GREEN CHICKEN CURRY
Thai curry paste, not to be confused with curry powder, is a blend of chile peppers, garlic, black pepper, coriander, and other ingredients. It comes in green and red varieties, which you'll find in the international aisle -- for this recipe, choose green.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Cook rice according to package instructions. Meanwhile, place cornstarch in a small bowl; whisk in 2 to 3 tablespoons chicken broth until smooth (reserve remaining broth). Set aside.
- Heat oil in a large skillet over medium. Add green beans and onion; cook, tossing frequently, until they begin to soften, 5 to 7 minutes.
- Add curry paste to green beans and onion in skillet. Cook, stirring and scraping bottom of skillet, until paste is slightly darkened, 3 to 4 minutes. Add chicken, coconut milk, cornstarch mixture, and reserved chicken broth. Simmer until vegetables are tender and sauce is slightly thickened, 5 to 8 minutes.
- Add basil and lime juice. Season with salt, and stir to combine; serve over rice.
THAI GREEN CURRY WITH SEAFOOD
This Thai-style seafood curry gets its creaminess from coconut milk and warming, punchy notes from green curry paste.
Provided by Jeanne Thiel Kelley
Categories Low Cal High Fiber Dinner Seafood Mussel Scallop Shrimp Curry Bok Choy Potluck Simmer Lime Juice Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Heat oil in large saucepan over medium heat. Add the white and pale green parts of the green onions, 1 tablespoon cilantro, and garlic; sauté until tender, about 2 minutes. Add the curry paste; cook until fragrant, about 1 minute. Add 1 1/4 cups water, coconut milk, chiles, lime leaves, and fish sauce. Bring to simmer. Add the carrot; cover and cook until carrot is just tender, about 5 minutes.
- Layer bok choy, shrimp, scallops, and mussels in pan. Cover and simmer until mussels open and seafood and bok choy are cooked (discard mussels that do not open), about 5 minutes. Stir in the dark green parts of green onions, 2 tablespoons cilantro, and basil.
- Divide rice among four shallow bowls. Ladle curry over rice and serve.
COD CURRY
This tomato based curry may be modified for hotness depending on quantity of spices and number of jalapeno peppers used. It is a great favourite with my family - I make it about once a month.
Provided by JENNIFERB3
Categories World Cuisine Recipes Asian Indian
Time 1h10m
Yield 4
Number Of Ingredients 14
Steps:
- Heat the oil in a skillet over medium heat. Place onion in the skillet. Reduce heat to low, and cook, stirring often, 15 minutes, or until soft and brown.
- Mix the garlic paste and ginger paste into the skillet. Cook 1 minute. Mix in cumin, coriander, cardamom, turmeric, and salt. Stir in the jalapeno, cilantro, lemon juice, and tomatoes with juice, scraping up any brown bits from the bottom of the skillet. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. If you like, the sauce may be set aside for a few hours at this point to allow the flavors to blend.
- Return the sauce to a boil, and place cod in the skillet. Reduce heat to low, and cook 15 minutes, or until fish flakes easily with a fork.
Nutrition Facts : Calories 226.8 calories, Carbohydrate 11.4 g, Cholesterol 52.8 mg, Fat 8.4 g, Fiber 3.2 g, Protein 23.6 g, SaturatedFat 1.1 g, Sodium 757 mg, Sugar 6.4 g
COD BAKED IN THAI GREEN CURRY SAUCE
Make and share this Cod Baked in Thai Green Curry Sauce recipe from Food.com.
Provided by Paris D
Categories Curries
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- In medium pan, whisk together coconut milk, curry paste, and minced pepper.
- Holding ginger over pan, squeeze to extract juice into pan; discard solids. Add lemongrass segments. Cook over medium heat, uncovered, 6 to 8 minutes, until slightly thickened.
- Stir in basil, and season with salt and white pepper.
- Pour a small amount of sauce into an 8-inch-square baking dish. Arrange fish on sauce, and pour remaining sauce over fish. Cover dish with foil and bake at 400°F until fish is opaque and flaky, 20 to 25 minutes.
- Spoon a bit of sauce into the center of four individual plates.
- Place a piece of fish on each puddle, and spoon additional sauce on top of each portion of fish.
- Garnish with cilantro sprigs and drops of hot chili oil around plate, if desired, and serve immediately.
Nutrition Facts : Calories 2.4, Fat 0.1, Sodium 0.4, Carbohydrate 0.3, Fiber 0.2, Protein 0.3
GREEN VEGETABLE CURRY
Green Thai curry paste, with the clean flavors of fresh chiles and herbs, is wonderful with vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Bok Choy Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a large skillet or wok, heat oil over medium-high. Add curry paste and cook, stirring, until fragrant, 30 seconds. Add mushrooms, green beans, bok choy, and bell pepper and cook until beans are bright green, 5 minutes. Add coconut milk and bring to a boil. Reduce heat and cook at a rapid simmer until beans are crisp-tender, 8 to 10 minutes. Serve over rice, topped with basil.
Nutrition Facts : Calories 275 g, Fat 23 g, Fiber 5 g, Protein 5 g, SaturatedFat 18 g
GREEN CURRY WITH COD AND GREEN BEANS
Make and share this Green Curry With Cod and Green Beans recipe from Food.com.
Provided by PanNan
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut the fish into bite-size chunks and set aside.
- Heat the oil in a 2- to 3-quart saucepan over medium heat until a bit of curry paste just sizzles when added to the pan. Add the rest of the curry paste and cook, pressing and stirring with a wooden spoon or spatula, to soften the paste and mix it in with the oil, until fragrant, 1 to 2 minutes. Add the coconut milk and broth and bring to a simmer. Add the green beans and half the lime leaves (if using) and stir well.Gently simmer, stirring occasionally, until the green beans are almost tender, about 4 minutes. Add the cod, stir, and cook until the fish is just about done, about 2 minutes. Add the fish sauce and sugar and stir to combine. Remove from the heat.
- Tear the basil leaves in half, and stir them into the curry, along with the remaining lime leaves (if using). Let rest for 5 minutes to allow the flavors to develop. Serve hot or warm with rice or noodles, garnished with the chile slices (if using).
Nutrition Facts : Calories 404.3, Fat 30.6, SaturatedFat 21.2, Cholesterol 48.7, Sodium 1278.3, Carbohydrate 10.8, Fiber 1.5, Sugar 5.6, Protein 25
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