Green Curry Chicken Wings Recipes

THAI GREEN CURRY

Steps:

• Heat oil in a heavy based skillet or pot over medium high heat.
• Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly "dries out" - see video. Don't breath in the fumes!!
• Add chicken broth and coconut milk, mix to dissolve paste.
• Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.
• Homemade curry paste seasonings: Add 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt.
• Add kaffir lime leaves. Mix then bring to simmer.
• Add chicken, stir then lower heat to medium so it's bubbling gently. Cook 7 minutes.
• Add eggplants, cook 5 minutes until soft.
• Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
• Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick - that's how it's should be. DO NOT keep simmering - sauce will darken.
• Serve curry over jasmine rice with garnishes of choice.

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

Steps:

• Heat up a pot over medium heat and add the oil. Saute the green curry paste until aromatic, add the chicken and stir to combine well with the curry paste. Add the coconut milk and water and bring it to a quick boil.
• Add the bamboo shoots, kaffir lime leaves, and red chilies. Lower the heat to simmer, cover the pot and let simmer for 10 minutes or until the curry slightly thickens.
• Add the fish sauce, sugar, and basil leaves. Stir to mix well. Turn off the heat and serve immediately with steamed rice.

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.

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.

GREEN CURRY CHICKEN WINGS

Steps:

• Make the curry paste by placing all the paste ingredients into a food processor. Process until a coarse paste forms, making sure you scrape down the sides of the bowl. If using whole wings, cut through the center joint to separate. If not, don't. Transfer all the chicken to a large bowl. Rub the chicken with about 1 1/3 cup of the paste. Let marinate in the refrigerator for at least 2 hours, or overnight. Preheat the broiler. Line a cookie sheet with foil, and top with a wire rack (like a cooling rack). Place wings on the rack, evenly spaced. Broil about 10 minutes per side, turning as needed until slightly charred and cooked through. Alternatively, you can bake them for 50 minutes at 375F. In a bowl, add the melted butter with 2 TB curry paste. Toss to coat the cooked chicken wings. Garnish with cilantro and extra lime, as desired.

GREEN COCONUT CURRY HOT WINGS

Steps:

• Mix the marinade ingredients and pour over the wings. Allow to sit at least an hour but as long as overnight.
• Bring frying oil to 350°F. While the oil is coming to temperature, take the wings out of the marinade and place them onto a paper towel to dry. Sprinkle with the rice flour.
• To make the sauce, begin by cooking the Thai chilies in a little oil for 2 minutes. Add the curry paste and cook 2 minutes while stirring. Add in the coconut milk, fish sauce, sugar and juice of 1 lime, and bring to a simmer. Lightly simmer, stirring often until it reduces by about half. Remove from heat.
• Toss the wings so they're evenly covered with a light coating of the rice flour, adding a little more if needed. Shake off any excess flour. Fry the wings in 3 batches for about 8-10 minutes until golden brown. Drain for about 30 seconds and then add directly to the sauce. Stir to coat.
• Place the wings on a platter and top with the cilantro, scallion and lime.

MICROWAVE INDIAN GREEN CHICKEN CURRY

Steps:

• Wash and clean the chicken pieces. Keep aside.
• In a mixer jar, blitz these (onion, ginger, garlic all cut into small pieces, green chillies, chopped coriander leaves, mint leaves, yogurt and lime juice, salt) into smooth paste.Green curry paste is ready.
• Add the above green curry paste int the chicken along with roasted chickpea flour / besan, salt and mustard oil.Marinate the chicken in this green curry paste for 30 min.
• Place the chicken along with the marination in a microwave safe bowl. Close the lid.
• Put the bowl in a microwave. Close the door. Set the microwave setting to 900 watt or whichever is high in your microwave.Set timing to 10 min or 15 min straight, if available. I can set the timing up to 10 min straight only. So I have cooked the chicken in microwave for 10 min plus then 5 min more.Switch on the microwave.
• Cook the chicken in microwave until soft and tender.
• Heat little oil in a tadka pan or small pan. Temper it with dry red chillies and methi seeds. Slot the methi seeds out of the oil and pour this flavoured oil over the chicken curry. Stir in the fried onions.
• Close the lid and serve after 5 min with steamed white rice or roti.

GREEN CURRY CHICKEN

Steps:

• Heat a wok or large frying pan pan over medium high heat.
• Add the oil, garlic, ginger and curry paste and stir fry for about 1 minute or until fragrant.
• Add the coconut milk, broth, fish sauce, sugar and lemon grass.
• Bring to a boil then reduce the heat to medium low.
• Add the chicken and cook uncovered, stirring occasionally for about 20 minutes or until chicken is tender and the sauce has thickened slightly.
• Remove the lemon grass.
• Stir in the water chestnuts, basil and peas.
• Cook for about 3 minutes or until hot.