Green Curry Chicken N Veg Kebabs Over Rice Recipes

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.

THAI CHICKEN GREEN CURRY WITH VEGETABLES RECIPE

Steps:

• To begin making the Thai Chicken Green Curry With Vegetables recipe, firstly we will make the green curry paste.
• To make the thai curry paste, in a mixer jar combine, spring onions, fresh coriander, galangal or ginger, garlic, lemongrass, coriander seeds, black pepper corns, cumin seeds, ground nutmeg and grind to a paste along with some water.
• Transfer to a bowl and set aside.
• Heat oil in a heavy bottomed pan; add the freshly ground thai green curry paste and sauté for a few seconds.
• Add the chicken and allow it to coat the curry paste. Add 1/2 cup of water, add salt and cover the pan and allow the chicken to cook completely and absorb the thai spices.
• Once the chicken is cooked, add the coconut milk, oats and 2 cups of water. Check the salt and spices and adjust accordingly.
• Add the vegetables; reduce the heat and cook stirring occasionally for about 10 minutes and turn off the heat.
• Add the palm sugar, basil leaves and stir well into the curry. Check the taste once again and adjust accordingly.
• Serve Thai Chicken Green Curry With Vegetables for a weeknight dinner or lunch along with some hot steamed rice and an appetizer like Thai Stir Fried Green Beans Recipe to go along with it.

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.

THAI GREEN CURRY WITH CHICKEN

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.

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.

GREEN CURRY CHICKEN N VEG KEBABS OVER RICE

Steps:

• Add the can of coconut milk to a saucepan and bring to the boil.
• Add the green curry paste, fish sauce, lime juice and brown sugar. Allow to boil for 2-3 minutes and remove from heat. Allow to cool.
• While you are waiting for the coconut curry mixture to cool- you can prepare the chicken, vegetables and skewers.
• Soak bamboo skewers in a glass of water- this stops the skewers from burning later while cooking the kebabs.
• Trim any excess fat or skin from the chicken thigh fillets and cut into 1 inch squares.
• Slice the zucchini into rounds about 1/2 inch thick and cut the red bell pepper into 1 inch squares.
• Thread the prepared chicken and vegetables onto the skewers- some chicken and veg for each skewer.
• Add your green cooled green curry coconut milk to a large glass of plastic dish. Add the prepared kebabs and turn to coat evenly. Cover in clingwrap and refrigerate for 30 minutes.
• When you have placed the kebabs in the fridge, start cooking your brown rice.
• After the kebabs have marinated for 30 minutes -- Heat a grill plate, barbeque or large frypan/skillet. Add the oil and when heated start cooking the kebabs.
• Add the marinade mixture to a small saucepan and heat. Be sure this mixture boils for a good few minutes. Turn off the heat.
• Turn the kebabs every couple of minutes to cook evenly. Cook 10 minutes or until the chicken has cooked through.
• TO COOK THE RICE -Bring 4 cups of the water to the boil in a large covered saucepan/pot. Add the crumbled bouillon cubes and the drained rinsed rice. Stir.
• Add an additional 8 cups of boiling water to the rice. Cook uncovered for 30 minutes- be sure to keep the heat up to maintain a fast simmer/slow boil.
• Pour the rice through a strainer and then return to the pot. Cover the pot and rest for a further ten minutes.
• When ready to serve- stir through the finely chopped cilantro.
• TO SERVE- divide rice among serving bowls. Top with kebabs and pour over some of the coconut milk curry sauce.
• Garnish each plate with some coriander leaves.