Brees Green Thai Chicken Curry Recipes

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BREE'S GREEN THAI CHICKEN CURRY



Bree's Green Thai Chicken Curry image

This Thai chicken curry dish is always requested if I am making dinner for anyone. It's creamy, spicy, and sweet. It comes together quick and easy for me as well.

Provided by Breanna Kuder Whitford

Categories     World Cuisine     Asian

Time 25m

Yield 8

Number Of Ingredients 12

1 (10 ounce) package frozen French-cut green beans
2 tablespoons coconut oil
2 pounds skinless, boneless chicken breasts, cubed
ground black pepper to taste
1 pinch curry powder, or to taste
2 cloves garlic, minced
1 tablespoon green curry paste
1 (14 ounce) can coconut milk
1 tablespoon fish sauce
1 tablespoon brown sugar
1 bunch green onions, chopped
3 cups cooked jasmine 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.

Nutrition Facts : Calories 537.9 calories, Carbohydrate 65.7 g, Cholesterol 64.6 mg, Fat 16.6 g, Fiber 3.1 g, Protein 30.5 g, SaturatedFat 13 g, Sodium 240.6 mg, Sugar 3.4 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

GREEN THAI CHICKEN SOUP



Green Thai Chicken Soup image

Pressed for time? Using store-bought broth, rotisserie chicken, and curry paste means you can get this vibrant, flavorful soup on the table in under half an hour.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 25m

Yield Makes 6 cups

Number Of Ingredients 8

1 1/2 cups chopped sweet bell peppers
1 tablespoon safflower oil
1 tablespoon green Thai curry paste, such as Maesri
1 quart Basic Chicken Stock or store-bought low-sodium chicken broth
1 cup shredded cooked chicken
2 cups thinly sliced baby bok choy
2 tablespoons fresh lime juice
Kosher salt and freshly ground pepper

Steps:

  • In a saucepan, saute bell peppers in oil over medium-high until softened and browning in places, 4 to 5 minutes. Add curry paste; cook until fragrant, about 30 seconds. Add stock; bring to a simmer. Add chicken and bok choy. Cook until bok choy is just wilted and chicken is heated through, about 1 minute. Remove from heat. Stir in lime juice. Season with salt and pepper.

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