AUSTRALIAN GREEN CHICKEN CURRY
My mum and I have been cooking this curry for years. Although Thai in origin, it has become a regular feature in Australian cooking. I laughed when I read a book about an Australian girl living in Paris who cooked green chicken Curry for her startled Parisian friends. I laughed because I probably would have done the same thing! That or a lamb roast!
Provided by Kates Kitchen
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- If you are using dried lime leaves, soak them in hot water until they have softened.
- When the lime leaves have softened, remove them from water and slice.
- Heat oil in saucepan.
- Add the diced green chilies and sliced lime leaves and stir fry until fragrant.
- Add green curry paste and stir fry for 1 or 2 minutes.
- Add coconut milk. Add water to thin to desired consistency.
- Add fish sauce and sugar.
- Bring just to the boil and quickly reduce heat so as not to curdle the coconut milk.
- Add chicken and simmer on low. Add zucchini and and peas after about 10 minutes.
- Stirring occasionally, simmer on low for another 10 minutes or until chicken is cooked through.
- Add basil right before serving.
Nutrition Facts : Calories 515, Fat 40.3, SaturatedFat 23.4, Cholesterol 80, Sodium 468.2, Carbohydrate 11.1, Fiber 1.5, Sugar 6, Protein 30.1
GREEN CHICKEN CURRY PIE
Based on a recipe from the Australian Women's Weekly. This is a typical Aussie version of a Thai green curry.
Provided by PanNan
Categories Australian
Time 1h25m
Yield 4 individual pies, 4 serving(s)
Number Of Ingredients 11
Steps:
- To make filling, heat oil in large saucepan. When hot, saute chicken, stirring, until browned. Add potato and paste to the chicken; cook, stirring a few minutes, until fragrant. Add coconut milk, the water and juice. Bring to a boil. Reduce heat and simmer, uncovered, about 10 minutes or until potato is tender and sauce is thick. Remove from heat, stir in beans and cilantro. Season to taste. Cool 30 minutes.
- Preheat oven to 400°F Grease four holes of a large (3/4 cup each) muffin pan. Cut four 5 1/4" rounds and four 3 3/4" rounds in the pastry sheets.
- Line the greased muffin tin holes with the larger rounds. Divide the filling among the four lined holes. Brush the smaller rounds on one side with the egg. Place them egg side down onto the filled muffin holes and seal the edges. Brush egg on the top side of the pastry rounds too. Use the remaining pastry scraps to decorate the pies as desired. Bake for 45 minutes or until lightly browned.
Nutrition Facts : Calories 545.5, Fat 34.6, SaturatedFat 8.3, Cholesterol 46.5, Sodium 491, Carbohydrate 50.9, Fiber 5, Sugar 1.5, Protein 8.5
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 "australian green chicken curry recipes"
GREEN CHICKEN CURRY RECIPE
From taste.com.au
4.6/5 (6)Calories 175 per servingTotal Time 14 mins
GREEN THAI CURRY WITH CHICKEN - AVERIE COOKS
From averiecooks.com
CHICKEN CURRY | RECIPETIN EATS
From recipetineats.com
THAI GREEN CURRY | RECIPETIN EATS
From recipetineats.com
FOOD LAB'S THAI GREEN CHICKEN CURRY RECIPE : SBS FOOD
From sbs.com.au
THAI GREEN CHICKEN THIGH CURRY RECIPE | WHOLE NEW …
From wholenewmom.com
THAI GREEN CURRY CHICKEN - THE WOKS OF LIFE
From thewoksoflife.com
9 CHICKEN CURRY RECIPES TO CUDDLE UP TO | GOURMET …
From gourmettraveller.com.au
26 CHICKEN CURRY RECIPES | AUSTRALIAN WOMEN'S WEEKLY …
From womensweeklyfood.com.au
THAI GREEN CHICKEN CURRY RECIPE | AUSTRALIAN WOMEN'S …
From womensweeklyfood.com.au
EASY THAI GREEN CHICKEN CURRY RECIPE | COLES
From coles.com.au
EASY THAI GREEN CHICKEN CURRY RECIPE - 9 RECIPES | WOOLWORTHS
From woolworths.com.au
THAI GREEN CURRY RECIPE: GREEN CHICKEN CURRY RECIPE - GOURMET …
From gourmettraveller.com.au
GREEN CURRY CHICKEN | THAI KITCHEN
From mccormick.com
KEENS SECRET CHICKEN CURRY | MCCORMICK AUSTRALIA
From mccormick.com.au
EASY GREEN CHICKEN CURRY - 12 RECIPES | WOOLWORTHS
From woolworths.com.au
GAENG KHIAO WAAN GAI (THAI GREEN CURRY WITH CHICKEN) RECIPE
From seriouseats.com
THAI GREEN CHICKEN CURRY RECIPE | AUSTRALIA'S BEST RECIPES
From bestrecipes.com.au
JAPANESE BEEF CURRY WITH CURRY ROUX | WANDERCOOKS
From wandercooks.com
GREEN CHICKEN CURRY | AUSTRALIA'S BEST RECIPES
From bestrecipes.com.au
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