Chicken With Green Curry Sauce Food

THAI GREEN CURRY WITH CHICKEN

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.

GREEN CURRY CHICKEN

Steps:

• Pour the coconut milk into a saute pan, add the curry and simmer a minute or two.
• Add the chicken simmer another few minutes.
• Add the everything else except the peas and the jasmine rice and simmer for about 10 minutes.
• Try it and if you want it a little hotter add some more curry.
• Add the peas and simmer until the peas are tender.
• Serve over rice.

GREEN CURRY CHICKEN

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.

THAI GREEN CURRY CHICKEN

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.

CHICKEN WITH GREEN CURRY SAUCE

Steps:

• Season both sides of chicken with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add chicken and cook 2 minutes per side until golden brown.
• In a medium bowl, whisk together coconut milk, green chilies, curry powder, garam masala, and cumin. Add mixture to chicken and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce reduces slightly. Spread couscous onto a serving platter, top with chicken and garnish with cilantro.

GREEN CURRY WITH CHICKEN AND EGGPLANT

Steps:

• Combine chicken with sauce ingredients and bring to a boil. Continue to simmer until chicken is done (approx. 8 minutes).
• Add eggplant, bamboo shoots and lime leaves. Cook until eggplant is tender (approx. 3 minutes). Garnish with basil leaves and chili pepper before serving. Serve with rice.

THAI GREEN CHICKEN CURRY

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.

GREEN CURRY CHICKEN

Steps:

• Combine 2 tablespoons fish sauce, garlic, sugar and pepper in medium bowl. Add chicken. Refrigerate 1 hour.
• Heat 1 tablespoon oil in medium saucepan over medium heat. Add curry paste; sauté until fragrant, about 2 minutes. Stir in coconut milk, stock, sugar and 2 tablespoons fish sauce. Simmer until flavors blend and sauce thickens slightly, about 10 minutes. Keep warm.
• Cook spinach in pot of boiling water until soft, about 3 minutes. Drain well. Cool spinach and squeeze dry. Transfer spinach to blender. Add 1/4 cup sauce and basil; puree mixture.
• Using electric mixer, beat egg whites, cornstarch, flour and 1/4 cup water in large bowl until smooth. Drain chicken; add to batter, stirring to coat. Pour enough oil into heavy large pot to reach depth of 3 inches. Heat to 350°F. Working in batches, add chicken to pot and deep-fry until cooked through and golden, turning frequently, about 2 minutes. Using tongs, transfer chicken to paper towels.
• Add spinach puree to sauce. Bring to boil. Remove from heat. Place chicken atop steamed rice. Pour sauce over; serve.

CHICKEN WITH CURRY SAUCE

Steps:

• Place butter in a 2-1/2-qt. microwave-safe dish. Cover and microwave on high for 40-50 seconds or until melted. Stir in curry powder. Add onion and apple; stir until coated. Cover and microwave on high for 2-3 minutes or until crisp-tender, stirring once., Stir in the soup, milk, chicken and mushrooms; cover and microwave on high for 9-10 minutes or until chicken is no longer pink, stirring twice. Add peas; sprinkle with paprika. Cover and cook 3-4 minutes longer or until peas are tender. Serve over noodles if desired.