THAI GREEN CURRY
A spicy authentic green curry. A delectable representative of Thai cuisine.
Provided by Devin
Categories World Cuisine Recipes Asian Thai
Time 50m
Yield 4
Number Of Ingredients 17
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Meanwhile, heat oil in a large saucepan over medium heat. Mix in onion, fish sauce, brown sugar, ginger, and garlic; cook and stir about 5 minutes. Add chicken, curry paste, and basil. Cook, stirring occasionally, about 5 minutes more. Add eggplant, cover, and reduce heat to low to avoid burning spices. Cook about 5 minutes more.
- Pour broth, coconut milk, and bamboo shoots into the saucepan. Continue cooking until eggplant is tender and curry is heated through, 5 to 10 minutes more. Stir in lime juice before serving over cooked rice with basil leaves.
Nutrition Facts : Calories 533.8 calories, Carbohydrate 59 g, Cholesterol 72.9 mg, Fat 19.6 g, Fiber 6.7 g, Protein 35.2 g, SaturatedFat 7.4 g, Sodium 1418.8 mg, Sugar 9.8 g
COCO-BANANA'S THAI GREEN VEGETABLE CURRY
A healthy, tasty way to eat mixed vegetables! I have it over brown rice. You could use any vegetable you want, but I have listed the combination that I use.
Provided by Coco - Banana
Categories Curries
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a blender, combine the basil, coriander, chillis, ginger, garlic and coconut milk.
- You may need to add 1/2 cup of water, or more coconut milk if you want it very creamy.
- Blend until very smooth.
- In a pan, combine onion and sweet potato with the herb/coconut mixture.
- Bring to a boil and simmer until the sweet potato has softened a little.
- Add the zucchini baby corn, and cook for 10 minutes.
- Add the broccoli, green beans and snow peas and season to taste.
- Cook until the greens are bright green (about 4 minutes).
- Serve over rice.
GREEN VEGETABLE CURRY
Green Thai curry paste, with the clean flavors of fresh chiles and herbs, is wonderful with vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Bok Choy Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a large skillet or wok, heat oil over medium-high. Add curry paste and cook, stirring, until fragrant, 30 seconds. Add mushrooms, green beans, bok choy, and bell pepper and cook until beans are bright green, 5 minutes. Add coconut milk and bring to a boil. Reduce heat and cook at a rapid simmer until beans are crisp-tender, 8 to 10 minutes. Serve over rice, topped with basil.
Nutrition Facts : Calories 275 g, Fat 23 g, Fiber 5 g, Protein 5 g, SaturatedFat 18 g
VEGETABLE THAI GREEN CURRY
This has become my favorite dish. It's nutritious and vegan friendly. I have to have it once a week. My family loves it as well. Serve with cooked rice or rice noodles.
Provided by KCOOPER78
Categories World Cuisine Recipes Asian Thai
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a large, heavy-bottomed skillet over medium-high heat. Add eggplant and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a bowl.
- Heat another tablespoon of oil in the skillet. Add mushrooms and saute until tender, about 5 minutes. Transfer to the bowl with the eggplant.
- Add remaining oil, onion, garlic, and Thai chile to the skillet. Cook until onion begins to soften, about 5 minutes. Stir in coconut milk, broth, curry paste, snow peas, bell pepper, and salt. Return eggplant and mushrooms to the skillet.
- Bring curry to a simmer, reduce heat to low, and cook until vegetables are tender, about 15 minutes.
Nutrition Facts : Calories 268.5 calories, Carbohydrate 19.8 g, Fat 27.8 g, Fiber 5.4 g, Protein 9.6 g, SaturatedFat 7.1 g, Sodium 1064.1 mg, Sugar 7 g
THAI GREEN CURRY FOR THE CROCKPOT
The fresh lemon grass is the key ingredient in this dish. You can find it in sometimes with the fresh herbs or at a farmers' market. The meal just is lacking something if you use dried lemon grass or omit it. Oh.. do not consume the lemon grass. Think it as bay leaf.
Provided by cavedweller
Categories Curries
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Mix the coconut milk and curry paste with a whisk.
- add everything in the crock pot except for peas and cilantro.
- Cook low 6 to 8 hours or high 3 to 4 hours.
- Add cilantro and peas at the last 15 minutes.
- REMOVE LEMON GRASS.
Nutrition Facts : Calories 298, Fat 18.8, SaturatedFat 10.2, Cholesterol 72.6, Sodium 672.5, Carbohydrate 6.6, Fiber 0.1, Sugar 4.6, Protein 25.7
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