Best Shannons Green Curry Chicken Recipes

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 World Cuisine Recipes Asian Thai

Time 1h

Yield 4

Number Of Ingredients 13

Ingredients

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

INSTANT POT® THAI-STYLE GREEN CURRY CHICKEN

Instant Pot® Thai-Style Green Curry Chicken image

This Thai-style chicken has a creamy green coconut curry sauce with just the right amount of spice, and is made quickly and easily in your Instant Pot®. It is delicious served with rice.

Provided by fabeveryday

Categories World Cuisine Recipes Asian Thai Main Dishes Curry

Time 40m

Yield 4

Number Of Ingredients 16

Ingredients

1 (13.5 ounce) can coconut milk
¼ cup chicken broth
3 tablespoons green curry paste
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
½ teaspoon dried basil
1 tablespoon vegetable oil
1 pound skinless, boneless chicken thighs, chopped into bite-sized pieces
1 lime, zested
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
6 ounces snow peas
1 red bell pepper, cut into thin strips
¼ cup chopped cilantro

Steps:

Mix coconut milk, chicken broth, curry paste, soy sauce, fish sauce, brown sugar, and basil in a bowl with a whisk until smooth. Set aside.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot. Add chicken and saute, stirring occasionally until browned, 3 to 4 minutes. Add lime zest, ginger, garlic, and jalapeno to the pot and cook, stirring, for 1 minute. Press Cancel.
Pour coconut curry mixture into the pot and stir well with a wooden spoon, scraping to loosen any browned bits from the bottom. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 minutes for pressure to build before the cooking time begins.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select the Saute function once more. Add snow peas and bell pepper and cook until vegetables are crisp-tender, 3 to 4 minutes. Press Cancel. Garnish curry with chopped cilantro.

Nutrition Facts : Calories 427.1 calories, Carbohydrate 15 g, Cholesterol 68.8 mg, Fat 38 g, Fiber 3.2 g, Protein 27.4 g, SaturatedFat 21.2 g, Sodium 1088.4 mg, Sugar 6.7 g