Thai Green Curry Chicken Food

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.

THAI GREEN CURRY RECIPE

Steps:

• Cut the chicken meat into 1cm to 1.5 cm cubes.
• Cut the eggplant to the same size of the chicken pieces.
• Shred the king oyster mushroom into small pieces.
• Place half of the coconut milk into a pot. Heat it gently until it starts to boil. Reduce it to a thick sauce.
• Add the green curry paste. Saute until it turns aromatic.
• Blend 2 sprigs of basil leaves with the remaining coconut milk. (To boost the green color). Add to the curry paste in the pot.
• Add the chicken and chicken stock and cook for 10 minutes.
• Add the eggplant, mushroom, kaffir lime leaves, palm sugar, and fish sauce. Cook until the eggplant turns soft.
• Stir in the chopped red chilies and the remaining basil leaves. Let it boil for half a minute. Serve.

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 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 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.

THAI GREEN CHICKEN CURRY

Steps:

• 1. Dry-fry the peppercorns, coriander seeds, cumin seeds and shrimp paste wrapped in foil in a frying pan over medium-high heat for 2-3 minutes, or until fragrant. Allow to cool. Using a mortar with a pestle, or a spice grinder, crush or grind the peppercorns, coriander and cumin to a powder. 2. Put the shrimp paste and ground spices with the remaining curry paste ingredients in a food processor, or in a mortar with a pestle, and process or pound to a smooth paste. 3. Put the thick coconut cream from the top of the tins in a saucepan, bring to a rapid simmer over medium heat, stirring occasionally, and cook for 5-10 minutes, or until the mixture 'splits' (the oil starts to separate). 4. Add 4 tablespoons of the made green curry paste, then simmer for 15 minutes, or until fragrant. Add the palm sugar, fish sauce and makrut leaves to the pan. 5. Stir in the remaining coconut cream and the chicken, bamboo shoots and beans, and simmer for 15 minutes, or until the chicken is tender. Stir in the Thai basil and serve.

GAENG KEOW WAN THAI GREEN CURRY WITH CHICKEN

Steps:

• Put coconut cream in a large wok and cook over medium high heat for 3-5 minutes, stirring continuously, until the coconut oil begins to separate.
• Add green curry paste and stir for 1-2 minute until well combined.
• Add sliced chicken and cook 2-3 minutes until meat turns white.
• Add coconut milk and once it boils add eggplant. Simmer for 3-4 minutes, until eggplants soften.
• Add sugar, fish sauce, kaffir lime leaves and half of the basil leaves.
• Turn off the heat and serve garnished with green and red chillies and remaining basil leaves.

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.

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!

THAI GREEN CURRY ROAST CHICKEN

Steps:

• Sit the chicken in a flameproof roasting tin or shallow casserole dish and stuff the lemongrass, lime halves and ginger in the cavity. Mix half the curry paste with the oil and use your hands to smear the curry paste all over the chicken and under the skin. Can be prepared up to a day ahead and left to marinate, covered, in the fridge. Take out an hour before roasting.
• Heat oven to 200C/180C fan/gas 6. Cover the tin with foil and roast for 40 mins, then remove the foil and roast for another 30 mins until the chicken is cooked through and golden. Lift the chicken, draining the roasting juices back into the tin, and sit on a board or dish that will catch the juices. Use a pair of tongs to remove the lime, lemongrass and ginger from the cavity and place them in the tin with the remaining curry paste and brown sugar.
• Place the tin back on the heat and sizzle everything together, squashing the lime with the back of a spoon until everything is sticky. Pour in the coconut milk and bring to a simmer, stirring well, then add any resting juices and the fish sauce. Simmer again briefly, then sit the chicken back in the tin and scatter with coriander, if using, and the chilli. Bring the chicken to the table and serve with rice and greens with the curry sauce spooned over, and extra lime wedges on the side for squeezing over.

GREEN CURRY

Steps:

• Heat up a pot over medium heat and add the oil. Saute the green curry paste until aromatic, add the chicken and stir to combine well with the curry paste. Add the coconut milk and water and bring it to a quick boil.
• Add the bamboo shoots, kaffir lime leaves, and red chilies. Lower the heat to simmer, cover the pot and let simmer for 10 minutes or until the curry slightly thickens.
• Add the fish sauce, sugar, and basil leaves. Stir to mix well. Turn off the heat and serve immediately with steamed rice.

THAI GREEN CURRY CHICKEN

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.

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.

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.

THAI GREEN CURRY CHICKEN

Steps:

• To make the basil paste, put one cup of Thai basil leaves and 2 tablespoons of vegetable oil into a chopper for a few seconds.
• Chop the Thai basil leaves until they are small and fine. (The best is to use a mortar & pestle grinding the Thai basil leaves.)
• After that, wash and cut 1/2 of red bell pepper into strips.
• Next, wash and cut 4 small Thai eggplants.
• Cut 2 pieces of chicken thighs into strips.
• Turn on medium small fire, pour 1/2 tablespoon of vegetable oil into the non-stick pan. Add 1 tablespoon of green curry paste and the basil paste from step 1 & 2. Then, stir fry them a little bit.
• The following, add the chicken thighs and stir fry them a little bit.
• After, add the Thai eggplants and stir fry a little bit.
• Add 1 small can (8oz) of bamboo shoots and stir fry a little bit.
• The next step, add 2 tablespoons of brown sugar and 2 tablespoons of fish sauce. (Add fish sauce to your taste.) Stir fry them.
• Pour a can (14 fl oz) of coconut milk into the curry. Mix them well.
• Then, add 6 kaffir lime leaves. Stir them and let it simmer for a minute or 2.
• Lastly, add the red bell pepper and stir them a little bit.
• Thai green chicken curry is the best to serve with jasmine rice.

THAI GREEN CHICKEN CURRY

Steps:

• For the curry paste, place all the ingredients into a food processor and blitz to a paste. You can use the paste straight away or store in a jar in the fridge for 3 weeks (for this recipe you only require 2 tbsp of paste).
• Heat the oil in a wok or large frying pan. Add 2 tbsp green curry paste and sugar, cook on a high heat for about a minute, stirring continuously. Reduce the heat and stir in the chicken and lime leaves until coated in the paste. Add the coconut milk, fish sauce and bring to a simmer. Cook for 25-30 minutes until thickened slightly.
• Stir in the coriander and lime juice. For the last 3-4 minutes add the beans until tender. Taste for seasoning - add more fish sauce if needed.
• Leave the curry to rest for a few minutes so the sauce becomes creamier. Serve with lots of fragrant Thai jasmine rice. Enjoy!

HOW TO MAKE THAI GREEN CURRY

Steps:

• Heat a large wok or frying pan over a medium-high heat and add the oil. When visibly hot, add the green curry paste and fry for about 30 seconds in the oil. Add the chicken pieces and cook for a couple of minutes, stirring to combine with the paste.
• Add the stock and coconut milk and bring to a simmer. Cook for about 10 minutes, or until the chicken is cooked through and the sauce thickens a little. Stir in your vegetables and cook them through to your liking. I prefer mine to be on the crunchy side and not at all mushy. Stir in the sugar, fish sauce, basil and lime leaves. Taste the curry and adjust the flavours to your preference.
• Garnish with the sliced spur chillies and basil oil, if using. In the photo opposite I added 3 tablespoons of the thick basil oil. You could strain the oil and just garnish with a few drops of clear basil oil but I like to add the oil without running it through a sieve and cheesecloth.

THAI GREEN CHICKEN CURRY

Steps:

• Heat oil in large saucepan over medium heat. Add shallots and curry paste; stir until shallots soften, about 2 minutes. Add coconut milk and fish sauce; bring to boil. Add chicken and bell pepper; stir until chicken is just cooked through. Stir in chopped basil and lime juice. Season to taste with salt and pepper.
• Divide curry among bowls. Garnish with basil sprigs and lime wedges.
• * Available in the Asian foods section of many supermarkets and at Asian markets.