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 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 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:
- 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
I haven't tried this yet; however, plan to in the near future. This is from Family Circle Cooking with Herbs.
Provided by PaulaG
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a food processor, add the coriander, lemon grass, fish sauce, chilies and sesame oil. Process for 3 minutes or until the mixture forms a smooth paste.
- Heat the remaining olive oil in a large saute pan, add the paste and curry leaves, cook for 3 minutes or until fragrant.
- Add the coconut milk and 1 cup water; simmer gently for 10 minutes, add chicken and simmer for an additional 10 minutes or until tender.
- Stir in the egg and cook for 3 to 4 minutes or until heated through. Spoon onto a bed of steamed rice or noodles and garnish with the coriander leaves.
Nutrition Facts : Calories 525.4, Fat 39.4, SaturatedFat 23, Cholesterol 253.4, Sodium 565, Carbohydrate 13.8, Fiber 3.6, Sugar 9.5, Protein 31.5
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 CHICKEN
My wife's favorite dish. Easy to make, exotic aroma and taste. Hint: Always boil and drain bamboo shoots, as in this recipe. It takes away the metallic taste they get in the can and makes them brighter tasting
Provided by Comedie
Categories Thai
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1/2 cup of the coconut milk in a large wok (or other pan large enough for stir fry) over medium-high heat until bubbling.
- Add curry paste and lemon grass, and stir for 1 minute.
- Add chicken broth, fush sauce, sugar, turmeric, and lime leaves,.
- Bring to a boil.
- Add chicken and cook 2-3 minutes, You do not need to completely cook it in this step. If you do, it may be tough by the end.
- Reduce heat to low.
- Add remaining coconut milk, bamboo shoots, peas, and tomatoes.
- Simmer 3 minutes, until additions are hot.
- Remove from heat, and stir in basil leaves.
- Serve hot over jasmine rice or pasta.
Nutrition Facts : Calories 331, Fat 15.1, SaturatedFat 12.1, Cholesterol 65.8, Sodium 603.6, Carbohydrate 19.2, Fiber 3.8, Sugar 14.4, Protein 31.6
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
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
GREEN CHICKEN CURRY
Thai curry paste, not to be confused with curry powder, is a blend of chile peppers, garlic, black pepper, coriander, and other ingredients. It comes in green and red varieties, which you'll find in the international aisle -- for this recipe, choose green.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Cook rice according to package instructions. Meanwhile, place cornstarch in a small bowl; whisk in 2 to 3 tablespoons chicken broth until smooth (reserve remaining broth). Set aside.
- Heat oil in a large skillet over medium. Add green beans and onion; cook, tossing frequently, until they begin to soften, 5 to 7 minutes.
- Add curry paste to green beans and onion in skillet. Cook, stirring and scraping bottom of skillet, until paste is slightly darkened, 3 to 4 minutes. Add chicken, coconut milk, cornstarch mixture, and reserved chicken broth. Simmer until vegetables are tender and sauce is slightly thickened, 5 to 8 minutes.
- Add basil and lime juice. Season with salt, and stir to combine; serve over rice.
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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