Green Curry Coconut Chicken Recipes

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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 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

GREEN CURRY CHICKEN



Green Curry Chicken image

Provided by Tyler Florence

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 27

2 tablespoons vegetable oil
1 medium onion, cut in 8 wedges
1 green bell pepper, cut in 8 wedges
1 stalk lemongrass, white bulb only
1 tablespoon coarsely chopped fresh ginger
3 tablespoons Thai Green Curry Paste, recipe follows
2 kaffir lime leaves
3 cups unsweetened coconut milk, two 13.5-ounce cans
3/4 cup chicken broth
1 1/2 pounds skinless, boneless chicken breasts, cut in 1-inch strips
Sea salt
1 lime, juiced
Fresh Thai basil leaves
Fresh cilantro leaves
Lime wedges, for garnish
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon whole black peppercorns
8 fresh Thai green chiles
2 shallots, coarsely chopped
4 garlic cloves, smashed
Small handful of fresh cilantro sprigs
2-inch piece galangal, peeled and coarsely chopped
2 lemon grass stalks, white part only, coarsely chopped
2 kaffir lime leaves, torn
2 teaspoons dried shrimp paste
1/2 cup water

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 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

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

COCONUT CHICKEN CURRY RECIPE BY TASTY



Coconut Chicken Curry Recipe by Tasty image

Here's what you need: chicken, medium white onion, fresh scallion, garlic, fresh cilantro, curry powder, fresh thyme, fresh parsley, salt, pepper, oil, medium white onion, garlic, curry powder, fresh scallion, coconut milk, pepper, chicken broth, fresh cilantro

Provided by Pierce Abernathy

Categories     Dinner

Yield 6 servings

Number Of Ingredients 19

3 lb chicken, cubed
¼ medium white onion, diced
¼ cup fresh scallion, chopped
2 cloves garlic, minced
1 tablespoon fresh cilantro, chopped
3 tablespoons curry powder
4 sprigs fresh thyme
2 tablespoons fresh parsley, chopped
2 teaspoons salt
½ teaspoon pepper
2 tablespoons oil
½ medium white onion, diced
2 cloves garlic, minced
2 tablespoons curry powder
¼ cup fresh scallion, chopped
13.5 oz coconut milk, 1 can
pepper, to taste
1 ½ cups chicken broth
fresh cilantro, for garnish

Steps:

  • In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper. Mix and let marinate for at least 1 hour in the refrigerator.
  • Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.
  • Add the curry powder and stir well, cooking for 3-4 minutes more.
  • Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.
  • Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.
  • Add the chicken broth to the pot and stir.
  • Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy.
  • Garnish with cilantro.
  • Enjoy!

Nutrition Facts : Calories 700 calories, Carbohydrate 19 grams, Fat 36 grams, Fiber 4 grams, Protein 72 grams, Sugar 3 grams

THAI GREEN CHICKEN CURRY RECIPE BY TASTY



Thai Green Chicken Curry Recipe by Tasty image

Craving Thai food for dinner? This chicken curry dish - with spicy green chilis, curry paste, creamy coconut milk, and plenty of veggies - comes together quickly and definitely delivers on flavor. Serve it over rice with lots of fresh lime! (*This chicken curry was 1 of 3 winners in our latest recipe challenge.)

Provided by Monika Sengupta

Categories     Dinner

Yield 2 servings

Number Of Ingredients 19

2 tablespoons coconut oil, separated
1 lb boneless, skinless chicken thighs, cut into thin slices
2 thai green chilis, sliced lengthwise
1 ½ tablespoons fresh ginger, minced
1 tablespoon garlic, minced
1 shallot, small, sliced thinly
1 ½ cups red bell pepper, sliced thinly
5 broccolini stalks, split lengthwise if large so they are relatively the same size
10 sugar snap peas, split open
1 large carrot, sliced in thin rounds
1 green onion, sliced on a bias (keep green ends for garnish)
3 tablespoons thai green curry paste, (found in the International aisle at the grocery store)
1 can coconut milk, full fat
fresh basil, thai, if you can find it
lime, to taste, fresh squeezed
salt, to taste
freshly ground pepper, to taste
cucumber, thinly sliced (optional garnish)
red thai pepper, thinly sliced (optional garnish)

Steps:

  • Heat 1 tbsp of coconut oil in a wok or deep skillet. Add chicken thighs to the pan and cook for a few minutes until almost cooked all the way. Season to taste with salt and pepper. Remove from the pan and set aside.
  • In the same pan, heat the remaining tablespoon of oil and add the green chilies, shallot, bell peppers, carrots, green onions. Cook for about 30 seconds, then add the ginger and garlic. Cook for another minute until everything gets fragrant. Vegetables should still be crunchy.
  • Add the Thai Green Curry paste and cook for a minute until everything comes together.
  • Add the coconut milk to the pan and mix thoroughly. Let the curry cook for a few minutes until bubbling hot. Squeeze in some fresh lime.
  • Add in the broccolini and the snap peas along with the chicken that you par cooked earlier. Let everything poach in the hot curry until the chicken is finished cooking fully - approximately another 3 to 4 minutes. Take care not to overcook the vegetables. Stir in the basil leaves a few seconds before serving.
  • Serve hot over jasmine rice. Top with all the garnishes - red Thai peppers, green onions, cucumbers, more basil and a squeeze of lime.

Nutrition Facts : Calories 1471 calories, Carbohydrate 117 grams, Fat 77 grams, Fiber 43 grams, Protein 98 grams, Sugar 43 grams

THAI GREEN CHICKEN CURRY



Thai green chicken curry image

Don't call the local takeaway - impress friends and family by cooking this fragrant and creamy Thai green chicken curry. It's easy and quick to make

Provided by Good Food team

Categories     Dinner, Lunch

Time 40m

Number Of Ingredients 12

225g new potatoes, cut into chunks
100g green beans, trimmed and halved
1 tbsp vegetable or sunflower oil
1 garlic clove, chopped
1 rounded tbsp or 4 tsp Thai green curry paste (you can't fit the tablespoon into some of the jars)
400ml can coconut milk
2 tsp Thai fish sauce
1 tsp caster sugar
450g boneless skinless chicken (breasts or thighs), cut into bite-size pieces
2 lime leaves finely shredded, or 3 wide strips lime zest, plus extra to garnish
good handful of basil leaves
boiled rice, to serve

Steps:

  • Put 225g new potatoes, cut into chunks, in a pan of boiling water and cook for 5 minutes.
  • Add 100g trimmed and halved green beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.
  • In a wok or large frying pan, heat 1 tbsp vegetable or sunflower oil until very hot, then drop in 1 chopped garlic clove and cook until golden, this should take only a few seconds. Don't let it go very dark or it will spoil the taste.
  • Spoon in 1 rounded tbsp Thai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.
  • Next, pour in a 400ml can of coconut milk and let it come to a bubble.
  • Stir in 2 tsp Thai fish sauce and 1 tsp caster sugar, then 450g bite-size chicken pieces. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
  • Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add 2 finely shredded lime leaves (or 3 wide strips lime zest).
  • Add a good handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.
  • Scatter with lime to garnish and serve immediately with boiled rice.

Nutrition Facts : Calories 257 calories, Fat 15 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.6 milligram of sodium

JACK'S THAI GREEN CURRY WITH COCONUT RICE



Jack's Thai Green Curry With Coconut Rice image

From 12 year old Jack on Australian Junior Masterchef. Please note he made is own curry paste and the recipe for that makes 1 cup but you will only need to use 1/2 cup for green curry with coconut rice.

Provided by ImPat

Categories     Chicken Thigh & Leg

Time 40m

Yield 4 serving(s)

Number Of Ingredients 23

2 cups jasmine rice (400g rinsed and drained)
2 (400 ml) coconut milk (cans)
1/4 teaspoon salt
4 chilies (long green seeded chopped)
3 cm ginger (piece peeled finely grated)
2 lemongrass (stalks white part only finely chopped)
4 kaffir lime leaves (roughly chopped)
4 garlic cloves (finely chopped)
2 shallots (finely chopped)
1/4 cup Thai basil (finely chopped)
1 tablespoon peanut oil
1/4 teaspoon water
2 tablespoons water
1 tablespoon peanut oil
8 chicken thigh fillets (trimmed cut into 3cm pieces)
300 ml coconut cream
175 g green beans (trimmed halved)
4 kaffir lime leaves
1 tablespoon fish sauce
1 teaspoon caster sugar
coriander (sprigs to serve)
Thai basil (leaves to serve)
lime wedge (to serve)

Steps:

  • COCONUT RICE - to make coconut rice, place rice in a large saucepan and add coconut milk and salt amd slowly bring to the boil over medium heat, cover with a lid, reduce heat to low and cook for 10 minutes or until rice has absorbed liquid and then remove from heat and stand covered for a further 10 minutes or until rice is tender.
  • CURRY PASTE - Meanwhile to make curry paste, place all ingredients in a food processor, cover and then process until it forms a smooth paste.
  • GREEN CURRY - Heat 1 tablespoon oil in a wok or large deep frying pan over medium high heat and add 1/2 cup of the curry paste and cook, stirring for 1 minute or until fragrant and then add the chicken and cook, stirring for 4 minutes or until chicken is browned and almost cook through and then add coconut cream, beans and lime leaves and stir to combine and then simmer, stirring for 2 minutes or until chicken is cooked through and then add fish sauce and sugar, and stir to combine.
  • Divide the rice among 4 bowls and top with the curry, then garnish with coriander sprigs and thai basil and serve with lime wedges.
  • The remaining curry paste will keep covered in the fridge for 7 days.

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From petitegourmets.com


EASY GREEN CHICKEN CURRY RECIPE - SIMPLY WHISKED
2021-11-05 Instructions. In a large skillet, heat olive oil to medium high. Add garlic, ginger, onion and carrots with a pinch a salt. Sauté, stirring frequently, until onions are translucent, about 5 …
From simplywhisked.com


GREEN CURRY CHICKEN RECIPE | THAI KITCHEN - MCCORMICK
INSTRUCTIONS. 1 MIX coconut milk, stock, basil, fish sauce, green curry paste and brown sugar in medium saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer 15 …
From mccormick.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 …
From iheartumami.com


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