Green Curry Chicken And Rice Bowls Recipes

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.

GREEN CURRY CHICKEN AND RICE BOWLS

Steps:

• Cut the chicken into inch size pieces and place in a gallon size plastic bag. Add the soy sauce, lime juice, green curry paste, honey, garlic, and ginger. Massage the bag until evenly mixed. Marinate in the fridge several hours or overnight.
• Add to a food processor or blender the cilantro, coconut milk, soy sauce, peanut butter, green curry paste, lime juice, honey, garlic, ginger, Sriracha, and cornstarch. Blend for 1 minute or until evenly combined.
• Add 1 Tbsp of the vegetable oil to a large skillet over medium heat. Add the chicken that has been marinating. Cook 6 to 7 minutes and remove from the pan, set aside.
• To the same skillet over medium heat add the remaining 1 Tbsp vegetable oil and the asparagus, sugar snap peas, sliced orange pepper, and diced onion. Cook 6 to 7 minutes and add the green curry sauce from the food processor and the cooked chicken.
• Let this cook 5 to 6 more minutes, stirring occasionally.
• Serve over the cooked rice and sprinkle with chopped peanuts. Garnish with more cilantro or Sriracha if desired.

GREEN CURRY CHICKEN

Steps:

• Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges.
• Heat the coriander, cumin seeds, and peppercorns in a small dry skillet for 2 minutes until fragrant. Put the seeds in a clean coffee grinder or spice mill and buzz the spices to a powder.
• Put the spice blend and remaining ingredients in a food processor, and pulse to combine. Pour in the water to help grind everything down into a paste.

CHICKEN RICE BOWL

Steps:

• Cook rice in broth according to package directions. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender. Stir in the chicken, corn, peas, basil and sage. Cook, uncovered, for 4-5 minutes over medium heat or until heated through. Stir in the rice, salt and pepper.

CHICKEN CURRY RICE BOWLS

Steps:

• First get the rice on the stove and cook according to the package directions
• Meanwhile, chop all your veggies
• Next, melt the coconut oil over medium low heat
• Once the oil is liquid add the vegetables and sauté until softened, about 5 minutes
• Add in the spices, stir, and cook for one minute more
• Stir in the chicken, then the cooked rice, and finally the broth