Best Thai Green Chicken Curry With Spaghetti 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

THAI GREEN CHICKEN CURRY WITH SPAGHETTI

Thai Green Chicken Curry With Spaghetti image

This recipe can be fit for people who want authentic taste of Thai. Though the ingredients are modified but the curry retains good taste.

Provided by bic26th

Categories Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb chicken breast
20 ounces coconut milk
1 1/4 cups sweet basil
1 1/4 cups eggplants
1 tablespoon green curry paste
2 teaspoons fish sauce
1 teaspoon sugar
1 -2 small Thai chile (optional)
1 -2 kaffir lime leaf (optional)
1 lb spaghetti

Steps:

Heat coconut milk and curry paste until it turns creamy.
Add chicken; cook for 5-7 minutes.
Add eggplants and sweet basil; cook for further 5 minutes.
Finish with Thai chili and kaffir lime leaves.
Boil spaghetti for 10 minutes and serve hot with curry.

Nutrition Facts : Calories 917.2, Fat 38.6, SaturatedFat 26.6, Cholesterol 72.6, Sodium 383.6, Carbohydrate 100.7, Fiber 8.3, Sugar 12.9, Protein 43.3

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