Best 18 Thai Chicken Green Curry Recipes

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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.

Here are our top 18 tried and tested recipes!

THAI GREEN CURRY CHICKEN



Thai Green Curry Chicken image

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

1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 tablespoon dark soy sauce
1 tablespoon all-purpose flour
2 tablespoons cooking oil
2 tablespoons green curry paste
2 green onions with tops, chopped
3 cloves garlic, peeled and chopped
1 teaspoon fresh ginger, peeled and finely chopped
2 cups coconut milk
1 tablespoon fish sauce
1 tablespoon dark soy sauce
2 tablespoons white sugar
½ cup cilantro leaves, for garnish

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



Thai Green Curry with Chicken image

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

2 tablespoons peanut oil
¼ cup Thai green curry paste
3 cloves garlic, minced
1 (1/4 inch thick) slice ginger, finely grated
2 boneless, skinless chicken breasts, thinly sliced
1 (15 ounce) can baby corn pieces, drained
1 (8 ounce) can bamboo shoots, drained
2 (13.5 ounce) cans coconut milk
2 tablespoons fish sauce
2 tablespoons palm sugar
6 kaffir lime leaves
1 red bell pepper, cut into thin strips
1 orange bell pepper, cut into thin strips
¼ cup thinly sliced Thai basil, or more to taste

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



Slow Cooker Thai Green Chicken Curry image

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

1 (14 ounce) can coconut milk
½ cup chicken broth
2 tablespoons peanut butter
2 tablespoons brown sugar
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons Thai green curry paste
3 cloves garlic, minced
1 (1 inch) piece fresh ginger, finely chopped
2 pounds skinless, boneless chicken breasts
1 onion, chopped
2 tablespoons cornstarch
2 tablespoons water
½ cup mixed vegetables, or to taste
1 green bell pepper, chopped

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



Thai Green Curry with Chicken and Sweet Potato image

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

6 cups (1.4 liters) full-fat coconut milk, with 4 tablespoons of the cream separated out
2 tablespoons vegetable or canola oil
4 to 6 tablespoons (60 to 90 grams) green curry paste
1 (700 grams) sweet potato, peeled and cut into 1-inch (2 1/2-centimeter) dice
1 small yellow onion, thinly sliced
1/2 cup (20 grams) roughly chopped, whole with stems, Thai sweet basil
8 magrut lime leaves, sliced very thin
1 1/2 pounds (700 grams) chicken thighs, patted dry and sliced into bite-size pieces
2 teaspoons fish sauce
1 teaspoon sugar
1/8 teaspoon tamarind paste
1 red bell pepper, middle part sliced, top and bottom diced for garnish
Cooked jasmine rice, for serving

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



Thai Green Chicken Curry Recipe by Tasty image

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

2 tablespoons coconut oil, separated
1 lb boneless, skinless chicken thighs, cut into thin slices
2 thai green chilis, sliced lengthwise
1 ½ tablespoons fresh ginger, minced
1 tablespoon garlic, minced
1 shallot, small, sliced thinly
1 ½ cups red bell pepper, sliced thinly
5 broccolini stalks, split lengthwise if large so they are relatively the same size
10 sugar snap peas, split open
1 large carrot, sliced in thin rounds
1 green onion, sliced on a bias (keep green ends for garnish)
3 tablespoons thai green curry paste, (found in the International aisle at the grocery store)
1 can coconut milk, full fat
fresh basil, thai, if you can find it
lime, to taste, fresh squeezed
salt, to taste
freshly ground pepper, to taste
cucumber, thinly sliced (optional garnish)
red thai pepper, thinly sliced (optional garnish)

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



Very Spicy Thai Green Chicken Curry image

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

2 large shallots, peeled and quartered
10 Thai bird's eye chile peppers, seeded and chopped
2 fresh jalapeno peppers, seeded and chopped
½ bunch fresh cilantro
½ bunch fresh basil
2 cloves garlic, peeled and halved
1 (1 1/2 inch) piece fresh ginger root, peeled and sliced
2 limes, zested and juiced
1 tablespoon lemon juice
½ teaspoon sesame oil
1 pinch freshly ground black pepper
2 tablespoons olive oil, or more as needed
2 boneless chicken breasts, cubed
1 (14 ounce) can coconut milk
1 cup chicken broth
2 kaffir lime leaves

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



Thai Green Chicken Curry image

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

1 tablespoon vegetable oil
3/4 cup sliced shallots (about 5 large)
1 3/4 teaspoons Thai green curry paste*
1 14-ounce can unsweetened coconut milk*
2 teaspoons fish sauce (such as nam pla or nuoc nam)*
1 pound skinless boneless chicken breast halves, cut into thin strips
1 large red bell pepper, cut into strips
1/4 cup chopped fresh basil plus sprigs for garnish
2 tablespoons fresh lime juice plus wedges for garnish

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



Thai Green Curry With Chicken By Chef Fern Recipe by Tasty image

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

3 thai eggplants
6 oz chicken breast, thinly sliced
1 tablespoon vegetable oil
1 can coconut milk
2 tablespoons green curry paste
3 tablespoons fish sauce
3 tablespoons granulated sugar
2 oz bamboo shoot strip
5 kaffir lime leaves
2 oz red bell pepper, sliced
1 can coconut milk
1 cup fresh thai sweet basil
white rice, cooked, for serving
1 teaspoon cumin seed
1 teaspoon coriander seed
1 teaspoon salt
1 tablespoon white peppercorn
2 stalks lemongrass, trimmed and thinly sliced
7 cloves garlic, sliced
10 thai green chilis
5 small shallots, sliced
½ cup fresh cilantro stem
3 oz kaffir lime peel
3 oz galangal, sliced
½ cup kaffir lime leaf
1 cup fresh thai sweet basil
2 tablespoons shrimp paste
1 cup fresh thai sweet basil
¼ cup vegetable oil

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)



Thai Green Chicken Curry (Diabetic Friendly) (Sugarless) image

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

1 tablespoon peanut oil
1 red onion
2 tablespoons green curry paste
1 cup coconut milk
1/2 cup water
500 g chicken
100 g broccoli
2 kaffir lime leaves
1 tablespoon tamari
1 tablespoon chili powder
1/2 teaspoon cinnamon
1 cup coriander leaves

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



Green Thai Coconut Curry Chicken Wraps image

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

1/2 cup light coconut milk (or less)
1 tablespoon thai green curry (or more)
2 tablespoons chopped cilantro
1 1/4 cups shredded cooked chicken
1/4 cup shredded carrot
2 tablespoons thinly sliced green onions
2 tablespoons chopped roasted peanuts (optional)
4 whole wheat tortillas (8 inch) or 4 Sandwich wraps
1 cup shredded green leaf lettuce

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



THAI GREEN CHICKEN CURRY IN A SLOW COOKER image

Categories     Soup/Stew     Chicken

Yield 4

Number Of Ingredients 14

1 kg chicken thigh fillets, cut into chunky pieces
6 medium potatoes, peeled and quartered
1 large carrot, scrubbed and sliced
1 red capsicum, sliced
1 large zucchini, sliced
1 cup button mushrooms
2-3 chillies, seeded and thinly sliced
1/3 cup Thai green curry paste,
2 x 400 ml cans light coconut milk
1½ cups snow peas, topped and tailed
1 cup frozen baby peas
1/3 cup raw cashews
To serve Brown rice
Coriander Sprigs

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)



Thai Green Curry with Chicken, Broccoli, and Mushrooms Recipe - (4/5) image

Provided by á-8

Number Of Ingredients 14

Freeze the chicken for 15 minutes to make it easier to cut.
2 (14-ounce) cans coconut milk (unsweetened), not shaken
1/2 cup green curry paste (related recipe), or 2 tablespoons store-bought green curry paste
2 tablespoons fish sauce
2 tablespoons brown sugar
1 1/2 pounds boneless, skinless chicken breasts , trimmed of excess fat and sliced thin (see below)
Table salt
2 1/2 cups broccoli florets (about 6 ounces)
4 ounces white mushrooms (or shitakes), stems discarded and mushrooms quartered (about 2 cups)
1 medium red bell pepper , stemmed, seeded, and cut into thin strips
1 large chile (hot), stemmed, seeded, and quartered lengthwise (optional)
1 tablespoon lime juice from 1 lime
1/2 cup fresh basil leaves
1/2 cup fresh mint leaves

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



Thai Green Chicken Curry With Spaghetti image

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

1 lb chicken breast
20 ounces coconut milk
1 1/4 cups sweet basil
1 1/4 cups eggplants
1 tablespoon green curry paste
2 teaspoons fish sauce
1 teaspoon sugar
1 -2 small Thai chile (optional)
1 -2 kaffir lime leaf (optional)
1 lb spaghetti

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



Thai Green Curry Chicken image

Provided by Guy Fieri

Categories     main-dish

Time P1DT2h35m

Yield 6 servings

Number Of Ingredients 52

2 serrano peppers, seeds removed
2 Anaheim peppers, seeds removed
1 shallot
1 lemongrass stalk, about 5 inches, after trimming, roughly chopped
1 (2-inch) knuckle ginger, chopped
1 teaspoon anchovy paste
1 tablespoon hot curry powder
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 tablespoon ground turmeric
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3 tablespoons vegetable oil
1 tablespoon vegetable oil
3 tablespoons green curry paste
2 (14-ounce) cans coconut milk
2 small red bell peppers, sliced into 2 by 3/4-inch pieces
1 small poblano pepper, sliced into 2 by 3/4-inch pieces
2 small red onions, sliced in half rings
1/4 cup fresh lime juice
5 tablespoons fish sauce
2 tablespoons brown sugar
2 teaspoons cornstarch
1 pound boneless, skinless chicken breasts, sliced across grain into bite-sized pieces
1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
2 cups jasmine rice, cooked
1/2 pound bacon, cooked and crumbled
3 Roma tomatoes, seeds removed and diced
1 bunch green onions, thinly sliced
1/3 cup diced red bell pepper
2 eggs, hard-boiled and diced
1/3 cup raisins
1/2 cup dry roasted and salted peanuts
1/2 cup coconut, toasted
1 cup Spicy Pear Chutney, recipe follows
5 ripe Bosc pears, cut in 1/2 and cored
5 garlic cloves, peeled, smashed
1 tablespoon olive oil
1/3 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon cloves
2 teaspoons red pepper flakes
1/4 teaspoon salt
1 lemon, juiced (about 2 tablespoons)
1/3 cup maple syrup
1 red onion, diced
1/2 serrano pepper, seeded and minced
3 tablespoons minced shallot
3 tablespoons finely minced fresh ginger
1/3 cup apple cider vinegar
1/2 teaspoon finely chopped fresh rosemary leaves
1/2 cup dried cranberries

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



Thai Green Chicken Curry image

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

3 ounces coriander leaves
1 stalk lemongrass, white part only, chopped
1 tablespoon fish sauce
2 green chilies
2 teaspoons sesame oil
2 tablespoons olive oil
6 curry leaves
1 2/3 cups coconut milk
1 lb boneless skinless chicken thighs, cut into thick strips
3 hard-boiled eggs, cut into quarters
rice or noodles, to serve
coriander leaves (to garnish)

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



Thai Green Chicken Curry image

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

2 tablespoons vegetable oil, divided
1 onion, sliced
2 small green bell peppers, sliced
½ zucchini, sliced
2 tablespoons Thai green curry paste, or to taste
2 boneless skinless chicken breasts, cut into cubes
¾ cup frozen peas
¾ cup frozen cut green beans
1 (14 ounce) can coconut milk
salt to taste

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



Thai Chicken Green Curry image

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

2 (16 ounce) cans coconut milk
3 tablespoons thai green curry paste
3 fresh lime leaves
3 sprigs Thai basil
4 fresh green chilies
1 lb chicken
1 cup eggplant
1 cup mushroom
2 tablespoons fish sauce
2 tablespoons sugar
salt, to taste

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



GREEN CURRY WITH CHICKEN AND THAI EGGPLANT image

Categories     Chicken

Yield 4 people

Number Of Ingredients 19

2 stalks lemon grass/citronella (ta-krai), cut into 1/2-in (1-cm) pieces
1 tablespoon sliced galangal (kha)
1 teaspoon cumin
1/2 cup chopped fresh cilantro/coriander root (raak pak chee)
8 garlic cloves (kratiem)
10 green Thai chili peppers (prik khee noo)
10 green jalapeno peppers (prik chee fa)
1 teaspoon shrimp paste (gapi)
1 tablespoon chopped shallot
1/4 teaspoon minced kaffir lime skin (piew ma-grood)
2 cups (16 fl oz/500 ml) coconut milk
1 lb (500 g) boned chicken breast, sliced in 1/2-in X 2-in (1-cm X 2.5-cm) pieces
1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
3 tablespoons sugar
1 cup Thai eggplant (ma-khue puang) or 1 cup canned bamboo shoots
1/2 cup (4 fl oz/125 ml) coconut cream
6 fresh kaffir lime leaves (bai ma-grood)
1/4 cup sweet basil leaves (bai horapa)
red jalapeno pepper (prik chee fa daeng), for garnish

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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