Tantalize your taste buds with the vibrant flavors of Thailand in this culinary exploration of Thai Chicken Green Curry. Immerse yourself in the aromatic symphony of lemongrass, galangal, and kaffir lime leaves, expertly blended with the heat of green chilies and the creamy richness of coconut milk. This delectable dish promises a harmonious balance of spicy, sweet, and savory notes, leaving you craving for more.
Embark on a journey through three distinct yet equally enticing Thai Chicken Green Curry recipes. Dive into the classic version, where succulent chicken simmers in a velvety green curry sauce bursting with authentic Thai flavors. Craving a vegetarian delight? Discover a meat-free rendition that showcases the vibrant medley of vegetables, each absorbing the aromatic essence of the green curry paste. For those seeking a quick and easy fix, uncover the secrets of a simplified yet equally satisfying one-pot green curry, a weeknight dinner savior that delivers on taste without compromising on convenience.
No matter your culinary preference, these recipes will guide you step-by-step in crafting an authentic Thai Chicken Green Curry experience in the comfort of your own kitchen. Prepare to embark on a taste adventure that will transport your senses to the vibrant streets of Thailand.
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
THAI GREEN CURRY WITH CHICKEN
This is a green curry recipe I've cobbled together over the years. The vegetables aren't completely traditional, but they give the whole thing a good texture and variety. Often asked for in my household, hopefully it'll become a favorite in yours. Serve over rice.
Provided by Galen Dobbs
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 583.1 calories, Carbohydrate 23.4 g, Cholesterol 32.3 mg, Fat 57.9 g, Fiber 11.3 g, Protein 22.8 g, SaturatedFat 38.4 g, Sodium 931 mg, Sugar 12.9 g
SLOW COOKER THAI GREEN CHICKEN CURRY
Thai green chicken curry made in the slow cooker. Super easy and versatile!
Provided by nonsensal
Categories World Cuisine Recipes Asian Thai Main Dishes Curry
Time 4h25m
Yield 8
Number Of Ingredients 15
Steps:
- Place coconut milk, chicken broth, peanut butter, brown sugar, fish sauce, lime juice, curry paste, garlic, and ginger into the bottom of a slow cooker. Whisk to blend. Add chicken, making sure all sides are coated in sauce. Stir in onion.
- Cover and cook on High for 3 hours. Transfer chicken to a plate and let cool slightly; cut into bite-sized pieces. Return to the slow cooker.
- Mix cornstarch and water together in a small bowl. Stir mixed vegetables and bell pepper into the slow cooker. Cover and continue to cook until chicken is no longer pink in the center and vegetables are tender, about 1 hour, adding cornstarch mixture during last 20 minutes of cook time to thicken if necessary.
Nutrition Facts : Calories 284.9 calories, Carbohydrate 13.6 g, Cholesterol 58.8 mg, Fat 14.9 g, Fiber 2 g, Protein 25.3 g, SaturatedFat 10.4 g, Sodium 433.5 mg, Sugar 5.8 g
THAI GREEN CURRY WITH CHICKEN AND SWEET POTATO
You can apply this recipe to any type of curry you like. If you like your food really spicy, try adding dried chili flakes or whole fresh chilies. Curry is a simple, hearty dish; get as creative as you want! As always, practice makes perfect.
Provided by Jet Tila
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium saucepan, heat 4 tablespoons of the thick coconut cream on high for about 1 minute, then add the oil. When the cream starts to sizzle, stir the curry paste into the cream like building a roux. Stir-fry the paste for about 1 minute, until the paste starts to thicken, dry out and become fragrant. If the curry starts to sputter, add a small amount of coconut milk and/or oil to keep the paste moving. Cook the paste until it has the consistency of peanut butter.
- Stir the sweet potato cubes, onion, basil, half of the lime leaves and remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil, then reduce to a simmer. Let the curry simmer for 10 to 15 minutes or until the potatoes are fork-tender. Also check that the curry is thick enough to coat the back of a wooden spoon.
- Add the chicken. Let this simmer for 5 to 7 more minutes, or until the chicken is cooked through. Stir in the fish sauce, sugar and tamarind. Add the bell pepper strips and turn off the heat. Serve hot over cooked rice. Garnish with the Thai basil, remaining lime leaves and diced bell pepper.
THAI GREEN CHICKEN CURRY RECIPE BY TASTY
Craving Thai food for dinner? This chicken curry dish - with spicy green chilis, curry paste, creamy coconut milk, and plenty of veggies - comes together quickly and definitely delivers on flavor. Serve it over rice with lots of fresh lime! (*This chicken curry was 1 of 3 winners in our latest recipe challenge.)
Provided by Monika Sengupta
Categories Dinner
Yield 2 servings
Number Of Ingredients 19
Steps:
- Heat 1 tbsp of coconut oil in a wok or deep skillet. Add chicken thighs to the pan and cook for a few minutes until almost cooked all the way. Season to taste with salt and pepper. Remove from the pan and set aside.
- In the same pan, heat the remaining tablespoon of oil and add the green chilies, shallot, bell peppers, carrots, green onions. Cook for about 30 seconds, then add the ginger and garlic. Cook for another minute until everything gets fragrant. Vegetables should still be crunchy.
- Add the Thai Green Curry paste and cook for a minute until everything comes together.
- Add the coconut milk to the pan and mix thoroughly. Let the curry cook for a few minutes until bubbling hot. Squeeze in some fresh lime.
- Add in the broccolini and the snap peas along with the chicken that you par cooked earlier. Let everything poach in the hot curry until the chicken is finished cooking fully - approximately another 3 to 4 minutes. Take care not to overcook the vegetables. Stir in the basil leaves a few seconds before serving.
- Serve hot over jasmine rice. Top with all the garnishes - red Thai peppers, green onions, cucumbers, more basil and a squeeze of lime.
Nutrition Facts : Calories 1471 calories, Carbohydrate 117 grams, Fat 77 grams, Fiber 43 grams, Protein 98 grams, Sugar 43 grams
VERY SPICY THAI GREEN CHICKEN CURRY
This is an EXTREMELY hot Thai curry with homemade curry paste. All you people out there who're thinking 'hot? Yeah right, try it! Serve over Thai fragrant rice.
Provided by Jeremy Lane
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 2
Number Of Ingredients 16
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.
Nutrition Facts : Calories 746.3 calories, Carbohydrate 30 g, Cholesterol 67.6 mg, Fat 60.1 g, Fiber 6.4 g, Protein 32.1 g, SaturatedFat 39.9 g, Sodium 682.9 mg, Sugar 5.7 g
THAI GREEN CHICKEN CURRY
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Chicken Sauté Quick & Easy Low Cal Basil Curry Bell Pepper Shallot Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in large saucepan over medium heat. Add shallots and curry paste; stir until shallots soften, about 2 minutes. Add coconut milk and fish sauce; bring to boil. Add chicken and bell pepper; stir until chicken is just cooked through. Stir in chopped basil and lime juice. Season to taste with salt and pepper.
- Divide curry among bowls. Garnish with basil sprigs and lime wedges.
- * Available in the Asian foods section of many supermarkets and at Asian markets.
THAI GREEN CURRY WITH CHICKEN BY CHEF FERN RECIPE BY TASTY
Here's what you need: thai eggplants, chicken breast, vegetable oil, coconut milk, green curry paste, fish sauce, granulated sugar, bamboo shoot strip, kaffir lime leaves, red bell pepper, coconut milk, fresh thai sweet basil, white rice, cumin seed, coriander seed, salt, white peppercorn, lemongrass, garlic, thai green chilis, small shallots, fresh cilantro stem, kaffir lime peel, galangal, kaffir lime leaf, fresh thai sweet basil, shrimp paste, fresh thai sweet basil, vegetable oil
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 29
Steps:
- Cut the tops and bottoms off the eggplant and cut into quarters.
- Thinly slice the chicken breast crosswise. Set aside.
- Prepare the green curry paste. In a large skillet over medium heat, toast the cumin seeds and coriander seeds until golden and fragrant, about 2-3 minutes. Transfer to a pestle or bowl.
- Add the salt and pound with a mortar until the spices are broken up. Continue pounding as you add the white peppercorns, lemongrass, kaffir lime peel, galangal, garlic, Thai green chilis, cilantro stems, Thai basil, kaffir leaves, shallots, and shrimp paste, until a coarse paste forms.
- Heat a medium skillet over medium heat. Add vegetable oil, 2 tablespoons of green curry paste, and 3 tablespoons of basil oil (if using).
- Add a splash of the coconut milk, stirring until it forms a paste.
- Add the sliced chicken breast, the rest of the coconut milk, and the eggplant.
- Season with the fish sauce and sugar. Increase the heat to medium high and bring to a boil. Once boiling, cook for 2-3 minutes.
- Stir in the bamboo shoots, kaffir leaves, and red bell pepper, cooking for 3-4 minutes until bell peppers have slightly softened.
- Add the Thai basil. Remove the curry from the heat and serve with white rice.
- Enjoy!
Nutrition Facts : Calories 919 calories, Carbohydrate 77 grams, Fat 63 grams, Fiber 16 grams, Protein 25 grams, Sugar 27 grams
THAI GREEN CHICKEN CURRY (DIABETIC FRIENDLY) (SUGARLESS)
Inspired by the intermnet, TRUE! Recently on a journey, making things from scratch too! Used these two recipe as my guide, The photo I made with pride! :) Thai Green Curry sauce from scratch http://images.cookeatshare.com/recipes/thai-green-curry-paste-home-made-343686 http://www.bestrecipes.com.au/recipe/Thai-Green-Chicken-Curry-L2744.html NOTE: Have made changes to suit my lifestyle (listed below) NOTE: Include chopped coriander including root
Provided by mickeydownunder
Categories Asian
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
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!
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 GREEN CHICKEN CURRY IN A SLOW COOKER
Steps:
- Tip the chicken chunks into the slow cooker along with the potatoes, carrot, capsicum, zucchini, mushrooms and chilli. Mix the curry paste with the coconut milk and pour this into the pot. Stir all the ingredients together mixing together well. Put the slow cooker on for 4 hours and 10 minutes. Our slow cooker only has one setting while some others can be set to low, medium and high. I would imagine that you would want to set your cooker to medium. Forty-five minutes before the end of cooking time, add the snow peas, baby peas and cashews. Serve with rice and topped with some sprigs of coriander if you like.
THAI GREEN CURRY WITH CHICKEN, BROCCOLI, AND MUSHROOMS RECIPE - (4/5)
Provided by á-8
Number Of Ingredients 14
Steps:
- 1. Carefully spoon off about 1 cup of the top layer of cream from one can of coconut milk -- this layer will be thick and possibly solid. 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 to 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 to 8 minutes. (You should hear the curry paste starting to fry in the oil.) Continue cooking until the curry paste is very aromatic, 1 to 2 minutes. 2. 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 minutes. Season the chicken with salt and add it to the pot, stirring until the pieces are separated and evenly coated with the sauce, about 1 minute. Stir in the broccoli and mushrooms and bring back to a brisk simmer over medium heat. Cook until the vegetables are almost tender, about 5 minutes. Stir in the bell pepper and fresh chile, if using, and cook until the vegetables are crisp-tender, about 2 minutes. Off the heat, stir in the lime juice, basil, and mint. Serve immediately.
THAI GREEN CHICKEN CURRY WITH SPAGHETTI
This recipe can be fit for people who want authentic taste of Thai. Though the ingredients are modified but the curry retains good taste.
Provided by bic26th
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat coconut milk and curry paste until it turns creamy.
- Add chicken; cook for 5-7 minutes.
- Add eggplants and sweet basil; cook for further 5 minutes.
- Finish with Thai chili and kaffir lime leaves.
- Boil spaghetti for 10 minutes and serve hot with curry.
Nutrition Facts : Calories 917.2, Fat 38.6, SaturatedFat 26.6, Cholesterol 72.6, Sodium 383.6, Carbohydrate 100.7, Fiber 8.3, Sugar 12.9, Protein 43.3
THAI GREEN CURRY CHICKEN
Steps:
- To make the Green Curry Paste: In a food processor, combine the peppers, shallot, lemon grass and fresh ginger, and pulse to roughly chop. Add in anchovy paste, spices and oil and puree to form a paste.
- In a large heavy pan over medium-high heat, add the oil and 3 tablespoons of the green curry paste. Stir rapidly for 1 minute, then slowly add the coconut milk. Stir for 2 minutes and bring to a boil. Add in the peppers and onions, then reduce heat and simmer for 3 minutes.
- In a large measuring cup, combine lime juice, fish sauce, brown sugar, and cornstarch. Slowly pour into simmering coconut mixture. Add in the chicken pieces and bring to a low boil. Simmer for 25 minutes, adjusting with additional curry powder, curry paste, and salt, if needed.
- To serve: Serve rice in individual bowls, top with curry, then garnish with your choice of toppings.
- Preheat oven to 400 degrees F.
- Add the pears and garlic cloves to a large bowl and drizzle with olive oil. Combine brown sugar, cinnamon, cloves, 1 teaspoon of the red pepper flakes, salt and lemon juice in a small bowl. Sprinkle over the pears and toss to evenly coat. Arrange pears cut side down on a baking sheet lined with parchment paper, and bake for 15 minutes in the preheated oven. Flip pears over and pour a little bit of the maple syrup into each divot where the core was removed. Bake for 15 to 20 minutes more, then remove to a cutting board and let cool. When cool enough to handle, peel and dice.
- While the pears are cooling, combine the remaining ingredients in a small nonreactive saucepan, and bring to a simmer over low heat. Remove from heat and cool slightly. Combine the pears and the sauce and refrigerate in a covered container for 24 hours, and up to 1 week.
THAI GREEN CHICKEN CURRY
I haven't tried this yet; however, plan to in the near future. This is from Family Circle Cooking with Herbs.
Provided by PaulaG
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 525.4, Fat 39.4, SaturatedFat 23, Cholesterol 253.4, Sodium 565, Carbohydrate 13.8, Fiber 3.6, Sugar 9.5, Protein 31.5
THAI GREEN CHICKEN CURRY
This is my version of a Thai green chicken curry. I like to using only green vegetables: green bell peppers, zucchini, peas, and green beans. Serve with jasmine rice.
Provided by nmgill
Categories World Cuisine Recipes Asian Thai
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in a skillet. Add onion and cook until softened, about 2 minutes. Add bell peppers and zucchini and cook for 5 minutes. Remove vegetables from the skillet.
- Heat remaining 1 tablespoon oil in the skillet and add curry paste. Cook and stir for 30 seconds. Add chicken and cook until seared on all sides, about 5 minutes. Return vegetables to the skillet. Stir in peas and green beans. Pour in coconut milk and bring to a boil. Simmer until vegetables are soft and chicken is cooked through, about 15 minutes. Season with salt.
Nutrition Facts : Calories 371.5 calories, Carbohydrate 14 g, Cholesterol 32.3 mg, Fat 29.3 g, Fiber 4.2 g, Protein 16.3 g, SaturatedFat 20 g, Sodium 259 mg, Sugar 5 g
THAI CHICKEN GREEN CURRY
I can't remember where I got this recipe from, but I've been using it for over a decade now and it has always produced fabulous results. It's quick, easy, and very tasty. Serve with white rice.
Provided by Faheem
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Scoop the rich cream that has risen to the top of the coconut milk into a bowl.
- Cook and stir four spoons of coconut cream in a heavy saucepan over medium heat until the coconut oil begins to separate (some browning is okay).
- Add lime leaves, fresh chilies (cut in half lengthways) and green curry paste to the coconut cream and cook until fragrant and well mixed (about one to two minutes).
- Add chicken pieces and stir well to coat them with the paste.
- Continue to cook to allow the flavors to penetrate the chicken but do not allow the paste to scorch.
- Add coconut milk, the rest of the coconut cream, the fish sauce, the sugar and a pinch of salt.
- Stir and bring the curry to a boil before reducing heat to a simmer and cooking uncovered for 15 minutes.
- Cut vegetables into bite-sized pieces and start adding the ones which require the longest cooking, so that when you finish cooking the dish all the vegetables will be evenly cooked and look their best.
- Correct the seasoning: Taste the sauce and add sugar, fish sauce, chilies or salt to suit your taste.
- Stir in the whole basil leaves, garnish and serve.
GREEN CURRY WITH CHICKEN AND THAI EGGPLANT
Steps:
- How to cook: 1. Place all the green curry paste ingredients in an electric blender and process until the mixture is smooth, or pound in a pestle and mortar. 2. Pour the coconut milk and the green curry paste into a large saucepan. Heat to boiling and add the chicken, fish sauce and sugar. Cook for 5 minutes at a slow boil. Add the eggplant and reheat to boiling, simmering for 2 minutes. Add the coconut cream and stir to combine. Add the kaffir lime leaves and basil leaves. Remove the contents to a serving bowl, garnish with the red pepper and serve. SERVES 4 Thanks Jenny http://sellgoldfast.blogspot.com/
Tips:
- Use a sharp knife to slice the chicken and vegetables evenly. This will help them cook evenly.
- If you don't have green curry paste, you can make your own. Simply blend together lemongrass, galangal, kaffir lime leaves, coriander root, garlic, shallots, and chilies.
- To make a vegetarian version of this dish, omit the chicken and add more tofu or vegetables.
- Serve Thai chicken green curry with jasmine rice or sticky rice.
Conclusion:
Thai chicken green curry is a delicious and flavorful dish that is easy to make at home. With a few simple ingredients and a little bit of time, you can create a restaurant-quality meal that your family and friends will love. So next time you're looking for a quick and easy weeknight meal, give this recipe a try. You won't be disappointed!
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