Pull Apart Chicken With Green Curry Lime Leaf Dressing Recipes

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PULL-APART CHICKEN WITH GREEN CURRY & LIME LEAF DRESSING



Pull-apart chicken with green curry & lime leaf dressing image

Bringing to life the vibrancy of Asian flavours, this green curry will bring a taste of Thailand to your palate

Provided by John Torode

Categories     Main course

Time 2h5m

Number Of Ingredients 19

1 large chicken , about 1.8kg/4lb
50ml Thai fish sauce
400g can low-fat coconut milk
2 lemongrass stalks, bashed
4 lime leaves , torn
thumb-sized piece ginger , roughly sliced
100ml coconut cream
2 tbsp green Thai curry paste
2 x 400ml cans low-fat coconut milk
100g palm sugar
1 tbsp fish sauce
6 lime leaves , torn
2 lemongrass stalks, bashed
1 thumb-sized piece galangal or ginger, sliced
100g sugar snap peas
good handful beansprouts
handful coriander , leaves picked
handful Thai basil , leaves picked
Cucumber salad (see recipe in 'Goes well with' section) lime wedges and cooked rice, to serve

Steps:

  • The night before, pierce the chicken skin all over with a skewer, place in a non-metallic dish and pour over the fish sauce. Give it a good rub, cover and leave in the fridge overnight.
  • The next day, heat oven to 220C/200C fan/gas 7. Mix the coconut milk with the lemongrass, lime leaves and ginger. Drain the chicken of any excess fish sauce, pour the coconut mixture over and cover with foil.
  • Cook in the oven for 15 mins, then turn down the oven to 200C/180C fan/gas 6, remove the foil and bake for 1 hr or until the juices run clear when a skewer is pushed into the thickest part of the thigh. Lift the chicken onto a board, cover with foil and leave to rest.
  • Meanwhile, make the dressing. Melt the coconut cream in a pan and continue cooking until almost starting to brown. Add the curry paste and cook for 1 min until fragrant, stirring all the time. Add the coconut milk, palm sugar and fish sauce, and bring to the boil. Add the torn lime leaves, lemongrass and galangal, and cook for 20 mins, stirring frequently until the flavour intensifies.
  • Take off the heat and add the sugar snap peas and beansprouts. Taste and season with more fish sauce or sugar if needed. Pour the curry dressing into a serving dish, and sprinkle over the coriander and Thai basil.
  • Tear the chicken into bits and pile onto a platter. Serve with the curry dressing, Cucumber salad (right), lime wedges and rice.

Nutrition Facts : Calories 746 calories, Fat 47 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 50 grams protein, Sodium 3.1 milligram of sodium

LIME CURRY CHICKEN



Lime Curry Chicken image

Make and share this Lime Curry Chicken recipe from Food.com.

Provided by lazyme

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb boneless skinless chicken breast
2 teaspoons olive oil
2 shallots, thinly sliced
1/4 cup bell pepper, diced
1 tablespoon curry powder, to taste
2 limes, juice of
1/4 cup low-fat plain yogurt
parsley sprig
1 lb almonds, sliced

Steps:

  • Cut chicken into thin slices.
  • In a large non-stick skillet, heat oil and saute shallots until softened.
  • Add bell pepper and cook until tender; stir in curry powder.
  • Add chicken and stir fry until chicken is no longer pink.
  • Add lime juice.
  • Just before serving, stir yogurt into the skillet; garnish with parsley and almonds.
  • Per Serving: 185 cal, 72mg chol, 5g carb, 28g pro, 75mgNa, 6g fat Exchanges: 3 1/3 low fat meat, 1 veg %fat = 23%.

Nutrition Facts : Calories 858.4, Fat 64.2, SaturatedFat 5.4, Cholesterol 66.4, Sodium 471, Carbohydrate 29.5, Fiber 14.2, Sugar 9.1, Protein 52.6

HARVEST SALAD WITH LIME-CURRY DRESSING



Harvest Salad with Lime-Curry Dressing image

A friend gave me this salad recipe to help me impress my new husband who loves citrus. We serve the dressing over greens we harvest from our garden-the lime and curry make a fantastic pairing. -Rachel Muilenburg, Prineville, Oregon

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 12 servings (1-1/3 cups each).

Number Of Ingredients 13

1/2 cup plain yogurt
1/2 cup mayonnaise
3 tablespoons lime juice
2 tablespoons honey
1-1/2 teaspoons grated lime zest
1-1/2 teaspoons curry powder
1 bunch romaine lettuce, torn (about 15 cups)
1 bunch red leaf lettuce, torn (about 12 cups)
2 celery ribs, diagonally sliced
1 large apple, cut into 1/2-inch pieces
1 medium pear, cut into 1/2-inch pieces
3/4 cup raisins
1/2 cup chopped pecans, toasted

Steps:

  • In a small bowl, whisk the first six ingredients until blended. Refrigerate, covered, at least 1 hour to allow flavors to blend., In a large bowl, combine remaining ingredients. Pour dressing over salad and toss to coat; serve immediately.

Nutrition Facts : Calories 162 calories, Fat 11g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 66mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 2g protein.

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