Thai Chicken Zucchini And Tomato Curry Recipes

THAI CHICKEN, ZUCCHINI AND TOMATO CURRY

Thai Chicken, Zucchini and Tomato Curry image

A new way to use the baskets of zucchini and tomato that will come out of the garden. Recipe is from Food & Wine.

Provided by Pinay0618

Categories Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons vegetable oil
1 1/4 lbs boneless chicken breasts, sliced crosswise 1/3 inch thick
salt & freshly ground black pepper
1 onion, sliced 1/4 inch thick
2 zucchini, cut into 2-by-1/2-inch sticks (1 pound)
1 1/2 cups cherry tomatoes
1 tablespoon Thai red curry paste
1/2 cup unsweetened coconut milk
2 tablespoons water
1 finely grated lime, zest of
1 tablespoon fresh lime juice
1/2 cup chopped cilantro
rice, for serving

Steps:

In a large skillet, heat 2 tablespoons of the oil. Add the chicken, season with salt and pepper and cook over high heat until just white throughout, 2 minutes. Transfer the chicken to a plate.
Add the remaining oil to the skillet. Add the onion and stir-fry over moderately high heat for 2 minutes. Add the zucchini and cherry tomatoes and stir-fry for 2 minutes. Stir in the curry paste, coconut milk, water, lime zest and lime juice and bring to a simmer. Add the chicken and stir for 20 seconds. Stir in the cilantro. Transfer to bowls and serve with rice.

Nutrition Facts : Calories 428.5, Fat 29.7, SaturatedFat 10.5, Cholesterol 90.8, Sodium 107.6, Carbohydrate 9.4, Fiber 2.2, Sugar 4.4, Protein 32.1

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

Ingredients

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

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THAI CHICKEN, ZUCCHINI AND TOMATO CURRY RECIPE

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