Todds Thai Style Chicken Curry Recipes

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TODD'S THAI-STYLE CHICKEN CURRY



Todd's Thai-Style Chicken Curry image

I adapted this from Food Network's Microwave Chicken Curry. After much trial-and-error, I think I have improved their recipe significantly.

Provided by D. Todd Miller

Categories     Curries

Time 17m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons indian curry paste
3 tablespoons olive oil
1 tablespoon peanut butter
4 boneless skinless chicken breasts, cut into large chunks
1/2 bunch basil leaves, chopped
1/2 bunch cilantro leaf, chopped
2 (13 -14 ounce) cans coconut milk
2 tablespoons soy sauce
1 tablespoon light brown sugar (optional)
salt
fresh ground black pepper
3 cups cooked white rice

Steps:

  • In a large microwave safe pot with a lid, mix together curry paste, oil, and peanut butter. Cover and microwave on high for 2 minutes. Add chicken to the pot and stir. Cover with the lid and microwave on medium for 8 minutes.
  • Add basil, cilantro, coconut milk, soy sauce, and brown sugar and season with salt and pepper. Stir to mix very well, cover it, and microwave on medium for 4 minutes. Stir again, cover, and let it rest for 3 to 4 minutes.
  • Serve hot over white rice.

Nutrition Facts : Calories 805.4, Fat 48.3, SaturatedFat 32.6, Cholesterol 68.5, Sodium 745.8, Carbohydrate 58, Fiber 5.1, Sugar 12.4, Protein 37.9

THAI STYLE CURRY



Thai Style Curry image

This is a healthy and delicious Thai inspired recipe. We made this last week and loved it! Recipe by Neva & Jim Brackett in their 7 Secrets Cookbook to lose weight, lower cholesterol, and reverse diabetes.

Provided by Enjolinfam

Categories     Curries

Time 1h

Yield 8 cups

Number Of Ingredients 15

1 cup carrot, diced
1 onion, diced
1/2 cup green bell pepper
1/2 cup red bell pepper (can also use yellow)
2 garlic cloves
4 -5 small zucchini, diced small
1 cup tomato sauce
2 tablespoons peanut butter
2 tablespoons Braggs liquid aminos (or 1-2 Tbsp soy sauce)
1 tablespoon curry powder
1 cup garbanzo beans (chickpeas) or 1 cup lentils, cooked
1 cup frozen peas
salt, to taste
cooked rice
1/2 cup fresh cilantro (optional)

Steps:

  • Place diced carrots, onion, peppers, and garlic (not the peas yet) in a kettle with a small amount of water and curry powder. Simmer about 5 minutes until tender.
  • Add zucchini, cover, and simmer 5 more minutes.
  • Blend all the remaining ingredients, except the peas and garboanzos or lentils, in a blender until smooth.
  • Add the blended ingredients, the peas, and the garbanzos or lentils to the rest of the vegetables. Heat and serve over rice.

Nutrition Facts : Calories 110, Fat 2.9, SaturatedFat 0.6, Sodium 304.1, Carbohydrate 17.9, Fiber 4.7, Sugar 6, Protein 5.1

THAI CURRY CHICKEN MEATBALLS



Thai Curry Chicken Meatballs image

For a more rich curry taste, add more fish sauce. the best part about this curry sauce is that you can customize the flavors to your liking.

Provided by Todd + Diane

Categories     Main Course     Side Dish

Time 25m

Number Of Ingredients 17

1 pound ground chicken
3 cloves minced garlic
1 teaspoon grated fresh ginger ((or 1/2 teaspoon ground ginger))
2 stalks green onions ((minced))
1/2 teaspoon salt (,)
lots of fresh cracked black pepper (, to taste)
2 Tablespoons oil
3 cloves garlic (, minced)
1 bay leaf ((or kaffir lime leaf))
1 Tablespoon curry powder
1/2 teaspoon cayenne pepper (, or to taste)
1 cup coconut milk
1 cup chicken broth
1 Tablespoon fish sauce (, or more to taste)
zest of 2 limes
Fresh lime juice (, to taste (optional))
1/2 cup minced cilantro ((optional))

Steps:

  • Make the meatballs: In bowl, mix ground chicken, garlic, ginger, green onion, salt and pepper until evenly combined. Form into balls about 1-1/2 inches in diameter. Oil your hands as you roll to keep chicken from sticking to your hands.
  • In a large oven-proof skillet, add oil on medium high heat. Place meatballs in skillet and brown each side, turning often about 2-3 minutes per side until a crust forms. Remove meatballs from pan and set aside.
  • Make the curry sauce: In the same skillet over medium heat add garlic and cook until fragrant, about 1 minute. Stir in the bay leaf (or lime leaf), curry powder, cayenne pepper. Add the coconut milk, chicken broth, fish sauce, and lime zest. Then stir until combined. Bring liquid to a low simmer.
  • Place meatballs back into the skillet and simmer on low heat for about 10 minutes, or until the meatballs are fully cooked (timing will depend on meatball size and how much you seared the meatballs).
  • If desired, squeeze in some lime juice and top with minced cilantro. Serve over rice, with slices of crusty bread, with flatbreads, or however you prefer to enjoy your curry.

Nutrition Facts : Calories 236 kcal, Carbohydrate 3 g, Protein 14 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 65 mg, Sodium 624 mg, ServingSize 1 serving

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