Chicken Thai Green Curry Food

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THAI GREEN CURRY CHICKEN



Thai Green Curry Chicken image

In this quick and easy recipe that never fails, the chicken stays moist and tender. Serve over jasmine rice for a satisfying meal.

Provided by laus

Categories     World Cuisine Recipes     Asian     Thai

Time 1h

Yield 4

Number Of Ingredients 13

1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 tablespoon dark soy sauce
1 tablespoon all-purpose flour
2 tablespoons cooking oil
2 tablespoons green curry paste
2 green onions with tops, chopped
3 cloves garlic, peeled and chopped
1 teaspoon fresh ginger, peeled and finely chopped
2 cups coconut milk
1 tablespoon fish sauce
1 tablespoon dark soy sauce
2 tablespoons white sugar
½ cup cilantro leaves, for garnish

Steps:

  • Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large skillet over medium high heat. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. Remove chicken.
  • Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve garnished with cilantro leaves.

Nutrition Facts : Calories 472.4 calories, Carbohydrate 14.6 g, Cholesterol 57.1 mg, Fat 40.9 g, Fiber 1.8 g, Protein 27.1 g, SaturatedFat 24.3 g, Sodium 934.7 mg, Sugar 6.8 g

THAI GREEN CURRY WITH CHICKEN



Thai Green Curry with Chicken image

This is a green curry recipe I've cobbled together over the years. The vegetables aren't completely traditional, but they give the whole thing a good texture and variety. Often asked for in my household, hopefully it'll become a favorite in yours. Serve over rice.

Provided by Galen Dobbs

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 14

2 tablespoons peanut oil
¼ cup Thai green curry paste
3 cloves garlic, minced
1 (1/4 inch thick) slice ginger, finely grated
2 boneless, skinless chicken breasts, thinly sliced
1 (15 ounce) can baby corn pieces, drained
1 (8 ounce) can bamboo shoots, drained
2 (13.5 ounce) cans coconut milk
2 tablespoons fish sauce
2 tablespoons palm sugar
6 kaffir lime leaves
1 red bell pepper, cut into thin strips
1 orange bell pepper, cut into thin strips
¼ cup thinly sliced Thai basil, or more to taste

Steps:

  • Heat oil in a wok until it starts to shimmer. Add curry paste, garlic, and ginger; stir together and fry until fragrant, 2 to 3 minutes. Add chicken breast slices, stirring until coated. Cook until just slightly pink in the center, 3 to 5 minutes.
  • While chicken is cooking, place baby corn and bamboo shots in a small saucepan, cover with water, and place over high heat. Bring to a boil. Drain then cover with water again.
  • Pour coconut milk into the wok. Bring to a slow simmer, stirring occasionally, about 5 minutes. Drain corn and bamboo shoots and add in. Stir in fish sauce, palm sugar, and kaffir lime leaves. Bring back up to a simmer and cook for 5 minutes. Stir in bell pepper strips and cook until crisp-tender, about 3 minutes.
  • Remove curry from heat and stir in Thai basil.

Nutrition Facts : Calories 583.1 calories, Carbohydrate 23.4 g, Cholesterol 32.3 mg, Fat 57.9 g, Fiber 11.3 g, Protein 22.8 g, SaturatedFat 38.4 g, Sodium 931 mg, Sugar 12.9 g

THAI GREEN CHICKEN CURRY



Thai green chicken curry image

Don't call the local takeaway - impress friends and family by cooking this fragrant and creamy Thai green chicken curry. It's easy and quick to make

Provided by Good Food team

Categories     Dinner, Lunch

Time 40m

Number Of Ingredients 12

225g new potatoes, cut into chunks
100g green beans, trimmed and halved
1 tbsp vegetable or sunflower oil
1 garlic clove, chopped
1 rounded tbsp or 4 tsp Thai green curry paste (you can't fit the tablespoon into some of the jars)
400ml can coconut milk
2 tsp Thai fish sauce
1 tsp caster sugar
450g boneless skinless chicken (breasts or thighs), cut into bite-size pieces
2 lime leaves finely shredded, or 3 wide strips lime zest, plus extra to garnish
good handful of basil leaves
boiled rice, to serve

Steps:

  • Put 225g new potatoes, cut into chunks, in a pan of boiling water and cook for 5 minutes.
  • Add 100g trimmed and halved green beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.
  • In a wok or large frying pan, heat 1 tbsp vegetable or sunflower oil until very hot, then drop in 1 chopped garlic clove and cook until golden, this should take only a few seconds. Don't let it go very dark or it will spoil the taste.
  • Spoon in 1 rounded tbsp Thai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.
  • Next, pour in a 400ml can of coconut milk and let it come to a bubble.
  • Stir in 2 tsp Thai fish sauce and 1 tsp caster sugar, then 450g bite-size chicken pieces. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
  • Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add 2 finely shredded lime leaves (or 3 wide strips lime zest).
  • Add a good handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.
  • Scatter with lime to garnish and serve immediately with boiled rice.

Nutrition Facts : Calories 257 calories, Fat 15 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.6 milligram of sodium

THAI GREEN CURRY



Thai Green Curry image

Recipe video above. This is how to make a really great QUICK green curry by pimping up curry in a jar, OR using a homemade green curry paste! Don't skip frying off the curry paste, this makes all the difference. See Spiciness info in Note 1 (remember, Green Curry is supposed to be spicy!)

Provided by Nagi

Categories     Mains

Time 35m

Number Of Ingredients 21

4 - 6 tbsp Thai Green Curry Paste (Maesri best) OR ((Note 1))
1 quantity homemade green curry paste ((Note 1))
2 large garlic cloves (, minced)
2 tsp fresh ginger (, finely grated)
1 tbsp lemongrass paste ((Note 2))
2 tbsp vegetable oil
1 cup (250ml) chicken or vegetable broth, low sodium
400 g/14oz coconut milk (, full fat (Note 4))
1 - 3 tsp fish sauce *
1 - 3 tsp white sugar *
1/8 tsp salt *
6 kaffir lime leaves (, torn in half (Note 5))
350 g/12 oz chicken thigh (, skinless boneless, sliced (Note 6))
2 Japanese eggplants, (, small, 1cm / 2/5" slices (Note 7))
1 1/2 cups snow peas (, small, trimmed)
16 Thai basil leaves ((Note 8))
Juice of 1/2 lime (, to taste)
Crispy fried Asian shallots (, high recommended (Note 9))
Thai basil or cilantro/coriander (, recommended)
Green or red chillies slices (, optional)
Steamed jasmine rice

Steps:

  • Heat oil in a heavy based skillet or pot over medium high heat.
  • Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly "dries out" - see video. Don't breath in the fumes!!
  • Add chicken broth and coconut milk, mix to dissolve paste.
  • Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.
  • Homemade curry paste seasonings: Add 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt.
  • Add kaffir lime leaves. Mix then bring to simmer.
  • Add chicken, stir then lower heat to medium so it's bubbling gently. Cook 7 minutes.
  • Add eggplants, cook 5 minutes until soft.
  • Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
  • Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick - that's how it's should be. DO NOT keep simmering - sauce will darken.
  • Serve curry over jasmine rice with garnishes of choice.

Nutrition Facts : Calories 352 kcal, Carbohydrate 16 g, Protein 7 g, Fat 31 g, SaturatedFat 25 g, Sodium 54 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

EASY THAI GREEN CHICKEN CURRY



Easy Thai green chicken curry image

John Torode's green curry is fresh, fragrant and hot - for a vibrant green colour, serve as soon as the chicken is cooked

Provided by John Torode

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 10

2 x 400g cans coconut milk
3 tbsp green curry paste (see 'Goes well with' recipe below - you will need more if you buy ready-made paste)
800g skinless chicken thigh , each thigh cut into three
6 lime leaves , stalks removed, shredded
3 lemongrass stalks, outer leaves removed and inner stalk finely chopped
25g galangal , sliced
1 tbsp palm sugar
1 tbsp fish sauce
handful pea aubergines or ½ aubergine , diced
small bunch Thai basil

Steps:

  • Scrape the thick, fatty part of the coconut milk into a warm wok. Cook it slowly, stirring all the time, until it starts to bubble and sizzle and just begins to split. Add the green curry paste and cook for 3-4 mins until the paste starts to release the true smell of South-east Asia.
  • Add the chicken and stir well, coating it all in the paste. Add the rest of the coconut milk, lime leaves, lemongrass, galangal, palm sugar and half the fish sauce. Let the sauce bubble for about 10 mins, until the oil in the coconut milk starts to come through to the surface and the chicken is cooked. Add the pea aubergines and the rest of the fish sauce and cook for 5 mins more. Scatter on the Thai basil and serve with some jasmine rice.

Nutrition Facts : Calories 623 calories, Fat 42 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 46 grams protein, Sodium 1.7 milligram of sodium

GREEN CURRY CHICKEN



Green Curry Chicken image

Provided by Tyler Florence

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 27

2 tablespoons vegetable oil
1 medium onion, cut in 8 wedges
1 green bell pepper, cut in 8 wedges
1 stalk lemongrass, white bulb only
1 tablespoon coarsely chopped fresh ginger
3 tablespoons Thai Green Curry Paste, recipe follows
2 kaffir lime leaves
3 cups unsweetened coconut milk, two 13.5-ounce cans
3/4 cup chicken broth
1 1/2 pounds skinless, boneless chicken breasts, cut in 1-inch strips
Sea salt
1 lime, juiced
Fresh Thai basil leaves
Fresh cilantro leaves
Lime wedges, for garnish
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon whole black peppercorns
8 fresh Thai green chiles
2 shallots, coarsely chopped
4 garlic cloves, smashed
Small handful of fresh cilantro sprigs
2-inch piece galangal, peeled and coarsely chopped
2 lemon grass stalks, white part only, coarsely chopped
2 kaffir lime leaves, torn
2 teaspoons dried shrimp paste
1/2 cup water

Steps:

  • Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges.
  • Heat the coriander, cumin seeds, and peppercorns in a small dry skillet for 2 minutes until fragrant. Put the seeds in a clean coffee grinder or spice mill and buzz the spices to a powder.
  • Put the spice blend and remaining ingredients in a food processor, and pulse to combine. Pour in the water to help grind everything down into a paste.

AUTHENTIC THAI GREEN CURRY RECIPE (แกงเขียวหวาน) - BEST TASTE!



Authentic Thai Green Curry Recipe (แกงเขียวหวาน) - Best Taste! image

In this Thai green curry chicken recipe (แกงเขียวหวานไก่) you'll find step by step instructions about how to make authentic home style Thai green curry. We'll first pound the green curry paste by hand, clean and chop the chicken, and boil it with rich coconut cream. The result of making your own Thai green curry is amazing!

Provided by Mark Wiens

Categories     Thai recipes

Time 2h30m

Yield 1 pot

Number Of Ingredients 21

1 whole chicken (ไก่บ้าน) - I used a free range chicken that was 1.4 kg.
2 cups of water
green curry paste - all of the paste below
2 - 3 cups coconut cream (หัวกะทิ)
6 - 10 Thai eggplant (มะเขือเปราะ)
6 - 10 stems of Thai sweet basil (โหระพา)
2 red spur chilies (พริกชี้ฟ้าแดง)
20 kaffir lime leaves (ใบมะกรูด)
½ tsp. salt, or to taste
150 grams Thai chilies, green color (พริกขี้หนูเขียว)
1 head garlic (กระเทียม)
3 shallots (หอมแดง) - small Thai shallots
1 piece of galangal (ข่า) - about a thumb sized piece
5 cilantro roots (รากผักชี)
1 kaffir lime peel (ผิวมะกรูด)
2 stalks lemongrass (ตะไคร้)
1 tbsp. white peppercorns (พริกไทยขาว)
1 tsp. coriander seed (ลูกผักชี)
1 tsp. cumin seed (ยี่หร่า)
1 tsp. salt (เกลือ)
1 tbsp. shrimp paste (กะปิ)

Steps:

  • The first step is to prepare your ingredients to pound your green curry paste. Remove the stems of the Thai green chilies, peel the garlic and shallots, thinly slice the galangal, cilantro roots, and lemongrass. For the kaffir lime, delicately slice off all the green bumpy peel. For the cumin and coriander seed, dry roast them in a hot skillet for 30 seconds to bring out the aroma.
  • Pound all the green curry paste ingredients in a stone mortar and pestle, apart from the shrimp paste, which you'll add at the very end. Pounding can take 1 - 2 hours, and you're looking for a smooth pureed paste. One good measure of a Thai curry paste is that you shouldn't see any chili seeds remaining in your paste, they should all be pounded out.
  • Once your paste is finished, add the shrimp paste, and mix and mash until it's evenly mixed in. Set your green curry paste aside.
  • Prepare your whole chicken by gutting and cleaning it. Chop the entire chicken into bite sized pieces. Alternatively, you could use typical pieces like drumsticks and thighs, or boneless chicken breast.
  • In a pot, add 2 cups of water, the green curry paste, your pieces of chicken, and toss in about 10 kaffir lime leaves broken in half (this is for a citrusy fragrance).
  • Boil the chicken for about 10 minutes, or until the chicken is tender and most of the water has evaporated, leaving mostly the thick curry paste and chicken at the bottom of the pot.
  • While the chicken is boiling, prepare the Thai eggplant by cutting them into quarters. Pluck the Thai sweet basil off the stems so you just have the leaves and set them aside. And finally julienne the red spur chilies.
  • After about 10 minutes of boiling the chicken, add in the coconut cream, and bring to a boil, stirring delicately. At this stage you can taste test your curry to see if it needs more salt. Add salt accordingly, I added in about ½ tsp. of salt.
  • Next add the Thai eggplant and red spur chilies and boil for just 2 - 3 minutes.
  • The final step is to toss the the Thai sweet basil, turn off the heat, and just let the sweet basil wilt into the curry.

GREEN THAI CHICKEN COCONUT CURRY



Green Thai Chicken Coconut Curry image

An EASY, one-skillet green curry that's ready in 20 minutes and tastes BETTER than from a Thai restaurant!! It's healthy comfort food that tastes AMAZING!!

Provided by Averie Sunshine

Categories     30-Minute Meals

Time 20m

Number Of Ingredients 16

2 to 3 tablespoons coconut oil (olive oil may be substituted)
1 medium/large sweet Vidalia or yellow onion, diced small
1 to 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
3 cloves garlic, finely minced or pressed
2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
2 teaspoons ground coriander
one 14-ounce can coconut milk (use full-fat for a richer/thicker result but lite may be substituted)
1 to 1 1/2 cups shredded carrots
1 large zucchini, diced into bite-sized pieces
2 to 8 tablespoons Thai green curry paste, or to taste (I used the whole jar for this recipe, but prefer bolder flavors)
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 to 2 tablespoons lime juice
1/4 to 1/3 cup fresh cilantro or to taste, finely chopped for garnishing (basil may be substituted)
1 to 2 tablespoons granulated sugar, optional and to taste
rice (jasmine or basmati) or naan, optional for serving

Steps:

  • To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
  • Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
  • Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
  • Add the coconut milk, carrots, zucchini, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
  • Add the lime juice, cilantro, and stir to combine. Taste and optionally add sugar, additional curry paste, salt, pepper, etc. to taste.

Nutrition Facts : Calories 511 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 80 milligrams cholesterol, Fat 28 grams fat, Fiber 3 grams fiber, Protein 34 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 1196 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

THAI GREEN CURRY WITH CHICKEN, BROCCOLI, AND MUSHROOMS



Thai Green Curry With Chicken, Broccoli, and Mushrooms image

Make and share this Thai Green Curry With Chicken, Broccoli, and Mushrooms recipe from Food.com.

Provided by Leandra

Categories     Asian

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

2 (14 ounce) cans coconut milk
2 tablespoons thai green curry paste
2 tablespoons fish sauce
2 tablespoons brown sugar
1 1/2 chicken breasts, sliced thin (boneless and skinless)
2 1/2 cups broccoli
4 ounces button mushrooms, sliced
1 medium bell pepper, sliced
1 chile, seeded and quartered
1 tablespoon lime juice
1/2 cup fresh basil leaf

Steps:

  • 1. Carefully spoon off about 1 cup of the top layer of cream from one can of coconut milk -- this layer will be thick and possibly solid. Place the coconut cream and curry paste in a large Dutch oven and bring to a simmer over high heat, whisking to blend, about 2 minutes. Maintain this brisk simmer and whisk frequently until almost all of the liquid evaporates, 3 to 5 minutes. Reduce the heat to medium-high and whisk constantly until the cream separates into a puddle of colored oil and coconut solids, 3 to 8 minutes. (You should hear the curry paste starting to fry in the oil.) Continue cooking until the curry paste is very aromatic, 1 to 2 minutes.
  • 2. Whisk in the remaining coconut milk, the fish sauce, and the brown sugar. Bring back to a brisk simmer and cook until the flavors meld and the sauce thickens, about 5 minutes. Season the chicken with salt and add it to the pot, stirring until the pieces are separated and evenly coated with the sauce, about 1 minute. Stir in the broccoli and mushrooms and bring back to a brisk simmer over medium heat. Cook until the vegetables are almost tender, about 5 minutes. Stir in the bell pepper and fresh chile, if using, and cook until the vegetables are crisp-tender, about 2 minutes. Off the heat, stir in the lime juice, basil, and mint. Serve immediately.

Nutrition Facts : Calories 559.3, Fat 42.2, SaturatedFat 34.1, Cholesterol 34.8, Sodium 857.6, Carbohydrate 32.1, Fiber 7.2, Sugar 22.5, Protein 20.5

THAI GREEN CURRY CHICKEN



Thai Green Curry Chicken image

Easy Thai Green Curry Chicken made with tender thicken thighs, aubergine, snow peas, chillies and creamy, spicy, green curry sauce.

Provided by Khin

Categories     Main Course

Number Of Ingredients 20

300 g Chicken thigh (about 10 oz ( boneless skinless chicken thigh or breast ))
½ Aubergine (( Or Thai small round aubergine or eggplant ))
12 Snow peas (( mangetout or sugar snap peas ))
100 g Bamboo shoots (canned Bamboo shoots ( about ½ cup ))
Basil leaves (a handful)
2 cloves Garlic (finely chopped)
1 Shallot (finely chopped )
1 stalk Lemongrass (slightly bruised)
1 Red chilli pepper (thinly sliced)
2 Kaffir lime leaves (Or lime zest 1 teaspoon)
2 tbsp Oil (vegetable oil or neutral flavour oil)
3 tbsp Green curry paste (details in recipe note)
400 ml Coconut milk (details in recipe note)
½ cup Chicken Stock (or vegetable stock or water)
¼ cup Water
2 tbsp Fish sauce
1-2 tbsp Sugar (palm sugar or white sugar)
Coriander
Fresh Lime
Red chilli pepper slices

Steps:

  • Cut chicken thigh and aubergine into the medium bite size pieces. Finely chop the garlic, shallot and thinly slice the red chilli pepper. Slightly bruise the lemongrass and cut into half. Remove the kaffir lime leaves centre thick vein ( midrib ).
  • Heat the oil into medium heat, add lemongrass and chopped shallots and stir for few seconds, then follow with the garlic. Continue stir fry until slightly brown.
  • Add green curry paste and stir for few seconds and pour half of the coconut milk ( 200 ml ). Cook for 1-2 minutes until the coconut milk start to get thicken then add the chicken pieces, stir well for 2 minutes.
  • Pour the chicken stock, water and remaining coconut milk ( 200ml ) in, stir well and bring it to boil. Then add the aubergine and cook for 2-3 minutes until tender. Season with fish sauce and sugar. Follow with the snow peas, bamboo shoots, and kaffir lime leaves and cook for another 1 minute.
  • Turn off the heat and add the basil leaves and chilli slices. Stir well and make a taste test. Season with more salt, fish sauce or sugar according to your taste. ( As the green curry paste and fish sauce has salt intake we don't usually add salt in this recipe. )
  • Transfer to serving plate and garnish with chopped coriander, fresh chillies, and lime wedges. Serve immediately with cooked Thai jasmine rice or any of your favourite rice.

Nutrition Facts : Calories 663 kcal, Carbohydrate 22 g, Protein 23 g, Fat 56 g, SaturatedFat 31 g, TransFat 1 g, Cholesterol 99 mg, Sodium 1102 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

GREEN CURRY



Green Curry image

Easy green curry with chicken in rich coconut curry sauce. This homemade and authentic Thai green curry recipe takes 20 mins and better than restaurants!

Provided by Rasa Malaysia

Categories     Thai Recipes

Time 20m

Number Of Ingredients 11

1 1/2 tablespoons oil
2 tbsp green curry paste, Maesri brand preferred
8 oz. (226 g) chicken breast, cut into bite-sized pieces
1/2 cup coconut milk
1/2 cup water
4 oz. (115 g) bamboo shoot
5 kaffir lime leaves , lightly bruised
2 red chilies, cut into thick strips
1 tablespoon fish sauce
1 tablespoon sugar or palm sugar (preferred)
1/4 cup Thai basil leaves

Steps:

  • Heat up a pot over medium heat and add the oil. Saute the green curry paste until aromatic, add the chicken and stir to combine well with the curry paste. Add the coconut milk and water and bring it to a quick boil.
  • Add the bamboo shoots, kaffir lime leaves, and red chilies. Lower the heat to simmer, cover the pot and let simmer for 10 minutes or until the curry slightly thickens.
  • Add the fish sauce, sugar, and basil leaves. Stir to mix well. Turn off the heat and serve immediately with steamed rice.

Nutrition Facts : Calories 317 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 26 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 875 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

THAI GREEN CURRY RECIPE



Thai Green Curry Recipe image

Thai green curry is the most well-known Thai dish outside Thailand. Why? It has a distinct green color that set it apart from Indian curries which are mostly red or yellow. As the name implies, Thai green curry is prepared by using green chili, with a different flavor from the mature red chilies.

Provided by KP Kwan

Categories     Main Course

Time 35m

Number Of Ingredients 11

70 g Thai green curry paste (store-bought)
500 g chicken breast meat (or chicken thigh)
375 ml (1.5cups) of coconut milk
8 sprigs Thai basil leaf (use the leaf only)
125ml (half cup) chicken stock
70 g eggplants
70 g king oyster mushroom
4 pieces kaffir lime leaves
30 g palm sugar
2 tbsp fish sauce
1 red spur chilies

Steps:

  • Cut the chicken meat into 1cm to 1.5 cm cubes.
  • Cut the eggplant to the same size of the chicken pieces.
  • Shred the king oyster mushroom into small pieces.
  • Place half of the coconut milk into a pot. Heat it gently until it starts to boil. Reduce it to a thick sauce.
  • Add the green curry paste. Saute until it turns aromatic.
  • Blend 2 sprigs of basil leaves with the remaining coconut milk. (To boost the green color). Add to the curry paste in the pot.
  • Add the chicken and chicken stock and cook for 10 minutes.
  • Add the eggplant, mushroom, kaffir lime leaves, palm sugar, and fish sauce. Cook until the eggplant turns soft.
  • Stir in the chopped red chilies and the remaining basil leaves. Let it boil for half a minute. Serve.

Nutrition Facts : Calories 684 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 170 milligrams cholesterol, Fat 36 grams fat, Fiber 2 grams fiber, Protein 65 grams protein, SaturatedFat 26 grams saturated fat, ServingSize 1, Sodium 1938 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

THAI GREEN CHICKEN CURRY



Thai Green Chicken Curry image

Provided by Bon Appétit Test Kitchen

Categories     Milk/Cream     Chicken     Sauté     Quick & Easy     Low Cal     Basil     Curry     Bell Pepper     Shallot     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

1 tablespoon vegetable oil
3/4 cup sliced shallots (about 5 large)
1 3/4 teaspoons Thai green curry paste*
1 14-ounce can unsweetened coconut milk*
2 teaspoons fish sauce (such as nam pla or nuoc nam)*
1 pound skinless boneless chicken breast halves, cut into thin strips
1 large red bell pepper, cut into strips
1/4 cup chopped fresh basil plus sprigs for garnish
2 tablespoons fresh lime juice plus wedges for garnish

Steps:

  • Heat oil in large saucepan over medium heat. Add shallots and curry paste; stir until shallots soften, about 2 minutes. Add coconut milk and fish sauce; bring to boil. Add chicken and bell pepper; stir until chicken is just cooked through. Stir in chopped basil and lime juice. Season to taste with salt and pepper.
  • Divide curry among bowls. Garnish with basil sprigs and lime wedges.
  • * Available in the Asian foods section of many supermarkets and at Asian markets.

THAI GREEN CURRY CHICKEN



Thai Green Curry Chicken image

Provided by Guy Fieri

Categories     main-dish

Time P1DT2h35m

Yield 6 servings

Number Of Ingredients 52

2 serrano peppers, seeds removed
2 Anaheim peppers, seeds removed
1 shallot
1 lemongrass stalk, about 5 inches, after trimming, roughly chopped
1 (2-inch) knuckle ginger, chopped
1 teaspoon anchovy paste
1 tablespoon hot curry powder
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 tablespoon ground turmeric
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3 tablespoons vegetable oil
1 tablespoon vegetable oil
3 tablespoons green curry paste
2 (14-ounce) cans coconut milk
2 small red bell peppers, sliced into 2 by 3/4-inch pieces
1 small poblano pepper, sliced into 2 by 3/4-inch pieces
2 small red onions, sliced in half rings
1/4 cup fresh lime juice
5 tablespoons fish sauce
2 tablespoons brown sugar
2 teaspoons cornstarch
1 pound boneless, skinless chicken breasts, sliced across grain into bite-sized pieces
1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
2 cups jasmine rice, cooked
1/2 pound bacon, cooked and crumbled
3 Roma tomatoes, seeds removed and diced
1 bunch green onions, thinly sliced
1/3 cup diced red bell pepper
2 eggs, hard-boiled and diced
1/3 cup raisins
1/2 cup dry roasted and salted peanuts
1/2 cup coconut, toasted
1 cup Spicy Pear Chutney, recipe follows
5 ripe Bosc pears, cut in 1/2 and cored
5 garlic cloves, peeled, smashed
1 tablespoon olive oil
1/3 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon cloves
2 teaspoons red pepper flakes
1/4 teaspoon salt
1 lemon, juiced (about 2 tablespoons)
1/3 cup maple syrup
1 red onion, diced
1/2 serrano pepper, seeded and minced
3 tablespoons minced shallot
3 tablespoons finely minced fresh ginger
1/3 cup apple cider vinegar
1/2 teaspoon finely chopped fresh rosemary leaves
1/2 cup dried cranberries

Steps:

  • To make the Green Curry Paste: In a food processor, combine the peppers, shallot, lemon grass and fresh ginger, and pulse to roughly chop. Add in anchovy paste, spices and oil and puree to form a paste.
  • In a large heavy pan over medium-high heat, add the oil and 3 tablespoons of the green curry paste. Stir rapidly for 1 minute, then slowly add the coconut milk. Stir for 2 minutes and bring to a boil. Add in the peppers and onions, then reduce heat and simmer for 3 minutes.
  • In a large measuring cup, combine lime juice, fish sauce, brown sugar, and cornstarch. Slowly pour into simmering coconut mixture. Add in the chicken pieces and bring to a low boil. Simmer for 25 minutes, adjusting with additional curry powder, curry paste, and salt, if needed.
  • To serve: Serve rice in individual bowls, top with curry, then garnish with your choice of toppings.
  • Preheat oven to 400 degrees F.
  • Add the pears and garlic cloves to a large bowl and drizzle with olive oil. Combine brown sugar, cinnamon, cloves, 1 teaspoon of the red pepper flakes, salt and lemon juice in a small bowl. Sprinkle over the pears and toss to evenly coat. Arrange pears cut side down on a baking sheet lined with parchment paper, and bake for 15 minutes in the preheated oven. Flip pears over and pour a little bit of the maple syrup into each divot where the core was removed. Bake for 15 to 20 minutes more, then remove to a cutting board and let cool. When cool enough to handle, peel and dice.
  • While the pears are cooling, combine the remaining ingredients in a small nonreactive saucepan, and bring to a simmer over low heat. Remove from heat and cool slightly. Combine the pears and the sauce and refrigerate in a covered container for 24 hours, and up to 1 week.

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