Best Fragrant Green Chicken Curry Recipes

Fragrant Green Chicken Curry image

Provided by Donna Hay

Yield 4 servings

Number Of Ingredients 15

For the rice:
1 cup (200g) white rice
1 1/2 cups (375ml) water
Sea salt flakes
For the curry:
1 x quantity Thai Green Curry Paste
1 (400ml/13.5oz) can coconut milk
1 cup (250ml) chicken stock
8 (125g [1/4-pound]) chicken thigh fillets, trimmed and quartered
2 tablespoons fish sauce
4 makrut lime leaves, stems removed and finely shredded
1/2 cup coriander (cilantro) leaves
1/2 cup (80g) roasted cashews, roughly chopped
1 long green chile, thinly sliced
Lime wedges, to serve

Steps:

Make the rice:
Place the rice, water, and salt in a medium saucepan over high heat and bring to the boil. Reduce the heat to low, cover with a tight-fitting lid and cook for 12 minutes or until just tender. Remove from the heat and allow to steam for 8 minutes. Fluff the grains with a fork to serve.
Make the curry:
Place a large saucepan over medium heat. Add the curry paste and cook, stirring frequently, for 2-3 minutes or until fragrant. Add the coconut milk and stock, stir to combine and bring to a simmer. Add the chicken, return to a simmer and cook for 5-8 minutes or until the chicken is cooked through. Add the fish sauce and stir to combine. Top the curry with the lime leaf, cilantro, cashews, and chile. Serve with the rice and lime wedges.

FRAGRANT GREEN CHICKEN CURRY image

Categories Chicken

Yield 4 Servings

Number Of Ingredients 17

Jamie Oliver
GREEN CURRY PASTE:
6 scallions, washed and trimmed
6 jalapenos, seeded and chopped
3 cloves garlic
1 T fresh ginger, peeled and chopped
1 T coriander seeds, pounded and crushed
Salt and pepper
1/2 handful kafir lime leaves, torn
2 lemon grass stalks, trimmed and chopped
2 handfuls of basil on the stalk
2 handfuls of cilantro on the stalk
4 limes, zested and juiced
3T xvoo
4 boneless skinless chicken breasts, cut in 1' cubes
16 oz coconut milk
1 handful chopped pistachios (optional)

Steps:

GREEN CURRY 1. Put all green curry paste ingredients in a food processor and whiz to a sooth paste. 2. Marinate the chicken in some of the paste for about 30 minutes. 3. In a large saute pan, heat the oil and fry the chicken pieces around 4 minutes. Add the remainder of the marinade (it will splatter). Add the coconut milk and simmer for 8 - 10 minutes. Serve sprinkled with the pistachios and some cilantro with rice or noodles.

Fragrant Green Chicken Curry image

Provided by @MakeItYours

Number Of Ingredients 13

1 cup (200g) white rice
1 1/2 cups (375ml) water
Sea salt flakes
1 x quantity Thai Green Curry Paste
1 (400ml/13.5oz) can coconut milk
1 cup (250ml) chicken stock
8 (125g [1/4-pound]) chicken thigh fillets, trimmed and quartered
2 tablespoons fish sauce
4 kaffir lime leaves, stems removed and finely shredded
1/2 cup coriander (cilantro) leaves
1/2 cup (80g) roasted cashews, roughly chopped
1 long green chile, thinly sliced
Lime wedges, to serve

Steps:

PreparationMake the rice: Place the rice, water, and salt in a medium saucepan over high heat and bring to the boil. Reduce the heat to low, cover with a tight-fitting lid and cook for 12 minutes or until just tender. Remove from the heat and allow to steam for 8 minutes. Fluff the grains with a fork to serve.
Make the curry: Place a large saucepan over medium heat. Add the curry paste and cook, stirring frequently, for 2-3 minutes or until fragrant. Add the coconut milk and stock, stir to combine and bring to a simmer. Add the chicken, return to a simmer and cook for 5-8 minutes or until the chicken is cooked through. Add the fish sauce and stir to combine. Top the curry with the lime leaf, cilantro, cashews, and chile. Serve with the rice and lime wedges.
NoteThis method for steaming the rice will work well for most varieties of white rice, including basmati and jasmine.
From Basics to Brilliance © 2017 by Donna Hay. Reprinted with permission from HarperCollins Publishers.
Buy the full book from HarperCollins or from Amazon.