GREEN CURRY
Easy green curry with chicken in rich coconut curry sauce. This homemade and authentic Thai green curry recipe takes 20 mins and better than restaurants!
Provided by Rasa Malaysia
Categories Thai Recipes
Time 20m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 317 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 26 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 875 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
THAI GREEN CURRY
Recipe video above. This is how to make a really great QUICK green curry by pimping up curry in a jar, OR using a homemade green curry paste! Don't skip frying off the curry paste, this makes all the difference. See Spiciness info in Note 1 (remember, Green Curry is supposed to be spicy!)
Provided by Nagi
Categories Mains
Time 35m
Number Of Ingredients 21
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.
Nutrition Facts : Calories 352 kcal, Carbohydrate 16 g, Protein 7 g, Fat 31 g, SaturatedFat 25 g, Sodium 54 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
CLEAN GREEN VINAIGRETTE
Utilizing fresh dill and chives, this vinaigrette is an easy way to get some green into your meals.
Provided by EatAndRun
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Place oil, vinegar, dill, chives, shallot, sugar, salt, and pepper in a screw-top jar. Cover and shake well to combine.
Nutrition Facts : Calories 129.7 calories, Carbohydrate 2.5 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 148 mg, Sugar 2.1 g
CURRY VINAIGRETTE DRESSING
Curry fusion vinaigrette. Regarding the curry powder, I mix my own; however, you can use an Eastern-Indian curry mix. I go to a local spice store, The Spice House, they have different selections on their website.
Provided by tothelandofnod
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 8h10m
Yield 32
Number Of Ingredients 7
Steps:
- Stir curry powder into olive oil in a bowl until fully dissolved. Add balsamic vinegar, onion, brown sugar, garlic, and salt; stir until evenly mixed. Refrigerate for flavors to blend, 8 hours to overnight.
Nutrition Facts : Calories 136.8 calories, Carbohydrate 2.6 g, Fat 14.1 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 2 g, Sodium 74.7 mg, Sugar 2.1 g
CURRY VINAIGRETTE
Use this curry vinaigrette to make a delicious Mixed-Beet Salad, courtesy of chef Daniel Humm from Eleven Madison Park.
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 6
Steps:
- In a small saucepan, heat 3 tablespoons grape seed oil with curry over medium-low heat until heated through. Remove from heat and let stand for 20 minutes.
- Strain into a small bowl and add remaining 3 tablespoons oil and vinegar; season with salt, and whisk to combine. Stir in raisins and pine nuts.
MICROGREENS WITH CURRY VINAIGRETTE
Categories Leafy Green Side No-Cook Vegetarian Curry Vegan Raw Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Stir together curry powder and water in a small bowl to make a paste. Let stand 5 minutes, then stir in oil and let stand, stirring occasionally, 1 hour.
- Pour curry oil through a paper-towel-lined sieve into a small cup, discarding any solids.
- Whisk together vinegar, garlic, salt, and pepper, then add curry oil, whisking until combined.
- Divide greens among plates (with pork and potatoes, if serving) and drizzle with some dressing.
VEGETABLE SALAD WITH CURRY-SOY VINAIGRETTE
Categories Salad Potato Tomato Vegetable Side Picnic Vegetarian High Fiber Backyard BBQ Lunch Curry Broccoli Cauliflower Turnip Fall Summer Vegan Soy Sauce Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- Make vinaigrette:
- Whisk together vinaigrette ingredients.
- Make salad:
- Blanch and peel tomatoes . Seed and cut into 1-inch pieces.
- Wrap shallots in a kitchen towel, then twist and squeeze to remove as much liquid as possible.
- Cook broccoli, cauliflower, celery root, turnips, and haricots verts in a large pot of boiling salted water until crisp-tender, about 5 minutes, then drain well.
- Toss warm vegetables with tomatoes, shallots, chives, cilantro, and vinaigrette.
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