Thai Curried Chicken By Sam Zien Recipes

THAI CURRIED CHICKEN BY SAM ZIEN

Thai Curried Chicken by Sam Zien image

Sam Zien has a new show on Discovery Health called "Just Cook This". I watched a preview show and saw him make this. It looked so good I went out and got the ingredients and made it for dinner the next day...yum!

Provided by Sureglad

Categories Chicken Thigh & Leg

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 boneless skinless chicken thighs
1 (14 ounce) can light coconut milk
2 teaspoons cumin
2 teaspoons curry powder
2 tablespoons asian chili paste
1 lime, juice and zest of
fresh cilantro, chopped fine for garnish
cooked rice, for serving

Steps:

Trim chicken of any extra fat. In a large bowl, combine coconut milk, cumin, curry, chili paste, lime zest and juice, mix well.
Reserve about 1/3 of the sauce for after, but add the chicken to the rest. Mix well, cover and marinate-anywhere from 15 minutes to overnight.
Heat bbq or grill pan and cook chicken on both side until cooked though-those cool grill marks are perfect here. While the chcken cooks, simmer the extra sauce in a small pot to thicken.
Slice into strips, serve on top of rce with a little extra sauce and a sprinkle of cilantro.

Nutrition Facts : Calories 88.5, Fat 3, SaturatedFat 0.7, Cholesterol 57.3, Sodium 61, Carbohydrate 1.2, Fiber 0.3, Sugar 0.1, Protein 13.8

SAM'S THAI CURRIED CHICKEN

Sam's Thai Curried Chicken image

from "Just Cook This" with Sam the Cooking Guy. Prep time does not include marinating time.

Provided by Karen in MA

Categories Chicken Thigh & Leg

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 boneless skinless chicken thighs
14 ounces light coconut milk
2 teaspoons cumin
2 teaspoons curry powder
2 tablespoons asian chili paste
1 lime, juice and zest of (no zester? no worry, just use the juice)
fresh cilantro, chopped fine for garnish
cooked rice, for serving

Steps:

Trim chicken of any extra fat. In a large bowl, combine coconut milk, cumin, curry, chili paste, lime zest and juice, mix well.
Reserve about 1/3 of the sauce for after, but add the chicken to the rest. Mix well, cover and marinate-anywhere from 15 minutes to overnight.
Heat BBQ or grill pan and cook chicken on both side until cooked though-those cool grill marks are perfect here. While the chicken cooks, simmer the extra sauce in a small pot to thicken.
Slice into strips, serve on top of rice with a little extra sauce and a sprinkle of cilantro.

Nutrition Facts : Calories 88.5, Fat 3, SaturatedFat 0.7, Cholesterol 57.3, Sodium 61, Carbohydrate 1.2, Fiber 0.3, Sugar 0.1, Protein 13.8

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

THAI CURRIED CHICKEN THIGHS

Thai Curried Chicken Thighs image

This is from "Just Cook This" on Discovery Channel. A great, easy marinade/sauce that comes together in a few minutes, and really gives chicken a spicy, limey and coconutty flavor you always look for in Thai food. Seve with white rice and top with chopped peanuts and cilantro.

Provided by kjshay

Categories Asian

Time 30m

Yield 8 thighs, 4 serving(s)

Number Of Ingredients 6

Ingredients

8 boneless skinless chicken thighs
1 (14 ounce) can coconut milk
2 teaspoons cumin
2 teaspoons curry powder
2 tablespoons asian chili paste
1 lime

Steps:

Trim chicken of any extra fat. Zest and juice the lime. In a large bowl, combine coconut milk, cumin, curry, chili paste, lime zest and juice, mix well.
Reserve about 1/3 of the sauce for after, but add the chicken to the rest. Mix well, cover and marinate-anywhere from 15 minutes to overnight.
Heat bbq or grill pan and cook chicken on both side until cooked though-those cool grill marks are perfect here. While the chcken cooks, simmer the extra sauce in a small pot to thicken.
Slice into strips, serve on top of rice with a little extra sauce and a sprinkle of cilantro.

Nutrition Facts : Calories 375.3, Fat 24.2, SaturatedFat 17.7, Cholesterol 114.5, Sodium 173.1, Carbohydrate 11.5, Fiber 3.2, Sugar 6.7, Protein 30.3

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