Red Curry Chicken With Basil Recipes

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

Ingredients

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 WITH BASIL

Red Curry Chicken With Basil image

Hot weather cooking at its best! Serve with recipe#301203 and steamed jasmine rice. From Taste of Thai

Provided by Busters friend

Categories Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons vegetable oil
1 1/2 tablespoons red curry paste
13 1/2 ounces coconut milk, shaken
1 1/2 lbs chicken breasts, raw, sliced into bite size pieces
2 teaspoons sugar
2 teaspoons fish sauce
1 red bell pepper, sliced
10 large basil leaves, Thai, chopped

Steps:

Heat the oil in the frying pan over medium heat.
Add the Curry Paste and simmer for 2 minutes, so that it is dissolved, fragrant and foaming.
Stir in the can of the coconut milk. Cook over medium heat for 4 minutes, stirring occasionally.
Add the sliced chicken. Simmer for 4 minutes.
Stir in the sugar, fish sauce and bell pepper. Simmer until the chicken is cooked, about 3 minutes more.
Add the chopped basil. Season to taste with more sugar or Fish Sauce as desired.

Nutrition Facts : Calories 563.4, Fat 40.4, SaturatedFat 21.1, Cholesterol 109, Sodium 389.4, Carbohydrate 12.6, Fiber 3, Sugar 9.6, Protein 38.8

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