AUTHENTIC THAI GREEN CURRY
This is a classic Thai green curry (kaeng kiau wan) and my favorite curry of all time! You can substitute chicken or tofu for the pork, but make sure you serve it with lots of jasmine rice.
Provided by Toi
Categories World Cuisine Recipes Asian Thai
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and cook bamboo shoots for 5 minutes. Drain.
- Heat oil in a large pot over medium heat and cook curry paste until fragrant, about 2 minutes. Add pork, increase heat and cook until starting to brown, 3 to 5 minutes. Add bamboo shoots, coconut milk, and red bell pepper. Reduce heat and bring to a simmer. Season with sugar and salt; simmer for 10 minutes. Stir in kaffir lime leaves. Cook for 1 more minute. Season with fish sauce. Stir in Thai basil and serve.
Nutrition Facts : Calories 638.1 calories, Carbohydrate 15 g, Cholesterol 37.1 mg, Fat 65.3 g, Fiber 4.1 g, Protein 24 g, SaturatedFat 41.2 g, Sodium 743.7 mg, Sugar 5.4 g
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 WITH SEAFOOD
This Thai-style seafood curry gets its creaminess from coconut milk and warming, punchy notes from green curry paste.
Provided by Jeanne Thiel Kelley
Categories Low Cal High Fiber Dinner Seafood Mussel Scallop Shrimp Curry Bok Choy Potluck Simmer Lime Juice Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Heat oil in large saucepan over medium heat. Add the white and pale green parts of the green onions, 1 tablespoon cilantro, and garlic; sauté until tender, about 2 minutes. Add the curry paste; cook until fragrant, about 1 minute. Add 1 1/4 cups water, coconut milk, chiles, lime leaves, and fish sauce. Bring to simmer. Add the carrot; cover and cook until carrot is just tender, about 5 minutes.
- Layer bok choy, shrimp, scallops, and mussels in pan. Cover and simmer until mussels open and seafood and bok choy are cooked (discard mussels that do not open), about 5 minutes. Stir in the dark green parts of green onions, 2 tablespoons cilantro, and basil.
- Divide rice among four shallow bowls. Ladle curry over rice and serve.
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
THAI GREEN CURRY
This is a tasty basic Thai green curry recipe. Feel free to add your choice of vegetables such as canned bamboo shoots, green beans, tofu, potatoes, etc.
Provided by Live to bake
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken breast into slices or cubes.
- Heat a skillet on medium high, and add chicken and shallots.
- Cook chicken 5 minutes on each side.
- Add garlic, ginger, and green curry paste. Stir until well combined.
- Add coconut milk, chicken broth, brown sugar, fish sauce, and salt.
- Increase heat until the mixture boils, then lower to a simmer for 10 minutes, stirring occasionally.
- Enjoy!
- Note: If you like a thicker sauce, you can add 2 tablespoons of flour, or 1 tablespoon of cornstarch mixed with a little of the sauce, then return to the skillet.
Nutrition Facts : Calories 285, Fat 21.2, SaturatedFat 16.7, Cholesterol 23.2, Sodium 632.5, Carbohydrate 15, Fiber 2.2, Sugar 9.7, Protein 11.3
QUICK THAI GREEN CURRY
This is an easy and versatile, quick meal. Use any type of cooked meat and serve this over steamed rice or cooked noodles. Use low-fat coconut milk if you like. I found this in the Chicago Tribune.
Provided by Hey Jude
Categories Meat
Time 26m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet or wok over high heat; add shallots and ginger. Stir-fry until fragrant, about 1 minute. Reduce heat to medium; stir in curry paste. Stir in chicken broth; cook until broth is reduced by half, about 10 minutes.
- Stir in chicken, coconut milk, bamboo shoots and salt; heat to a boil. Reduce heat; simmer 5 minutes. Stir in basil.
- Serve in bowls over steamed rice or noodles with lime wedges on the side for squeezing over.
Nutrition Facts : Calories 415.5, Fat 33.2, SaturatedFat 23.4, Cholesterol 52.5, Sodium 555.2, Carbohydrate 8.8, Fiber 1.6, Sugar 2.1, Protein 24.4
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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.
- Add the remaining ingredients. Coconut milk and chicken stock. Now pour the remaining coconut milk and the chicken stock into the pot. Simmer over low heat for ten minutes until the chicken is cooked and tender.
- Do a taste test. When the curry is almost done and the liquid is reduced and thicken, do a taste test. The saltiness depends on how much the liquid is left, which means the best time to adjust is when it is done.
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