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 PASTE
Use this Thai green curry paste to make an authentic Thai green curry. You can adapt it by adding more lemongrass, chilli or lime leaves
Provided by Anna Glover
Time 10m
Yield Makes 100g (approx)
Number Of Ingredients 11
Steps:
- Tip all the ingredients into a small food processor and blend until smooth. Add another tablespoon of oil, if needed, to combine. Freeze any leftover paste for another time, or make a double or triple batch to freeze in portions.
Nutrition Facts : Calories 25 calories, Fat 2 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.2 grams fiber, Protein 0.4 grams protein, Sodium 0.07 milligram of sodium
THAI GREEN CURRY PASTE
Homemade green curry paste has more vivid flavor and aromatic intensity than store-bought, not to mention the freedom to control the spice level. Sopon Kosalanan of restaurant Khao King in, Queens says, "If you get it from a can, I don't feel like it's green curry. It doesn't have the same aromas." This is the recipe he makes in big batches for his restaurant every day.
Provided by Sopon Kosalanan
Categories Lemongrass Shallot Garlic Curry
Yield About 1 cup
Number Of Ingredients 9
Steps:
- Blend chiles, lemongrass, shallots, garlic, galangal, makrut lime zest, basil, fingerroot (if using), shrimp paste, and ½ cup water in a blender on high speed, scraping down sides and adding more water if needed, until paste is the consistency of a thick salsa.
- DO AHEAD: Curry paste can be made 5 days ahead. Transfer to an airtight container; cover and chill, or freeze up to 2 months.
THAI GREEN CURRY PASTE
Thai green curry paste is surprisingly easy to make and tastier than buying it jarred. Add it to your favorite protein to create sumptuous curries.
Provided by Darlene Schmidt
Categories Lunch Dinner Sauce Ingredient
Time 15m
Number Of Ingredients 15
Steps:
- Gather the ingredients.
- Place all ingredients in a food processor, chopper, or high-speed blender. Add just enough coconut milk to allow the ingredients to blend together, adding a little more if needed. Process well to form a smooth and fragrant Thai green curry paste.
- Taste the curry for salt and spice. If it's too salty, add a squeeze of fresh lime or lemon juice. Add more chile peppers for more heat, and blend again if needed.
Nutrition Facts : Calories 61 kcal, Carbohydrate 10 g, Cholesterol 2 mg, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, Sodium 796 mg, Sugar 2 g, Fat 2 g, ServingSize 1 serving, UnsaturatedFat 0 g
GREEN CURRY PASTE
Make and share this Green Curry Paste recipe from Food.com.
Provided by Sharon123
Categories Thai
Time 13m
Yield 1/4 cup
Number Of Ingredients 11
Steps:
- In a small skillet, roast all the ingredients over medium-high heat until smoking, about 3 minutes.
- Transfer to a blender or food processor, and process to a thick paste, adding some water if necessary.
- This paste stays fresh for about a month in a covered container in your refrigerator.
Nutrition Facts : Calories 778.7, Fat 5.9, SaturatedFat 0.5, Sodium 9481.9, Carbohydrate 179.5, Fiber 30.5, Sugar 75, Protein 37.6
BEEF WITH GREEN CURRY
Make and share this Beef With Green Curry recipe from Food.com.
Provided by William Uncle Bill
Categories Meat
Time 17m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil.
- Add garlic and fry until golden brown, about 3 minutes, stirring often.
- Stir in curry paste and mix well.
- Add beef and stir-fry until just cooked through, about 1 to 2 minutes.
- Add coconut cream, stir well and bring to boil.
- Add beef stock and return to boil, stirring constantly.
- Add red chillies, fish sauce, Thai eggplant and sugar and simmer for 5 minutes, stirring often.
- Stir in chopped basil leaves just before serving.
Nutrition Facts : Calories 540.5, Fat 30, SaturatedFat 14.5, Cholesterol 39.4, Sodium 1212.4, Carbohydrate 56, Fiber 29.6, Sugar 25.7, Protein 22.8
GREEN CURRY PASTE
Green curry paste (nam prik kaeng kiaw wan).
Provided by Mama J
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- Put chile peppers, shallot, garlic, galangal, salt, lemon grass, cilantro, lime leaves, peppercorns, cumin seeds, and coriander seeds in a mortar. Grind with a pestle until combined. Add shrimp paste and grind until paste is smooth.
Nutrition Facts : Calories 42 calories, Carbohydrate 8.9 g, Cholesterol 2.5 mg, Fat 0.4 g, Fiber 1.3 g, Protein 2.3 g, Sodium 1172.5 mg, Sugar 3.2 g
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5/5 (2)Author Chris MoroccoServings 1Estimated Reading Time 1 min
- Finely grate bottom third of lemongrass into a blender or food processor; discard remaining lemongrass (or save for making stock). Add chiles, shallot, garlic, ginger, turmeric, kaffir lime leaf (if using), coriander, cumin, salt, and sugar; blend or process until smooth.
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