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

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

        1. 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

            Yes, it is maesri brand Thai red curry paste.

            1. re: donovt

              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

                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

                  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

                    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

                      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: donovt

                        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. 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

                That is probably really good on a skirt steak!!