Green Curry Chicken With Carrots And Cabbage 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 WITH CARROTS AND CABBAGE

Steps:

• Make sure the coconut milk is well mixed. Heat a 3-4 quart saucepan to medium heat and simmer 1/2 cup coconut milk, stirring occasionally, until reduced by about half, 3-5 minutes. Add the curry paste, whisk well and cook, continuing to whisk, for 1 minute. Add in the broth, whisking, and the remaining coconut milk. Bring to a simmer over medium-high heat. Add the ginger, lemongrass, chicken and vegetables. Adjust the heat as needed and simmer until the chicken and vegetables are crisp-tender, 5-10 minutes. Remove the curry from heat. Season to taste with more sugar and fish sauce, and add the cilantro. Transfer to a serving bowl. Remove the aromatics before serving and garnish.

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

Steps:

• Pour the coconut milk into a saute pan, add the curry and simmer a minute or two.
• Add the chicken simmer another few minutes.
• Add the everything else except the peas and the jasmine rice and simmer for about 10 minutes.
• Try it and if you want it a little hotter add some more curry.
• Add the peas and simmer until the peas are tender.
• Serve over rice.

CABBAGE, CARROT AND ONION CURRY

Steps:

• Cut the cabbage into small pieces.
• In a separate container cut carrots into thin rounds.
• Peel onions and cut into small pieces.
• In a medium-sized pan saute the onion with butter or margarine.
• When onions feel soft, add mustard seeds.
• 30 seconds after that add cumin powder, coriander powder, and turmeric powder.
• Mix the spices.
• Drop carrots in pan and saute.
• Put the lid on for 5 minutes.
• Now add cabbage.
• Mix all the vegetables together.
• Add cinnamon powder, salt, and chile powder.
• Put the lid on.
• Wait for 5 minutes.
• Turn over mixture in pan.
• Make sure the spices don't stick to the bottom of the pan.
• Put the lid back on and leave it another 8 minutes.
• If you want curry to be softer, keep the lid on longer after cooking.
• Serve hot or warm.