THAI GREEN CHICKEN CURRY
Don't call the local takeaway - impress friends and family by cooking this fragrant and creamy Thai green chicken curry. It's easy and quick to make
Provided by Good Food team
Categories Dinner, Lunch
Time 40m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 257 calories, Fat 15 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.6 milligram of sodium
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 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
THAI GREEN CHICKEN CURRY
This is from Americas Test Kitchen with my own additions and subractions to suit our tastes. I've tried several recipes trying to find a curry that I like at home as well as what I can get from a restaurant. This one did the trick for me. Hope it works for you. You can adjust the amount of curry paste to the heat level you like. Just remember that as you remove heat you also remove flavor. Just experiment till you find what works for you.
Provided by Keolani
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Carefully spoon about 1 cup of the thick cream from one can of coconut milk.
- 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, 3-5 minutes.
- Reduce the heat to medium-high and whisk constantly until the cream separates into a puddle of colored oil and coconut solids, 3-8 minute.(You should hear the curry paste start to fry in the oil).
- Continue cooking until the curry paste is very aromatic.
- 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 minute.
- Season chicken with salt and add it to the pot, stirring until the pieces are separated and evenly coated with the sauce.
- Stir in the mushrooms and the bamboo shoots and bring back to a brisk simmer over medium heat.
- Cook until chicken is cooked through.
- Stir in bell pepper and cook until crisp-tender. Off the heat, stir in the lime juice and basil. Serve immediately with rice.
Nutrition Facts : Calories 659.7, Fat 49.4, SaturatedFat 39.3, Cholesterol 141.7, Sodium 887.4, Carbohydrate 19.8, Fiber 2.7, Sugar 10.7, Protein 40.6
THAI GREEN CURRY CHICKEN
Steps:
- To make the Green Curry Paste: In a food processor, combine the peppers, shallot, lemon grass and fresh ginger, and pulse to roughly chop. Add in anchovy paste, spices and oil and puree to form a paste.
- In a large heavy pan over medium-high heat, add the oil and 3 tablespoons of the green curry paste. Stir rapidly for 1 minute, then slowly add the coconut milk. Stir for 2 minutes and bring to a boil. Add in the peppers and onions, then reduce heat and simmer for 3 minutes.
- In a large measuring cup, combine lime juice, fish sauce, brown sugar, and cornstarch. Slowly pour into simmering coconut mixture. Add in the chicken pieces and bring to a low boil. Simmer for 25 minutes, adjusting with additional curry powder, curry paste, and salt, if needed.
- To serve: Serve rice in individual bowls, top with curry, then garnish with your choice of toppings.
- Preheat oven to 400 degrees F.
- Add the pears and garlic cloves to a large bowl and drizzle with olive oil. Combine brown sugar, cinnamon, cloves, 1 teaspoon of the red pepper flakes, salt and lemon juice in a small bowl. Sprinkle over the pears and toss to evenly coat. Arrange pears cut side down on a baking sheet lined with parchment paper, and bake for 15 minutes in the preheated oven. Flip pears over and pour a little bit of the maple syrup into each divot where the core was removed. Bake for 15 to 20 minutes more, then remove to a cutting board and let cool. When cool enough to handle, peel and dice.
- While the pears are cooling, combine the remaining ingredients in a small nonreactive saucepan, and bring to a simmer over low heat. Remove from heat and cool slightly. Combine the pears and the sauce and refrigerate in a covered container for 24 hours, and up to 1 week.
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.
SIMPLE THAI GREEN CHICKEN CURRY
Very few ingredients to this dish. Best to let the simple ingredients mix together and let it be as it.
Provided by Dantana
Categories Asian
Time 35m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 9
Steps:
- Add oil to a skillet on medium heat.
- Once hot, add sliced shallots and green curry paste.
- Cook until shallots soften, approximately 3-4 minutes.
- Add fish oil to skillet and immediately after pour in the can of coconut milk.
- Bring to a boil.
- Add chicken and red bell pepper strips.
- Let simmer for 7-8 minutes until chicken is done.
- Add chopped/torn basil.
- Add juice of one lime.
- Simmer 2-3 minutes.
- Serve- add sprigs of basil and lime wedges for garnish.
Nutrition Facts : Calories 444.8, Fat 34.4, SaturatedFat 23.2, Cholesterol 72.6, Sodium 325, Carbohydrate 9.7, Fiber 0.7, Sugar 1.5, Protein 26.9
THAI GREEN CHICKEN CURRY (DIABETIC FRIENDLY) (SUGARLESS)
Inspired by the intermnet, TRUE! Recently on a journey, making things from scratch too! Used these two recipe as my guide, The photo I made with pride! :) Thai Green Curry sauce from scratch http://images.cookeatshare.com/recipes/thai-green-curry-paste-home-made-343686 http://www.bestrecipes.com.au/recipe/Thai-Green-Chicken-Curry-L2744.html NOTE: Have made changes to suit my lifestyle (listed below) NOTE: Include chopped coriander including root
Provided by mickeydownunder
Categories Asian
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- HEAT frypan; add oil.
- Add sliced onion and green curry paste; stir fry for one minute.
- Add coconut milk and water ; bring to a boil.
- NOTE: Have to do slowly and stir frequently or milk will split.
- Simmer uncovered 15 - 20 minutes.
- COMBINE chili powder, cinnamon and tamari; ADD to mixture.
- Top with chopped coriander.
- ENJOY!
EASY THAI GREEN CURRY
Creamy but hot and can be adapted to suit veggies.
Provided by majamcgill
Time 1h10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- To make sauce, mix all sauce ingredients together in a blender.
- Add 1 Tbsp. oil to large frying pan then stir-fry chicken/quorn until well saturated with sauce.
- Add stock. Stir and reduce heat to medium-low.
- Gently simmer for 5 minutes. Season to taste.
- While curry is simmering, bring a saucepan of water to the boil.
- Now add 100g Thai jasmine rice and leave to cook for 15 minutes.
- Add 300ml coconut milk and green vegetables to curry. Continue simmering for 4 minutes.
- Add mung bean sprouts and stir for a few minutes.
- Add cherry tomatoes and simmer 2-3 more minutes. Avoid over-cooking vegetables.
- Serve with Thai jasmine rice and sprinkle with basil.
CLASSIC THAI GREEN CHICKEN CURRY
Making your own fragrant curry paste takes some special Asian ingredients and a little time but you'll taste the difference
Provided by Valerie Barrett
Categories Dinner, Main course
Time 55m
Number Of Ingredients 29
Steps:
- To make the Thai green curry paste, put the lemon grass and lime juice into a small bowl and leave to soak for 30 mins. Put a small pan over a medium heat and add the peppercorns, coriander and cumin seeds. Dry fry for about 1 minute until fragrant then tip onto a saucer to cool.
- Put the lemongrass, spices and all remaining curry paste ingredients into a mini food blender or small food processor and pulse the mixture. Scrape down the sides from time to time. Process as smooth as you can - the mixture will be slightly coarse and not as green as the purchased variety. Put the paste into a lidded jar and store in the fridge up to a week or freeze in portions.
- To make the curry, open the cans of coconut milk and carefully remove the thick cream and spoon it into a warm wok or large frying pan (see tip below). Cook it slowly, stirring all the time, until it reduces to a thick paste and the oil starts to separate. Add the green curry paste and cook for 1-2 mins. Add the chicken and stir until well coated in the paste.
- Slowly add the coconut water remaining in the cans together with the chicken stock. Add all the remaining ingredients and cook over a medium heat for about 10 mins until the chicken is cooked. Add more stock if necessary - the sauce should be slightly thinner than single cream.
- To serve spoon some rice into a bowl, pour over the curry and sprinkle with the coriander leaves, sliced chilli and spring onion. Add a wedge of lime on the side.
Nutrition Facts : Calories 528 calories, Fat 38.9 grams fat, SaturatedFat 30.8 grams saturated fat, Carbohydrate 10.5 grams carbohydrates, Sugar 5.1 grams sugar, Fiber 2.3 grams fiber, Protein 34.1 grams protein, Sodium 1.1 milligram of sodium
THAI GREEN CURRY CHICKEN
This is my way of cheating.I love curry pastes from the grocery. Such an ideal time saver. You can make this as spicy as you like by adding more of the Thai Kitchen's green curry paste. We serve this dish over rice or rice noodles and with pappadums and assorted pickles and chutney.
Provided by Penny Stettinius
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat large skillet and add canola oil.
- Season chicken with salt and pepper and sear on both sides.
- Remove chicken and set aside.
- In the same skillet, saute the onions until wilted.
- Add coconut milk and green curry pastes, chicken stock, sugar, sofrito, and tamari and simmer about 20 minutes, sitting occasionally.
- Add the chicken back to the pan along with the peas and stir well.
- Once the chicken has reheated the dish is ready to be served.
Nutrition Facts : Calories 286.7, Fat 12, SaturatedFat 9.7, Cholesterol 35.9, Sodium 1159.7, Carbohydrate 25.1, Fiber 4.2, Sugar 15.6, Protein 21.1
EASY THAI GREEN CHICKEN CURRY
John Torode's green curry is fresh, fragrant and hot - for a vibrant green colour, serve as soon as the chicken is cooked
Provided by John Torode
Categories Dinner, Main course
Time 55m
Number Of Ingredients 10
Steps:
- Scrape the thick, fatty part of the coconut milk into a warm wok. Cook it slowly, stirring all the time, until it starts to bubble and sizzle and just begins to split. Add the green curry paste and cook for 3-4 mins until the paste starts to release the true smell of South-east Asia.
- Add the chicken and stir well, coating it all in the paste. Add the rest of the coconut milk, lime leaves, lemongrass, galangal, palm sugar and half the fish sauce. Let the sauce bubble for about 10 mins, until the oil in the coconut milk starts to come through to the surface and the chicken is cooked. Add the pea aubergines and the rest of the fish sauce and cook for 5 mins more. Scatter on the Thai basil and serve with some jasmine rice.
Nutrition Facts : Calories 623 calories, Fat 42 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 46 grams protein, Sodium 1.7 milligram of sodium
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