THAI GREEN CHICKEN CURRY RECIPE
Creamy and spicy Thai Green Chicken Curry is the best healthy recipe to cozy up with! Once you know how easy it is to make this 30 minute dinner, it will be on the menu every week!
Provided by London Brazil
Categories Dinner Main Course main dish
Time 30m
Number Of Ingredients 14
Steps:
- In a large skillet or Dutch oven over medium heat, add oil and carrots. Sauté for 2-3 minutes.
- Add sliced bell pepper and paste. Continue sautéing for an additional 2-3 minutes.
- Pour in coconut milk and broth. Add chicken and zucchini. Stir to combine and cover pot with a lid.
- Reduce heat to low and simmer for 15 minutes.
- Stir in soy sauce, salt, and lime juice.
- Serve with fresh basil or cilantro over rice or cauliflower rice and enjoy!
Nutrition Facts : Calories 259 kcal, Carbohydrate 9 g, Protein 21 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 58 mg, Sodium 624 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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
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
AMAZING GREEN CHICKEN CURRY
Best chicken curry I've had! Also good done with chicken drum sticks--just cook for longer. I usually double the sauce--trust me it will all get mopped up with the rice.
Provided by squeak-a-latto
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Fry curry paste in oil until fragrant, add 1/2 cup of coconut milk and turn heat to low.
- Add chicken pieces and another cup of coconut milk.
- Add fish sauce, sugar, kaffer leaves and bring to the boil.
- Add the peanut butter and rest of coconut milk along with the water chestnuts. simmer until the chicken is cooked through about 10 minutes.
- Garnish with chopped fresh coriander and serve with hot rice.
Nutrition Facts : Calories 746.1, Fat 54, SaturatedFat 28.6, Cholesterol 103.8, Sodium 998, Carbohydrate 35.8, Fiber 6.3, Sugar 20.4, Protein 36
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