Chicken And Green Bean Coconut Curry Food

COCONUT CHICKEN WITH GREEN BEANS

Steps:

• Heat coconut milk in a large saucepan over low heat. Simmer green beans in coconut milk until soft, about 10 minutes.
• Heat vegetable oil in a skillet over medium heat. Cook and stir chicken and onion in hot oil until the chicken pieces are no longer pink in the center, about 10 minutes.
• Stir chicken mixture into the green bean mixture; cook together for 2 minutes. Transfer to a serving platter.
• Melt coconut butter and almond butter together in a saucepan over low heat; drizzle over chicken and green beans.

CHICKEN AND GREEN BEAN COCONUT CURRY

Steps:

• Break up tamarind, then add to boiling-hot water (1/2 cup) in a heatproof bowl and soak 15 minutes. Mash tamarind with a fork until pulp is dissolved, then pour tamarind mixture through a fine-mesh sieve into a small bowl, pressing hard on solids to extract as much liquid as possible. Discard solids.
• Heat a dry 10-inch heavy skillet (preferably cast-iron) over moderately low heat until hot, about 2 minutes, then toast coriander and cumin seeds, stirring constantly, 2 minutes. Add 12 curry leaves and toast, stirring constantly, until leaves curl and darken, 3 to 4 minutes. Add 4 chiles and toast, stirring constantly, until a shade darker, 1 to 2 minutes. Transfer to a plate and cool completely, then finely grind in grinder.
• Pat chicken dry and sprinkle with 1 teaspoon salt. Heat 2 tablespoons oil in a wide 6-quart heavy pot over moderately high heat until hot but not smoking, then brown chicken in 2 batches, skin sides down first, turning over once, about 8 minutes per batch. Transfer to a plate.
• Pour off all but 2 tablespoons fat from pot, then cook onions over moderate heat, stirring occasionally, until edges are golden, 5 to 8 minutes. Reduce heat to moderately low, then add ground-spice mixture, garlic, turmeric, and remaining teaspoon salt and cook, stirring frequently (to prevent scorching), about 3 minutes. Add coconut milk and tamarind liquid and simmer, stirring, until any coconut-milk solids are dissolved, about 1 minute. Add chicken, skin sides up, in 1 layer (chicken will not be completely covered with liquid) and simmer, covered, until chicken is just cooked through, about 15 minutes.
• While chicken simmers, cook green beans in an 8-quart pot of boiling salted water until crisp-tender, 3 to 4 minutes. Drain and transfer to a bowl of ice water to stop cooking. Drain well.
• When chicken is done cooking, transfer with tongs to a cutting board, reserving sauce in pot, and halve each chicken breast diagonally through bone. Put chicken in a deep serving dish and keep warm, covered with foil. Add green beans to coconut sauce and simmer until just tender, about 1 minute.
• While beans simmer, heat remaining tablespoon oil in 10-inch heavy skillet over moderate heat until hot but not smoking. Add mustard seeds, then cover skillet and cook until seeds make popping sounds, about 5 seconds. Remove lid, then add remaining 15 curry leaves and 2 chiles and cook, stirring, until leaves crackle and chiles darken slightly, about 5 seconds. Pour hot oil mixture over coconut sauce and beans, then stir to combine. Season with salt, then spoon sauce and beans around chicken. Discard whole chiles if desired.

COCONUT CURRY CHICKEN AND VEGETABLES IN THE SLOW COOKER

Steps:

• Combine chicken, green beans, sweet potato, bell pepper, onion, garlic, and ginger in a slow cooker.
• Stir together chicken broth, curry powder, kosher salt, cumin, turmeric, and cayenne pepper in a small bowl. Pour into slow cooker and stir into chicken and vegetables. Cover slow cooker.
• Cook on Low until chicken is cooked through and vegetables are fork tender, about 6 hours.
• Whisk together coconut milk and cashew butter in a bowl until all the lumps are gone. Add to slow cooker and continue cooking for 1 more hour. Garnish with chopped cashews and cilantro.

GREEN CHICKEN CURRY WITH COCONUT MILK

Steps:

• In a food processor puree 6 green chilies, shrimp paste, lemon grass, galanga root, lime zest, cilantro leaves, shallots, garlic, salt, cinnamon and cilantro root. In a Dutch oven heat oil and saute paste over medium heat for 3 minutes. Add chicken thighs and turn to coat. Turn heat to high, add water and bring to a boil. Reduce heat to medium, cover and simmer 1 hour. Remove chicken and reserve. Chill liquid until it congeals.
• Degrease chilled liquid. Reheat gently. There should be 1 cup of liquid -- add water if needed. Dissolve tamarind concentrate in 2 tablespoons of hot water and add. Add fish sauce. Bring to a boil and thicken with cornstarch mixed with a little water. Turn heat to very low and add coconut milk, the reserved chicken thighs, cut in half, and simmer 15 minutes. Add remaining green chilies and tomatoes. Simmer gently for 15 minutes more. If sauce is too thick, thin with a little coconut milk just before serving. Sprinkle wit

CHICKEN, POTATO & GREEN BEAN CURRY

Steps:

• Heat the oil in a large frying pan and cook the onion and chicken together over a medium heat for 5 mins until the onion is soft.
• Add the potatoes, curry paste and passata, bring to the boil, then cover and gently simmer for 15 mins. Add the beans and a splash of water and cook for 10-15 mins more until all the vegetables are tender and the chicken is cooked through. Remove from the heat and stir in the yogurt. Serve with rice or naan.

JACK'S THAI GREEN CURRY WITH COCONUT RICE

Steps:

• COCONUT RICE - to make coconut rice, place rice in a large saucepan and add coconut milk and salt amd slowly bring to the boil over medium heat, cover with a lid, reduce heat to low and cook for 10 minutes or until rice has absorbed liquid and then remove from heat and stand covered for a further 10 minutes or until rice is tender.
• CURRY PASTE - Meanwhile to make curry paste, place all ingredients in a food processor, cover and then process until it forms a smooth paste.
• GREEN CURRY - Heat 1 tablespoon oil in a wok or large deep frying pan over medium high heat and add 1/2 cup of the curry paste and cook, stirring for 1 minute or until fragrant and then add the chicken and cook, stirring for 4 minutes or until chicken is browned and almost cook through and then add coconut cream, beans and lime leaves and stir to combine and then simmer, stirring for 2 minutes or until chicken is cooked through and then add fish sauce and sugar, and stir to combine.
• Divide the rice among 4 bowls and top with the curry, then garnish with coriander sprigs and thai basil and serve with lime wedges.
• The remaining curry paste will keep covered in the fridge for 7 days.

CHICKEN AND GREEN BEANS IN RED CURRY

Steps:

• Heat oil in large pan.
• Add curry paste and stir until bubbling.
• Add onions, garlic, and hot chili sauce. Saute 1-2 minutes.
• Add chicken slices, brown on one side. Flip chicken and add green beans on top cooking for 2-3 minutes. Optional: Cover to help cook green beans.
• Completely mix in green beans.
• Add coconut milk and fish sauce Simmer for 5-10 minutes.
• Test green beans to your personal crunch preference.
• Mix in basil leaves right before serving.
• Serve over brown rice.
• Note: If I'm not serving this over rice I'll mix in cornstarch to thicken the sauce.