Indulge in a taste of Thailand with our delectable Green Thai Coconut Curry Chicken Wraps, a symphony of flavors that will tantalize your taste buds. This dish combines the aromatic green curry paste, creamy coconut milk, succulent chicken, and an array of fresh vegetables, all wrapped in a soft and chewy tortilla. Alongside this main course, we'll also unveil recipes for a refreshing Cucumber Mint Salad, a zesty Thai Peanut Sauce, and a delectable Mango Sticky Rice dessert. Get ready to embark on a culinary adventure that will transport you to the heart of Thailand.
Check out the recipes below so you can choose the best recipe for yourself!
THAI GREEN CHICKEN CURRY RECIPE
Creamy and spicy Thai Green Chicken Curry is the best healthy recipe to cozy up with! Once you know how easy it is to make this 30 minute dinner, it will be on the menu every week!
Provided by London Brazil
Categories Dinner Main Course main dish
Time 30m
Number Of Ingredients 14
Steps:
- In a large skillet or Dutch oven over medium heat, add oil and carrots. Sauté for 2-3 minutes.
- Add sliced bell pepper and paste. Continue sautéing for an additional 2-3 minutes.
- Pour in coconut milk and broth. Add chicken and zucchini. Stir to combine and cover pot with a lid.
- Reduce heat to low and simmer for 15 minutes.
- Stir in soy sauce, salt, and lime juice.
- Serve with fresh basil or cilantro over rice or cauliflower rice and enjoy!
Nutrition Facts : Calories 259 kcal, Carbohydrate 9 g, Protein 21 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 58 mg, Sodium 624 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
GREEN THAI COCONUT CURRY CHICKEN WRAPS
Serve this lunch with fresh fruit; sliced apples are a great match. Please note you may want to add slightly more curry paste and less coconut milk to kick up the flavor.
Provided by Thea
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- To make filling:.
- In medium bowl, whisk together coconut milk and curry paste till smooth. Stir in cilantro, chicken, carrots, green onions and peanuts. Toss to coat.
- To assemble:.
- Arrange tortillas in single layer on flat surface. Place one quarter of chicken down center of each tortilla. Top with lettuce. Roll up tortillas burrito-style, tucking ends in and wrappeing each up snugly. Cut each in half. Serve immediately or wrap in plastic wrap and refrigerate.
THAI CHICKEN LETTUCE WRAPS
This recipe is so flavorful and fresh tasting. The teachers and staff at my school love it because it's fun to put together. -Laureen Pittman, Riverside, California
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a blender, combine the first 10 ingredients. While processing, gradually add oil in a steady stream; stir in cilantro. Set aside., In a large bowl, combine the chicken, red pepper, onions, carrot and 1/4 cup peanuts. Add dressing and toss to coat. Divide among lettuce leaves; sprinkle with remaining peanuts. Fold lettuce over filling.
Nutrition Facts : Calories 284 calories, Fat 19g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 222mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
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
AWESOME THAI CHICKEN COCONUT CURRY
This recipe introduced me to the fantastic flavour of coconut milk and curry paste, its insane how good it is, don't even think of skimping on any of the ingredients, you need them all. Fish sauce is super cheap and you can find it in the asian food isle in your supermarket. I hope you enjoy this as much as I do.
Provided by Le Beast
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large wok, add the garlic, saute.
- Add the curry, ginger and the thicker cream on top of the can of coconut milk to the wok, whisk.
- Now add the rest of the coconut milk in along with everything but the chicken and pineapple, whisk.
- Bring to a slow boil for 7 minutes, then discard the lemongrass Add the chicken and pineapple and cook till the chicken is no longer pink inside, about 7-9 minutes.
- Serve over Jasmine rice and top with green onion.
- Soooooooooooooo yummy!
Nutrition Facts : Calories 317.5, Fat 24.7, SaturatedFat 19.2, Sodium 832.1, Carbohydrate 26.6, Fiber 1.2, Sugar 21.7, Protein 2.8
Tips:
- To save time, use pre-cooked chicken or tofu.
- If you don't have green curry paste, you can substitute red or yellow curry paste.
- Add more vegetables to the curry, such as bell peppers, carrots, or snap peas.
- If you like your curry spicy, add more chili peppers or chili powder.
- Serve the curry with rice, noodles, or wraps.
Conclusion:
These green Thai coconut curry chicken wraps are an easy and delicious weeknight meal. They're packed with flavor and can be tailored to your own preferences. So next time you're looking for a quick and easy meal, give these wraps a try.
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