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
GREEN THAI CHICKEN COCONUT CURRY
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
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 CHICKEN
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
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 COCONUT CHICKEN A LEAN AND GREEN RECIPE
Is there anything better than a meal that takes just a few minutes to prep then cooks all day in the Slow Cooker? YES! One that you can make not one, but THREE different ways with the same preparation! This little recipe for Thai Coconut Chicken creates 3 mouthwateringly delicious meals that are on program and as beautiful as they are delicious. Whether you serve hot or cold, as wraps, a salad or stuffed, we promise you'll love this recipe.Happy Cooking! Stacey
Provided by Stacey Hawkins
Categories Main Dish
Time 8h5m
Yield 4-6
Number Of Ingredients 6
Steps:
- Pour coconut milk into the slow cooker. Add Thai seasoning and whisk together.
- Add chicken breasts, put the lid on the slow cooker and cook on low for 8 hours until chicken is thoroughly cooked and tender.
- Working one piece of chicken at a time, place chicken into a bowl and using two forks, shred the meat. Place back in the slow cooker when finished.
- From here you have a few options. If you want to serve chilled, put all the chicken in an airtight container and then put in the fridge. Will keep up to 3 days in the fridge and as you'd expect, will taste even better day 2! If serving hot, proceed with the next steps.
- If making wraps or tacos, take 6 ounces of chicken and divide over 3 lettuce leaves. Sprinkle with a little cilantro and 1/4 C of diced red pepper. Drizzle with 2 Tablespoons of sauce from the slow cooker and away you go!
- If making a salad, place 6 ounces of chicken over mesclun greens (or other preferred greens) and sprinkle with a little cilantro, 1/4 C of diced red pepper. Drizzle with 2 T of sauce from the slow cooker and toss to combine. Serve immediately.
- If making a stuffed pepper, cut a small bell pepper in half. Stuff 6 oz of chicken in the pepper, sprinkle with some cilantro and 2 T of sauce from the slow cooker. You can serve this with the pepper raw and crunchy (my fave) or you can microwave the pepper by itself for 1-2 minutes before stuffing to soften it.
Nutrition Facts : ServingSize 4-6, Calories 219
GREEN THAI COCONUT CURRY CHICKEN WRAPS
Serve this lunch with fresh fruit; sliced apples are a great match. Please note you may want to add slightly more curry paste and less coconut milk to kick up the flavor.
Provided by Thea
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- To make filling:.
- In medium bowl, whisk together coconut milk and curry paste till smooth. Stir in cilantro, chicken, carrots, green onions and peanuts. Toss to coat.
- To assemble:.
- Arrange tortillas in single layer on flat surface. Place one quarter of chicken down center of each tortilla. Top with lettuce. Roll up tortillas burrito-style, tucking ends in and wrappeing each up snugly. Cut each in half. Serve immediately or wrap in plastic wrap and refrigerate.
COCONUT CURRY CHICKEN
Coconut Curry Chicken on your table in less than 30 minutes that tastes better than your favorite restaurant! Its lusciously creamy, loaded with flavor and super simple to make all in one skillet. This Chicken Curry with coconut milk is made with pantry friendly yellow curry powder and customizable veggies, so you can make this easy one pot wonder any night of the week. Simple, delicious and a dinner the whole family loves - are you in LOVE?!
Provided by Jen
Categories Main Course
Time 25m
Number Of Ingredients 22
Steps:
- Heat oil over medium high heat in large skillet. Add chicken, onions and curry powder and cook just until chicken is no longer pink. Add bell peppers, cauliflower, green beans, ginger and garlic, and sauté 1 minute.
- Add half of the coconut milk (eyeball it). Mix remaining coconut milk with 1 tablespoon cornstarch and add to skillet along with all remaining ingredients (expect Garnishes).
- Bring to a boil, then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach desired crisp-tenderness.
- Garnish with additional optional fresh basil, cilantro, lime zest, lime juice and chili sauce to taste. Serve with rice.
EASY THAI COCONUT CURRY CHICKEN
Steps:
- Gather the ingredients.
- Place all curry paste ingredients in your food processor or blender.
- Add 3 to 4 tablespoons of the coconut milk to help blend ingredients and blitz to create a fragrant Thai curry paste.
- Heat a wok or deep frying pan over medium-high heat. Drizzle in the oil and swirl around, then add the curry paste. Stir-fry 1 minute to release the fragrance.
- Then add the chicken pieces, and turn pieces to coat.
- Then add the stock and remaining coconut milk.
- Next add the potatoes, lime or bay leaves, and whole cumin seed. Stir and bring to a gentle boil.
- Cover and reduce heat to medium-low, gently simmering 15 minutes. Stir occasionally.
- Add the tomatoes and stir. Then continue cooking another 15 minutes, or until chicken has achieved desired tenderness.
- While curry is cooking, prepare the topping. Place shredded coconut in a dry frying pan over medium-high heat. Stir until coconut turns light golden brown. Transfer to a bowl and set aside to cool.
- When chicken and potatoes are tender, remove from heat. Add 3/4 of the toasted coconut and stir in. Taste the curry, adding more fish sauce for more salt/flavor. If you find it too salty or sweet, add more lime or lemon juice. Add more chili for more intense spiciness.
- Portion out curry into bowls or plates. Top each one with fresh basil and a generous sprinkling of the toasted coconut. Serve with plenty of steamed jasmine rice on the side.
- Enjoy!
Nutrition Facts : Calories 825 kcal, Carbohydrate 44 g, Cholesterol 179 mg, Fiber 9 g, Protein 63 g, SaturatedFat 19 g, Sodium 1189 mg, Fat 46 g, ServingSize Serves 4-5, UnsaturatedFat 23 g
THAI CHICKEN COCONUT CURRY
Thai Chicken Coconut Curry - An EASY one-skillet curry that's ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!!
Provided by Averie Sunshine
Categories Chicken
Time 30m
Number Of Ingredients 16
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, 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 spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
- Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.
Nutrition Facts : Calories 474 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 66 milligrams cholesterol, Fat 25 grams fat, Fiber 5 grams fiber, Protein 32 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 445 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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