Very Spicy Thai Green Chicken Curry Recipes

EASY THAI GREEN CHICKEN CURRY

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.

SPICY THAI GREEN CHICKEN CURRY

Steps:

• Pound the green curry paste ingredients in a pestle and mortar with a pinch of salt, starting with the hardest ones, as listed, working down to the softest, until you have a uniform, close-textured paste (see box, left, and Make Ahead).
• To make the curry, heat the vegetable oil in a large saucepan or wok and fry the curry paste over a medium heat until it smells fragrant. Add half the coconut milk, then bring to the boil slowly, stirring to dissolve the paste. Once the paste has dissolved, turn down the heat and let the coconut milk simmer until you see oil appearing on the surface. Stir in 200ml cold water, then turn up the heat to bring the curry to the boil again.
• Add the chicken and Thai round aubergines, then the remaining coconut milk. Bring back to the boil, then simmer for 6 minutes. Add the fish sauce. Taste and adjust the seasoning - it should taste hot, salty and herbaceous. If the curry is too thick, add a little extra water. You want soupiness, not a thick gravy.
• Add the pea aubergines (if using), bamboo shoots and the long green chillies. Simmer for another 3-4 minutes until the chicken is cooked through and the aubergines are just tender. Taste and season again.
• Top with the Thai basil, coriander (if using) and extra bamboo shoots. Serve with steamed jasmine rice.

THAI GREEN CURRY CHICKEN

Steps:

• Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large skillet over medium high heat. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. Remove chicken.
• Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve garnished with cilantro leaves.

THAI GREEN CURRY WITH CHICKEN

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.

VERY SPICY THAI GREEN CHICKEN CURRY

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.