Best 6 Green Curry Chicken With Peas And Basil Recipes

EASY GREEN CURRY WITH CHICKEN, BELL PEPPER, AND SUGAR SNAP PEAS

Steps:

• Heat oil in a medium pot over medium. Cook curry paste, ginger, and lime zest, stirring, until heated through, about 1 minute. Add onion and salt and cook, stirring, until onion is soft, about 3 minutes. Add bell pepper and stir to combine. Add chicken stock and bring to a boil, then reduce heat to low and simmer until pepper is crisp-tender, about 3 minutes. Add chicken, snap peas, and coconut milk and cook over medium, being careful not to boil, until warmed through, about 5 minutes. Stir in basil and lime juice. Serve with rice or rice noodles and lime wedges alongside.

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 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 BASIL CHICKEN WITH COCONUT CURRY SAUCE

Steps:

• Heat sesame oil over medium-high heat in a large, heavy-bottomed skillet. Add onion and saute until translucent, about 5 minutes. Add garlic and ginger; saute for 2 to 3 minutes.
• Stir chicken into the hot skillet and season with salt and pepper. Mix in curry paste. Brown chicken on both sides, about 10 minutes total.
• Pour in coconut milk, chicken broth, snow peas, mushrooms, red bell pepper, and bamboo shoots. Season with cinnamon and stir well. Cover and reduce heat to medium-low; let simmer until chicken is no longer pink in the center and juices run clear, about 30 minutes. Remove from heat and stir in basil and lemon juice.

GREEN-CURRY CHICKEN WITH PEAS AND BASIL

Steps:

• Heat oil in large skillet over medium-high heat. Add onion and 1 teaspoon ginger; sauté until fragrant, 1 minute. Add chicken; sauté until golden, about 3 minutes. Using slotted spoon, transfer mixture to bowl.
• Add coconut milk, broth and curry paste to skillet. Stir until smooth. Add 2 tablespoons basil, cilantro and 1 teaspoon ginger. Bring to boil. Reduce heat; simmer until sauce thickens, about 7 minutes. Return chicken mixture to skillet. Add snow peas and green onions; simmer until chicken is cooked through, about 5 minutes. Season with salt and pepper.
• Spoon rice onto plates. Spoon curry atop rice. Sprinkle with remaining basil.

CHICKEN GREEN CURRY WITH BASIL

Steps:

• Bring 4 ounces of coconut milk to a boil with the curry paste, sugar, stock and fish sauce.
• Simmer for 15 minutes.
• Add the remaining cocnut milk, basil, bamboo, and chicken and simmer another 10 minutes.
• Just before serving, stir in the snow peas.
• Serve over rice.
• This recipe also works well with fish or shrimp.