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
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
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
15-MINUTE INDIAN CURRY WITH CHICKEN AND PEAS
This one-pan dinner comes together faster than it would take for Indian take-out to get to your door. Chicken tenders need only a few minutes to cook in a flavorful sauce spiced with garam masala and curry powder. We serve it with store-bought naan, but it would be just as delicious served over fragrant basmati rice.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a large straight-sided skillet over medium-high heat. While the pan heats up, finely chop the onion, about 1 heaping cup. Add the canola oil to the pan and swirl to coat. Add the onion and a large pinch of salt and cook, stirring occasionally, until lightly browned, about 3 minutes. Meanwhile, finely grate the garlic into the tomato paste and add to the onions along with the curry powder, garam masala and 1/4 cup water. Stir to combine and cook for 1 minute, stirring constantly. Stir in the chicken stock and bring to a strong simmer. Cut the chicken tenders in half crosswise, sprinkle liberally with salt and stir into the sauce. Cook, stirring occasionally, until the chicken is just cooked through, about 5 minutes.
- Reduce the heat to a low simmer and stir in the peas and 1/4 cup yogurt. Cook until the peas are just warmed through, about 1 minute. Season to taste with additional salt if needed. Divide among 4 bowls. Top each with the remaining yogurt and serve with warm naan bread.
EASY GREEN CURRY WITH CHICKEN, BELL PEPPER, AND SUGAR SNAP PEAS
This Thai-inspired green curry is ready in just 20 minutes with a little help from a store-bought rotisserie chicken. That may be even faster than any takeout.
Provided by Anna Stockwell
Categories 22-Minute Meals Curry Dinner Coconut Chicken Lime Juice Sugar Snap Pea Bell Pepper Wheat/Gluten-Free Quick and Healthy Quick & Easy Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 14
Steps:
- Heat oil in a medium pot over medium. Cook curry paste, ginger, and lime zest, stirring, until heated through, about 1 minute. Add onion and salt and cook, stirring, until onion is soft, about 3 minutes. Add bell pepper and stir to combine. Add chicken stock and bring to a boil, then reduce heat to low and simmer until pepper is crisp-tender, about 3 minutes. Add chicken, snap peas, and coconut milk and cook over medium, being careful not to boil, until warmed through, about 5 minutes. Stir in basil and lime juice. Serve with rice or rice noodles and lime wedges alongside.
BASIL CHICKPEA CURRY
This basil chickpea coconut curry comes together in 20 minutes! Serve with jasmine rice or your favorite naan, or both! So easy and flavorful.
Provided by How Sweet Eats
Categories Main Course
Time 20m
Number Of Ingredients 15
Steps:
- Note: if you want to serve rice with the curry and need to make it, prepare that first so it can cook while you make the curry!
- Heat a large skillet over medium heat and add the olive oil. Once it's hot, add in the onion, peppers, garlic and ginger with a pinch of salt and pepper. Cook until the onions soften, about 5 minutes.
- Stir in the basil and curry powder. Cook for 2 minutes. Stir in the chickpeas. Stir in the coconut milk and lime juice. Stir and bring the mixture to a simmer. Simmer for 5 minutes. Taste and season with more salt, pepper or lime juice if necessary. Stir in the fresh basil.
- Serve with your favorite rice, naan or just in the bowl by itself!
THAI GREEN CURRY CHICKEN
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
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 CHICKEN WITH PEAS AND BASIL
Categories Chicken Ginger Herb Poultry Vegetable Sauté Quick & Easy Wheat/Gluten-Free Dinner Basil Curry Pea Bon Appétit
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat oil in large skillet over medium-high heat. Add onion and 1 teaspoon ginger; sauté until fragrant, 1 minute. Add chicken; sauté until golden, about 3 minutes. Using slotted spoon, transfer mixture to bowl.
- Add coconut milk, broth and curry paste to skillet. Stir until smooth. Add 2 tablespoons basil, cilantro and 1 teaspoon ginger. Bring to boil. Reduce heat; simmer until sauce thickens, about 7 minutes. Return chicken mixture to skillet. Add snow peas and green onions; simmer until chicken is cooked through, about 5 minutes. Season with salt and pepper.
- Spoon rice onto plates. Spoon curry atop rice. Sprinkle with remaining basil.
CHICKEN GREEN CURRY WITH BASIL
Here's a recipe I found on a container of...the curry paste, I believe. I played with it a bit - this works much better if you add the snow peas just before serving. Snow peas are fragile, and lose their crispness quickly with cooking.
Provided by ChrisMc
Categories Curries
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Bring 4 ounces of coconut milk to a boil with the curry paste, sugar, stock and fish sauce.
- Simmer for 15 minutes.
- Add the remaining cocnut milk, basil, bamboo, and chicken and simmer another 10 minutes.
- Just before serving, stir in the snow peas.
- Serve over rice.
- This recipe also works well with fish or shrimp.
Nutrition Facts : Calories 858.5, Fat 68.8, SaturatedFat 45.1, Cholesterol 129.4, Sodium 2356.5, Carbohydrate 25.5, Fiber 1.3, Sugar 17.1, Protein 40
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Servings 4Total Time 30 minsCategory Dinner
- In a medium pan, heat oil over medium heat. Add curry paste and fry, stirring for a few minutes until paste is fragrant.
- Add chicken, eggplant and tomato and simmer gently. The chicken will only take a few moments to cook.
- Fold through bamboo shoots and spoon into a bowl. Top with basil leaves, and serve with steamed jasmine rice.
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4.9/5 (15)Total Time 50 minsCategory Chicken And PoultryCalories 504 per serving
- Heat a large skillet over medium high heat and add 2 tablespoons oil. Toss the chicken pieces in 1 tablespoon cornstarch and 1 tablespoon oil until well-combined. Sear the chicken pieces in the skillet until browned. Remove from the pan and set aside.
- If there are a lot of chicken bits stuck to your pan, deglaze with a ¼ cup of water. Then add the sliced onions to the skillet and cook until translucent. Add the curry paste and cook for 5 minutes.
- Add the vegetables and cook for 30 seconds. Add the coconut milk, chicken stock, lime leaves (if using), chili (if using), and the seared chicken pieces. Bring to a simmer and lower the heat. Cover and simmer for 10 minutes. After the curry has finished simmering, stir in the fish sauce, sugar, and basil. Serve with steamed rice.
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From goodfood.com.au
Servings 4Total Time 1 hr 30 minsCategory Main-Course
- Mix the salt, turmeric, garam masala, coriander, cumin and chilli, if using, in a small bowl. Place the chicken in a large bowl and add half the spice mix and half the yoghurt, stirring to combine. Set aside to marinade for an hour.
- Heat a medium saucepan over medium heat and add half the butter or ghee. Add the onion, garlic and ginger and fry until fragrant. Add the remainder of the spice mix and stir to combine. Add the peas and half a cup of water (or stock) and bring to a simmer. Add the spinach leaves and stir until the spinach is wilted, then remove from heat. Transfer the contents of the saucepan to a blender and carefully blend to a smooth paste with the remaining yoghurt.
- Heat a large frypan over high heat and add the remaining butter. Fry the chicken pieces in batches until well browned. Return all the chicken to the pan and pour over the spinach mixture. Reduce the heat to low-medium and simmer for around eight minutes, until the chicken is cooked through.
- Tip: Spices are much more fragrant when they're fresh, so try to buy them in small quantities and keep them in airtight containers. If you don't use a lot of spices, mixes such as garam masala are a great option.
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- Heat oil and fish sauce in a pan on medium-high heat. Add diced onions and saute for 30 seconds.
- Mix in grated ginger, grated lime zest, minced pepper, lemongrass and saute on medium-high for 3 minutes.
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4.8/5 (12)Calories 393 per servingCategory Dinner
- Start by making the curry paste. To a high powered blender, add the green chillies, spring onions, lemongrass, ginger, garlic, kaffir limes leaves, zest and juice of 1 lime, salt, white pepper, cumin, ground coriander, shrimp paste and fish sauce. Pulse until fully combined.
- Add the large bunch of fresh coriander (stalks too) and pulse again until smooth. You might need to scrape down the sides a couple of times to ensure it's fully combined. Put to one side.
- Heat the oil in a large frying pan (skillet) over a medium-high heat. Add the chicken and fry for 5-6 minutes until just cooked through. Add the curry pasta you made earlier - you need about 4 heaped tbsp. Stir and cook through for 2-3 minutes.
- Sprinkle on the stock cube, stir and pour in the coconut milk. Heat through until the coconut milk is very hot but not boiling.
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- Melt the coconut oil in a large saucepan over medium heat. Add the curry paste and ginger and cook, stirring for a minute, until fragrant. Stir in 1/4 cup of the coconut milk, increase the heat, and whisk constantly until smooth for about 30 seconds.
- Add remainder of can of coconut milk, fish sauce, chicken broth and lime leaves, if using. Stir in the chicken and simmer over medium heat for about 5 minutes. Add the vegetables and cook for another 5-10 minutes until chicken is cooked through and vegetables have softened.
- Stir in the sugar. Taste and add a pinch of salt and pepper, if necessary. (You can also add additional curry paste, if you like).
- Serve over white jasmine or basmati rice, garnished with basil and/or cilantro leaves and lime wedges for drizzling
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- In a large, heavy casserole, heat the peanut oil. Add half of the chicken and cook over high heat until browned all over, about 6 minutes. Transfer the chicken to a plate. Repeat with the remaining chicken. Add the mushrooms to the casserole and cook over moderately high heat until softened and just beginning to brown, about 4 minutes. Add the coconut milk, stock, lime leaves, peppercorns, 1 tablespoon of the fish sauce, 1/2 cup of the cilantro, 1/4 cup of the basil and a heaping 1/4 cup of the curry paste. Bring to a boil and simmer over low heat for 10 minutes. Return the chicken and any accumulated juices to the casserole. Add 1 tablespoon of the curry paste and simmer for 5 minutes. (Reserve the remaining curry paste for another use.)
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