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.
EASY GREEN CURRY WITH CHICKEN, BELL PEPPER, AND SUGAR SNAP PEAS
This Thai-inspired green curry is ready in just 20 minutes with a little help from a store-bought rotisserie chicken. That may be even faster than any takeout.
Provided by Anna Stockwell
Categories 22-Minute Meals Curry Dinner Coconut Chicken Lime Juice Sugar Snap Pea Bell Pepper Wheat/Gluten-Free Quick and Healthy Quick & Easy Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 14
Steps:
- Heat oil in a medium pot over medium. Cook curry paste, ginger, and lime zest, stirring, until heated through, about 1 minute. Add onion and salt and cook, stirring, until onion is soft, about 3 minutes. Add bell pepper and stir to combine. Add chicken stock and bring to a boil, then reduce heat to low and simmer until pepper is crisp-tender, about 3 minutes. Add chicken, snap peas, and coconut milk and cook over medium, being careful not to boil, until warmed through, about 5 minutes. Stir in basil and lime juice. Serve with rice or rice noodles and lime wedges alongside.
CHICKEN WITH GREEN CURRY SAUCE
Provided by Robin Miller : Food Network
Categories main-dish
Time 14m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season both sides of chicken with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add chicken and cook 2 minutes per side until golden brown.
- In a medium bowl, whisk together coconut milk, green chilies, curry powder, garam masala, and cumin. Add mixture to chicken and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce reduces slightly. Spread couscous onto a serving platter, top with chicken and garnish with cilantro.
THAI GREEN CHICKEN CURRY
Don't call the local takeaway - impress friends and family by cooking this fragrant and creamy Thai green chicken curry. It's easy and quick to make
Provided by Good Food team
Categories Dinner, Lunch
Time 40m
Number Of Ingredients 12
Steps:
- Put 225g new potatoes, cut into chunks, in a pan of boiling water and cook for 5 minutes.
- Add 100g trimmed and halved green beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.
- In a wok or large frying pan, heat 1 tbsp vegetable or sunflower oil until very hot, then drop in 1 chopped garlic clove and cook until golden, this should take only a few seconds. Don't let it go very dark or it will spoil the taste.
- Spoon in 1 rounded tbsp Thai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.
- Next, pour in a 400ml can of coconut milk and let it come to a bubble.
- Stir in 2 tsp Thai fish sauce and 1 tsp caster sugar, then 450g bite-size chicken pieces. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
- Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add 2 finely shredded lime leaves (or 3 wide strips lime zest).
- Add a good handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.
- Scatter with lime to garnish and serve immediately with boiled rice.
Nutrition Facts : Calories 257 calories, Fat 15 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.6 milligram of sodium
SHANNON'S CURRY CHICKEN THAT FIREFIGHTER HUBBY LOVES!
Make and share this Shannon's Curry Chicken That Firefighter Hubby Loves! recipe from Food.com.
Provided by Chef Shannon 4
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan or pot, warm coconut milk over medium high heat for 1 minute. Add in curry paste, using a whisk to completely dissolve curry paste.
- Bring to a slight boil, then turn heat down and simmer 5 minutes.
- Add basil, fish sauce, brown sugar, chicken stock, peas, onions, green onions, garlic, peppers and chicken. (If you like any other vegetables, add them here, like bamboo shoots, etc.).
- Bring to a slight boil again by turning up the heat, then simmer over medium heat 15 minutes or until chicken is cooked through, stirring often.
- Serve with steaming Jasmine Rice (cooked with garlic salt instead of regular salt and a spoon of butter).
- Garnish with extra sliced green onion.
Nutrition Facts : Calories 589.3, Fat 38.3, SaturatedFat 25.7, Cholesterol 93.6, Sodium 1606.7, Carbohydrate 27.1, Fiber 4.2, Sugar 20.1, Protein 36.7
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
SHANNON'S GREEN CURRY CHICKEN
Steps:
- Preheat oven to 375 degrees Place chicken in bottom of large casserole dish In a blender combine lemongrass ( if using frozen), coconut milk, sambal oeulek, onion, garlic, coriander, fish sauce, soy sauce, sugar and lime juice. Blend til smooth. Pour the sauce over chicken. If using lemon grass stalks, add now along with lime leaves and galangal. Cover and place in the oven for 45 minutes. In the meantime cut peppers and asparagus into bite size pieces. After 45 minutes, add to casserole and return to oven for 15 more minutes. Remove from the oven. Serve over basmati rice, sprinkle with fresh basil ( this can be mixed in just before) and a touch of fresh coriander. Top with chopped peanuts.
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