Anyone have any good recipes for Thai Chicken Curry with artichokes in it?

Question

My local Thai restaurant makes a wonderful red curry chicken with artichokes that is fragrant and delicious and unbelivable. How can I make something similar at home?

Answer 1

Ingredients
2 tablespoons corn oil
1 tablespoon Thai red curry paste
12 ounces skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
4 ounces green beans, cut into 1-inch lengths
3 baby artichokes, cut into 1-inch pieces
3 cups canned low-salt chicken broth
3 cups canned unsweetened coconut milk
1 tablespoon fish sauce (nam pla)
1/4 cup chopped fresh basil

Preparation
Heat oil in heavy large saucepan over medium heat. Add curry paste; stir until fragrant, about 1 minute. Add chicken; stir 2 minutes. Add green beans and artichoke; stir 1 minute. Add broth, coconut milk and fish sauce; bring to boil. Reduce heat; simmer until vegetables are tender, about 12 minutes. Season with salt and pepper. Stir in basil and serve.

Answer 2

What you described is pretty much exactly what I put in mine. The recipe is from my Mother who used to own a Thai Restaurant. 1 can red curry paste, Kaeng Kua (country style) is best. Panang can also be used. 1 pound ground chicken or turkey 2 cups cubed, uncooked butternut squash (optional) 1 cup pineapple tidbits with juice (optional) 1 tablespoon fish sauce 1 can coconut milk 5 sprigs thai basil First put about 1 tablespoon of oil in a large sauce pan or stock pot. Heat the oil on medium-high, add about 1/2 of the curry paste or more if you like it spicier. Add the clear liquid from the coconut milk, reserving the thick white part to add later. Saute about 4 minutes stirring frequently. Then add the ground chicken or turkey, break apart as it cooks, when cooked through add all of the remaining ingredients plus about 1 1/2 cups water. I just use the coconut milk can full of water. Reduce heat to medium, simmer about 20 minutes uncovered until butternut squash is tender and the sauce has thickened. When done add the Thai basil. Serve over rice. You can use this same method with green curry paste as well, when using green I usually add beef strips or pork instead of poultry. And replace the pineapple and squash with green beans and baby eggplants. Hope this helps.

Answer 3

CURRY CHICKEN-ARTICHOKE CASSEROLE

Ingredients:
4-5 c. of cooked, diced chicken (3 or 4 breasts)
1 c. mayonnaise
2 cans cream of chicken soup
1/2 tsp. curry powder
2 (14 oz.) cans artichoke hearts
Garlic powder to taste
1 tbsp. lemon sauce
1 1/2 c. shredded sharp cheese
1/4 c. seasoned croutons
2-4 tbsp. butter
9 x 12 inch greased casserole

Drain and slice artichoke hearts. Preheat oven too 350 degrees. Season artichoke hearts with garlic. Arrange in 9 x 12 inch greased casserole. Put chicken on top - mix in separate bowl - soup, mayonnaise, lemon juice and curry - spread over chicken. Sprinkle with shredded sharp cheese and topped with croutons. Bake 30 minutes or until hot. Can be prepared a day before hand. Serves 8 or 9.

Answer 4

Crockpot Chicken With Artichokes
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
Crockpot chicken with artichokes and tomatoes. Scroll down to see more chicken recipes.

INGREDIENTS:
1 1/2 to 2 pounds boneless chicken breast halves, skin removed
8 ounces sliced fresh mushrooms
1 can (14.5 ounces) diced tomatoes
1 package frozen artichokes, 8 to 12 ounces
1 cup chicken broth
1/2 cup chopped onion
1 can (3 to 4 ounces) sliced ripe olives
1/4 cup dry white wine or chicken broth
3 tablespoons quick-cooking tapioca
2 teaspoons curry powder, or to taste
3/4 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups hot cooked rice

PREPARATION:
Rinse chicken; pat dry and set aside. In a 3 1/2 to 5-quart slow cooker combine the mushrooms, tomatoes, artichoke hearts, chicken broth, chopped onion, sliced olives, and wine. Stir in tapioca, curry powder, thyme, salt, and pepper.

Add chicken to crockpot; spoon some of the tomato mixture over chicken.
Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours. Serve with hot cooked rice.
Makes 6 to 8 servings.

Answer 5

Remember the essentials for Thai.1 choose thai green or red paste,(red is hotter) chopped ginger and garlic,lemon grass,sesami oil,fish sauce,coconut milk,chopped cilantro.Stir fry the ingredients,use sparingly(fish sesami) add coconut milk to simmer to cook and finish.

Answer 6

I love both fruits and fruit and vegetables better, regardless how they look and taste. You desire a little of both.

Answer 7

In the event that it's a fruit they have seeds, otherwise it's a vegetable. And vegetables are usually grown in the ground while fruits are grown in trees.