Indian Green Curry Recipes

THAI GREEN CURRY WITH CHICKEN

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.

GREEN CHICKEN CURRY

Steps:

• Add the cilantro, mint, red onion, garlic, ginger, and salt, and pepper, to taste, to a food processor or blender. Puree on high until smooth. With the processor running, add about 1/4 cup water, and blend until the mixture is the consistency of a thick paste, a.k.a. "masala". Set aside.
• In a large pot or deep skillet heat the olive oil over medium heat until shimmering. Add the shallot and cook, stirring often, until golden brown.
• Add the spices and cook for 30 seconds. Pour the masala mixture into skillet and cook, stirring often until it deepens in color and aroma. You'll know it's ready when it looks shiny, little droplets of oil will appear on the surface, and the masala will hold together as a cohesive mass.
• Add the chicken, coating every piece in the masala and stirring often. Continue to cook for 5 minutes, so that the masala really adheres to the chicken. Add about 1 1/2 cups water, just enough to cover the chicken, and the vinegar. Bring to a boil, and then reduce the heat and simmer, uncovered, until the chicken is tender and sauce has thickened slightly, about 20 to 25 minutes.
• Remove the pan from heat and stir in the yogurt. Taste and adjust seasonings, if needed. Transfer the mixture to a serving dish and serve over rice or with warm naan bread.

VEGETARIAN INDIAN GREEN CURRY

Steps:

• Boil potatoes in salted water for 5 minutes only, drain, set aside.
• Boil green beans for 5 min, set aside.
• Slice zucchini thickly.Melt butter in large pot.
• Saute onion and garlic until onions begin to color. Add spices (with salt &pepper to taste) and saute for a few minutes.
• Add prepared vegetables, ginger, chilis, lemon juice & water. Stir thoroughly and simmer, stirring frequently, until most of the water is gone and vegetables are just tender.

INDIAN GREEN CURRY

Steps:

• Melt butter over medium heat in a large wok; pour in olive oil. Add chile peppers, garlic, peppercorns, cardamom pods, cinnamon, turmeric, and cumin. Add chicken; stir-fry in the mixture until fully covered and starting to brown, about 5 minutes. Add potato, pepper, and onion; continue to stir-fry for 5 minutes more.
• Stir coconut milk into the chicken mixture. Reduce heat to low and let simmer, stirring occasionally, until sauce has thickened, about 30 minutes. Remove from heat; stir in yogurt.

CLASSIC INDIAN GREEN CURRY

Steps:

• In a blender, take chopped coriander, green chilies and 2 tablespoon of yogurt and blend into a smooth consistency. Add this to the remaining yogurt and mix. Set aside.
• In a saucepan, on medium heat, add cooking oil, garlic and ginger paste and cook for 30 seconds. Add the chicken to this and cook till the color of the chicken becomes white - indicating that it has cooked from the outside.
• Add salt, turmeric and garam masala at this stage and cook for 30 seconds more.
• Now immediately add the blended green yogurt mixture to the saucepan. Leave it to cook on low heat for 10-15 minutes or until the water evaporates and the curry becomes thick.
• Make sure, before taking the curry off the stove, that the chicken is tender and has cooked all the way through. If the chicken isn't tender yet, add a little more water and cook for 5 minutes more.
• Serve hot with Naan.

SOUTH-INDIAN GREEN CURRY

Steps:

• Wash the chicken and marinate it for an hour with salt and turmeric powder.
• In a food processor,make the green curry paste as follows :
• Grind together the garlic,ginger,green chillies,corriander and mint leaves ,green chillies and onion halves with a dash of water till you get a smooth paste.
• Heat oil in a pan,add bay leaves,cloves,whole black pepper,star aniseed,stir for just half a minute.
• Then add the green curry paste,saute it for about 1minute.
• Mix one pint of warm water with the dessicated coconut powder in a separate bowl,stir till no lumps remain,and pour this into the pan.(Leave a tablespoon cocnut cream aside for garnishing)Stir till you get a smooth,even,green consistency for a minute
• Add the marinated chicken,stir slightly ,cover and cook on medium heat for 30minutes with occasional stirring
• Garnish with a swirl of fresh single cream and coriander leaf.
• Serve hot with Turmeric Basmati rice and mini Naans