Thai Green Chicken Curry Diabetic Friendly Sugarless Recipes

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.

Steps:

• HEAT frypan; add oil.
• Add sliced onion and green curry paste; stir fry for one minute.
• Add coconut milk and water ; bring to a boil.
• NOTE: Have to do slowly and stir frequently or milk will split.
• Simmer uncovered 15 - 20 minutes.
• COMBINE chili powder, cinnamon and tamari; ADD to mixture.
• Top with chopped coriander.
• ENJOY!

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.

Steps:

• Chop all ingredients finely; add to blender; blend until smooth.
• Store in airtight container; will last about 2 weeks in the fridge or 2 months in the freezer.
• ENJOY!

Steps:

• Carefully spoon about 1 cup of the thick cream from one can of coconut milk.
• Place the coconut cream and curry paste in a large Dutch oven and bring to a simmer over high heat, whisking to blend, about 2 minutes.
• Maintain this brisk simmer and whisk frequently until almost all of the liquid evaporates, 3-5 minutes.
• Reduce the heat to medium-high and whisk constantly until the cream separates into a puddle of colored oil and coconut solids, 3-8 minute.(You should hear the curry paste start to fry in the oil).
• Continue cooking until the curry paste is very aromatic.
• Whisk in the remaining coconut milk, the fish sauce, and the brown sugar.
• Bring back to a brisk simmer and cook until the flavors meld and the sauce thickens, about 5 minute.
• Season chicken with salt and add it to the pot, stirring until the pieces are separated and evenly coated with the sauce.
• Stir in the mushrooms and the bamboo shoots and bring back to a brisk simmer over medium heat.
• Cook until chicken is cooked through.
• Stir in bell pepper and cook until crisp-tender. Off the heat, stir in the lime juice and basil. Serve immediately with rice.

Steps:

• Remove green beans from freezer and set aside to thaw.
• Heat coconut oil over medium heat in a large, deep skillet. Add chicken and brown until no longer pink in the center, about 10 minutes. Sprinkle with black pepper and curry powder. Stir in garlic and curry paste to 'wake up' the flavors. Pour in coconut milk, fish sauce, and brown sugar and stir to combine. Adjust seasoning to taste.
• Stir thawed green beans and green onions into curry mixture. Cook until green beans are tender, making sure not to boil, about 5 minutes. Serve over cooked jasmine rice.

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.

Steps:

• Chop up chicken into 1 inch cubes and cook in batches until just cooked on the outside. Remove from pan.
• Fry the curry paste in the oil to release the flavours.
• Slowly add the coconut milk and bring to a simmer.
• Add the lime leaves, capsicum and chicken (tear the leaves a little to release the flavour more) and lightly simmer for 20-30 minutes.
• Add the fish sauce and palm sugar towards the end of cooking.
• Garnish with Coriander leaves.
• Serve with rice.
• You can add sliced bamboo shoots if you want. Also if you aren't used to spicy heat, start with 1 tablespn of curry paste and add the rest later to your liking.