Gluten Free Thai Green Coconut Chicken Curry Recipes

GLUTEN-FREE THAI GREEN COCONUT CHICKEN CURRY

Steps:

• In 10-inch skillet, heat oil over medium heat until hot. Add shallots and curry paste; stir about 3 minutes or until shallots become translucent. Add bell pepper; continue to cook about 3 minutes longer or until soft.
• In small bowl, beat 1/4 cup of the broth and the cornstarch with whisk; set aside.
• To mixture in skillet, add remaining broth, coconut milk, sugar, fish sauce and soy sauce. Heat to boiling over medium-high heat. Add chicken and frozen peas; return to boiling. Cook and stir 8 to 10 minutes or until chicken is no longer pink in center. During last 2 minutes of cook time, stir in cornstarch mixture; cook until thickened. Stir in lime juice.
• Spoon hot rice into 8 serving bowls, and ladle curry on top. Garnish with basil.

THAI GREEN CHICKEN CURRY RECIPE BY TASTY

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.

BREE'S GREEN THAI CHICKEN CURRY

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.

THAI GREEN CURRY CHICKEN

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.