Greenchickencurry Recipes

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GREEN CHICKEN CURRY



Green Chicken Curry image

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

1 cup long-grain white rice
1 tablespoon cornstarch
1 can (14.5 ounces) reduced-sodium chicken broth
2 tablespoons vegetable oil
12 ounces (about 3 1/2 cups) green beans, stem ends removed, halved crosswise
1 medium onion (1/2 inch thick), halved and sliced
1 to 2 tablespoons Thai green curry paste
4 roasted chicken breasts (about 1 1/2 pounds), skin and bones removed, meat cut into 1-inch pieces
1 can (14.5 ounces) coconut milk
1 cup torn fresh basil leaves
2 tablespoons fresh lime juice (from 1 lime)
Coarse salt

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 CHICKEN



Thai Green Curry with Chicken image

This is a green curry recipe I've cobbled together over the years. The vegetables aren't completely traditional, but they give the whole thing a good texture and variety. Often asked for in my household, hopefully it'll become a favorite in yours. Serve over rice.

Provided by Galen Dobbs

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 14

2 tablespoons peanut oil
¼ cup Thai green curry paste
3 cloves garlic, minced
1 (1/4 inch thick) slice ginger, finely grated
2 boneless, skinless chicken breasts, thinly sliced
1 (15 ounce) can baby corn pieces, drained
1 (8 ounce) can bamboo shoots, drained
2 (13.5 ounce) cans coconut milk
2 tablespoons fish sauce
2 tablespoons palm sugar
6 kaffir lime leaves
1 red bell pepper, cut into thin strips
1 orange bell pepper, cut into thin strips
¼ cup thinly sliced Thai basil, or more to taste

Steps:

  • Heat oil in a wok until it starts to shimmer. Add curry paste, garlic, and ginger; stir together and fry until fragrant, 2 to 3 minutes. Add chicken breast slices, stirring until coated. Cook until just slightly pink in the center, 3 to 5 minutes.
  • While chicken is cooking, place baby corn and bamboo shots in a small saucepan, cover with water, and place over high heat. Bring to a boil. Drain then cover with water again.
  • Pour coconut milk into the wok. Bring to a slow simmer, stirring occasionally, about 5 minutes. Drain corn and bamboo shoots and add in. Stir in fish sauce, palm sugar, and kaffir lime leaves. Bring back up to a simmer and cook for 5 minutes. Stir in bell pepper strips and cook until crisp-tender, about 3 minutes.
  • Remove curry from heat and stir in Thai basil.

Nutrition Facts : Calories 583.1 calories, Carbohydrate 23.4 g, Cholesterol 32.3 mg, Fat 57.9 g, Fiber 11.3 g, Protein 22.8 g, SaturatedFat 38.4 g, Sodium 931 mg, Sugar 12.9 g

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 CHICKEN CURRY



Green Chicken Curry image

Provided by Aarti Sequeira

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 17

2 small bunches cilantro leaves, coarsely chopped, 1 1/2 cups
1 bunch fresh mint, leaves, coarsely chopped, 1 1/2 cups
1 red onion, chopped
6 cloves garlic
1 1/2-inch piece ginger, peeled and coarsely chopped
Kosher salt and freshly ground black pepper
1/4 cup water, plus 1 1/2 cups
2 tablespoons olive oil
2 shallots, thinly sliced
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/2 teaspoon ground turmeric
6 boneless, skinless chicken thighs, about 1 3/4 pounds, halved
1/2 teaspoon malt vinegar
1/4 cup plain whole milk yogurt, whisked until smooth
Cooked basmati rice or warm naan bread, for serving

Steps:

  • Add the cilantro, mint, red onion, garlic, ginger, and salt, and pepper, to taste, to a food processor or blender. Puree on high until smooth. With the processor running, add about 1/4 cup water, and blend until the mixture is the consistency of a thick paste, a.k.a. "masala". Set aside.
  • In a large pot or deep skillet heat the olive oil over medium heat until shimmering. Add the shallot and cook, stirring often, until golden brown.
  • Add the spices and cook for 30 seconds. Pour the masala mixture into skillet and cook, stirring often until it deepens in color and aroma. You'll know it's ready when it looks shiny, little droplets of oil will appear on the surface, and the masala will hold together as a cohesive mass.
  • Add the chicken, coating every piece in the masala and stirring often. Continue to cook for 5 minutes, so that the masala really adheres to the chicken. Add about 1 1/2 cups water, just enough to cover the chicken, and the vinegar. Bring to a boil, and then reduce the heat and simmer, uncovered, until the chicken is tender and sauce has thickened slightly, about 20 to 25 minutes.
  • Remove the pan from heat and stir in the yogurt. Taste and adjust seasonings, if needed. Transfer the mixture to a serving dish and serve over rice or with warm naan bread.

AUSTRALIAN GREEN CHICKEN CURRY



Australian Green Chicken Curry image

My mum and I have been cooking this curry for years. Although Thai in origin, it has become a regular feature in Australian cooking. I laughed when I read a book about an Australian girl living in Paris who cooked green chicken Curry for her startled Parisian friends. I laughed because I probably would have done the same thing! That or a lamb roast!

Provided by Kates Kitchen

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

500 g chicken breasts or 500 g chicken thighs
1 (400 ml) can coconut milk
2 tablespoons vegetable oil
4 tablespoons green curry paste (to taste)
1 green chili, diced seeds removed
2 kaffir lime leaves, sliced
1 tablespoon fish sauce
1 tablespoon sugar
1 zucchini, diced
1/2 cup frozen peas
1/4 cup fresh basil, chopped

Steps:

  • If you are using dried lime leaves, soak them in hot water until they have softened.
  • When the lime leaves have softened, remove them from water and slice.
  • Heat oil in saucepan.
  • Add the diced green chilies and sliced lime leaves and stir fry until fragrant.
  • Add green curry paste and stir fry for 1 or 2 minutes.
  • Add coconut milk. Add water to thin to desired consistency.
  • Add fish sauce and sugar.
  • Bring just to the boil and quickly reduce heat so as not to curdle the coconut milk.
  • Add chicken and simmer on low. Add zucchini and and peas after about 10 minutes.
  • Stirring occasionally, simmer on low for another 10 minutes or until chicken is cooked through.
  • Add basil right before serving.

Nutrition Facts : Calories 515, Fat 40.3, SaturatedFat 23.4, Cholesterol 80, Sodium 468.2, Carbohydrate 11.1, Fiber 1.5, Sugar 6, Protein 30.1

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.

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

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From greatcurryrecipes.net


GREEN CHICKEN CURRY RECIPE | MYRECIPES
Directions. Instructions Checklist. Step 1. In a 4- to 5-quart pan, mix sugar and cornstarch smoothly with coconut milk, broth, soy, and curry paste. Stir over medium-high heat until simmering. Advertisement. Step 2. Stir in chicken and bamboo shoots. When hot, add basil.
From myrecipes.com


THIS EASY AND CREAMY THAI GREEN CHICKEN CURRY IS DIVINE!
2021-04-01 Method. Heat some oil in a large pan and add the Thai green curry paste to release the flavours. After a minute of stirring, add the garlic, ginger and chilli (if using). Add the chopped chicken and stir to coat in the paste. Cook for 4-5 minutes, then add the spring onions, green beans and peas. Pour in the coconut milk and stir to combine all ...
From mykidstime.com


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