Best Thai Green Curry With Chicken Broccoli And Mushrooms Recipes

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THAI GREEN CURRY WITH CHICKEN, BROCCOLI, AND MUSHROOMS RECIPE - (4/5)



Thai Green Curry with Chicken, Broccoli, and Mushrooms Recipe - (4/5) image

Provided by รก-8

Number Of Ingredients 14

Freeze the chicken for 15 minutes to make it easier to cut.
2 (14-ounce) cans coconut milk (unsweetened), not shaken
1/2 cup green curry paste (related recipe), or 2 tablespoons store-bought green curry paste
2 tablespoons fish sauce
2 tablespoons brown sugar
1 1/2 pounds boneless, skinless chicken breasts , trimmed of excess fat and sliced thin (see below)
Table salt
2 1/2 cups broccoli florets (about 6 ounces)
4 ounces white mushrooms (or shitakes), stems discarded and mushrooms quartered (about 2 cups)
1 medium red bell pepper , stemmed, seeded, and cut into thin strips
1 large chile (hot), stemmed, seeded, and quartered lengthwise (optional)
1 tablespoon lime juice from 1 lime
1/2 cup fresh basil leaves
1/2 cup fresh mint leaves

Steps:

  • 1. Carefully spoon off about 1 cup of the top layer of cream from one can of coconut milk -- this layer will be thick and possibly solid. Place the coconut cream and curry paste in a large Dutch oven and bring to a simmer over high heat, whisking to blend, about 2 minutes. Maintain this brisk simmer and whisk frequently until almost all of the liquid evaporates, 3 to 5 minutes. Reduce the heat to medium-high and whisk constantly until the cream separates into a puddle of colored oil and coconut solids, 3 to 8 minutes. (You should hear the curry paste starting to fry in the oil.) Continue cooking until the curry paste is very aromatic, 1 to 2 minutes. 2. Whisk in the remaining coconut milk, the fish sauce, and the brown sugar. Bring back to a brisk simmer and cook until the flavors meld and the sauce thickens, about 5 minutes. Season the chicken with salt and add it to the pot, stirring until the pieces are separated and evenly coated with the sauce, about 1 minute. Stir in the broccoli and mushrooms and bring back to a brisk simmer over medium heat. Cook until the vegetables are almost tender, about 5 minutes. Stir in the bell pepper and fresh chile, if using, and cook until the vegetables are crisp-tender, about 2 minutes. Off the heat, stir in the lime juice, basil, and mint. Serve immediately.

CHICKEN AND BROCCOLI THAI CURRY



Chicken and Broccoli Thai Curry image

This recipe started from the back of a Thai Kitchen curry paste jar. A few modifications and I lost my main reason for wanting to go out for Thai. Now we can have it whenever we want in the comfort of home. Use chicken or beef or eliminate the meat and use your favorite vegetables. This is a versatile and tasty recipe.

Provided by luvinlif2k

Categories     Curries

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon green curry paste or 1 tablespoon red curry paste
1 (14 ounce) can coconut milk (light works fine)
1/4 cup fresh basil (or 1/8 c. dried)
1 can bamboo shoot, drained
3 tablespoons fish sauce
2 tablespoons brown sugar
1 cup chicken broth or 1 cup chicken stock
1 lb chicken breast, cut into 1/2 inch strips
3 -4 cups fresh broccoli florets

Steps:

  • In a medium saucepan combine curry paste and coconut milk and heat.
  • Just before boiling, reduce heat and simmer for 5 minutes.
  • Add remaining ingredients and simmer for 10-15 minutes.
  • Serve over freshly cooked rice.

Nutrition Facts : Calories 446.9, Fat 32.2, SaturatedFat 21.9, Cholesterol 72.6, Sodium 1347.4, Carbohydrate 13.1, Sugar 7.4, Protein 29.3

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