Green Curry Vinegar Chicken Recipes
GREEN CURRY VINEGAR CHICKEN
Thai green curry paste packs potent flavor into this one-pan, eight-ingredient, weeknight-friendly chicken dinner.
Provided by Anna Stockwell
Categories Chicken Shallot Green Bean Vinegar Olive Oil Dinner One-Pot Meal Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place a rack in top third of oven; preheat to 425°F. Place shallots, green beans, and peppers in a shallow 3-qt. baking dish. Drizzle with vinegar, oil, and 1 Tbsp. curry paste. Using your hands, toss to combine.
- Season chicken on all sides with salt and rub with remaining ¼ cup curry paste. Nestle chicken pieces, skin side up, into shallot mixture in baking dish. Roast, basting chicken with pan juices halfway through, until chicken is cooked through and golden brown on top, 35-40 minutes.
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
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