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
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 WITH CHICKEN BY CHEF FERN RECIPE BY TASTY
Here's what you need: thai eggplants, chicken breast, vegetable oil, coconut milk, green curry paste, fish sauce, granulated sugar, bamboo shoot strip, kaffir lime leaves, red bell pepper, coconut milk, fresh thai sweet basil, white rice, cumin seed, coriander seed, salt, white peppercorn, lemongrass, garlic, thai green chilis, small shallots, fresh cilantro stem, kaffir lime peel, galangal, kaffir lime leaf, fresh thai sweet basil, shrimp paste, fresh thai sweet basil, vegetable oil
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 29
Steps:
- Cut the tops and bottoms off the eggplant and cut into quarters.
- Thinly slice the chicken breast crosswise. Set aside.
- Prepare the green curry paste. In a large skillet over medium heat, toast the cumin seeds and coriander seeds until golden and fragrant, about 2-3 minutes. Transfer to a pestle or bowl.
- Add the salt and pound with a mortar until the spices are broken up. Continue pounding as you add the white peppercorns, lemongrass, kaffir lime peel, galangal, garlic, Thai green chilis, cilantro stems, Thai basil, kaffir leaves, shallots, and shrimp paste, until a coarse paste forms.
- Heat a medium skillet over medium heat. Add vegetable oil, 2 tablespoons of green curry paste, and 3 tablespoons of basil oil (if using).
- Add a splash of the coconut milk, stirring until it forms a paste.
- Add the sliced chicken breast, the rest of the coconut milk, and the eggplant.
- Season with the fish sauce and sugar. Increase the heat to medium high and bring to a boil. Once boiling, cook for 2-3 minutes.
- Stir in the bamboo shoots, kaffir leaves, and red bell pepper, cooking for 3-4 minutes until bell peppers have slightly softened.
- Add the Thai basil. Remove the curry from the heat and serve with white rice.
- Enjoy!
Nutrition Facts : Calories 919 calories, Carbohydrate 77 grams, Fat 63 grams, Fiber 16 grams, Protein 25 grams, Sugar 27 grams
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
CLASSIC THAI GREEN CURRY CHICKEN WITH VEGETABLES
Steps:
- Place all the "green curry paste" ingredients together in a food processor and process to a paste. If needed, add a few tablespoons of coconut milk (the lower liquid part of the can) to help blend ingredients. Set aside.
- Prepare the lime leaves by tearing the leaf away from either side of the stem. Discard the central stem. Then using scissors, cut leaves into thin strips. Set aside.
- Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the green curry paste. Stir-fry briefly to release the fragrance (1 minute), then add 3/4 of the coconut milk, reserving roughly 1/4 for later.
- Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer. Cover and allow to simmer 5 to 8 minutes or until chicken is cooked through. Stir occasionally.
- Add the zucchini and tomatoes, plus the strips of the lime leaf (or lime zest), stirring well to incorporate. Simmer another 4 to 6 minutes or until vegetables are softened but still formed and colorful.
- Do a taste-test for salt, adding 1 to 2 tablespoons fish sauce if not salty enough. If you prefer a sweeter curry, add a little more sugar. If too salty or sweet for your taste, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk. Note that this curry should be a balance of salty, spicy, sweet and sour, plus bitter.
- Serve in bowls with rice on the side, allowing guests to add their own. Top each portion with a drizzle of 2 to 3 tablespoons reserved coconut milk, plus a sprinkling of fresh basil. Additional chopped red or green chile can be added for those who like it spicy.
Nutrition Facts : Calories 626 kcal, Carbohydrate 22 g, Cholesterol 210 mg, Fiber 3 g, Protein 48 g, SaturatedFat 29 g, Sodium 1490 mg, Sugar 6 g, Fat 42 g, ServingSize 3 to 4 servings (with rice), UnsaturatedFat 0 g
BREE'S GREEN THAI CHICKEN CURRY
This Thai chicken curry dish is always requested if I am making dinner for anyone. It's creamy, spicy, and sweet. It comes together quick and easy for me as well.
Provided by Breanna Kuder Whitford
Categories World Cuisine Asian
Time 25m
Yield 8
Number Of Ingredients 12
Steps:
- Remove green beans from freezer and set aside to thaw.
- Heat coconut oil over medium heat in a large, deep skillet. Add chicken and brown until no longer pink in the center, about 10 minutes. Sprinkle with black pepper and curry powder. Stir in garlic and curry paste to 'wake up' the flavors. Pour in coconut milk, fish sauce, and brown sugar and stir to combine. Adjust seasoning to taste.
- Stir thawed green beans and green onions into curry mixture. Cook until green beans are tender, making sure not to boil, about 5 minutes. Serve over cooked jasmine rice.
Nutrition Facts : Calories 537.9 calories, Carbohydrate 65.7 g, Cholesterol 64.6 mg, Fat 16.6 g, Fiber 3.1 g, Protein 30.5 g, SaturatedFat 13 g, Sodium 240.6 mg, Sugar 3.4 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
THAI GREEN CHICKEN CURRY RECIPE BY TASTY
Craving Thai food for dinner? This chicken curry dish - with spicy green chilis, curry paste, creamy coconut milk, and plenty of veggies - comes together quickly and definitely delivers on flavor. Serve it over rice with lots of fresh lime! (*This chicken curry was 1 of 3 winners in our latest recipe challenge.)
Provided by Monika Sengupta
Categories Dinner
Yield 2 servings
Number Of Ingredients 19
Steps:
- Heat 1 tbsp of coconut oil in a wok or deep skillet. Add chicken thighs to the pan and cook for a few minutes until almost cooked all the way. Season to taste with salt and pepper. Remove from the pan and set aside.
- In the same pan, heat the remaining tablespoon of oil and add the green chilies, shallot, bell peppers, carrots, green onions. Cook for about 30 seconds, then add the ginger and garlic. Cook for another minute until everything gets fragrant. Vegetables should still be crunchy.
- Add the Thai Green Curry paste and cook for a minute until everything comes together.
- Add the coconut milk to the pan and mix thoroughly. Let the curry cook for a few minutes until bubbling hot. Squeeze in some fresh lime.
- Add in the broccolini and the snap peas along with the chicken that you par cooked earlier. Let everything poach in the hot curry until the chicken is finished cooking fully - approximately another 3 to 4 minutes. Take care not to overcook the vegetables. Stir in the basil leaves a few seconds before serving.
- Serve hot over jasmine rice. Top with all the garnishes - red Thai peppers, green onions, cucumbers, more basil and a squeeze of lime.
Nutrition Facts : Calories 1471 calories, Carbohydrate 117 grams, Fat 77 grams, Fiber 43 grams, Protein 98 grams, Sugar 43 grams
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