SLOW COOKER THAI GREEN CHICKEN CURRY
A beautiful aromatic and light chicken curry.
Provided by Bec
Categories Main Course
Time 4h20m
Number Of Ingredients 15
Steps:
- Cut the chicken thighs into large chunks and place in the slow cooker.
- Peel and slice the shallots and roughly chop the pepper. Cut the pieces of corn and sugar snap peas in half. Place all of this in the slow cooker with the chicken and season with the black pepper and roughly chopped coriander. Now sprinkle in the flour and stir through well to ensure everything is coated in the seasoning and flour.
- In a pan on the hob, fry the curry paste until it loosens and becomes highly fragrant. Pour in the coconut milk and combine this together until the coconut cream has completely melted and the sauce looks silky.
- Pour the paste and coconut milk sauce over the chicken and vegetables in the slow cooker, squeeze over the lime juice and stir through well. Replace the lid and cook on high for 3-4 hours.
Nutrition Facts : Calories 517 kcal, Carbohydrate 39 g, Protein 34 g, Fat 29 g, SaturatedFat 21 g, Cholesterol 119 mg, Sodium 1153 mg, Fiber 5 g, Sugar 13 g, ServingSize 1 serving
THAI GREEN CURRY FOR THE CROCKPOT
The fresh lemon grass is the key ingredient in this dish. You can find it in sometimes with the fresh herbs or at a farmers' market. The meal just is lacking something if you use dried lemon grass or omit it. Oh.. do not consume the lemon grass. Think it as bay leaf.
Provided by cavedweller
Categories Curries
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Mix the coconut milk and curry paste with a whisk.
- add everything in the crock pot except for peas and cilantro.
- Cook low 6 to 8 hours or high 3 to 4 hours.
- Add cilantro and peas at the last 15 minutes.
- REMOVE LEMON GRASS.
Nutrition Facts : Calories 298, Fat 18.8, SaturatedFat 10.2, Cholesterol 72.6, Sodium 672.5, Carbohydrate 6.6, Fiber 0.1, Sugar 4.6, Protein 25.7
SLOW COOKER THAI GREEN CHICKEN CURRY
Thai green chicken curry made in the slow cooker. Super easy and versatile!
Provided by nonsensal
Categories World Cuisine Recipes Asian Thai Main Dishes Curry
Time 4h25m
Yield 8
Number Of Ingredients 15
Steps:
- Place coconut milk, chicken broth, peanut butter, brown sugar, fish sauce, lime juice, curry paste, garlic, and ginger into the bottom of a slow cooker. Whisk to blend. Add chicken, making sure all sides are coated in sauce. Stir in onion.
- Cover and cook on High for 3 hours. Transfer chicken to a plate and let cool slightly; cut into bite-sized pieces. Return to the slow cooker.
- Mix cornstarch and water together in a small bowl. Stir mixed vegetables and bell pepper into the slow cooker. Cover and continue to cook until chicken is no longer pink in the center and vegetables are tender, about 1 hour, adding cornstarch mixture during last 20 minutes of cook time to thicken if necessary.
Nutrition Facts : Calories 284.9 calories, Carbohydrate 13.6 g, Cholesterol 58.8 mg, Fat 14.9 g, Fiber 2 g, Protein 25.3 g, SaturatedFat 10.4 g, Sodium 433.5 mg, Sugar 5.8 g
THAI GREEN CURRY WITH RED SNAPPER, JUMBO PRAWNS AND COCONUT RICE
Everybody is always talking about yellow and red curry. I'm a green curry man, especially with fresh seafood. The aroma of the lemongrass, garlic and chilies just makes anything it touches sing.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F.
- For the coconut rice: Add the rice into a pot (one you have a matching lid for!). Spoon in the coconut oil and mix with the rice; this creates a nice fat barrier to ensure well-separated grains of rice. Add the well-shaken can of coconut milk, water, salt and sugar to the pot. Give it a good stir and cover with a lid. Bring to a boil and then immediately bring to a gentle simmer. Cover and simmer for 10 minutes. Bring it off the heat with the cover still on and let the rice rest for 15 minutes.
- For the curry: Place the unsweetened shredded coconut onto a small sheet tray. Place into the oven to toast for 5 minutes, or until golden brown.
- Melt the coconut oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the green curry paste and stir to combine. Toast it in the coconut oil for 5 minutes, until fragrant to bloom the spices, whisking frequently. Add the coconut milk, brown sugar and fish sauce and stir to combine. Add the mushrooms and cook for 5 minutes. Add the snap peas, bell pepper and kale and continue to cook for another 2 to 3 minutes. Sprinkle the prawns with salt, then add into the curry to poach in the liquid. Cover and cook for 2 minutes. Season the curry with salt if necessary.
- Sprinkle the snapper on both sides with salt and pepper and score the skin. Heat a large nonstick sauté pan with the vegetable oil over high heat. Place the fish into the pan skin-side down to sear. Reduce the heat to medium-high. Cook for 4 minutes, until the skin is crispy, then flip and cook for another 4 minutes.
- Plate a scoop of coconut rice, followed by sauce, prawns and fish, skin-side up. Garnish with the fresh mint, Thai basil, toasted coconut and lime wedges.
SLOW-COOKER THAI GREEN CURRY RECIPE BY TASTY
Here's what you need: bone-in, skin-on chicken thighs, thai green curry paste, soy sauce, red bell pepper, green beans, red chili, coconut milk, salt, pepper, oil, rice
Provided by Jordan Ballantine
Categories Dinner
Yield 5 servings
Number Of Ingredients 11
Steps:
- Sear the chicken in batches in a few tablespoons of oil, seasoning with salt and pepper as you go.
- Transfer to the slow cooker and spoon over the Thai green curry paste and drizzle over the soy sauce.
- Cook on high for 2.5 hours.
- Stir in the peppers, green beans, chilli, and coconut milk.
- Cook for a further 30 minutes.
- Serve over rice.
- Enjoy!
Nutrition Facts : Calories 472 calories, Carbohydrate 12 grams, Fat 30 grams, Fiber 2 grams, Protein 38 grams, Sugar 5 grams
THAI GREEN CURRY
I love this dish in all forms, and love the adaptability of this recipe. This is a good recipe for beginners to Thai cooking. Pretty impossible to mess up!
Provided by HiAltitudeTexan
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Warm a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the green curry paste.
- Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add coconut milk.
- Add chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium low, until you get a nice simmer.
- Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.
- Add the bell pepper and zucchini, plus the lime zest, stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colorful.
- Do a taste test for salt, adding 1-2 T. fish sauce if not salty enough. If you would prefer a sweeter curry add a little brown sugar. If too salty, add a squeeze of lime juice. If too spicy, add more coconut milk.
- Serve this curry in bowls over rice. Top each portion with fresh basil.
Nutrition Facts : Calories 641.2, Fat 34.4, SaturatedFat 25, Cholesterol 72.6, Sodium 113.9, Carbohydrate 58.4, Fiber 1.3, Sugar 55.8, Protein 25.8
SLOW COOKER THAI CHICKEN CURRY
Don't slave over a hot stove - our no-fuss Thai chicken curry is quick to prepare, then let your slow cooker do the work. Serve with rice and Thai basil
Provided by Elena Silcock
Categories Dinner, Main course
Number Of Ingredients 10
Steps:
- Gently fry the Thai green curry paste in a dry non-stick frying pan until fragrant, then pour in the coconut milk. Mix well until smooth then take off the heat.
- Put the chicken thighs into a slow cooker along with the aubergine, lemongrass stalks, sliced ginger, lime leaves, brown sugar and fish sauce.
- Pour over the curried coconut milk, give everything a good stir with a wooden spoon then cook on low for 6-8 hours.
- Serve with rice and Thai basil scattered over.
Nutrition Facts : Calories 473 calories, Fat 25 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 49 grams protein, Sodium 1.6 milligram of sodium
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