EASY THAI GREEN CHICKEN CURRY
This Thai Green Chicken Curry is perfect for quick weeknight dinners, super fragrant, and guaranteed to warm you up with its spicy creamy deliciousness! It's also extremely easy to make and naturally gluten-free and dairy-free. Feel free to customize it and make it vegetarian or with your favorite protein (tofu shrimp, pork, beef, etc.).
Provided by Lavina
Categories Curries & Stews
Time 45m
Yield 4
Number Of Ingredients 23
Steps:
- Bring a pot of water to a boil. Skin and dice the potatoes into bite sized pieces. Toss in the potatoes and cook them for 5-6 minutes. They should become slightly tender but not completely soft since they will finish off cooking in the curry. Drain the water and set aside.
- While the pot of water is coming to a boil/the potatoes are parboiling, chop up all the other fresh ingredients as indicated in the ingredients list: the garlic, red and green chilies, baby corn, large red chili, chicken breasts, coriander, and coconut sugar disc. Set aside.
- Heat olive oil and chili oil (if using) in a wok or pot over high heat. Add the curry paste and fry for a minute until fragrant.
- Add the chicken and sauté with the curry paste for 1 -2 minutes. Cook until the chicken is no longer pink and is well coated with the paste.
- Add in the garlic, red and green chilies, baby corn, chopped coriander stem, and sliced strips of the large red chilies. Sauté for 30-40 seconds.
- Reduce to medium-high heat and stir in 200ml of the coconut milk. Let simmer for a minute and then add the remaining coconut milk, kaffir lime leaves, fish sauce, coconut palm sugar, Thai dried red chilies and ground Thai red chili pepper (if using). Stir to combine.
- Add the potatoes and stir. Then, reduce to medium heat and cover the wok with a lid. Let simmer for 6-8 minutes.
- Remove the lid and give the curry a stir to make sure the coconut sugar has dissolved and blended into the curry.
- Turn up the stove to high heat again and stir in the Thai sweet basil leaves.
- Let simmer for a further 1-2 minutes, then turn off the heat and remove to a dish.
- Garnish with the reserved coriander, Thai sweet basil leaves, and large red chili slices. Drizzle juice from a freshly squeezed lime over the curry if desired. Serve with warm steamed white rice, rice noodles, or garlic bread, etc.
Nutrition Facts : ServingSize 1 bowl, Calories 414 calories, Sugar 17g, Sodium 421.9mg, Fat 12g, SaturatedFat 4.5g, UnsaturatedFat 6.2g, TransFat 0g, Carbohydrate 50.4g, Fiber 5.2g, Protein 29.9g, Cholesterol 73mg
THAI GREEN CURRY
Recipe video above. This is how to make a really great QUICK green curry by pimping up curry in a jar, OR using a homemade green curry paste! Don't skip frying off the curry paste, this makes all the difference. See Spiciness info in Note 1 (remember, Green Curry is supposed to be spicy!)
Provided by Nagi
Categories Mains
Time 35m
Number Of Ingredients 21
Steps:
- Heat oil in a heavy based skillet or pot over medium high heat.
- Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly "dries out" - see video. Don't breath in the fumes!!
- Add chicken broth and coconut milk, mix to dissolve paste.
- Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.
- Homemade curry paste seasonings: Add 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt.
- Add kaffir lime leaves. Mix then bring to simmer.
- Add chicken, stir then lower heat to medium so it's bubbling gently. Cook 7 minutes.
- Add eggplants, cook 5 minutes until soft.
- Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
- Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick - that's how it's should be. DO NOT keep simmering - sauce will darken.
- Serve curry over jasmine rice with garnishes of choice.
Nutrition Facts : Calories 352 kcal, Carbohydrate 16 g, Protein 7 g, Fat 31 g, SaturatedFat 25 g, Sodium 54 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
VERY SPICY THAI GREEN CHICKEN CURRY
This is an EXTREMELY hot Thai curry with homemade curry paste. All you people out there who're thinking 'hot? Yeah right, try it! Serve over Thai fragrant rice.
Provided by Jeremy Lane
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 2
Number Of Ingredients 16
Steps:
- Combine shallots, bird's eye chile peppers, jalapeno peppers, cilantro, basil, garlic, ginger, lime juice, lime zest, lime flesh, lemon juice, sesame oil, and pepper in a food processor. Process, adding enough olive oil to make a paste that is thick but not thick enough to form peaks when you stir it.
- Heat 1 teaspoon olive oil in a heavy saucepan over medium heat and fry curry paste, stirring constantly, until softened and fragrant, about 5 minutes. Add chicken and cook until chicken has sealed on all sides, about 5 minutes.
- Pour coconut milk and chicken stock into the saucepan with the chicken; mix well. Simmer over low heat, stirring occasionally to prevent sticking, until liquid has reduced to a thick sauce that clings to a spoon, 20 to 30 minutes. Add kaffir lime leaves and simmer for 1 more minute.
Nutrition Facts : Calories 746.3 calories, Carbohydrate 30 g, Cholesterol 67.6 mg, Fat 60.1 g, Fiber 6.4 g, Protein 32.1 g, SaturatedFat 39.9 g, Sodium 682.9 mg, Sugar 5.7 g
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