Brees Green Thai Chicken Curry Recipes

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THAI GREEN CURRY WITH CHICKEN



Thai Green Curry with Chicken image

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

2 tablespoons peanut oil
¼ cup Thai green curry paste
3 cloves garlic, minced
1 (1/4 inch thick) slice ginger, finely grated
2 boneless, skinless chicken breasts, thinly sliced
1 (15 ounce) can baby corn pieces, drained
1 (8 ounce) can bamboo shoots, drained
2 (13.5 ounce) cans coconut milk
2 tablespoons fish sauce
2 tablespoons palm sugar
6 kaffir lime leaves
1 red bell pepper, cut into thin strips
1 orange bell pepper, cut into thin strips
¼ cup thinly sliced Thai basil, or more to taste

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



Thai green chicken curry image

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

225g new potatoes, cut into chunks
100g green beans, trimmed and halved
1 tbsp vegetable or sunflower oil
1 garlic clove, chopped
1 rounded tbsp or 4 tsp Thai green curry paste (you can't fit the tablespoon into some of the jars)
400ml can coconut milk
2 tsp Thai fish sauce
1 tsp caster sugar
450g boneless skinless chicken (breasts or thighs), cut into bite-size pieces
2 lime leaves finely shredded, or 3 wide strips lime zest, plus extra to garnish
good handful of basil leaves
boiled rice, to serve

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



Thai Green Curry With Chicken By Chef Fern Recipe by Tasty image

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

3 thai eggplants
6 oz chicken breast, thinly sliced
1 tablespoon vegetable oil
1 can coconut milk
2 tablespoons green curry paste
3 tablespoons fish sauce
3 tablespoons granulated sugar
2 oz bamboo shoot strip
5 kaffir lime leaves
2 oz red bell pepper, sliced
1 can coconut milk
1 cup fresh thai sweet basil
white rice, cooked, for serving
1 teaspoon cumin seed
1 teaspoon coriander seed
1 teaspoon salt
1 tablespoon white peppercorn
2 stalks lemongrass, trimmed and thinly sliced
7 cloves garlic, sliced
10 thai green chilis
5 small shallots, sliced
½ cup fresh cilantro stem
3 oz kaffir lime peel
3 oz galangal, sliced
½ cup kaffir lime leaf
1 cup fresh thai sweet basil
2 tablespoons shrimp paste
1 cup fresh thai sweet basil
¼ cup vegetable oil

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



Thai Green Curry Chicken image

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

1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 tablespoon dark soy sauce
1 tablespoon all-purpose flour
2 tablespoons cooking oil
2 tablespoons green curry paste
2 green onions with tops, chopped
3 cloves garlic, peeled and chopped
1 teaspoon fresh ginger, peeled and finely chopped
2 cups coconut milk
1 tablespoon fish sauce
1 tablespoon dark soy sauce
2 tablespoons white sugar
½ cup cilantro leaves, for garnish

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



Classic Thai Green Curry Chicken With Vegetables image

Green curry is the most popular of all Thai dishes, and this recipe is simple to make, yet tastes like it came from your favorite Thai restaurant.

Provided by Darlene Schmidt

Categories     Dinner     Entree

Time 30m

Yield 4

Number Of Ingredients 22

1.5 lbs./0.7 kg chicken (boneless thigh or breast, cut into chunks or slices)
1 can coconut milk
2 cups cherry tomatoes
1 zucchini (sliced into half-moons)
2 to 3 makrut lime leaves
1 handful Thai basil fresh, generous amount or substitute sweet basil
2 tbsp. coconut oil (or other vegetable oil)
For the Green Curry Paste:
2 to 4 Thai chilies (small green, or substitute 1 to 2 jalapeno peppers)
1/4 cup shallot (or purple onion, diced )
4 garlic cloves (minced)
1 piece galangal (thumb-size or ginger, grated)
1 stalk lemongrass (fresh minced or 3 tbsp. frozen or bottled prepared lemongrass)
1/2 tsp. coriander (ground)
1/2 tsp. cumin (ground)
3/4 to 1 tsp. shrimp paste
3/4 cup coriander (fresh loose or cilantro leaves and stems, chopped)
1/4 to 1/3 cup Thai basil (fresh loose or sweet basil)
1/2 tsp. pepper (white ground)
3 tbsp. fish sauce
1 tsp. sugar (brown)
2 tbsp. lime juice

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



Bree's Green Thai Chicken Curry image

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

1 (10 ounce) package frozen French-cut green beans
2 tablespoons coconut oil
2 pounds skinless, boneless chicken breasts, cubed
ground black pepper to taste
1 pinch curry powder, or to taste
2 cloves garlic, minced
1 tablespoon green curry paste
1 (14 ounce) can coconut milk
1 tablespoon fish sauce
1 tablespoon brown sugar
1 bunch green onions, chopped
3 cups cooked jasmine rice

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



Very Spicy Thai Green Chicken Curry image

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

2 large shallots, peeled and quartered
10 Thai bird's eye chile peppers, seeded and chopped
2 fresh jalapeno peppers, seeded and chopped
½ bunch fresh cilantro
½ bunch fresh basil
2 cloves garlic, peeled and halved
1 (1 1/2 inch) piece fresh ginger root, peeled and sliced
2 limes, zested and juiced
1 tablespoon lemon juice
½ teaspoon sesame oil
1 pinch freshly ground black pepper
2 tablespoons olive oil, or more as needed
2 boneless chicken breasts, cubed
1 (14 ounce) can coconut milk
1 cup chicken broth
2 kaffir lime leaves

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



Thai Green Chicken Curry Recipe by Tasty image

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

2 tablespoons coconut oil, separated
1 lb boneless, skinless chicken thighs, cut into thin slices
2 thai green chilis, sliced lengthwise
1 ½ tablespoons fresh ginger, minced
1 tablespoon garlic, minced
1 shallot, small, sliced thinly
1 ½ cups red bell pepper, sliced thinly
5 broccolini stalks, split lengthwise if large so they are relatively the same size
10 sugar snap peas, split open
1 large carrot, sliced in thin rounds
1 green onion, sliced on a bias (keep green ends for garnish)
3 tablespoons thai green curry paste, (found in the International aisle at the grocery store)
1 can coconut milk, full fat
fresh basil, thai, if you can find it
lime, to taste, fresh squeezed
salt, to taste
freshly ground pepper, to taste
cucumber, thinly sliced (optional garnish)
red thai pepper, thinly sliced (optional garnish)

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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From thai-foodie.com


THAI GREEN CHICKEN THIGH CURRY RECIPE | WHOLE NEW MOM
2018-09-06 When ready to cook, preheat the over to 425 degrees F. Add the chicken to a baking dish in a single layer, with the skin side up. Bake for 40-45 minutes, until the internal temperature of the chicken reaches 165 degrees F. To get a crispier skin, broil the chicken for 3-4 minutes. Serve with your favorite sides!
From wholenewmom.com


THAI GREEN CURRY CHICKEN - THE WOKS OF LIFE
2016-02-13 Sear the chicken pieces in the skillet until browned. Remove from the pan and set aside. If there are a lot of chicken bits stuck to your pan, deglaze with a ¼ cup of water. Then add the sliced onions to the skillet and cook until translucent. Add the green curry paste and cook for 5 minutes. Add the vegetables and cook for 30 seconds.
From thewoksoflife.com


THAI GREEN CURRY CHICKEN | CHEW OUT LOUD
2016-02-17 In a deep large pan or pot, add the cooking oil over medium high heat. Once hot, add garlic and onion, stirring until soft (2-3 min) Add ginger, lemongrass, curry paste, and optional chilies. Stir fry 30 seconds. Add coconut milk and chicken broth. Add fish sauce, palm sugar, and lime juice.
From chewoutloud.com


THE BEST THAI GREEN CHICKEN CURRY RECIPE - HEALTHY FITNESS MEALS
2019-12-02 Instructions. Heat oil in a medium pot or skillet over medium-high heat. Add the chicken and season with salt and pepper to taste. Sear until golden on the sides, about 4-5 minutes. Add in garlic, ginger and lemongrass paste and continue to cook for 2 …
From healthyfitnessmeals.com


HOMEMADE CHICKEN GREEN THAI CURRY RECIPE | SIDECHEF
Step 1. In a large nonstick skillet, melt the Coconut Oil (2 Tbsp) over medium heat. Add the Tyson® Chicken Breasts (1 lb) in an even layer and cook until golden brown on the first side, about 3 minutes. Flip the chicken and cook for another minute. Remove from the …
From sidechef.com


THAI GREEN CURRY CHICKEN | SATYAM'S KITCHEN
2021-09-04 This curry is Green in colour mainly because of the preparation of Green curry paste. It definitely has myriad of flavours starting from sweet, spicy and aromatic. Usually for this curry, the first process is to make the aromatic green curry paste which is then later blended together with the coconut milk, kaffir limes leave, vegetables of your choice and Chicken. …
From satyamskitchen.com


GREEN THAI CURRY WITH CHICKEN - AVERIE COOKS
2022-05-11 Add the diced chicken to the skillet and cook until done. Add the garlic, ginger, and coriander and cook until fragrant. Add the coconut milk, carrots, zucchini, Thai curry paste, salt, pepper, and reduce the heat. Allow mixture to gently boil for about 5 minutes before adding the remaining ingredients and serving.
From averiecooks.com


THAI GREEN CHICKEN CURRY - STAGE 2 BABY WEANING RECIPE - BABEASE
Add a splash of oil to your pan and place over a medium heat, add the garlic and ginger and cook for a minute, then add the chicken and cook for a further 3-4 minutes. Add the pumpkin, coconut milk, lemongrass and Kaffir lime leaves and cook for a further 5 minutes. Finally, add the broccoli, peas, lime juice and coriander and cook for 3-4 ...
From babease.co


AUTHENTIC THAI GREEN CURRY WITH CHICKEN - BLISS FROM BALANCE
In a wok (or large pot) add vegetable oil and green curry paste. Fry on medium to low heat until fragrant, should take about 1-2 minutes. Make sure not to burn. Add coconut cream and mix for a minute. Add sliced chicken, pea eggplant, and quartered apple eggplant (or other vegetables) along with the coconut milk.
From blissfrombalance.com


THAI GREEN CURRY WITH CHICKEN - THE BALD CHEF
2016-05-30 This is The Bald Chef’s recipe for Thai Chicken with Green Curry. Start out by adding 2 tablespoons cooking oil to a hot Wok add 1/4 cup green curry paste, 4 cloves crushed garlic garlic, and 2 oz. ginger, and 5 Phrik Khi Nu Thai Peppers stir fry the mixture to releace the oils from the spices. Add 2 pounds of cut 1 inch Chicken Thighs to the ...
From baldchef.com


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