CHICKEN AND GREEN BEAN COCONUT CURRY
Categories Chicken Vegetable Dinner Coconut Curry Green Bean Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 serves
Number Of Ingredients 9
Steps:
- Break up tamarind, then add to boiling-hot water (1/2 cup) in a heatproof bowl and soak 15 minutes. Mash tamarind with a fork until pulp is dissolved, then pour tamarind mixture through a fine-mesh sieve into a small bowl, pressing hard on solids to extract as much liquid as possible. Discard solids.
- Heat a dry 10-inch heavy skillet (preferably cast-iron) over moderately low heat until hot, about 2 minutes, then toast coriander and cumin seeds, stirring constantly, 2 minutes. Add 12 curry leaves and toast, stirring constantly, until leaves curl and darken, 3 to 4 minutes. Add 4 chiles and toast, stirring constantly, until a shade darker, 1 to 2 minutes. Transfer to a plate and cool completely, then finely grind in grinder.
- Pat chicken dry and sprinkle with 1 teaspoon salt. Heat 2 tablespoons oil in a wide 6-quart heavy pot over moderately high heat until hot but not smoking, then brown chicken in 2 batches, skin sides down first, turning over once, about 8 minutes per batch. Transfer to a plate.
- Pour off all but 2 tablespoons fat from pot, then cook onions over moderate heat, stirring occasionally, until edges are golden, 5 to 8 minutes. Reduce heat to moderately low, then add ground-spice mixture, garlic, turmeric, and remaining teaspoon salt and cook, stirring frequently (to prevent scorching), about 3 minutes. Add coconut milk and tamarind liquid and simmer, stirring, until any coconut-milk solids are dissolved, about 1 minute. Add chicken, skin sides up, in 1 layer (chicken will not be completely covered with liquid) and simmer, covered, until chicken is just cooked through, about 15 minutes.
- While chicken simmers, cook green beans in an 8-quart pot of boiling salted water until crisp-tender, 3 to 4 minutes. Drain and transfer to a bowl of ice water to stop cooking. Drain well.
- When chicken is done cooking, transfer with tongs to a cutting board, reserving sauce in pot, and halve each chicken breast diagonally through bone. Put chicken in a deep serving dish and keep warm, covered with foil. Add green beans to coconut sauce and simmer until just tender, about 1 minute.
- While beans simmer, heat remaining tablespoon oil in 10-inch heavy skillet over moderate heat until hot but not smoking. Add mustard seeds, then cover skillet and cook until seeds make popping sounds, about 5 seconds. Remove lid, then add remaining 15 curry leaves and 2 chiles and cook, stirring, until leaves crackle and chiles darken slightly, about 5 seconds. Pour hot oil mixture over coconut sauce and beans, then stir to combine. Season with salt, then spoon sauce and beans around chicken. Discard whole chiles if desired.
COCONUT CHICKEN WITH GREEN BEANS
Healthy, quick and easy; what more could you want?
Provided by Bethany Webber
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Heat coconut milk in a large saucepan over low heat. Simmer green beans in coconut milk until soft, about 10 minutes.
- Heat vegetable oil in a skillet over medium heat. Cook and stir chicken and onion in hot oil until the chicken pieces are no longer pink in the center, about 10 minutes.
- Stir chicken mixture into the green bean mixture; cook together for 2 minutes. Transfer to a serving platter.
- Melt coconut butter and almond butter together in a saucepan over low heat; drizzle over chicken and green beans.
Nutrition Facts : Calories 592.6 calories, Carbohydrate 24.5 g, Cholesterol 87.8 mg, Fat 39.5 g, Fiber 9.7 g, Protein 41.1 g, SaturatedFat 25.5 g, Sodium 153.8 mg, Sugar 5.3 g
CHICKEN AND GREEN BEANS IN RED CURRY
I really enjoy Thai food. This recipe is so easy and flavorful. In the Thai dishes I've eaten green beans are usually served very crisp. I generally don't leave mine crisp but in Thai cooking it just seems to work. I use this recipe to use up leftover vegetables too; steamed broccoli is a great addition.
Provided by jrusk
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large pan.
- Add curry paste and stir until bubbling.
- Add onions, garlic, and hot chili sauce. Saute 1-2 minutes.
- Add chicken slices, brown on one side. Flip chicken and add green beans on top cooking for 2-3 minutes. Optional: Cover to help cook green beans.
- Completely mix in green beans.
- Add coconut milk and fish sauce Simmer for 5-10 minutes.
- Test green beans to your personal crunch preference.
- Mix in basil leaves right before serving.
- Serve over brown rice.
- Note: If I'm not serving this over rice I'll mix in cornstarch to thicken the sauce.
Nutrition Facts : Calories 404.2, Fat 27.2, SaturatedFat 19.3, Cholesterol 75.5, Sodium 542.1, Carbohydrate 14, Fiber 3.6, Sugar 5.1, Protein 29.9
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THAI GREEN CURRY WITH CHICKEN AND GREEN BEANS RECIPE
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5/5 (2)Category Soup RecipesCuisine Thai RecipesCalories 208 per serving
- Heat the oil in a large pan over a high heat. Briefly fry the chicken pieces until they start to brown.
- Stir through the curry paste to coat the chicken, then fry for another minute or so. Add the shallots, soy sauce and fish sauce.
- Pour in the coconut milk and stir well. Bring to the boil, then lower the heat and simmer for 10 minutes.
- Add the green beans and a splash of water if the sauce is looking a bit dry. Cover with a lid and cook for 5 minutes or until the beans soften. Serve sprinkled with the herbs.
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