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What to do with chicken and red curry paste other than a curry sauce

donovt Apr 28, 2011 09:52 AM

my wife and I are on weight watchers (again). I have some bone in skin on chicken breasts and would like to use my curry paste without using coconut milk due to its high amount of points. Any suggestions? Can I make a marinade, if so, how? Would it work to use a small amount of coconut milk and marinate the chicken?

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  1. thew RE: donovt Apr 28, 2011 10:08 AM

    not all thai curries have coconut milk. i give you permission to play with your food ;). try the same recipe you'd put coconut milk and and replace it with some water or juice or stock. Or use no recipe at all - just saute the curry paste, add the ingredients and some liquid.

    1. biondanonima RE: donovt Apr 28, 2011 10:22 AM

      DH and I are doing a lower-fat thing these days too and I've been making thai lettuce wraps, which he really loves. I use either crumbled lean ground pork or chicken that I've grilled and diced, then saute various diced vegetables (garlic, ginger, onion, red and green bell peppers, broccoli stems, bamboo shoots, mushrooms, eggplant/zucchini - anything you want, really) in a small amount of oil. Combine the meat and veg, add a small amount of chicken stock, fish sauce, lime juice, sweetener (I use liquid sucralose), red curry paste and sambal oelek or other spicy element to taste. I saute this until it's almost dry, then throw in a handful of chopped green onion and serve. My DH isn't a fan of vegetables but he LOVES this.

      1. Chocolatechipkt RE: donovt Apr 28, 2011 11:28 AM

        I've used curry paste as a rub/marinade kind of thing before grilling, and it's very good! :)

        1. Bada Bing RE: donovt Apr 28, 2011 11:35 AM

          I assume you mean something like a Thai-style Panang paste? What's the brand and labeling?

          Anyway, a good weight-watchers style of preparation would be to use the paste in a stir fry emphasizing shredded cabbage and other veggies, like sweet red peppers, along with the chicken. Can use an egg or two, also, for binding. Essentially, it's like making fried rice, but using cabbage for bulk instead of rice.

          8 Replies
          1. re: Bada Bing
            donovt RE: Bada Bing Apr 28, 2011 12:39 PM

            Yes, it is maesri brand Thai red curry paste.

            1. re: donovt
              Bada Bing RE: donovt Apr 28, 2011 01:02 PM

              It's good stuff. The marinade and other ideas here should set you up well. Depending on your tastes for heat, you can adjust the marinade with oil, water, citrus juices, etc., to suit your whims.

              Expanding on JungMann's good ideas below, I suggest you consider using it as one might jerk rub in grilled chicken or broiled/grilled whole fish.

              1. re: Bada Bing
                donovt RE: Bada Bing Apr 28, 2011 01:16 PM

                I just put together a marinade/rub using 2 tbsp of the paste, some olive oil, soy sauce, ginger, lime juice and a dash of fish sauce. Here's hoping the rain is done for the day so I can grill the chicken.

                I'll definitely try some of the others on another day.

                1. re: donovt
                  Bada Bing RE: donovt Apr 28, 2011 01:26 PM

                  Could work great! But you might add some sweet (sugar, honey, palm sugar, brown sugar) if you think the balance might help. You probably know, however, that grilling gets more char-prone when the sweets enter the marinade...

                  You could even lop of a bit of chicken and do a test cook in a skillet. I sometimes precook a little chunk when improvising something like meatballs, for salt and flavor balance before I commit fully.

                  1. re: Bada Bing
                    donovt RE: Bada Bing Apr 28, 2011 01:33 PM

                    Yeah, I forgot the brown sugar when I put the marinade together. I can probably add honey now. I didn't think the sugar would blend properly since I already rubbed it into the chicken.

                    1. re: donovt
                      Bada Bing RE: donovt Apr 28, 2011 01:40 PM

                      Yeah, honey can blend, though sometimes it can glob up when added to a cool solution. I'd consider microwaving it carefully with some water or oil and thinning it. You don't need much!

                      1. re: Bada Bing
                        donovt RE: Bada Bing Apr 28, 2011 01:58 PM

                        Awesome. Thanks for the advice.

                      2. re: donovt
                        donovt RE: donovt Apr 29, 2011 10:54 AM

                        Chicken turned out pretty good. It started to rain, so I ended up browning the chicken in a cast iron pan and finishing it in the oven. Then it took longer than I thought it would, so I had to feed my son before mine was ready. By the time I got around to eating it the chicken was cold and dry. The flavor was definitely there though. Next time a little more heat and definitely grilling it.

            2. JungMann RE: donovt Apr 28, 2011 12:40 PM

              Mix a couple tablespoons of red curry with soy sauce, lime juice, brown sugar, ginger and a bit of garlic. Add chopped chilies if you'd like some heat. I usually use this as a marinade for steak so if I were using chicken breast, I might try to tame it a little.

              1 Reply
              1. re: JungMann
                donovt RE: JungMann Apr 29, 2011 03:54 PM

                That is probably really good on a skirt steak!!

              2. EricMM RE: donovt Apr 29, 2011 03:19 PM

                What I do with fish could just as well be done with chicken. I take some of the curry paste, mix it with just enough coconut milk to liquify it a bit, smear it all over, and then grill (or broil). Serve it topped with cilantro and lime juice. Sometimes I'll add a tiny bit of minced Spanish chorizo to it...the combination is very good.

                1 Reply
                1. re: EricMM
                  donovt RE: EricMM Apr 29, 2011 03:53 PM

                  I was thinking of doing that. Wasn't sure if it would work out ok. Sometimes I overthink it when I'm cooking. I have some nice pork chops I'm going to try that with.

                2. chefj RE: donovt Apr 29, 2011 04:04 PM

                  Tod Mun Thai fish cakes make use of red curry paste and are delicious. You can also sub other proteins for the fish. Shrimp and chicken spring to mind. They are fairly easy to make with a food processor and only need some cucumber salad for a topping.

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