime

Steps:

  • Preheat the oven to 375 degrees F. Coat a 9-by-13-inch pan with cooking spray. Evenly scatter the chicken, broccoli, rice, red pepper and onion in the pan. In a bowl, whisk together the coconut milk, broth, curry paste, fish sauce, brown sugar and lime juice. Pour the mixture over the ingredients in the pan. Bake until the rice is cooked and most of the liquid is absorbed, 45 to 50 minutes. Sprinkle with the chopped peanuts and cilantro before serving.

Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories

SPICY THAI RED BEEF CURRY



Spicy Thai Red Beef Curry image

Provided by Guy Fieri

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 25

2 tablespoons roughly chopped fresh cilantro leaves and stems
2 tablespoons neutral oil, such as canola
1 tablespoon grated fresh ginger
1 tablespoon roughly chopped lemongrass (from root end)
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon shrimp paste
10 cloves garlic
8 medium red chiles, such as Fresno
4 small shallots, halved
1 Sri Lankan (kaffir) lime leaf, torn into pieces (see Cook's Note)
Kosher salt and freshly ground black pepper
4 tablespoons canola oil
2 pounds flank steak, thinly sliced against the grain
Kosher salt
1 yellow onion, thinly sliced into strips
1 green bell pepper, sliced into strips
1 red bell pepper, sliced into strips
Two 14-ounce cans coconut milk
1 cup low-sodium chicken broth
2 tablespoons fish sauce
3 tablespoons roughly chopped fresh cilantro
2 tablespoons roughly chopped fresh Thai basil
1 tablespoon roughly chopped fresh mint
Juice of 2 limes

Steps:

  • For the red curry paste: In a food processor, combine the cilantro, oil, ginger, lemongrass, coriander, cumin, shrimp paste, garlic, red chiles, lime leaf, 1 teaspoon salt and 1 teaspoon pepper. Pulse to a consistent paste.
  • For the curry: Heat 2 tablespoons of the oil in a large Dutch oven over medium heat. Add the curry paste and cook, stirring well, until aromatic, about 2 minutes. Transfer to a bowl and set aside. Add the remaining 2 tablespoons oil to the pot and increase the heat to high. Sprinkle the flank steak with a pinch of salt, then add it to the pot; cook for 3 to 4 minutes. Remove the steak and add the onions and peppers; cook until tender, 2 to 3 minutes. Add the coconut milk, bring to a gentle boil, then add the curry paste back to the pot; stir well. Reduce the heat and simmer for about 15 minutes. (If the coconut milk breaks and separates, don't worry: it will come back together to a smooth consistency.) Add the chicken broth and fish sauce, and continue simmering until the sauce has a nice, gravy-like consistency, 12 to 15 minutes. Return the beef to the pot and finish with the cilantro, basil, mint and lime juice. Taste and adjust the seasoning.

SPICY THAI RED CURRY CHICKEN CASSEROLE



Spicy Thai Red Curry Chicken Casserole image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 14

Nonstick cooking spray, for the pan
1 pound boneless, skinless chicken thighs, thinly sliced
2 cups small broccoli florets
1 1/2 cups jasmine or basmati rice
1 medium red bell pepper, thinly sliced
1/2 medium yellow onion, thinly sliced
One 14-ounce can light coconut milk
1 cup chicken broth
2 tablespoons red curry paste
2 tablespoons fish sauce
2 teaspoons brown sugar
Juice of 1 lime
1/4 cup chopped salted roasted peanuts
1/4 cup minced fresh cilantro

Steps:

  • Preheat the oven to 375 degrees F. Coat a 9-by-13-inch pan with cooking spray.
  • Evenly scatter the chicken, broccoli, rice, red pepper and onion in the pan. In a bowl, whisk together the coconut milk, broth, curry paste, fish sauce, brown sugar and lime juice. Pour the mixture over the ingredients in the pan. Bake until the rice is cooked and most of the liquid is absorbed, 45 to 50 minutes. Sprinkle with the chopped peanuts and cilantro before serving.

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