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
GREEN CURRY FRIED CHICKEN WITH SMOKED OYSTER AIOLI
Steps:
- For the marinade: Toast the mustard seeds, coriander seeds, grains of paradise, black peppercorns, pink peppercorns, green peppercorns, fennel seeds, mace, cinnamon, cloves and star anise in a dry skillet until fragrant, being careful to not burn. Blend the toasted spices in a spice grinder. In a blender or food processor, blend the spices, onions, ginger, spinach, cilantro, garlic, tamari, salt and chiles until smooth. Add the grapeseed oil and blend until emulsified.
- Marinate the chicken in the green curry for 1 hour.
- Add the buttermilk and marinade for 1 more hour.
- For the aioli: Shuck the oysters carefully, reserving their liquor. Strain the liquor through a coffee filter. Use the strained liquor to rinse the oysters and remove any sediment or bits of shell. Strain the liquor one more time, and pour over the cleaned oysters.
- Place the eggs, garlic and oysters into a tall, round container. Add a quarter of the oil and, using an immersion blender, blend until emulsified. Then slowly add the remaining oil while continuously blending to maintain the emulsion and blend until smooth. Transfer the aioli to a wide storage container and cover with plastic wrap to ensure the container will trap the smoke. Place the container over an ice bath. Use a food smoker with the applewood and alfalfa dusk to fill the container with smoke. Allow the smoke to infuse until it completely dissipates. Taste and smoke again if you would like a more pronounced smoke flavor. Reserve the aioli in a container over an ice bath and store in the refrigerator until ready to use.
- For the custard: Sprinkle the yolks with the salt and lightly mix with a whisk.
- Place the yolks into a vacuum-sealed bag and compress under full pressure. Cook in a circulator at 65 degrees C (149 degrees F) for 1 hour. Alternatively, cook the custard in a double boiler set over low heat stirring with a rubber spatula.
- Chill the mixture in an ice bath until completely cooled. Pass the custard through a fine mesh strainer. It should have a thick, smooth texture. Reserve in a squeeze bottle or piping bag.
- For the sea urchin powder: Gently wipe the seaweed with a damp towel and cook it in 1 liter of filtered water at 70 degrees C (158 degrees F) for 1 hour. Strain the seaweed and add the salt to the cooking liquid, mixing until the salt dissolves. Chill the mixture over an ice bath until completely cool.
- Use the mixture to brine the sea urchin for 10 minutes. Remove the sea urchin from the brine and blend with the mirin. Place the mixture in a dehydrator programmed to the medium setting. When the sea urchin is completely dry, blend in a spice mill.
- For the fried chicken: Fill a cast-iron skillet with about 3 inches of grapeseed oil and some schmaltz if using. Heat the skillet until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
- Strain the chicken from the buttermilk and dust in the flour. Fry the chicken until golden, turning as necessary, 5 to 7 minutes.
- Season the fried chicken with the sal de gusano and sea urchin powder. Dot the fried chicken with egg yolk custard and place a few coriander blossoms and fennel fronds on top. Serve over the smoked oyster aioli.
GREEN CURRY CHICKEN
This came from a can of coconut milk I made no changes. It's quick and easy, we eat it weekly and it is so wonderful. If you like curry you will absolutely love this. If you have never tried curry this is a perfect recipe to put you in the "curry lovers club". Just try it- I promise you won't regret it. ***I did not want to change the original recipe, but wanted to note that I actually use 2-3 tbls. of curry, we like it with a lot of heat. Please....adjust the curry to your personal taste*** Also, I find the Mae Ploy brand that can only be found in an asian market is wonderful every time. I have tried curry bought in the grocery store and it is NEVER very good...the Mae Ploy is always potent and fresh tasting and I keep a big tub in my fridge for months and it stays good.
Provided by HeidiSue
Categories Chicken
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Pour the coconut milk into a saute pan, add the curry and simmer a minute or two.
- Add the chicken simmer another few minutes.
- Add the everything else except the peas and the jasmine rice and simmer for about 10 minutes.
- Try it and if you want it a little hotter add some more curry.
- Add the peas and simmer until the peas are tender.
- Serve over rice.
GREEN CHICKEN CURRY
Provided by Aarti Sequeira
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Add the cilantro, mint, red onion, garlic, ginger, and salt, and pepper, to taste, to a food processor or blender. Puree on high until smooth. With the processor running, add about 1/4 cup water, and blend until the mixture is the consistency of a thick paste, a.k.a. "masala". Set aside.
- In a large pot or deep skillet heat the olive oil over medium heat until shimmering. Add the shallot and cook, stirring often, until golden brown.
- Add the spices and cook for 30 seconds. Pour the masala mixture into skillet and cook, stirring often until it deepens in color and aroma. You'll know it's ready when it looks shiny, little droplets of oil will appear on the surface, and the masala will hold together as a cohesive mass.
- Add the chicken, coating every piece in the masala and stirring often. Continue to cook for 5 minutes, so that the masala really adheres to the chicken. Add about 1 1/2 cups water, just enough to cover the chicken, and the vinegar. Bring to a boil, and then reduce the heat and simmer, uncovered, until the chicken is tender and sauce has thickened slightly, about 20 to 25 minutes.
- Remove the pan from heat and stir in the yogurt. Taste and adjust seasonings, if needed. Transfer the mixture to a serving dish and serve over rice or with warm naan bread.
CHICKEN WITH GREEN CURRY SAUCE
Provided by Robin Miller : Food Network
Categories main-dish
Time 14m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season both sides of chicken with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add chicken and cook 2 minutes per side until golden brown.
- In a medium bowl, whisk together coconut milk, green chilies, curry powder, garam masala, and cumin. Add mixture to chicken and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce reduces slightly. Spread couscous onto a serving platter, top with chicken and garnish with cilantro.
INSTANT POT THAI GREEN CURRY CHICKEN
Taken from paintthekitchenred.com. Can turn out a bit spicy depending on the curry paste you choose. I recommend Mae Ploy.
Provided by Da Huz
Categories Thai
Time 35m
Yield 8 , 8 serving(s)
Number Of Ingredients 16
Steps:
- In your instant pot, saute curry paste with spices for 30 seconds, until fragrant.
- Add onion and saute a couple of minutes.
- And coconut milk, chicken, broth, fish sauce, and lime juice. Seal cooker, bring to pressure, and cook 4 minutes.
- Do a quick release. Add bell pepper, zucchini, green beans, and bamboo shoots. Saute for about 5 minutes or until veggies reach your desired level of tenderness.
- Add lime leaves and basil and serve with rice.
Nutrition Facts : Calories 431.4, Fat 32.2, SaturatedFat 21.9, Cholesterol 72.6, Sodium 491.7, Carbohydrate 10.7, Fiber 2.6, Sugar 4.2, Protein 28.7
CURRY CHICKEN
my boyfriend is a huge fan of this dish...i like it too. it's a rather sweet curry. my mom sent me this in an email...she said she made it and thought i might like it :) it's EXCELLENT when served over rice
Provided by xochitl angulo
Categories Curries
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- preheat oven to 350.
- heat butter, honey, dijon mustard, and curry together in a pan.
- place chicken in a baking dish and pour sauce over chicken.
- bake for 50-55 mins.
Nutrition Facts : Calories 771.5, Fat 31.2, SaturatedFat 16.1, Cholesterol 212.1, Sodium 836.3, Carbohydrate 75.2, Fiber 3.3, Sugar 70.1, Protein 52.8
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
CHICKEN GREEN CURRY
A Spicy Chicken-Curry Meal from South Beach Diet's "Daily Dish" (Phase 1). If you thought making a quick Thai curry at home was impossible, think again! With some store-bought curry paste, made from green chilies, lemongrass, and Kaffir lime, you'll be putting together an authentic, home-cooked curry in a jiffy. Look for the paste in the Asian foods section of your market. Serve this dish with sauteed vegetables or, in Phases 2 and 3, with brown rice.
Provided by WendyMaq
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut tough stems from spinach; submerge in cold water and rinse thoroughly to remove any dirt.
- Heat oil in a large straight-sided skillet over medium-high heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in coconut milk, broth, curry paste, and salt; bring to a boil, reduce heat, and simmer for 8 minutes.
- Add chicken and eggplant; bring to a low boil, then reduce to a simmer and cook, stirring occasionally, until chicken is no longer pink inside and eggplant is tender, about 8 minutes. Add spinach, stir, and cook 1 minute more. Stir in lime juice and serve.
Nutrition Facts : Calories 259.1, Fat 4.9, SaturatedFat 0.8, Cholesterol 98.8, Sodium 308.3, Carbohydrate 11.1, Fiber 5.4, Sugar 3.8, Protein 42.6
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.
GREEN CURRY CHICKEN
Steps:
- Combine 2 tablespoons fish sauce, garlic, sugar and pepper in medium bowl. Add chicken. Refrigerate 1 hour.
- Heat 1 tablespoon oil in medium saucepan over medium heat. Add curry paste; sauté until fragrant, about 2 minutes. Stir in coconut milk, stock, sugar and 2 tablespoons fish sauce. Simmer until flavors blend and sauce thickens slightly, about 10 minutes. Keep warm.
- Cook spinach in pot of boiling water until soft, about 3 minutes. Drain well. Cool spinach and squeeze dry. Transfer spinach to blender. Add 1/4 cup sauce and basil; puree mixture.
- Using electric mixer, beat egg whites, cornstarch, flour and 1/4 cup water in large bowl until smooth. Drain chicken; add to batter, stirring to coat. Pour enough oil into heavy large pot to reach depth of 3 inches. Heat to 350°F. Working in batches, add chicken to pot and deep-fry until cooked through and golden, turning frequently, about 2 minutes. Using tongs, transfer chicken to paper towels.
- Add spinach puree to sauce. Bring to boil. Remove from heat. Place chicken atop steamed rice. Pour sauce over; serve.
THAI GREEN CURRY CHICKEN
This is from The Everything Thai Cookbook by Jennifer Malott Kotylo, but I made some changes to make it healthier. The fish sauce is key here.
Provided by rpgaymer
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of oil in a large sauce pan over medium heat. Add the chicken and saute until lightly browned. Remove the chicken and set aside.
- Add the remaining oil to the pan, and stir in the curry paste and cook for 3 minutes.
- Add the coconut milk and continue to cook for 5 minutes, stirring often.
- Add the chicken and fish sauce. Reduce the heat and cover, then simmer for 15 minutes.
- Add the peas and cook for 5 more minutes.
- Remove from heat, then stir in spinach and cilantro. Serve over rice.
Nutrition Facts : Calories 750.2, Fat 34, SaturatedFat 24.5, Cholesterol 72.8, Sodium 1287.8, Carbohydrate 84.1, Fiber 2, Sugar 78.4, Protein 28.6
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THAI GREEN CURRY RECIPE - HOW TO PREPARE THE AUTHENTIC STYLE
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- Reduce the coconut milk. To begin with, pour half of the coconut milk into a pot and simmer it over low heat until it thickens. The coconut oil will start to separate from the water phase at this point.
- Add the green curry paste. There are two ways you can do this- mix your own blend of green curry paste get a good quality store-bought curry paste. Store-bought Thai green curry paste.
- Add the chicken. When you see the coconut oil starts to bubble around the curry paste, add the chicken thigh meat. Chicken thigh meat has better flavor than breast meat, and will not become tough after prolonged cooking.
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- In a large, heavy casserole, heat the peanut oil. Add half of the chicken and cook over high heat until browned all over, about 6 minutes. Transfer the chicken to a plate. Repeat with the remaining chicken. Add the mushrooms to the casserole and cook over moderately high heat until softened and just beginning to brown, about 4 minutes. Add the coconut milk, stock, lime leaves, peppercorns, 1 tablespoon of the fish sauce, 1/2 cup of the cilantro, 1/4 cup of the basil and a heaping 1/4 cup of the curry paste. Bring to a boil and simmer over low heat for 10 minutes. Return the chicken and any accumulated juices to the casserole. Add 1 tablespoon of the curry paste and simmer for 5 minutes. (Reserve the remaining curry paste for another use.)
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- Heat the oil in a medium saucepan, add the curry paste and cook, stirring, for 3-4 minutes or until aromatic. Add the kaffir lime leaves and coconut cream and simmer for 10 minutes.
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- 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.
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