THAI GREEN CURRY
Recipe video above. This is how to make a really great QUICK green curry by pimping up curry in a jar, OR using a homemade green curry paste! Don't skip frying off the curry paste, this makes all the difference. See Spiciness info in Note 1 (remember, Green Curry is supposed to be spicy!)
Provided by Nagi
Categories Mains
Time 35m
Number Of Ingredients 21
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.
Nutrition Facts : Calories 352 kcal, Carbohydrate 16 g, Protein 7 g, Fat 31 g, SaturatedFat 25 g, Sodium 54 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
EASY THAI GREEN CHICKEN CURRY
This Thai Green Chicken Curry is perfect for quick weeknight dinners, super fragrant, and guaranteed to warm you up with its spicy creamy deliciousness! It's also extremely easy to make and naturally gluten-free and dairy-free. Feel free to customize it and make it vegetarian or with your favorite protein (tofu shrimp, pork, beef, etc.).
Provided by Lavina
Categories Curries & Stews
Time 45m
Yield 4
Number Of Ingredients 23
Steps:
- Bring a pot of water to a boil. Skin and dice the potatoes into bite sized pieces. Toss in the potatoes and cook them for 5-6 minutes. They should become slightly tender but not completely soft since they will finish off cooking in the curry. Drain the water and set aside.
- While the pot of water is coming to a boil/the potatoes are parboiling, chop up all the other fresh ingredients as indicated in the ingredients list: the garlic, red and green chilies, baby corn, large red chili, chicken breasts, coriander, and coconut sugar disc. Set aside.
- Heat olive oil and chili oil (if using) in a wok or pot over high heat. Add the curry paste and fry for a minute until fragrant.
- Add the chicken and sauté with the curry paste for 1 -2 minutes. Cook until the chicken is no longer pink and is well coated with the paste.
- Add in the garlic, red and green chilies, baby corn, chopped coriander stem, and sliced strips of the large red chilies. Sauté for 30-40 seconds.
- Reduce to medium-high heat and stir in 200ml of the coconut milk. Let simmer for a minute and then add the remaining coconut milk, kaffir lime leaves, fish sauce, coconut palm sugar, Thai dried red chilies and ground Thai red chili pepper (if using). Stir to combine.
- Add the potatoes and stir. Then, reduce to medium heat and cover the wok with a lid. Let simmer for 6-8 minutes.
- Remove the lid and give the curry a stir to make sure the coconut sugar has dissolved and blended into the curry.
- Turn up the stove to high heat again and stir in the Thai sweet basil leaves.
- Let simmer for a further 1-2 minutes, then turn off the heat and remove to a dish.
- Garnish with the reserved coriander, Thai sweet basil leaves, and large red chili slices. Drizzle juice from a freshly squeezed lime over the curry if desired. Serve with warm steamed white rice, rice noodles, or garlic bread, etc.
Nutrition Facts : ServingSize 1 bowl, Calories 414 calories, Sugar 17g, Sodium 421.9mg, Fat 12g, SaturatedFat 4.5g, UnsaturatedFat 6.2g, TransFat 0g, Carbohydrate 50.4g, Fiber 5.2g, Protein 29.9g, Cholesterol 73mg
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
VERY SPICY THAI GREEN CHICKEN CURRY
This is an EXTREMELY hot Thai curry with homemade curry paste. All you people out there who're thinking 'hot? Yeah right, try it! Serve over Thai fragrant rice.
Provided by Jeremy Lane
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 2
Number Of Ingredients 16
Steps:
- Combine shallots, bird's eye chile peppers, jalapeno peppers, cilantro, basil, garlic, ginger, lime juice, lime zest, lime flesh, lemon juice, sesame oil, and pepper in a food processor. Process, adding enough olive oil to make a paste that is thick but not thick enough to form peaks when you stir it.
- Heat 1 teaspoon olive oil in a heavy saucepan over medium heat and fry curry paste, stirring constantly, until softened and fragrant, about 5 minutes. Add chicken and cook until chicken has sealed on all sides, about 5 minutes.
- Pour coconut milk and chicken stock into the saucepan with the chicken; mix well. Simmer over low heat, stirring occasionally to prevent sticking, until liquid has reduced to a thick sauce that clings to a spoon, 20 to 30 minutes. Add kaffir lime leaves and simmer for 1 more minute.
Nutrition Facts : Calories 746.3 calories, Carbohydrate 30 g, Cholesterol 67.6 mg, Fat 60.1 g, Fiber 6.4 g, Protein 32.1 g, SaturatedFat 39.9 g, Sodium 682.9 mg, Sugar 5.7 g
SPICY THAI RED CURRY
This spicy red Thai curry recipe transforms coconut milk, Thai basil, and skinless, boneless chicken thighs into a flavorful meal in under an hour.
Provided by NoFailRecipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat vegetable oil in a large saucepan over medium heat. Add ginger and garlic and saute for 2 minutes. Stir in red curry paste, let sizzle for a few seconds, then pour in coconut milk. Bring to a boil.
- Reduce to a simmer, stir a little, and wait for the oil to rise to the surface. Add chicken thighs and lime leaves and simmer until the chicken is cooked through and no longer pink in the centers, about 12 minutes.
- Add fish sauce and brown sugar and taste--if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
- Bring to a boil, then take off the heat and add Thai basil.
- Spoon the curry into a bowl. Serve with jasmine rice.
Nutrition Facts : Calories 538 calories, Carbohydrate 30.3 g, Cholesterol 86.5 mg, Fat 34 g, Fiber 1.7 g, Protein 28.3 g, SaturatedFat 21.5 g, Sodium 1001.6 mg, Sugar 2.8 g
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
More about "very spicy thai green chicken curry food"
THAI GREEN CURRY CHICKEN - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (19)Total Time 50 minsCategory Chicken And PoultryCalories 504 per serving
- Heat a large skillet over medium high heat and add 2 tablespoons oil. Toss the chicken pieces in 1 tablespoon cornstarch and 1 tablespoon oil until well-combined. Sear the chicken pieces in the skillet until browned. Remove from the pan and set aside.
- If there are a lot of chicken bits stuck to your pan, deglaze with a ¼ cup of water. Then add the sliced onions to the skillet and cook until translucent. Add the curry paste and cook for 5 minutes.
- Add the vegetables and cook for 30 seconds. Add the coconut milk, chicken stock, lime leaves (if using), chili (if using), and the seared chicken pieces. Bring to a simmer and lower the heat. Cover and simmer for 10 minutes. After the curry has finished simmering, stir in the fish sauce, sugar, and basil. Serve with steamed rice.
GREEN BASIL THAI - 224 PHOTOS & 340 REVIEWS - YELP
From yelp.com
330 Yelp reviewsLocation 5665 Las Virgenes Rd Calabasas, CA 91302
ZABB THAI OKC - 175 PHOTOS & 45 REVIEWS - YELP
From yelp.com
76 Yelp reviewsLocation 5900 W Memorial Rd Ste E Oklahoma City, OK 73142
SHINE THAI CUISINE - 467 PHOTOS & 276 REVIEWS
From yelp.com
630 Yelp reviewsLocation 2055 Gellert Blvd Ste 2 Daly City, CA 94015
GAENG KHIAO WAAN GAI (THAI GREEN CURRY …
From seriouseats.com
5/5 (2)Total Time 40 minsCategory Entree, Dinner, LunchCalories 551 per serving
RICE & SPICY - 108 PHOTOS & 65 REVIEWS - YELP
From yelp.com
163 Yelp reviewsLocation 11590 Galm Rd Ste 108 San Antonio, TX 78254
GREEN THAI CURRY WITH CHICKEN - AVERIE COOKS
From averiecooks.com
GREEN THAI CURRY RECIPE - HOT THAI KITCHEN
From hot-thai-kitchen.com
SPICY THAI GREEN CHICKEN CURRY - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
HOW SPICY ARE THAI GREEN CURRY? (COMPARED WITH …
From happyspicyhour.com
OUR 9 BEST THAI GREEN CURRY RECIPES
From allrecipes.com
THAI GREEN CHICKEN CURRY RECIPE
From evolvingtable.com
THAI GREEN CHICKEN CURRY RECIPE - NICKY'S KITCHEN …
From kitchensanctuary.com
INSTANT POT GREEN CHICKEN CURRY - A SPICY PERSPECTIVE
From aspicyperspective.com
SUPER FOOD IDEAS ON INSTAGRAM: "RE-CREATE THE CLASSIC THAI GREEN …
From instagram.com
PAGE NOT FOUND • INSTAGRAM
From instagram.com
SONGKRAN: THE BEST THAI RESTAURANTS IN LONDON FOR SONGKRAN 2023 ...
From standard.co.uk
THAI GREEN CHICKEN CURRY - MAE'S MENU
From maesmenu.com
HOW SPICY? YOUR GUIDE TO THAI CURRIES | MARION’S KITCHEN
From marionskitchen.com
THE GREEN LEAF THAI CUISINE - YELP
From yelp.com
GREEN CURRY CHICKEN | THAI KITCHEN
From mccormick.com
SPICY VEGAN THAI GREEN CURRY RECIPE - VEGAN FOOD & LIVING
From veganfoodandliving.com
THAI RED CURRY WITH PORK BALLS
From healthythairecipes.com
THAI GREEN CURRY FRIED RICE WITH CHICKEN - THAT SPICY CHICK
From thatspicychick.com
PAGE NOT FOUND • INSTAGRAM
From instagram.com
BEST THAI GREEN CHICKEN CURRY RECIPE | JAMIE OLIVER
From jamieoliver.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love