Chicken With Green Curry Sauce Food

THAI GREEN CURRY

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.

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.

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.

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.

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:

• 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 WITH CHICKEN, BROCCOLI, AND MUSHROOMS

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.

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.

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. The sauce will be quite runny. To thicken it up a bit, I mixed one teaspoon cornstarch with 2 tablespoons cold water and added it to the sauce and let it simmer for a few minutes to thicken. Serve chicken and green curry sauce over couscous and garnish with cilantro.

THAI GREEN CHICKEN CURRY RECIPE

Steps:

• In a large skillet or Dutch oven over medium heat, add oil and carrots. Sauté for 2-3 minutes.
• Add sliced bell pepper and paste. Continue sautéing for an additional 2-3 minutes.
• Pour in coconut milk and broth. Add chicken and zucchini. Stir to combine and cover pot with a lid.
• Reduce heat to low and simmer for 15 minutes.
• Stir in soy sauce, salt, and lime juice.
• Serve with fresh basil or cilantro over rice or cauliflower rice and enjoy!

GREEN THAI CHICKEN COCONUT CURRY

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.

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.

CHICKEN WITH CREAMY CURRY SAUCE

Steps:

• Gather the ingredients.
• Chop the parsley. Slice the green onions thinly. Finely mince the garlic.
• Pat the chicken breasts dry and lightly sprinkle them all over with salt and pepper. Dredge each of them in flour to coat both sides.
• In a large skillet or sauté pan, heat the oil and butter over medium heat. Add the chicken breasts and cook for about 4 to 5 minutes on each side, until lightly browned. Add the chicken broth, wine, parsley, green onions, garlic, and curry powder. Bring to a boil; reduce the heat to medium-low and simmer, uncovered, for 5 minutes.
• Cover the pan and simmer for 5 to 10 minutes longer.
• Stir in the cream and add salt to taste. Heat through.
• Remove the chicken and sauce to a serving dish.
• Serve chicken breasts over hot cooked rice with some of the sauce.

ONE POT CURRY CHICKEN AND RICE

Steps:

• Preheat the oven to 350ºF.
• Add the kosher salt, garlic powder, coriander, and ground ginger to a small bowl and mix until combined.
• Pat the chicken thighs dry with a paper towel. Sprinkle the chicken thighs with the dry rub and pat the rub into both sides of the chicken thighs.
• Place the chicken thighs on a plate and slather 2 teaspoons of chili sauce over the top of the chicken thighs. Set aside.
• Add the coconut milk and broth to a large bowl with a pour spout. Whisk the two ingredients together until combined.
• Add fish sauce, curry paste, grated ginger, and lime juice to the coconut milk and broth and whisk until all the ingredients are well combined. Set aside.
• Heat a large dutch oven over medium/high heat. Add the ghee to the Dutch oven.
• When the ghee is melted and fragrant, place the chicken thighs in the Dutch oven with the chili sauce side down. Sear the chicken thighs for 2 minutes on one side and then remove them from the dutch oven (you are only searing one side of the chicken thighs).
• Turn the heat to medium and scrape the bottom of the pan with a spatula to loosen all the brown bits from the bottom of the pan. Add the onions.
• Sauté the onions in the ghee and chicken juices for 2-3 minutes.
• Add the garlic to the onions and saute for an additional minute.
• Next, pour the uncooked jasmine rice into the dutch oven and toast the rice for 2 minutes with the garlic and onion.
• Add the bell pepper, carrots, and peas to the pot and stir.
• Pour the coconut curry mixture into the pot and stir to combine all the ingredients.
• Finally, place the chicken thighs on top of the other ingredients.
• Place the lid on the Dutch oven and bake at 350ºF for 25-30 minutes or until the rice has completely cooked and absorbed most of the liquid and the chicken is 165ºF.
• Remove the Dutch oven from the oven and let it rest for 5 minutes.
• Uncover the Dutch oven and sprinkle it with cilantro, basil, and red onion.
• Enjoy!

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.