GREEN CURRY CHICKEN
Steps:
- Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges.
- Heat the coriander, cumin seeds, and peppercorns in a small dry skillet for 2 minutes until fragrant. Put the seeds in a clean coffee grinder or spice mill and buzz the spices to a powder.
- Put the spice blend and remaining ingredients in a food processor, and pulse to combine. Pour in the water to help grind everything down into a paste.
THAI CHICKEN GREEN CURRY WITH VEGETABLES RECIPE
Thai Chicken Green Curry is a spicy curry from the Thai cuisine that is packed with flavours from lemon grass and added nutrition from the veggies and oats. Serve Thai Chicken Green Curry With Vegetables for a weeknight dinner or lunch along with some hot steamed rice and an appetizer like Thai Stir Fried Green Beans Recipe to go along with it. If you like this recipe, you can also try other Thai recipes such as : Thai Basil Vegetarian Fried Rice with Pineapple and Spicy Thai Red Chillies Creamy Thai Sweet Potato Curry Recipe Vegetarian Thai Red Curry Recipe
Provided by Archana's Kitchen
Time 1h10m
Yield Makes: 4 Servings
Number Of Ingredients 22
Steps:
- To begin making the Thai Chicken Green Curry With Vegetables recipe, firstly we will make the green curry paste.
- To make the thai curry paste, in a mixer jar combine, spring onions, fresh coriander, galangal or ginger, garlic, lemongrass, coriander seeds, black pepper corns, cumin seeds, ground nutmeg and grind to a paste along with some water.
- Transfer to a bowl and set aside.
- Heat oil in a heavy bottomed pan; add the freshly ground thai green curry paste and sauté for a few seconds.
- Add the chicken and allow it to coat the curry paste. Add 1/2 cup of water, add salt and cover the pan and allow the chicken to cook completely and absorb the thai spices.
- Once the chicken is cooked, add the coconut milk, oats and 2 cups of water. Check the salt and spices and adjust accordingly.
- Add the vegetables; reduce the heat and cook stirring occasionally for about 10 minutes and turn off the heat.
- Add the palm sugar, basil leaves and stir well into the curry. Check the taste once again and adjust accordingly.
- Serve Thai Chicken Green Curry With Vegetables for a weeknight dinner or lunch along with some hot steamed rice and an appetizer like Thai Stir Fried Green Beans Recipe to go along with it.
THAI GREEN CURRY WITH CHICKEN
This is a green curry recipe I've cobbled together over the years. The vegetables aren't completely traditional, but they give the whole thing a good texture and variety. Often asked for in my household, hopefully it'll become a favorite in yours. Serve over rice.
Provided by Galen Dobbs
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in a wok until it starts to shimmer. Add curry paste, garlic, and ginger; stir together and fry until fragrant, 2 to 3 minutes. Add chicken breast slices, stirring until coated. Cook until just slightly pink in the center, 3 to 5 minutes.
- While chicken is cooking, place baby corn and bamboo shots in a small saucepan, cover with water, and place over high heat. Bring to a boil. Drain then cover with water again.
- Pour coconut milk into the wok. Bring to a slow simmer, stirring occasionally, about 5 minutes. Drain corn and bamboo shoots and add in. Stir in fish sauce, palm sugar, and kaffir lime leaves. Bring back up to a simmer and cook for 5 minutes. Stir in bell pepper strips and cook until crisp-tender, about 3 minutes.
- Remove curry from heat and stir in Thai basil.
Nutrition Facts : Calories 583.1 calories, Carbohydrate 23.4 g, Cholesterol 32.3 mg, Fat 57.9 g, Fiber 11.3 g, Protein 22.8 g, SaturatedFat 38.4 g, Sodium 931 mg, Sugar 12.9 g
GREEN CHICKEN & VEGETABLE CURRY
A spicy bowlful just begging for plenty of rice to mop up every last drop of sauce
Provided by Mary Cadogan
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan, add the chicken and fry until lightly coloured. Stir in the curry paste to coat the chicken. Add the parsnips, coconut milk, fish sauce and sugar, then bring to a gentle simmer, stirring every now and then.
- Reduce the heat, cover the pan and cook for 10 mins. Add the mushrooms and peas, then cook for a further 5 mins until the chicken and vegetables are tender. Scatter with basil to serve.
- If you want to use a slow cooker, cook the chicken in a frying pan until lightly coloured, then tip into your slow cooker and coat in the curry sauce. Add the parsnips, coconut milk, fish sauce and sugar, then cover and cook on High for 3-5 hours. Check the chicken is tender, then add the mushrooms and peas and cook for a further 30 mins.
Nutrition Facts : Calories 431 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 1.53 milligram of sodium
GREEN CURRY VEGETABLES
Sauteed vegetables with a spicy green curry sauce. Yum! Serve over cooked white or jasmine rice.
Provided by Sarah Dipity
Categories Main Dish Recipes Curries Vegetarian
Time 1h
Yield 6
Number Of Ingredients 18
Steps:
- Skim cream off the top of the coconut milk; set both cream and milk aside. Slice yellow squash and zucchini lengthwise, then cut each slices into quarters.
- Heat 1/2 of the sesame oil in a large skillet over medium-high heat. Saute squash, zucchini, onion, pea pods, mushrooms, and garlic until tender, 5 to 7 minutes. Do not brown.
- Heat remaining oil in a separate large frying pan over medium heat. Fry curry paste with coconut cream in the hot oil for 1 minute to take the bitterness off of the spice. Add coconut milk, frozen peas, vegetable broth, baby corn, bamboo shoots, sugar, and soy sauce; bring just barely to a boil. Reduce heat and simmer, 20 to 30 minutes.
- Just before serving, stir in tofu, sprouts, and basil. Cook until heated through, about 5 minutes.
Nutrition Facts : Calories 438.2 calories, Carbohydrate 20.4 g, Fat 37.9 g, Fiber 6.6 g, Protein 11.2 g, SaturatedFat 26.2 g, Sodium 336.7 mg, Sugar 7.7 g
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THAI-INSPIRED GREEN CURRY WITH CHICKEN AND VEGETABLES
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- Heat a large saucepan or pot over medium-high heat. When the pan is hot, add in the avocado oil. Next, add the chicken thighs to the pan and season with ½ tsp of salt. Cook the chicken for 4-6 minutes.
- Add in the veggies, garlic, and ginger. Cook for 2-3 minutes until the garlic and ginger become fragrant.
- Add the green curry paste to the pan and stir until well combined. Next, add the coconut milk, lime juice, fish sauce, coconut aminos, and lime leaf (if you are using it). Stir until well combined and let simmer for 10-15 minutes.
- Serve the curry over cauliflower rice or white rice and finish with fresh cilantro, green onion, and a generous squeeze of fresh lime juice. Enjoy!
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