THAI GREEN CHICKEN CURRY RECIPE BY TASTY
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
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 CURRY WITH CHICKEN BY CHEF FERN RECIPE BY TASTY
Here's what you need: thai eggplants, chicken breast, vegetable oil, coconut milk, green curry paste, fish sauce, granulated sugar, bamboo shoot strip, kaffir lime leaves, red bell pepper, coconut milk, fresh thai sweet basil, white rice, cumin seed, coriander seed, salt, white peppercorn, lemongrass, garlic, thai green chilis, small shallots, fresh cilantro stem, kaffir lime peel, galangal, kaffir lime leaf, fresh thai sweet basil, shrimp paste, fresh thai sweet basil, vegetable oil
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 29
Steps:
- Cut the tops and bottoms off the eggplant and cut into quarters.
- Thinly slice the chicken breast crosswise. Set aside.
- Prepare the green curry paste. In a large skillet over medium heat, toast the cumin seeds and coriander seeds until golden and fragrant, about 2-3 minutes. Transfer to a pestle or bowl.
- Add the salt and pound with a mortar until the spices are broken up. Continue pounding as you add the white peppercorns, lemongrass, kaffir lime peel, galangal, garlic, Thai green chilis, cilantro stems, Thai basil, kaffir leaves, shallots, and shrimp paste, until a coarse paste forms.
- Heat a medium skillet over medium heat. Add vegetable oil, 2 tablespoons of green curry paste, and 3 tablespoons of basil oil (if using).
- Add a splash of the coconut milk, stirring until it forms a paste.
- Add the sliced chicken breast, the rest of the coconut milk, and the eggplant.
- Season with the fish sauce and sugar. Increase the heat to medium high and bring to a boil. Once boiling, cook for 2-3 minutes.
- Stir in the bamboo shoots, kaffir leaves, and red bell pepper, cooking for 3-4 minutes until bell peppers have slightly softened.
- Add the Thai basil. Remove the curry from the heat and serve with white rice.
- Enjoy!
Nutrition Facts : Calories 919 calories, Carbohydrate 77 grams, Fat 63 grams, Fiber 16 grams, Protein 25 grams, Sugar 27 grams
THAI GREEN CURRY CHICKEN
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
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 CURRY WITH CHICKEN
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
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
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