INSTANT POT THAI GREEN CURRY CHICKEN
Taken from paintthekitchenred.com. Can turn out a bit spicy depending on the curry paste you choose. I recommend Mae Ploy.
Provided by Da Huz
Categories Thai
Time 35m
Yield 8 , 8 serving(s)
Number Of Ingredients 16
Steps:
- In your instant pot, saute curry paste with spices for 30 seconds, until fragrant.
- Add onion and saute a couple of minutes.
- And coconut milk, chicken, broth, fish sauce, and lime juice. Seal cooker, bring to pressure, and cook 4 minutes.
- Do a quick release. Add bell pepper, zucchini, green beans, and bamboo shoots. Saute for about 5 minutes or until veggies reach your desired level of tenderness.
- Add lime leaves and basil and serve with rice.
Nutrition Facts : Calories 431.4, Fat 32.2, SaturatedFat 21.9, Cholesterol 72.6, Sodium 491.7, Carbohydrate 10.7, Fiber 2.6, Sugar 4.2, Protein 28.7
GREEN CURRY CHICKEN
This came from a can of coconut milk I made no changes. It's quick and easy, we eat it weekly and it is so wonderful. If you like curry you will absolutely love this. If you have never tried curry this is a perfect recipe to put you in the "curry lovers club". Just try it- I promise you won't regret it. ***I did not want to change the original recipe, but wanted to note that I actually use 2-3 tbls. of curry, we like it with a lot of heat. Please....adjust the curry to your personal taste*** Also, I find the Mae Ploy brand that can only be found in an asian market is wonderful every time. I have tried curry bought in the grocery store and it is NEVER very good...the Mae Ploy is always potent and fresh tasting and I keep a big tub in my fridge for months and it stays good.
Provided by HeidiSue
Categories Chicken
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Pour the coconut milk into a saute pan, add the curry and simmer a minute or two.
- Add the chicken simmer another few minutes.
- Add the everything else except the peas and the jasmine rice and simmer for about 10 minutes.
- Try it and if you want it a little hotter add some more curry.
- Add the peas and simmer until the peas are tender.
- Serve over rice.
GREEN CHICKEN CURRY (GAENG KIEW WAN GAI)
Make and share this Green Chicken Curry (Gaeng Kiew Wan Gai) recipe from Food.com.
Provided by TastyRecipes
Categories Thai
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the coconut milk in a small sauce pan (do not bring to a boil) and set aside.
- Heat the oil in a large sauce pan, add the finely chopped garlic and fry until golden brown.
- Add the curry paste and the chillies and fry for a few more seconds (for a milder version, omit the chillies).
- Add the warmed coconut milk in and stir on a medium flame until the coconut milk starts to thicken.
- Add the fish sauce and the palm sugar.
- Add the thin cuts of chicken breast and stir on a medium flame until the meat turns white.
- Add the stock and cook on a low flame for about 4 minutes.
- Add the kaffir lime leaves, basil leaves and the quartered green eggplant and cook for about 3 minutes.
- Serve with jasmine rice.
GREEN CHICKEN CURRY PIE
Based on a recipe from the Australian Women's Weekly. This is a typical Aussie version of a Thai green curry.
Provided by PanNan
Categories Australian
Time 1h25m
Yield 4 individual pies, 4 serving(s)
Number Of Ingredients 11
Steps:
- To make filling, heat oil in large saucepan. When hot, saute chicken, stirring, until browned. Add potato and paste to the chicken; cook, stirring a few minutes, until fragrant. Add coconut milk, the water and juice. Bring to a boil. Reduce heat and simmer, uncovered, about 10 minutes or until potato is tender and sauce is thick. Remove from heat, stir in beans and cilantro. Season to taste. Cool 30 minutes.
- Preheat oven to 400°F Grease four holes of a large (3/4 cup each) muffin pan. Cut four 5 1/4" rounds and four 3 3/4" rounds in the pastry sheets.
- Line the greased muffin tin holes with the larger rounds. Divide the filling among the four lined holes. Brush the smaller rounds on one side with the egg. Place them egg side down onto the filled muffin holes and seal the edges. Brush egg on the top side of the pastry rounds too. Use the remaining pastry scraps to decorate the pies as desired. Bake for 45 minutes or until lightly browned.
Nutrition Facts : Calories 545.5, Fat 34.6, SaturatedFat 8.3, Cholesterol 46.5, Sodium 491, Carbohydrate 50.9, Fiber 5, Sugar 1.5, Protein 8.5
THAI GREEN CHICKEN CURRY
I haven't tried this yet; however, plan to in the near future. This is from Family Circle Cooking with Herbs.
Provided by PaulaG
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a food processor, add the coriander, lemon grass, fish sauce, chilies and sesame oil. Process for 3 minutes or until the mixture forms a smooth paste.
- Heat the remaining olive oil in a large saute pan, add the paste and curry leaves, cook for 3 minutes or until fragrant.
- Add the coconut milk and 1 cup water; simmer gently for 10 minutes, add chicken and simmer for an additional 10 minutes or until tender.
- Stir in the egg and cook for 3 to 4 minutes or until heated through. Spoon onto a bed of steamed rice or noodles and garnish with the coriander leaves.
Nutrition Facts : Calories 525.4, Fat 39.4, SaturatedFat 23, Cholesterol 253.4, Sodium 565, Carbohydrate 13.8, Fiber 3.6, Sugar 9.5, Protein 31.5
THAI GREEN CURRY CHICKEN
Make and share this Thai Green Curry Chicken recipe from Food.com.
Provided by liow.m
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat 1 tbsp of oil in wok or pan.
- Stirfry chicken with curry paste until the chicken is browned.
- Add the Coconut Milk and brown sugar.
- Add vegetables (if desired).
- Simmer for 20 minutes or until the vegetables are cooked and the chicken is tender.
- Garnish with fresh coriander then serve with rice.
Nutrition Facts : Calories 417.9, Fat 29.9, SaturatedFat 20.9, Cholesterol 103.8, Sodium 123.6, Carbohydrate 13, Sugar 10, Protein 26.6
JACK'S THAI GREEN CURRY WITH COCONUT RICE
From 12 year old Jack on Australian Junior Masterchef. Please note he made is own curry paste and the recipe for that makes 1 cup but you will only need to use 1/2 cup for green curry with coconut rice.
Provided by ImPat
Categories Chicken Thigh & Leg
Time 40m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- COCONUT RICE - to make coconut rice, place rice in a large saucepan and add coconut milk and salt amd slowly bring to the boil over medium heat, cover with a lid, reduce heat to low and cook for 10 minutes or until rice has absorbed liquid and then remove from heat and stand covered for a further 10 minutes or until rice is tender.
- CURRY PASTE - Meanwhile to make curry paste, place all ingredients in a food processor, cover and then process until it forms a smooth paste.
- GREEN CURRY - Heat 1 tablespoon oil in a wok or large deep frying pan over medium high heat and add 1/2 cup of the curry paste and cook, stirring for 1 minute or until fragrant and then add the chicken and cook, stirring for 4 minutes or until chicken is browned and almost cook through and then add coconut cream, beans and lime leaves and stir to combine and then simmer, stirring for 2 minutes or until chicken is cooked through and then add fish sauce and sugar, and stir to combine.
- Divide the rice among 4 bowls and top with the curry, then garnish with coriander sprigs and thai basil and serve with lime wedges.
- The remaining curry paste will keep covered in the fridge for 7 days.
SUPER SIMPLE, SUPER QUICK CHICKEN CURRY AND RICE
I had never made curry before but decided to give it a shot. I would call this recipe a medium-hot dish. I put in quite a bit of curry, but there is a lot of rice and chicken for it to cover. This recipe is for 1 person, but can be easily multiplied. If you use chicken stock for this recipe do not use the chicken base
Provided by Morrison
Categories Chicken Breast
Time 30m
Yield 2 cups chicken and rice, 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve chicken base in hot water (skip this step if using stock).
- Pour dissolved base/stock in 2" deep pan.
- Add chicken to pan and place on medium-high heat.
- Add remaining ingredients EXCEPT rice.
- Cook chicken uncovered, stirring often to coat with spices.
- Remove chicken from heat and cover to keep warm. You will use the liquid from the pan in the next step.
- Add rice to separate pan and prepare as directed, BUT instead of using water to cook, add the drippings from the chicken pan. I usually get about 1/2 cup of drippings and then top that off with the water necessary to cook the rice. The rice I use needs 1 1/3 cup of water for 1/2 cup uncooked rice. This will yield 2 cups of cooked rice.
- When rice is finished cooking, spoon rice back into chicken pan and place on medium-high heat for 3 minutes, stirring frequently.
Nutrition Facts : Calories 534.6, Fat 5.3, SaturatedFat 1.1, Cholesterol 75.5, Sodium 214.9, Carbohydrate 86.4, Fiber 5.5, Sugar 1.4, Protein 34.2
GREEN CURRY CHICKEN N VEG KEBABS OVER RICE
A twist on Thai Green Chicken Curry and rice. Marinated chicken kebabs served with a Thai green curry coconut sauce and flavourful brown rice.This recipe was an entry in the DIning on a $ competition for 2011. After the competition- your choice of chicken thigh fillet or breast fillet (my preference is breast fillet)
Provided by Jubes
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Add the can of coconut milk to a saucepan and bring to the boil.
- Add the green curry paste, fish sauce, lime juice and brown sugar. Allow to boil for 2-3 minutes and remove from heat. Allow to cool.
- While you are waiting for the coconut curry mixture to cool- you can prepare the chicken, vegetables and skewers.
- Soak bamboo skewers in a glass of water- this stops the skewers from burning later while cooking the kebabs.
- Trim any excess fat or skin from the chicken thigh fillets and cut into 1 inch squares.
- Slice the zucchini into rounds about 1/2 inch thick and cut the red bell pepper into 1 inch squares.
- Thread the prepared chicken and vegetables onto the skewers- some chicken and veg for each skewer.
- Add your green cooled green curry coconut milk to a large glass of plastic dish. Add the prepared kebabs and turn to coat evenly. Cover in clingwrap and refrigerate for 30 minutes.
- When you have placed the kebabs in the fridge, start cooking your brown rice.
- After the kebabs have marinated for 30 minutes -- Heat a grill plate, barbeque or large frypan/skillet. Add the oil and when heated start cooking the kebabs.
- Add the marinade mixture to a small saucepan and heat. Be sure this mixture boils for a good few minutes. Turn off the heat.
- Turn the kebabs every couple of minutes to cook evenly. Cook 10 minutes or until the chicken has cooked through.
- TO COOK THE RICE -Bring 4 cups of the water to the boil in a large covered saucepan/pot. Add the crumbled bouillon cubes and the drained rinsed rice. Stir.
- Add an additional 8 cups of boiling water to the rice. Cook uncovered for 30 minutes- be sure to keep the heat up to maintain a fast simmer/slow boil.
- Pour the rice through a strainer and then return to the pot. Cover the pot and rest for a further ten minutes.
- When ready to serve- stir through the finely chopped cilantro.
- TO SERVE- divide rice among serving bowls. Top with kebabs and pour over some of the coconut milk curry sauce.
- Garnish each plate with some coriander leaves.
Nutrition Facts : Calories 584.4, Fat 19.1, SaturatedFat 11.1, Cholesterol 86.2, Sodium 1329.5, Carbohydrate 76.5, Fiber 3.4, Sugar 38.7, Protein 27
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