Green Curry Chicken With Yam In Coconut Milk Recipes

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THAI GREEN CHICKEN CURRY RECIPE



Thai Green Chicken Curry Recipe image

Creamy and spicy Thai Green Chicken Curry is the best healthy recipe to cozy up with! Once you know how easy it is to make this 30 minute dinner, it will be on the menu every week!

Provided by London Brazil

Categories     Dinner     Main Course     main dish

Time 30m

Number Of Ingredients 14

2 Tbsp. olive oil
3 carrots (peeled and thinly sliced on the bias)
1 red bell pepper (thinly sliced)
1 recipe green curry paste (about 1/3 cup of homemade*)
1 lb. chicken breasts (cut into ½-inch slices)
1 zucchini (cut into ¼-inch slices on the bias)
15 oz. coconut milk (canned, full-fat or lite)
1 cup chicken broth (regular sodium)
1-2 tsp. soy sauce (gluten-free Tamari or coconut liquid aminos)
½ tsp. salt (to taste*)
1 tsp. lime juice (plus more for serving)
Fresh basil (optional)
Fresh cilantro (optional)
White rice

Steps:

  • In a large skillet or Dutch oven over medium heat, add oil and carrots. Sauté for 2-3 minutes.
  • Add sliced bell pepper and paste. Continue sautéing for an additional 2-3 minutes.
  • Pour in coconut milk and broth. Add chicken and zucchini. Stir to combine and cover pot with a lid.
  • Reduce heat to low and simmer for 15 minutes.
  • Stir in soy sauce, salt, and lime juice.
  • Serve with fresh basil or cilantro over rice or cauliflower rice and enjoy!

Nutrition Facts : Calories 259 kcal, Carbohydrate 9 g, Protein 21 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 58 mg, Sodium 624 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

GREEN CURRY CHICKEN



Green Curry Chicken image

This came from a can of coconut milk I made no changes. It's quick and easy, we eat it weekly and it is so wonderful. If you like curry you will absolutely love this. If you have never tried curry this is a perfect recipe to put you in the "curry lovers club". Just try it- I promise you won't regret it. ***I did not want to change the original recipe, but wanted to note that I actually use 2-3 tbls. of curry, we like it with a lot of heat. Please....adjust the curry to your personal taste*** Also, I find the Mae Ploy brand that can only be found in an asian market is wonderful every time. I have tried curry bought in the grocery store and it is NEVER very good...the Mae Ploy is always potent and fresh tasting and I keep a big tub in my fridge for months and it stays good.

Provided by HeidiSue

Categories     Chicken

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 9

2 chicken breasts, cooked and chopped into small pieces
1 (14 ounce) can light coconut milk
1/3 cup chicken broth
2 tablespoons brown sugar
2 tablespoons fish sauce
1 1/2-2 teaspoons green curry paste
1 -2 tablespoon dried basil (can also use fresh, we prefer dried)
1 cup frozen peas (never used canned)
cooked jasmine rice, in abundance (not included in cook time)

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.

GREEN CHICKEN CURRY WITH COCONUT MILK



Green Chicken Curry with Coconut Milk image

Provided by Food Network

Time 13m

Yield 4 servings

Number Of Ingredients 20

10 green chilies, thinly sliced
1 teaspoon shrimp paste
2 tablespoons lemon grass
2 pieces galanga root
1 teaspoon lime zest
12 cup cilantro leaves
6 shallots
6 garlic cloves
1/2 teaspoon salt
1 teaspoon cinnamon
2 cilantro roots
5 tablespoons vegetable oil
8 chicken thighs, boned
1 cup water
1 teaspoon tamarind concentrate
2 tablespoons Thai fermented fish sauce
4 tablespoons cornstarch
1/2 cup coconut milk
4 tomatoes, chopped
Fresh coriander

Steps:

  • In a food processor puree 6 green chilies, shrimp paste, lemon grass, galanga root, lime zest, cilantro leaves, shallots, garlic, salt, cinnamon and cilantro root. In a Dutch oven heat oil and saute paste over medium heat for 3 minutes. Add chicken thighs and turn to coat. Turn heat to high, add water and bring to a boil. Reduce heat to medium, cover and simmer 1 hour. Remove chicken and reserve. Chill liquid until it congeals.
  • Degrease chilled liquid. Reheat gently. There should be 1 cup of liquid -- add water if needed. Dissolve tamarind concentrate in 2 tablespoons of hot water and add. Add fish sauce. Bring to a boil and thicken with cornstarch mixed with a little water. Turn heat to very low and add coconut milk, the reserved chicken thighs, cut in half, and simmer 15 minutes. Add remaining green chilies and tomatoes. Simmer gently for 15 minutes more. If sauce is too thick, thin with a little coconut milk just before serving. Sprinkle wit

GREEN COCONUT CHICKEN



Green Coconut Chicken image

While there is a nice dose of red curry powder in the braise, it's certainly not the dominant flavor. For something that might seem exotic and boldly-spiced, this a surprisingly mellow dish.

Provided by Chef John

Categories     World Cuisine Recipes     Asian

Time 1h50m

Yield 4

Number Of Ingredients 20

4 whole chicken legs
salt to taste
vegetable oil
1 (14 ounce) can coconut milk
1 ¾ cups water
6 cloves garlic, peeled
3 fresh jalapeno peppers, seeded and chopped
1 bunch cilantro
½ bunch green onions, white and light green parts only, chopped
vegetable oil
1 onion, sliced
6 slices fresh ginger
1 tablespoon red curry powder
2 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon brown sugar
2 cups 1-inch sweet potato chunks
1 ½ cups 1-inch eggplant chunks
1 bunch fresh Thai basil leaves, torn
salt and ground black pepper to taste

Steps:

  • Season chicken legs with salt on all sides.
  • Heat 1 tablespoon vegetable oil in skillet over medium heat; place chicken legs in the pan and cook until golden brown on each side, about 4 minutes per side. Remove chicken from skillet and set aside.
  • Place coconut milk, water, garlic, jalapeno peppers, cilantro, and green onion into a blender. Cover and puree until smooth. Set aside.
  • Heat 1 tablespoon vegetable oil in a Dutch oven over medium-high heat. Stir in sliced onion and ginger; cook until sizzling, 1 to 2 minutes.
  • Sprinkle red curry powder over onions and ginger; cook, stirring constantly, until fragrant and lightly toasted, about 1 minute.
  • Place chicken legs in a single layer on top of onions and ginger. Pour pureed coconut mixture, lime juice, fish sauce, and brown sugar over the chicken.
  • Bring mixture to a boil and reduce heat to low. Cover and simmer, skimming off any fat, until chicken legs are tender, about 45 minutes. Remove chicken from the Dutch oven.
  • Stir potatoes into coconut milk mixture, increase heat to medium-high and bring to a boil. Stir in eggplant; cook until potatoes and eggplant are tender, about 20 minutes.
  • Stir basil into coconut milk mixture; season with salt and pepper to taste.
  • Return chicken to coconut milk mixture; reduce heat to medium-low and simmer until chicken is heated through, about 5 minutes.

Nutrition Facts : Calories 715 calories, Carbohydrate 31.4 g, Cholesterol 127.7 mg, Fat 48.1 g, Fiber 7 g, Protein 42.9 g, SaturatedFat 25.1 g, Sodium 804.7 mg, Sugar 9.7 g

THAI GREEN CURRY WITH CHICKEN AND SWEET POTATO



Thai Green Curry with Chicken and Sweet Potato image

You can apply this recipe to any type of curry you like. If you like your food really spicy, try adding dried chili flakes or whole fresh chilies. Curry is a simple, hearty dish; get as creative as you want! As always, practice makes perfect.

Provided by Jet Tila

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

6 cups (1.4 liters) full-fat coconut milk, with 4 tablespoons of the cream separated out
2 tablespoons vegetable or canola oil
4 to 6 tablespoons (60 to 90 grams) green curry paste
1 (700 grams) sweet potato, peeled and cut into 1-inch (2 1/2-centimeter) dice
1 small yellow onion, thinly sliced
1/2 cup (20 grams) roughly chopped, whole with stems, Thai sweet basil
8 magrut lime leaves, sliced very thin
1 1/2 pounds (700 grams) chicken thighs, patted dry and sliced into bite-size pieces
2 teaspoons fish sauce
1 teaspoon sugar
1/8 teaspoon tamarind paste
1 red bell pepper, middle part sliced, top and bottom diced for garnish
Cooked jasmine rice, for serving

Steps:

  • In a medium saucepan, heat 4 tablespoons of the thick coconut cream on high for about 1 minute, then add the oil. When the cream starts to sizzle, stir the curry paste into the cream like building a roux. Stir-fry the paste for about 1 minute, until the paste starts to thicken, dry out and become fragrant. If the curry starts to sputter, add a small amount of coconut milk and/or oil to keep the paste moving. Cook the paste until it has the consistency of peanut butter.
  • Stir the sweet potato cubes, onion, basil, half of the lime leaves and remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil, then reduce to a simmer. Let the curry simmer for 10 to 15 minutes or until the potatoes are fork-tender. Also check that the curry is thick enough to coat the back of a wooden spoon.
  • Add the chicken. Let this simmer for 5 to 7 more minutes, or until the chicken is cooked through. Stir in the fish sauce, sugar and tamarind. Add the bell pepper strips and turn off the heat. Serve hot over cooked rice. Garnish with the Thai basil, remaining lime leaves and diced bell pepper.

THAI GREEN CURRY CHICKEN



Thai Green Curry Chicken image

In this quick and easy recipe that never fails, the chicken stays moist and tender. Serve over jasmine rice for a satisfying meal.

Provided by laus

Categories     World Cuisine Recipes     Asian     Thai

Time 1h

Yield 4

Number Of Ingredients 13

1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 tablespoon dark soy sauce
1 tablespoon all-purpose flour
2 tablespoons cooking oil
2 tablespoons green curry paste
2 green onions with tops, chopped
3 cloves garlic, peeled and chopped
1 teaspoon fresh ginger, peeled and finely chopped
2 cups coconut milk
1 tablespoon fish sauce
1 tablespoon dark soy sauce
2 tablespoons white sugar
½ cup cilantro leaves, for garnish

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.

Nutrition Facts : Calories 472.4 calories, Carbohydrate 14.6 g, Cholesterol 57.1 mg, Fat 40.9 g, Fiber 1.8 g, Protein 27.1 g, SaturatedFat 24.3 g, Sodium 934.7 mg, Sugar 6.8 g

GREEN CURRY CHICKEN



Green Curry Chicken image

Categories     Blender     Mixer     Chicken     Rice     Fry     Coconut     Basil     Curry     Spinach     Bon Appétit

Yield Serves 6

Number Of Ingredients 17

4 tablespoons fish sauce (nam pla)
1 tablespoon minced garlic
1 tablespoon sugar
1 teaspoon ground black pepper
1 1/2 pounds skinless boneless chicken tenders
1 tablespoon vegetable oil plus additional oil (for frying)
3 tablespoons Thai green or red curry paste
2 cups canned unsweetened coconut milk
1 cup chicken stock or canned low-salt chicken broth
1/4 cup (packed) golden brown sugar
1 10-ounce package ready-to-use fresh spinach
1 cup fresh basil leaves
3 large egg whites
1/2 cup cornstarch
2 tablespoons all purpose flour
1/4 cup water
Steamed rice

Steps:

  • Combine 2 tablespoons fish sauce, garlic, sugar and pepper in medium bowl. Add chicken. Refrigerate 1 hour.
  • Heat 1 tablespoon oil in medium saucepan over medium heat. Add curry paste; sauté until fragrant, about 2 minutes. Stir in coconut milk, stock, sugar and 2 tablespoons fish sauce. Simmer until flavors blend and sauce thickens slightly, about 10 minutes. Keep warm.
  • Cook spinach in pot of boiling water until soft, about 3 minutes. Drain well. Cool spinach and squeeze dry. Transfer spinach to blender. Add 1/4 cup sauce and basil; puree mixture.
  • Using electric mixer, beat egg whites, cornstarch, flour and 1/4 cup water in large bowl until smooth. Drain chicken; add to batter, stirring to coat. Pour enough oil into heavy large pot to reach depth of 3 inches. Heat to 350°F. Working in batches, add chicken to pot and deep-fry until cooked through and golden, turning frequently, about 2 minutes. Using tongs, transfer chicken to paper towels.
  • Add spinach puree to sauce. Bring to boil. Remove from heat. Place chicken atop steamed rice. Pour sauce over; serve.

MOSTLY GREEN CURRY CHICKEN OVER COCONUT JASMINE RICE



Mostly Green Curry Chicken over Coconut Jasmine Rice image

Make and share this Mostly Green Curry Chicken over Coconut Jasmine Rice recipe from Food.com.

Provided by K. Van Vleck

Categories     Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

1 1/2 cups low-fat chicken broth
13 1/2 ounces light coconut milk
1 cup jasmine rice
3 tablespoons vegetable oil
2 boneless skinless chicken breasts, cut into bite sized pieces
1 green bell pepper, cored, seeded, and thinly sliced
1 medium yellow onion, thinly sliced
3 large garlic cloves, chopped
1 small jalapeno pepper, seeded, and minced
3 inches gingerroot, peeled and grated
2 cups broccoli
1 lime, juice and zest of
1/4 cup fresh cilantro leaves, chopped
3 scallions, thinly sliced
1/2 cup fresh parsley, chopped
1 cup frozen peas
hot sauce, such as tobasco

Steps:

  • In a sauce pot, combine 1 cup of the chicken broth, 4 oz of the coconut milk, and the jasmine rice.
  • Bring to a simmer, cover, and cook for 15 to 18 minutes.
  • Turn the heat off and keep the rice covered until ready to serve.
  • While the coconut jasmine rice is cooking, preheat a large non-stick skillet over high heat with about 2 tblsp. of the veg. oil. Season the chicken pieces with salt and pepper. Add chicken to skillet spreading it evenly across the pan and brown the chicken on all sides, about 3-4 minutes. Remove browned chicken and reserve.
  • Add the last tblsp of veg. oil to pan. Add the green bell peppers, onions, garlic, jalapenos, ginger, and broccoli florets. Cook stirring frequently, for 3 -4 minutes, or until the veggies start to wilt.
  • To the skillet add the remaining coconut milk and chicken broth. Bring the mixture to a boil, then reduce heat and simmer for 4-5 minutes. Add the chicken back to the skillet, and return it to a simmer for about 2 more minutes.
  • Add the lime juice, lime zest, cilantro, scallions, parsley, and frozen peas. Stir to thoroughly combine. Simmer a minute more to heat the peas, taste and adjust seasoning if necessary. Add hot sauce if you like a bit of heat.
  • Serve over jasmine rice.

Nutrition Facts : Calories 400.9, Fat 11.7, SaturatedFat 1.6, Cholesterol 34.2, Sodium 105.8, Carbohydrate 53.1, Fiber 5.6, Sugar 5.2, Protein 21.1

CHICKEN CURRY WITH SWEET POTATOES AND COCONUT MILK



Chicken Curry With Sweet Potatoes and Coconut Milk image

I used to think the only reason to buy a whole chicken was to actually cook it whole. Why buy one for a recipe calling for parts when the supermarket will cut up the bird for you? Then one day my mother set me straight. It's one thing to buy a package of thighs or drumsticks when you need a specific part, but you might as well cut up your own bird if you need a variety. You can use your cut-up chicken to make this ginger-and-lime-scented curry with coconut milk, sweet potatoes and chiles. Or substitute your favorite part, be it wings or legs or bone-in breasts. The bright, spicy and gently sweet flavors work well with any pieces of fowl in the pot. When the chicken in this recipe is nearly done braising, you can fry up the liver, then coat it in some of the luscious sauce. If your mother is anything like mine, she'd be proud.

Provided by Melissa Clark

Categories     dinner, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 15

1 (3 1/2 pound) whole chicken, cut into 8 pieces
2 1/2 teaspoons kosher salt, more as needed
Black pepper, as needed
2 tablespoons peanut, safflower or vegetable oil
1/4 cup finely chopped scallion
1 1/2 inches fresh ginger, peeled and grated (1 1/2 tablespoons)
3 garlic cloves, finely chopped
1 to 2 jalapeno or Serrano chiles, to taste, seeded and finely chopped
2 tablespoons red curry paste
1 (15 1/2-ounce) can coconut milk
2 medium sweet potatoes (1 pound), peeled and cut into 1 1/2-inch chunks
3/4 cup coconut flakes
1 tablespoon black or brown mustard seeds
Fresh cilantro leaves
Lime wedges

Steps:

  • Heat oven to 325 degrees. Pat chicken dry with paper towels and season with salt and pepper.
  • Heat a large Dutch oven over medium-high heat. Add oil. Brown chicken pieces, in batches if necessary, until golden all over, 6 to 8 minutes per batch. Transfer chicken to a plate.
  • Stir scallion, ginger, garlic and chiles into pot and reduce heat to medium. Cook, stirring, until soft, 1 to 2 minutes. Stir in curry paste and cook 1 minute. Stir in coconut milk and sweet potatoes. Arrange chicken pieces on top of potatoes, placing breast meat on top. Pour in enough water to come halfway up the sides of chicken. Bring to a boil. Cover pot and transfer to oven. Bake until chicken is cooked through, about 40 minutes.
  • Meanwhile, in a large dry skillet over medium heat, toast coconut flakes until golden, 2 to 3 minutes. Add mustard seeds and toast until they begin to pop, 1 minute more. Transfer to a bowl and season with a pinch of salt.
  • Transfer chicken and sweet potatoes to a platter. Return Dutch oven to the stove and simmer over medium-high heat until cooking liquid has thickened to a saucelike consistency, 5 to 10 minutes. Pour over chicken and potatoes. Sprinkle with the coconut and mustard seed mixture and cilantro. Serve with lime wedges for squeezing.

Nutrition Facts : @context http, Calories 1067, UnsaturatedFat 35 grams, Carbohydrate 29 grams, Fat 83 grams, Fiber 7 grams, Protein 56 grams, SaturatedFat 42 grams, Sodium 1476 milligrams, Sugar 5 grams, TransFat 0 grams

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From thespruceeats.com


GREEN CHICKEN CURRY WITH COCONUT MILK RECIPE - FOOD NEWS
Gaeng khiao waan gai, or green curry with chicken, is one of the most well-known and popular Thai curries in the world. A rich coconut milk-based curry, part of its crowd-pleasing nature is its balance: it’s spicy, but not too spicy; it’s sweet, but not too sweet; and the richness of the coconut milk pairs well with the relative leanness of chicken meat.
From foodnewsnews.com


WHOLE30 GREEN CURRY WITH CHICKEN - HUNGRY BY NATURE
Heat a large pan over high heat. Add the coconut oil and then the chicken. Sear chicken on both sides until golden brown, about 5 minutes. Remove chicken and set aside. Reduce heat to medium and add shallots. Cook for 1 minute, until translucent. Add curry paste and cook for an additional 2 minutes.
From hungrybynature.com


GREEN CURRY WITH CHICKEN AND POTATOES - REAL LIFE DINNER
2014-01-27 Heat olive oil in frying pan or sauce pan add chicken and cook until chicken is mostly done. (add the salt and pepper to the chicken as it cooks) Add onions and potatoes, cook until onion get soft. Add coconut milk, chilies, curry powder, cumin and garam masala. Simmer mixture until potatoes are nice and soft. Serve over steamed basmati rice or ...
From reallifedinner.com


EASY THAI GREEN CURRY WITH GINGERY CHICKEN & VEGETABLES - PWWB
2021-03-08 Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper or aluminum foil for easy clean up and set aside. Prep the chicken: Add the chicken, garlic, and ginger to a bowl, seasoning with 1 teaspoon kosher salt. Stir to evenly coat the chicken in the garlic & ginger. Set aside.
From playswellwithbutter.com


GRILLED GREEN CURRY CHICKEN IN COCONUT MILK - I HEART UMAMI
2015-11-18 Instructions. Blend all ingredients under “homemade green curry paste” in a food processor until smooth. Place chicken breasts in a glass container. Add all ingredients under “Marinade” and make sure the sauce is coated both sides of the chicken breast. Seal the container and let it chill in the fridge for at least 1 hour or best overnight.
From iheartumami.com


COCONUT LIME CURRY CHICKEN - THERESCIPES.INFO
Key Ingredients: Chicken thigh, Masaman curry paste, Coconut cream, Coconut milk, Potatoes (carved), Onions (carved), Peanuts, Cardamom pods, Cinnamon stick (about 1 inch long), Bay leaves, Palm sugar, Fish sauce, Tamarind concentrate, Lemon or lime juice ...
From therecipes.info


VEG AND CHICKEN GREEN CURRY - KARA
Cook the curry paste for 2 minutes or until fragrant, stirring regularly. Stir in Kara Classic UHT Coconut Milk, carrot, and chicken stock. Bring to a simmer, then reduce heat to medium-low and cook for 5 minutes, stirring occasionally. Drain the bamboo strips from the water, then add to the pan, along with the chicken, tofu puffs and broccoli.
From kara-coconut.com


WHOLE ROASTED GREEN CURRY CHICKEN IN COCONUT MILK
Preheat the oven to 400 °F/204 °C. In a food processor, blend 4 cloves garlic, lemongrass, green chilies, shallot, ginger, cilantro, ground coriander, cumin, pepper, fish sauce, lime juice, and 3 tablespoons coconut milk into a smooth paste. The coconut milk is added to help the ingredients form a paste, so add a little more if needed.
From marksdailyapple.com


THAI GREEN CURRY CHICKEN RECIPE - PETITEGOURMETS.COM
2022-05-10 When it smells a little, add two heaped tablespoons of green curry paste and cook for 1 more minute. Add ¼ cup of coconut milk, making sure to mix the mixture well in the pan. Add the chicken to the skillet and then add the peppers and green beans. Cook the mixture for 20 minutes on medium-low heat.
From petitegourmets.com


POTATO CURRY WITH COCONUT - SOLAR-HEART.COM
2022-05-12 Add the crushed spice mix, turmeric powder and cayenne.Saute till the raw smell of the spices go away. another 10 minutes). Place the remaining ingredients into a large saucepan a
From solar-heart.com


GREEN CURRY CHICKEN WITH YAM IN COCONUT MILK BEST RECIPES
Mix remaining 2 teaspoons peanut oil and green curry paste in the wok; stir for 30 seconds. Increase heat to medium-high; add chicken to the wok and cook until golden, 3 to 5 minutes. Reduce heat to medium-low. Pour in coconut milk, chicken broth, and fish sauce; bring to a gentle simmer. Stir in yam, green bell pepper, and onion; simmer for 5 ...
From recipesforweb.com


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