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.
SPEEDY GREEN CHICKEN CURRY
The definition of curry in a hurry, try this fragrant Thai spice-pot with chicken, green beans, basil and basmati rice
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 15m
Number Of Ingredients 11
Steps:
- Heat the oil in a medium pan, add the onion and fry for 2 mins. Tip in the paste and cook for 1 min more. Pour in the coconut milk, fish sauce, lime zest and juice, and peppercorns. Bring to a simmer, then add the beans and chicken. Cook for 5 mins or until the chicken is cooked through.
- Just before serving, add the basil leaves. Serve with basmati rice.
Nutrition Facts : Calories 352 calories, Fat 20 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 2.5 milligram of sodium
THAI GREEN CURRY CHICKEN
In this quick and easy recipe that never fails, the chicken stays moist and tender. Serve over jasmine rice for a satisfying meal.
Provided by laus
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 472.4 calories, Carbohydrate 14.6 g, Cholesterol 57.1 mg, Fat 40.9 g, Fiber 1.8 g, Protein 27.1 g, SaturatedFat 24.3 g, Sodium 934.7 mg, Sugar 6.8 g
CHICKEN CURRY IN A HURRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat the butter in a large skillet over medium-high heat. Add the garlic, onion and sweet potato to the skillet and cook, stirring, for 2 minutes. Sprinkle the curry powder over the vegetables and continue cooking for another minute. Reduce the heat to medium low and pour in the coconut milk and broth, stirring to combine. Mix in the honey and salt. Allow the sauce to heat up until gently simmering.
- Add the chicken to the sauce, tossing to coat, and allow it to simmer until warmed through, about 3 minutes. Turn off the heat. Mix in the chopped cilantro, hot sauce and lime juice.
- Ladle the soup into bowls. Garnish with mango cubes, cilantro leaves and lime wedges.
QUICK THAI GREEN CURRY
This is an easy and versatile, quick meal. Use any type of cooked meat and serve this over steamed rice or cooked noodles. Use low-fat coconut milk if you like. I found this in the Chicago Tribune.
Provided by Hey Jude
Categories Meat
Time 26m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet or wok over high heat; add shallots and ginger. Stir-fry until fragrant, about 1 minute. Reduce heat to medium; stir in curry paste. Stir in chicken broth; cook until broth is reduced by half, about 10 minutes.
- Stir in chicken, coconut milk, bamboo shoots and salt; heat to a boil. Reduce heat; simmer 5 minutes. Stir in basil.
- Serve in bowls over steamed rice or noodles with lime wedges on the side for squeezing over.
Nutrition Facts : Calories 415.5, Fat 33.2, SaturatedFat 23.4, Cholesterol 52.5, Sodium 555.2, Carbohydrate 8.8, Fiber 1.6, Sugar 2.1, Protein 24.4
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QUICK THAI GREEN CURRY WITH CHICKEN AND VEGETABLES
From sandravalvassori.com
Cuisine AsianCategory DinnerServings 4Total Time 35 mins
- Melt the coconut oil in a large saucepan over medium heat. Add the curry paste and ginger and cook, stirring for a minute, until fragrant. Stir in 1/4 cup of the coconut milk, increase the heat, and whisk constantly until smooth for about 30 seconds.
- Add remainder of can of coconut milk, fish sauce, chicken broth and lime leaves, if using. Stir in the chicken and simmer over medium heat for about 5 minutes. Add the vegetables and cook for another 5-10 minutes until chicken is cooked through and vegetables have softened.
- Stir in the sugar. Taste and add a pinch of salt and pepper, if necessary. (You can also add additional curry paste, if you like).
- Serve over white jasmine or basmati rice, garnished with basil and/or cilantro leaves and lime wedges for drizzling
30-MINUTE CHICKEN GREEN CURRY - THE ROASTED ROOT
From theroastedroot.net
4.5/5 (2)Total Time 30 minsCategory Main CourseCalories 421 per serving
- Pour 1/4 cup of the coconut milk into a large skillet and heat over medium. Add the ginger, carrots, bell pepper, and broccoli. Cover and cook, stirring occasionally until vegetables begin to soften up, about 3 to 4 minutes.
- In a separate skillet, add a small amount of cooking oil (I use coconut oil) and heat to medium. Add the chopped chicken and sprinkle liberally with sea salt. Cook, stirring occasionally, until much liquid has seeped out of the chicken, about 5 minutes (note: you do not need to cook the chicken through, just until much of the liquid has cooked out).
- Strain the liquid from the chicken and add the chicken to the skillet with the vegetables, along with the remaining coconut milk and curry paste. Stir well, cover, and cook 10 to 15 minutes, until chicken has cooked through and vegetables reach desired done-ness.
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