Speedy Green Chicken Curry Recipes

THAI GREEN CURRY CHICKEN

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.

GREEN CURRY CHICKEN

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.

HOME

Steps:

• Method 1. Fill a kettle and boil it. Place the shallots in a small heatproof bowl and cover with boiling water. Leave to soak for 3-4 mins - this makes them easier to peel. While the shallots soak, tip the rice into a large bowl and cover with cold water. Set aside to soak for 10 mins. 2. Lift the shallots out of the water and, when they are cool enough to handle, peel and thinly slice them. Set aside. 3. Peel and grate the ginger and garlic. Pop into a small bowl and stir in 1 tbsp Thai green curry paste. Finely chop the coriander stalks. Roughly chop the leaves, setting them to one side for later. 4. Place a large frying pan or wok on a high heat for 2 mins. Add 1 tbsp oil. Tip in the diced chicken leg and fry for 5 mins till golden, stirring often. While the chicken is cooking trim, peel and slice the carrot into thin matchsticks. When the chicken has cooked for 5 mins, add the sliced shallots and stir fry for 1 min. Add the garlic, ginger and curry paste. Stir for 1 min till the chicken is coated. 5. Add the coconut cream, coriander stalks and 300ml boiling water. Crumble in the stock cube and add ½ tbsp of the Demerara sugar (keep the rest for later). Cover and simmer gently for 10 mins. 6. While the curry simmers, drain and rinse the rice and tip it into a pan. Pour in 300ml boiling water. Add a good pinch of salt. Cover, bring to the boil then turn the heat right down. Gently simmer for 8 mins till all the water has been absorbed. Take off the heat. Steam, lid on, for 2-4 mins till the rice is cooked. Leave the lid on to keep the rice warm while you finish making the curry. 7. While the curry and rice are cooking, finely shred half of the green cabbage, removing any thick stems (keep the remaining half to cook another day). After the curry has cooked for 10 mins, stir in the cabbage and carrot sticks and cook for a further 5 mins. Add a splash more water to make it more saucy if you think it needs it. 8. Zest the lime and squeeze the juice from 1 half. Cut the remaining half into wedges. Add the lime zest, juice and ½ tbsp of the Worcester sauce to the curry. Taste the curry sauce. Add more sugar, Worcester sauce or salt if you think it needs it. 9. Fluff the rice up and pile onto plates, then top with the curry. Garnish with the chopped coriander and serve with the lime wedges for squeezing.

SPEEDY GREEN CHICKEN CURRY

Steps:

• Heat the oil in a medium pan, add the onion and fry for 2 mins. Tip in the paste and cook for 1 min more. Pour in the coconut milk, fish sauce, lime zest and juice, and peppercorns. Bring to a simmer, then add the beans and chicken. Cook for 5 mins or until the chicken is cooked through.
• Just before serving, add the basil leaves. Serve with basmati rice.

BREE'S GREEN THAI CHICKEN CURRY

Steps:

• Remove green beans from freezer and set aside to thaw.
• Heat coconut oil over medium heat in a large, deep skillet. Add chicken and brown until no longer pink in the center, about 10 minutes. Sprinkle with black pepper and curry powder. Stir in garlic and curry paste to 'wake up' the flavors. Pour in coconut milk, fish sauce, and brown sugar and stir to combine. Adjust seasoning to taste.
• Stir thawed green beans and green onions into curry mixture. Cook until green beans are tender, making sure not to boil, about 5 minutes. Serve over cooked jasmine rice.

QUICK THAI GREEN CURRY

Steps:

• Heat oil in a large skillet or wok over high heat; add shallots and ginger. Stir-fry until fragrant, about 1 minute. Reduce heat to medium; stir in curry paste. Stir in chicken broth; cook until broth is reduced by half, about 10 minutes.
• Stir in chicken, coconut milk, bamboo shoots and salt; heat to a boil. Reduce heat; simmer 5 minutes. Stir in basil.
• Serve in bowls over steamed rice or noodles with lime wedges on the side for squeezing over.

CHICKEN GREEN CURRY

Steps:

• Cut tough stems from spinach; submerge in cold water and rinse thoroughly to remove any dirt.
• Heat oil in a large straight-sided skillet over medium-high heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in coconut milk, broth, curry paste, and salt; bring to a boil, reduce heat, and simmer for 8 minutes.
• Add chicken and eggplant; bring to a low boil, then reduce to a simmer and cook, stirring occasionally, until chicken is no longer pink inside and eggplant is tender, about 8 minutes. Add spinach, stir, and cook 1 minute more. Stir in lime juice and serve.