Thai Green Chicken Curry Diabetic Friendly Sugarless Recipes

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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 CHICKEN CURRY (DIABETIC FRIENDLY) (SUGARLESS)



Thai Green Chicken Curry (Diabetic Friendly) (Sugarless) image

Inspired by the intermnet, TRUE! Recently on a journey, making things from scratch too! Used these two recipe as my guide, The photo I made with pride! :) Thai Green Curry sauce from scratch http://images.cookeatshare.com/recipes/thai-green-curry-paste-home-made-343686 http://www.bestrecipes.com.au/recipe/Thai-Green-Chicken-Curry-L2744.html NOTE: Have made changes to suit my lifestyle (listed below) NOTE: Include chopped coriander including root

Provided by mickeydownunder

Categories     Asian

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 tablespoon peanut oil
1 red onion
2 tablespoons green curry paste
1 cup coconut milk
1/2 cup water
500 g chicken
100 g broccoli
2 kaffir lime leaves
1 tablespoon tamari
1 tablespoon chili powder
1/2 teaspoon cinnamon
1 cup coriander leaves

Steps:

  • HEAT frypan; add oil.
  • Add sliced onion and green curry paste; stir fry for one minute.
  • Add coconut milk and water ; bring to a boil.
  • NOTE: Have to do slowly and stir frequently or milk will split.
  • Simmer uncovered 15 - 20 minutes.
  • COMBINE chili powder, cinnamon and tamari; ADD to mixture.
  • Top with chopped coriander.
  • ENJOY!

THAI CURRY SAUCE (DIABETIC FRIENDLY) (SUGARLESS)



Thai Curry Sauce (Diabetic Friendly) (Sugarless) image

It really DOES make a difference from scratch, TRUE! This recipe is EASY to do! Combined with this recipe, DEFINATELY a keeper, works for me! http://www.food.com/recipe/thai-green-chicken-curry-diabetic-friendly-sugarless-455072 NOTE: Changed recipe slightly to fit my lifestyle NOTE: May need to add up to 3 tbsp more of either water or oil if your mixture is too dry NOTE: Used coriander including the root

Provided by mickeydownunder

Categories     Asian

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 14

4 green chilies
1 teaspoon black peppercorns
1 red onion
1 tablespoon garlic
2 tablespoons coriander
1 teaspoon lemon peel
1 teaspoon lime peel
1 teaspoon salt
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon lemongrass
1 teaspoon ground ginger
2 tablespoons tamari
1 tablespoon oil

Steps:

  • Chop all ingredients finely; add to blender; blend until smooth.
  • Store in airtight container; will last about 2 weeks in the fridge or 2 months in the freezer.
  • ENJOY!

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     Thai Recipes

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

THAI GREEN CHICKEN CURRY



Thai Green Chicken Curry image

I haven't tried this yet; however, plan to in the near future. This is from Family Circle Cooking with Herbs.

Provided by PaulaG

Categories     Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

3 ounces coriander leaves
1 stalk lemongrass, white part only, chopped
1 tablespoon fish sauce
2 green chilies
2 teaspoons sesame oil
2 tablespoons olive oil
6 curry leaves
1 2/3 cups coconut milk
1 lb boneless skinless chicken thighs, cut into thick strips
3 hard-boiled eggs, cut into quarters
rice or noodles, to serve
coriander leaves (to garnish)

Steps:

  • In a food processor, add the coriander, lemon grass, fish sauce, chilies and sesame oil. Process for 3 minutes or until the mixture forms a smooth paste.
  • Heat the remaining olive oil in a large saute pan, add the paste and curry leaves, cook for 3 minutes or until fragrant.
  • Add the coconut milk and 1 cup water; simmer gently for 10 minutes, add chicken and simmer for an additional 10 minutes or until tender.
  • Stir in the egg and cook for 3 to 4 minutes or until heated through. Spoon onto a bed of steamed rice or noodles and garnish with the coriander leaves.

Nutrition Facts : Calories 525.4, Fat 39.4, SaturatedFat 23, Cholesterol 253.4, Sodium 565, Carbohydrate 13.8, Fiber 3.6, Sugar 9.5, Protein 31.5

THAI GREEN CURRY CHICKEN



Thai Green Curry Chicken image

This is from The Everything Thai Cookbook by Jennifer Malott Kotylo, but I made some changes to make it healthier. The fish sauce is key here.

Provided by rpgaymer

Categories     Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 lb skinless chicken breast, diced
4 tablespoons green curry paste
2 cups coconut milk (about one can, I use the light kind)
3 tablespoons fish sauce
1 cup frozen peas
1 cup baby spinach leaves
1/4 cup cilantro, chopped

Steps:

  • Heat 1 tablespoon of oil in a large sauce pan over medium heat. Add the chicken and saute until lightly browned. Remove the chicken and set aside.
  • Add the remaining oil to the pan, and stir in the curry paste and cook for 3 minutes.
  • Add the coconut milk and continue to cook for 5 minutes, stirring often.
  • Add the chicken and fish sauce. Reduce the heat and cover, then simmer for 15 minutes.
  • Add the peas and cook for 5 more minutes.
  • Remove from heat, then stir in spinach and cilantro. Serve over rice.

Nutrition Facts : Calories 750.2, Fat 34, SaturatedFat 24.5, Cholesterol 72.8, Sodium 1287.8, Carbohydrate 84.1, Fiber 2, Sugar 78.4, Protein 28.6

CHICKEN THAI GREEN CURRY



Chicken Thai Green Curry image

Make and share this Chicken Thai Green Curry recipe from Food.com.

Provided by christie

Categories     Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

500 -700 g chicken breasts or 500 -700 g chicken thighs
lime juice
1 inch piece fresh ginger, minced
1 green chili
4 garlic cloves
1 spring onion
1 -2 tablespoon green curry paste (to taste)
400 ml coconut milk
40 ml fish sauce
1 liter stock
1 tablespoon sugar
sliced vegetables (carrot, brocolli, courgette, bak choi, mushroom)
1 (8 ounce) can bamboo shoots (optional)

Steps:

  • Heat 1 T oil in a wok and add finely chopped chilli and garlic. Quickly brown the chicken and while cooking add a squirt of lime juice. Remove to a plate.
  • Cook the ginger and finely chopped spring onion until fragrant.
  • Add the curry paste and cook for 30 seconds.
  • Add the stock and cook down for 5 minutes.
  • Combine the coconut milk, fish sauce and sugar and add to the wok.
  • Bring to a rolling boil and add your chicken and continue cooking until chicken is nearly cooked.
  • Add vegetables and bamboo and cook til slightly crisp.
  • Serve with rice.

Nutrition Facts : Calories 441.4, Fat 33.2, SaturatedFat 22.5, Cholesterol 80, Sodium 1054.8, Carbohydrate 8.8, Fiber 0.3, Sugar 4.3, Protein 29.2

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